Team Tappecue is teaming up with Kookers Kare this year at the American Royal BBQ Competition to help solve some of the unanswered questions health officials were asking last year. Tappecue offers PDF proof of time and temperatures of the meats during the two stage cooling method recommended by the FDA Food Code. We're hoping that providing this documentation will prevent the health department from throwing out and bleaching more than 4,000 pounds of premium quality BBQ.
Gary, President of Kookers Kare, and I tested out the Tappecue system at the Excelsior Springs BBQ Competition, BBQ and Fly In on the River, all-the-while gathering boxes of extra, unused pasta to give to Harvesters. The testing went well. We determined that if the leftover meat wasn't nearing 70 degrees 30 minutes prior to the end of the 2 hour time frame in the first stage of the Two-Stage Cooling Method then we would need to get it to the cooler as soon as possible. Again, we believe that the Tappecue system will give the health officials exactly what they're asking for so no food will go wasted and all the leftovers from the competition will get into the mouths that need it most.