usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 23

5 members and 18 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Results 1 to 3 of 3
  1. #1
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default **Pacific Northwest BBQ Association 2012 Cooks Rules** PNWBA

    This is how we roll!

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

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

  2. #2
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    What do you use for the handwash station requirement?
    FBJ

  3. #3
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default

    Quote Originally Posted by Fatback Joe View Post
    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.

    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.

Similar Threads

  1. Pacific Northwest BBQ Association (PNWBA)
    By swamprb in forum Events, Competitions, etc.
    Replies: 8
    Last Post: 03-14-2012, 12:29 PM
  2. Great Lakes BBQ Association Team of the Year
    By Bbq Bubba in forum Events, Competitions, etc.
    Replies: 2
    Last Post: 05-28-2010, 02:57 PM
  3. Custom Pits from the Pacific Northwest
    By swamprb in forum Stickburners
    Replies: 4
    Last Post: 01-17-2009, 12:54 AM
  4. Another guy from the Pacific Northwest!
    By swamprb in forum C'mon In & Sit Down
    Replies: 5
    Last Post: 03-21-2008, 07:28 AM
  5. Hello, from the Pacific Northwest
    By Pescadero in forum C'mon In & Sit Down
    Replies: 21
    Last Post: 02-29-2008, 07:50 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1