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Memorial Day Weekend

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Post Mon May 23, 2016 5:23 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8354
Location: Stoughton, WI
Anybody have any big plans for the upcoming U.S. holiday weekend? We might be going to our nephew's high school graduation so I can't really commit to anything yet, but I really hope I get a chance to at least grill something!

Post Tue May 24, 2016 8:50 am
smoke eater User avatar
medium
medium

Posts: 123
Location: Central VA
No big plans here I'm afraid. I've got a couple of engagements over the weekend that will have me tied up Saturday evening and Sunday afternoon.

That being said I won't be helping out with my local volunteer fire department's annual "Memorial Day Benefit Chicken Barbeque". When I first joined this board back in 2007 somebody asked for some pics of this. The fire dept. does 2 BBQ's a year, one on Memorial Day and one on Labor Day. these are 2 of the biggest fund raisers that we do each year. My particular fire dept. has the choice dates since they were the first to start doing this back in the late 1960's. The other three fire depts. in the county do this also at various dates during the year but on a slightly small scale. For Memorial Day we will cook around 800 halves and for Labor Day 1000 halves. I'm not sure what fire departments in other part's of the country do, but fire dept. Chicken BBQ's are pretty common in central Virginia. Below are some pics I managed to take last Labor Day.

This is our pit. It's is about 3.5 feet wide and about 100 feet long. The lard tins in the photo are what we put the chicken in after it's done along with a dash of sauce before it's sent over to the fireman's hall to be plated up.

[url][url=https://flic.kr/p/H3DKxN]Image[/url]fire on the grill by Sam Davis, on Flickr[/url]

This is our homemade BBQ sauce cooking. My brother is the current "Sauce Master", The recipe hasn't changed in at least the last 26 years that I've been involved with the fire dept. It's written down on the back of a secret cabinet inside the fire house! We make about 65 gallons per cook, it's darn good on pork to by the way. We generally try to have enough left over for those members who want some to take home to be able to.

[urlImagefire house sauce by Sam Davis, on Flickr][/url]

The pit all loaded up with chicken. This particular cook was 1000 chicken halves.

[url][url=https://flic.kr/p/HsZkiX]Image[/url]Chicken on the grill by Sam Davis, on Flickr[/url]

It's getting there!

[url][url=https://flic.kr/p/HmTBYz]Image[/url]half done chicken by Sam Davis, on Flickr[/url]

A pic of one of my sons basting chicken.

[url][url=https://flic.kr/p/GxtXan]Image[/url]basting chicken by Sam Davis, on Flickr[/url]

Sadly, I don't have any pics of the finished product. This is an all day affair and takes approximately 30 or so guys to pull this off. Not to mention the help provided by the ladies auxiliary with putting the plates together and what not. And the public, they donate most all the baked beans and desserts that are provided with the meals!

smoke eater

Post Tue May 24, 2016 5:25 pm
STLBBQGUY raw
raw

Posts: 4
Going to try my hand at home cured/home smoked pastrami. (Fingers crossed) :cheers:


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