The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 06-25-2010, 08:24 PM   #1
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default The Large Quantity Barbecue

Thought this was interesting read (attachment below pic)....don't recall seeing it before.

The Large Quantity Barbecue
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 04-09-2011 at 08:57 PM..
MilitantSquatter is offline   Reply With Quote


Thanks from: --->
Old 06-25-2010, 08:31 PM   #2
zydecopaws
Babbling Farker
 
Join Date: 01-14-09
Location: Battle Ground, WA
Default

It seems we've all come a long way since then... Thanks for sharing Vinny!
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B]
[I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I]
[B][COLOR=Blue]
MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B]
[SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]
zydecopaws is offline   Reply With Quote


Old 06-25-2010, 08:53 PM   #3
Crazy Harry
is Blowin Smoke!

 
Crazy Harry's Avatar
 
Join Date: 07-08-09
Location: Deer Park, Wa
Default

interesting read
__________________
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced.

http://www.teddybearcreations-wa.com
Note to mods: is the back link ok?
When all else fails just ask yourself, WWGALD???
Crazy Harry is offline   Reply With Quote


Old 06-25-2010, 09:00 PM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Quote:
Originally Posted by zydecopaws View Post
It seems we've all come a long way since then... Thanks for sharing Vinny!
I would love to experience a pit BBQ like that once.

The BBQ sauce recipe on bottom pg 26/top 27 is very unique..
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 06-25-2010, 09:22 PM   #5
voight1713
Is lookin for wood to cook with.
 
voight1713's Avatar
 
Join Date: 05-24-10
Location: Larsen, WI
Default

Awesome I love history then you add BBQ
voight1713 is offline   Reply With Quote


Old 06-25-2010, 09:35 PM   #6
Gowan
is Blowin Smoke!
 
Join Date: 08-08-07
Location: Cartersville, GA
Default

The first barbecue I ever tasted was as a kid at the Fortuna, CA annual rodeo. It was pit cooked beef prepared in the fashion described in this pamphlet - the only difference being I believe they covered the pit with wet canvas rather than sheet metal.

I found it interesting that brisket wasn't even mentioned, but coffee was considered to be "essential to a good barbecue". Nice find Vinny - thanks for sharing!
Gowan is offline   Reply With Quote


Old 06-25-2010, 09:44 PM   #7
el_matt
is Blowin Smoke!
 
Join Date: 12-08-09
Location: Turlock, California
Default

Sweet!!! I've for something to read at work tomorrow!! I love the old BBQ books. Seeing the differences and similarities, from then to now is cool. Plus the change in the style of dress is always interesting. To me anyway.

Matt
el_matt is offline   Reply With Quote


Old 06-25-2010, 10:22 PM   #8
zydecopaws
Babbling Farker
 
Join Date: 01-14-09
Location: Battle Ground, WA
Default

Quote:
Originally Posted by MilitantSquatter View Post
I would love to experience a pit BBQ like that once.

The BBQ sauce recipe on bottom pg 26/top 27 is very unique..
I was lucky enough to take part in a Polynesian pit BBQ (pork instead of beef) many moons ago. Helped acquire the guest of honor (pig), dug the pit, and was assistant pit crew during the cook. Quite the experience, and the end result was excellent.
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B]
[I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I]
[B][COLOR=Blue]
MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B]
[SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]
zydecopaws is offline   Reply With Quote


Old 06-25-2010, 10:33 PM   #9
Ashmont
Babbling Farker
 
Ashmont's Avatar
 
Join Date: 12-13-05
Location: St. Louis MO
Default

Chairman of the Department of Animal Husbandry University of Nebraska! (Lower in the flier)


OH SHANE SPLAIN THIS PLEASE!!!!!!!!!!!!!!!!



: shock::s hock::sh ock::sho ck:
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ashmont

Proud member of Brethren Weber's for life

(Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list)

Weber Kettle Dabomb
Weber Kettle Justintime
Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested!
Weber Kettle Grace
WSM "Winni"
WSM "Dumas"
One Smokey Joe
UDS "Peggy Sue"
http://ashsmoderndayclubhouse.blogspot.com/
Ashmont is offline   Reply With Quote


Old 06-25-2010, 10:52 PM   #10
Southern Home Boy
is One Chatty Farker
 
Southern Home Boy's Avatar
 
Join Date: 01-14-10
Location: St. Louis, MO
Default

I helped cook a luau for my baby sister's first wedding on a beach in Oregon.

We dug a pit like that, lined it with local basalt river rock, burned down a bunch of seasoned oak, covered it with beach sand to a couple of inches, put a layer of wet burlap down, laid a whole hog on the burlap, covered with more wet burlap and covered the whole thing with about 18" of more beach sand.

13 hours later we dug up the pig like a bunch of neanderthal archeologists.

DAYUM! It was Good Eats.
__________________
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160
Southern Home Boy is offline   Reply With Quote


Old 06-26-2010, 02:44 PM   #11
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Quote:
Originally Posted by zydecopaws View Post
It seems we've all come a long way since then... Thanks for sharing Vinny!
You would not think this if you ever were graced to have a BBQ like this.

Notice the complete absence of the word "brisket."

This is funny too... notice they slice with a machine. The bulk of meat we serve at our charities is getting that way. I need to get a slicer these days.. it should cut down on injury. I know we all got tired this last weekend of slicing fajita for 400.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Quantity discounts available on Strube Wagyu Briskets Big Poppa Big Poppa Smokers 2 03-17-2011 08:51 AM
Food Quantity for My backyard party? BBQCookin Catering, Vending and Cooking For The Masses. 7 07-17-2010 10:21 AM
Quantity - Ribs and Pulled Pork for 18? Sweet Breathe BBQ Q-talk 11 07-16-2010 03:10 PM
Keeping large quantity of pork moist... Solidkick Q-talk 5 09-22-2006 11:12 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:01 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts