quote:Originally posted by Vjgtrybno1:quote:Originally posted by AndyJ:
Four hours door to door, you could even take hot out of the smoker, double, maybe triple foil, into a couple plastic bags to make sure it doesn't leak then into the luggage. Should be nice and rested when you get to your destination.
That's what I was thinking - keep 'em hot. I wonder what the foil will do to the TSA folks and their screening - don't want - and I need to be careful here - this smoked meat - to get a pat-down.
On the surface this sounds like a good idea, but there are several things to consider.
First the TSA. Certain food items are definitely banned beyond the screening area such as bottled or canned liquids. Gel like foods are banned also. Whole fruits are OK, but if you've taken a bite of your banana while waiting in the screening line, that's a no-no. Who knows, you may have inserted a tiny vial of C-4 into the remainder of the banana.
I can't confirm it, but I've heard that additional restrictions pertaining to prepared, but non-frozen food items went into effect earlier this year. You don't want your TSA screener thinking that your beautifully prepared brisket is actually a cleverly disguised bomb so you need to check this out. If he or she is in doubt, it will end up in the trash bin, or possibly as a snack in the TSA break room.
Then there is subject of local TSA screening. I average 8 flights a month through a number of different airports. What never ceases to amaze is is the variance in the interpretation of a so-called "Standard" set of rules from airport to airport. What's allowed through screening at one airport is banned at another. It shouldn't be this way, but believe me, it is. Smaller, less traveled airports are the worst, and a inexperienced less knowledgeable traveler might be wary of challenging a screener.
In addition to TSA guidelines certain airlines will impose their own restrictions that may exceed those put forth by the TSA. Ditto with certain airports. You need to check with each to see if what you're thinking is OK. The TSA guidelines are only a minimum and there is nothing to stop an airline or airport from going beyond those minimums if they see fit.
So, let's say you've passed muster with the TSA, the airline, and the airport, you still have one more consideration - odor. In flight an aircraft cabin is a tightly confined and highly pressurized aluminum tube which recirculates it's own air supply. I don't care how well you wrap the brisket, sooner or later the smell will permeate the entire airplane. May not be illegal but it will certainly be a discomfort to your fellow passengers, and probably embarrassing to you. I run into this all the time when people bring hot breakfast sandwiches, burgers, Chinese food, etc that they purchased at a food court on board.
Personally, I would either freeze it and bring on board as previously described, or FTC it hot in a small disposable cooler and secure the top of the cooler with expandable straps. Don't use duct tape - The TSA will open the cooler with a knife at the seam of the top and cooler and not retape it.