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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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  1. #21
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Just looked back at the checklist I saw on here last night. It is indeed that one.
    Never trust a skinny person for food advice.

  2. #22
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    "It might be over kill but I planed on 2 butts, 2 brisket a, 3 ribs and like 16 thighs. Then we can be very picky on our turn ins. Do you think that is overkill?"

    That is the bare minimum you will want to take. Some cook twice that much.
    Don't take any frozen or partially frozen meat. It may or may not thaw in time and they don't like it when they inspect it. It may just cause someone to come by and check how you are thawing the meat on site and if they consider what you are doing is within safe guidelines.
    A couple large sturdy folding tables One for clean-up tubs and one for prep and then for slicing and box prep.
    A table with a small sink will not work. You need 3 plastic tubs (like restaurants use for busing tables). 1 for washing(dishsoap), 1 for rinsing(clear water), 1 with sanitizer(1 capful of bleach per gallon of water), and 1 smaller pan for washing your hands. 1 spray bottle of sanitizer.

    Another tip is get your turn-in boxes ready in the down time well before turn-in times. Store them in a cooler to keep the green stuff looking crisp and take one out when you are ready to put the meat in.
    Lots of gloves.
    Jim

  3. #23
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    I saw the rule about about a cap of bleach per gallon. The 3 wash tubs set up like a restaurant should be easy enough.
    Never trust a skinny person for food advice.

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