View Full Version : **Pacific Northwest BBQ Association 2012 Cooks Rules** PNWBA

03-14-2012, 05:08 AM
This is how we roll!

Check it out and think about joining in on the fun.

http://www.pnwba.com/documents/2012/CooksRules2012.pdf (http://www.pnwba.com/documents/2012/CooksRules2012.pdf)

Fatback Joe
03-14-2012, 10:10 AM
What do you use for the handwash station requirement?

03-14-2012, 10:46 AM
What do you use for the handwash station requirement?

Did you see the suggested Hand wash and 3 tub wash/rinse/sanitize drawing on the last page of the Cooks Rules?
That was lifted from a Health Dept. guide someone found online, but it satisfies most if not all HD Inspectors in our area.
And it can be shared by 2 teams if necessary.

I use a 5 gal Cambro Beverage server with a free flow spigot, bucket underneath, anti-bacterial hand soap, paper towels, trash bucket, and sanitizing hand gel (HD Inspectors love that!)

Most people use 5 gal. Igloo coolers with a ball valve or free flow spigot for the HW station.

My dish wash station is: Coleman On-Demand water heater, 3 buss tubs and a folding dish rack. Ty has a stainless steel brew pot we set on the firebox of the Klose if we're sampling locally with his pit.:thumbs up:

We use disposable cutting boards and foodservice pansaver bags for marinating and injecting with 3or4 full size SS pans and it really cut down on cleanup.