@Fullbore BBQ When you do your test cooks, taste the meats before closing the boxes. Then let them sit for at least 10 minutes, then sample them again.
That is what you are serving to the CBJ's.
We do all of our trimming at home. Our turn in boxes are pre-made and switched on site. I'm a parsley guy and can pound 4 fully packed boxes out quickly. Overly sauced meats and loose parsley are a CBJ's nightmare! And don't buy that bullshit that it imparts off flavors.
Marinades, brines, sauces and rubs are all labeled for each meat.
We use foodservice pan liners for injecting and transporting, Cut and Toss disposable cutting boards make clean up a breeze.
It's do or die when it comes to meats. 1 brisket, 2 comp trimmed butts, 3 racks of Baby Backs, and 12-16 thighs.
Have fun!
Topic: First few practice runs on KCBS BBQ (Read 2546 times)