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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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06-12-2009, 04:40 PM | #16 | |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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Quote:
This is getting to be a joke.... the only inspection we get (from the KCBS reps) are to make sure the meat is sealed and cold. They never look for the fire extinguisher, the fire inspector does that....and they have NEVER checked to see if we have sanitation equipment (even though we do). And gloves, at least 3 boxes... I was really concerned with meat temps when I first started... but after what I have seen over the years, it is the norm to season the meats and let them sit out for 3-4 hours to soak up the rub..... I don't do it, but I have also seen a LOT of teams do it. Mine turns out just as good to rub, wrap, back in the cooler, and then bring back out and "touch up season" before putting in the cooker. I guess they think that in the 100 degree days, it is precooking by leaving it sit out like that.....
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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06-12-2009, 10:07 PM | #17 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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That's how they start their low-n-slow.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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