Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
|
Thread Tools |
02-16-2021, 12:31 PM | #16 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
|
Quote:
Good luck with the Health Department and I hope things work out with whatever you choose to do in the future. Making your hobby a job is great, but it can be a bit of a doubled edged sword.
__________________
Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
|
02-16-2021, 03:41 PM | #17 | |
Knows what a fatty is.
Join Date: 12-07-20
Location: Magnolia NJ
Name/Nickname : Nick
|
Quote:
That is where I am conflicted, if I start it on the side, since my current job would allow me to do it and it worked out for me I may jump all in one day. We will see. |
|
Thanks from:---> |
02-24-2021, 07:30 AM | #18 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
|
Quote:
Anyways, I hope things work out for you. North Carolina is actually one of the most strict states in the country when it comes to the food code. It's right up there with NY, CA, and MN. They want NSF smokers, but Carolina BBQ is built around cinderblock pits. There are restaurants here (even newer restaurants) where people are still cooking in non-NSF pits, but they get a pass from the health department. It was a massive frustration for me and that's why I just work on Camp Lejeune...the base does its own inspections and they looked at my smoker and said something like "Yeah, it's clean enough and it works." The command staff from 2nd Tanks comes by pretty often for lunch and that's pretty cool. All the tanks are gone and they are really just getting ready to deactivate in May or June (not sure as it keeps changing).
__________________
Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
|
02-24-2021, 06:55 PM | #19 |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
|
Minnesota don't need NSF smokers anymore.
|
Thanks from:---> |
02-24-2021, 08:19 PM | #20 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
Quote:
Crazy lady came out one day (because the restaurant across the street thought they were tattling on me), and tried to tell me I couldn't use my smoker because the rules said that my food needed to be covered at all times. I explained that I carry the prepped food out in a covered pan, put it on the pit, put the cover on the pit, and remove the cooked food into another covered pan. She literally said that when I opened the pit to remove the food IT WAS, AT THAT POINT, UNCOVERED & that I was in violation. I laughed at her. LoL
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
|
Thanks from:---> |
02-25-2021, 06:20 PM | #21 | |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
|
Quote:
|
|
02-26-2021, 01:31 PM | #22 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
LoL...she is ABSOLUTELY CORRECT...when you lift the lid on a grill to take your meat off, it is uncovered while you pass it from the grill to your covered container. Yep...she was right.
LMFAO!!!!
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
02-26-2021, 01:34 PM | #23 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
What you don't understand is that the regulations allow this...they just say that the food has to be covered (during transport from the prep area to the grill & back), and that the grill has to have a lid & remain covered during cooking. It's a common sense thing...of course you have to lift the lid to remove the food. She was using that to try and make me stop...I didn't.
I did however stop when they forced me to "attend the smoker at all times"...well, you can't stand there looking at it for 10 hours. LoL
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
02-27-2021, 10:25 PM | #25 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
The issue wasn't that it had to be covered...of course it has to be covered.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
02-28-2021, 10:16 AM | #26 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
|
Quote:
Truth be told serving on Camp Lejeune makes the most sense. At any given time there's roughly 30,000 people on that base and the majority are concentrated where I serve lunch.
__________________
Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
|
Thanks from:---> |
Tags |
catering, LLC, New Jersey, pop up, Startup |
Thread Tools | |
|
|