Manual

Please see the Kosher Supervision tab for important information regarding ingredients and meat selection.

There will be a cook’s meeting on Thursday, August 14, 2014 at 6 p.m. at Kehilath Israel, Overland Park Kansas 66212. Meat selection will take place at this time. At least one member of your team – preferably a pit boss or a team representative – must attend this meeting.

After the general introduction there will time until 9:00 p.m. to do all your prep work such as trimming making marinades, sauces etc.  in and out of the kitchen.

When you arrive to prepare your meat, the ingredients you requested (along with cooking utensils) will be on a table labeled with your name. If you find that you need any additional kitchen items, please let a Vaad representative know and they will help you find what you need. Do not remove any utensils from the synagogue kitchen. If you do not find everything you need in your stock or on the community table, please ask for help. Do not borrow from other teams’ stock unless they are present and give permission to use some of their ingredients.

After you have finished for the evening, please clean up your work area. It is important that each team clean up after itself so that the teams that follow you will have a clean area in which to work. Committee members will be available to answer questions you may have pertaining to the use of the kitchen equipment or clean-up of the kitchen.

Your sauce, marinated meat, and all other cooked items must be carefully and sealed in the zip lock plastic bags, secured with masking tape and inspected by the Mashgiach before being put into our refrigerator. You will be given a box to store your cooking utensils and all other items you will need for Saturday night/Sunday morning.

Each team will receive included in their registration fee of $350.00

1 Brisket (Full Packer) 14-18 lbs

3 Racks beef  back Ribs (5 bones per rack)

12 Chicken Thighs, bone in

1 Bone in turkey breast half

The ingredients the team selected on the ingredient request form.

1 Weber Smokey Mountain 22.5 Smoker and 1 Weber One Touch Silver 22.5 Grill 

Injector, tongs, brush, 6-inch boning knife, 12-inch carving knife, 8-inch chef’s knife,

2 8-foot tables

4 chairs

1 internal meat thermometer & ambient temp thermometer

1 Charcoal chimney starter

Mr. BBQ Hot Gloves

Kitchen shears, whisks, pots, plastic gloves, scale, spice grinder,blender and other utensils will be available on the community table.

After you have finished for the evening, clean up any mess that you have made. It is important that each team clean up after itself so that the teams that follow you will have a clean area in which to work. Committee members will be available to answer questions you may have pertaining to the use of the kitchen equipment or clean up of the kitchen.

Saturday, August 16, After 9:30 p.m. Smokers will be given out, from here on out everything will take place at the Ritz Charles.

Tents, tables, chairs and smokers will be set up outside on Saturday evening. Each booth will be allocated a tent, the smokers, a table and chairs. Please be considerate of your BBQ neighbours and do not remove any smokers or tables from their booth areas.

When setting up any booths, do not stake anything into the parking lot asphalt. You may use bricks or concrete blocks to secure your booth. At the end of the BBQ, please clean off your tables and surrounding areas. Toss all disposable items in the trash bins near your booth. The committee will pick up all utensils, pots, and so on.

You will be able to ask a mashgiach to start your smokers any-time on Saturday, August 16th, after 9:30 p.m. You will be able to stay as late as you want.

We want you to feel comfortable doing what you love so if you have any questions, please do not hesitate to ask anyone on the BBQ committee for help!

Have fun and good luck! Remember “there is no crying in BBQ”

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