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Bluegrass BBQ
BBQ Pro


Joined: 04 Mar 2008
Posts: 502
Location: Summersville, WV

PostPosted: Thu May 06 10 4:39 am    Post subject: Reply with quote

I scoop as I go. I mix my coleslaw up in large quantities and keep in ref place in pan over ice as needed and keep beans hot in electric holding pan and scoop as we go. Works for me.
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Bailey Q
Newbie


Joined: 26 Apr 2010
Posts: 42

PostPosted: Thu May 06 10 1:02 pm    Post subject: Reply with quote

I was on the phone with the health inspectors from 3 different counties today. The state issues the food stand permits, but each county enforces the rules within the county, so there is some variation in enforcement. My state (CO) is trying to stop the use of kitchen roasters for the purpose of food warming/holding. Some counties allow it presently, but they are going to try to wean people off of them in the next year or so. I only spoke with front range inspectors, I suspect that some of the more remote counties may be more lenient.

The two counties in WY that I contacted didn't care if I used kitchen roasters, only that the temp is maintained above 135.

I found out that potato salad (colorado is only state I asked) cannot be made on site. Potatoes, coming from the ground, have spores that germinate after boiling, and if not cooled quickly will generate pathogens. So, I will either have to find a certified kitchen with a freezer to quick cool the spuds if I want to make it myself, or I will have to buy prepackaged potato salad to sell. Cole slaw can be made on site.

Q
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Bailey Q
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Joined: 26 Apr 2010
Posts: 42

PostPosted: Thu May 06 10 1:07 pm    Post subject: Reply with quote

daddywoofdawg wrote:
Bailey Q wrote:
We are going to try to hit 2 or 3 events to see how others do it. BBQ class is mid-May and then hopefully we can join the fun in late June/Early July.

Q

Most events have already picked their vendors for their events this year.You need to start sending in your apps for most in jan-feb of the year,That's what I did and am hearing back now.


Things must be a little slower here in thin air country. Every event I have contacted has told me there is plenty of room for vendors and many apply day before/day of competition. That is good for me, as I am usually the "day late and dollar short" guy.

Q
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daddywoofdawg
BBQ Super Pro


Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND

PostPosted: Thu May 06 10 1:49 pm    Post subject: Reply with quote

Bailey Q wrote:
daddywoofdawg wrote:
Bailey Q wrote:
We are going to try to hit 2 or 3 events to see how others do it. BBQ class is mid-May and then hopefully we can join the fun in late June/Early July.

Q

Most events have already picked their vendors for their events this year.You need to start sending in your apps for most in jan-feb of the year,That's what I did and am hearing back now.


Things must be a little slower here in thin air country. Every event I have contacted has told me there is plenty of room for vendors and many apply day before/day of competition. That is good for me, as I am usually the "day late and dollar short" guy.

Q

Ya there are a few of those too.There's a big one end of july and they haven't even sent out apps yet. 3-5K people and there not worrying about it yet.
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Louie3
BBQ Super Pro


Joined: 04 Aug 2007
Posts: 1407

PostPosted: Thu May 06 10 7:12 pm    Post subject: Reply with quote

Baily Q
What are you calling a "kitchen roaster"?
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Bailey Q
Newbie


Joined: 26 Apr 2010
Posts: 42

PostPosted: Thu May 06 10 11:26 pm    Post subject: Reply with quote

http://www.hamiltonbeach.com/kitchen-appliances-roaster-ovens.html
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