Board index Barbecue Board General Discussion Memorial Day Weekend

Memorial Day Weekend

This is the place to ask your BBQ questions, share information, and more.
Post Mon May 23, 2016 5:23 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
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: 137
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: 9
Going to try my hand at home cured/home smoked pastrami. (Fingers crossed) :cheers:

Post Wed May 25, 2016 6:16 pm
JPET User avatar
medium-well
medium-well

Posts: 258
Location: LOS ANGELES, via Long Island
The photo: The pit all loaded up with chicken. This particular cook was 1000 chicken halves.

Now that's a great looking photo. I'd copyright it and sell it to Tyson Chicken.

Post Fri May 27, 2016 7:42 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
Good luck with the pastrami, SBG! I'll bet it comes out just fine...are you doing a flat, a point, or a whole brisket?

Smoke Eater, was that 1000 halves all at once? Impressive!

Post Sun May 29, 2016 3:46 pm
jstewart well done
well done

Posts: 994
Location: Simi Valley, CA
I've got some baby backs and beef ribs out on the Chargiller right now. We have some friends who have been in Japan for a couple of weeks and my wife has gone down to the airport to pick them up. I thought it would be nice to cook for them when they got back and what better way to go than with ribs?
Jimmy
CG Super Pro w/SFB
Weber One Touch Silver

Post Mon May 30, 2016 11:10 am
smoke eater User avatar
medium
medium

Posts: 137
Location: Central VA
ScreamingChicken, that is indeed 1000 halves all at once. Only once do I remember having to cook a smaller batch after the first batch had cooked down some, and that was because the chickens we got that year were huge. Must have been roasting hens instead of fryers.

jstewart, you can never go wrong with ribs!

Post Wed Jun 01, 2016 9:21 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
Good choice, Jimmy...we had ribs as well!

Post Thu Jun 30, 2016 8:34 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
The visual evidence of said ribs. I used my usual basic rub on the pork, some apple and hickory for smoke, and I glazed them toward the end.

Image

Image

Image

Image

Post Fri May 26, 2017 3:36 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
Here it is another year later...anybody planning on grilling and/or smoking this weekend? I'm probably going to the store tonight or tomorrow to see what's there; could be brisket, ribs, butt...who knows!

Post Sun May 28, 2017 4:45 pm
jstewart well done
well done

Posts: 994
Location: Simi Valley, CA
Just finished cleaning up the Chargriller, I just posted about it, and am ready to cook some babybacks and beef ribs tomorrow!
Jimmy
CG Super Pro w/SFB
Weber One Touch Silver

Post Wed May 31, 2017 8:11 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
I hope they turned out well!

We had beef ribs, a couple of thick pork steaks, 2 smoked fresh pork hocks, baked beans, chips, broccoli slaw, and I think 1 other thing that I can't remember. ;^)

Post Sun Jun 04, 2017 8:27 pm
jstewart well done
well done

Posts: 994
Location: Simi Valley, CA
I cooked one rack of beef ribs and three racks of babybacks and we had some friends over. The ribs turned out very well and I was really happy with the way the temps held steady after sealing the firebox.
Jimmy
CG Super Pro w/SFB
Weber One Touch Silver

Post Fri Jun 09, 2017 1:38 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
When you cook like that it's not difficult to find friends! :lol:

Post Fri Jun 16, 2017 8:31 pm

Posts: 27
Location: Old Town, Maine
I'm a bit late with this, but anyway....
Sunday of Memorial Day weekend was my son's birthday and I cooked these for us-

Image

Image

Image

Very tasty...

Next

Return to General Discussion