--Previous Message--
: Thanks for all the information! I hope to make
: it to a competition, so I can get a better
: idea. Again, I appreciate all the help. Look
: forward to meeting some of ya'll soon.
:
: Paul
:
: --Previous Message--
: Don't forget those white food grade water
: hoses too. Joe is right its pretty much
: common sense stuff and I'm sure if you need
: a hand all you got to do is ask. You also
: need a tent/shelter over your food
: preparation area. If you get a chance look
: up the next event and go check out the many
: different setups used.
:
:
:
: --Previous Message--
: One more thing, I can't think of a single
: team
: that wouldn't be willing to help you out
: with any items you might be missing to get
: you through an inspection.
:
: --Previous Message--
: Hi Paul, from time to time DEHEC shows up at
: contests make sure we aren't trying to
: poison the Q buying public. There are a
: number of common sense things they look for
: and I am sure I will leave out something.
: You need a hand washing station, the ability
: to keep uncooked food cold and cooked food
: hot. You need gloves to wear while handling
: food, and meat thermometers to make sure you
: cook the meat to a safe temp. You will need
: a mixture of Clorox and water to
: decontaminate the food prep area and keep it
: clean. DEHEC has a pamphlet that spells it
: all out. They should be available at your
: local health Dept. I hope that this helps a
: little.
:
: --Previous Message--
: I have been wanting to start cooking in
: competitions. I was curious, I see where
: there are DHEC inspections. What are they
: looking for? Are there certain items that
: cooks are supposed to have? Looking for
: guidelines and/or the "do nots" of
: the DHEC inspections.
:
: A little introduction. Name is Paul. I
: live in Aiken, SC. I am a wildland
: firefighter. Been cooking BBQ for 13 years,
: really got into it when I was 20.
:
: I appreciate any help and advice. Thanks!
:
: Paul
:
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