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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-25-2010, 01:05 AM
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#1 |
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is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Cryovac food question
Got a question for you guys we have an outdoor flea market here and you can rent spaces by the weekend. Has anyone thought about selling your product at an area like this If you cryovacted precooked food. Could you give away free samples of your product and offer it to the public if kept in cooler below 40 degrees. I am just wondering if this can be done.
__________________________________________________ ______________ NB offset UDS(soon) www.57smokehouse.blogspot.com/
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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01-25-2010, 03:20 AM
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#2 |
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is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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Run that past your local health department. Last thing you want to do is try this without getting all your permits and insurance in order. If anyone claims they got ill and blames it on you, whether or not it's really your fault, you're F&**ed.
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
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01-25-2010, 06:36 AM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Typically no. You'd have to cook onsite or in a certified kitchen.
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