planning and management of barbecues for mass food service

planning and management of barbecues for mass food service

129
P L I N N I N G AN0 HANAGEHENT OF B 4 R B E C U E S
PROF.
J.
W.
F O R M4SS FOOD S E R V i C E
COLE
U N I V E R S I T Y OF TENNESSEE
"Barbecues Made Easy":
*
Barbecuing i s t h e one f r o n t i e r method of cooking t h a t produces a
cooked meat product of superior aroma and taste. For outdoor dinners, t h e r e
i s no equal. It i s i d e a l f o r a l l kinds of crowds. Most people responsible
f o r such dinners, however, f e e l t h a t barbecues a r e beyond t h e i r a b i l i t y and
equipment. M
e
a have v i s i o n of a hog o r beef b r o i l e d whole over a p i t of
coals with someone laboriously keeping t h e meat from burning by frequent t u r n ing. This method of barbecuing i n many cases i s not p r a c t i c a l . I n such ca8es,
a closed p i t can be used and t h e end product w i l l be d e l i c i o u s . P i t barbecuing i s not only a simple way of cooking t h e major part of t h e meal, but adds a
f r i e n d l y , welcome atmosphere t o t h e gathering.
The barbecue i s s u i t e d f o r crowds from one hundred up and perfect
r e s u l t s can be guaranteed i f c a r e f u l l y planned and operated. Evidence t h a t a
l a r g e crowd can be served was shown when Governor "Jacli" C . Walton of Oklahoma
a t hi8 inauguration gave a Sarbecue a t which more than 100,000 persono were
f e d . Beef; pork, lamb, deer, entelope, buffalo, chicken, duck, goose, r a b b i t ,
s q u i r r e l , and opossumwere cooked i n a m i l e of trenches.
The P i t
The trench should be dug 3% f e e t deep and usually no wider than 3
f e e t . When t h e p i t i s wider than 3 f e e t you w i l l have d i f f i c u l t y i n handling
t h e meat i n the center of t h e p i t . The length w i l l depend on t h e number of
pounds of meat t o be barbecued. About three f e e t of length a r e needed f o r .
every hundred pounds; however, a trench t e n feet long w i l l be s u f f i c i e n t f o r
400 pounds of meat. Keeping i n mind t h e s p e c i f i e d width and depth t h e f o l lowing can be used as a guide f o r dfgging t h e p i t :
.
Lbs. of Meat t o be Barbecued
P i t Length i n Feet
100
3
200
5
400
10
600
15
800
20
A t r e n c h t o accommodate 800 pounds of meat i s a s l a r g e as should be
undertaken. When barbecuing more than t h i s amount it i s b e t t e r t o have two o r
more trenches spaced conveniently a p a r t .
*
P i t barbecuing has been "pioneered" by such organizations a s t h e American
Hereford Association, The National Livestock and Meat Board and many of o u r
colleges and u n i v e r s i t i e s ,
S o i l t h a t contains considerable clay i s desirable, making t h e s i d e s
easy t o maintain with a minimum lose of heat. A more or less permanent p i t
w a l l e d up with f i r e b r i c k and f i t t e d with a heavy i r o n cover w i l l be very
handy if you a n t i c i p a t e p u t t i n g on s e v e r a l barbecues
.
The Meat.
Barbecued beef seems t o be t h e most popular, but pork, lamb and fowl
For a very generous 6eWiW,
one-half’ pound of boneless beef should be allowed f o r each person. However,
one-fourth t o one-third pound w i l l s u f f i c e where you plan t o serve other hot
dishes w i t h t h e beef.
can be cooked equally as w e l l i n t h i s manner.
Care should be taken i n s e l e c t i o n of t h e beef t o be barbecued, keeping i n mind t h a t t h e b e t t e r t h e q u a l i t y t h e more d e l i c i o u s t h e product w i l l be
a f t e r being cooked. C a t t l e slcughtered two weeks before t h e event w i l l give
t h e proper amount of age t o insure t o p f l a v o r . The meat ahould always be
boned as it takes up l e e s room i n t h e ;?itand is much e a s i e r t o carve when
served. Boned c u t s should be t i e d i n t o r o l l s not l e s s than four inches nor
more than eight inches i n diameter. The r o l l s should be a s uniform a s possib l e . No d e f i n i t e weight can be suggested as t h e length of t h e r o l l w i l l vary
and w i l l not a f f e c t t h e cooking time.
Some people p r e f e r t h e forequarter a s it s e e m t o have t h e r i g h t
amount of f a t intermingled with t h e lean t o make it juicy. The shoulder o r
chuck is divided i n t o an inside and outside r o l l divided along t h e shoulder
blade and arm bone. The r i b is e a s i l y boned and r o l l e d and t h e thinner cuts
such a s p l a t e and b r i s k e t may o r may not be used depending on your supply.
Thekhdquarter breaks down i n t o excellent boned cuts. The round i s
divided n a t u r a l l y i n t o t h e inside, outside and t i p muscles. The inside and
outside pieces w i l l have t o be cut i n t o two r o l l s each. The rump i o boned and
some of excess f a t trimmed away before t i e i n g . The l o i n i s divided i n t o t h e
s i r l o i n end and t h e short l o i n . The s i r l o i n b u t t is boned and w i l l probably
have t o be cut i n t o two pieces because of i t s size. The tenderloin i s
s t r i p p e d out and r o l l e d with t h e boned short l o i n , making a very uniform r o l l .
Pieces of f a t may be put i n t h e center of t h e r o l l and w i l l add
f l a v o r and j u i c i n e s s t o t h e more l e a n c u t s . The meat should be seasoned with
s a l t and pepper before wrapGing i n cheese c l o t h , muslin o r s t o c k i n e t t e . A
double l a y e r of one of these materials followed with a l a y e r of clean burlap
works q u i t e w e l l . Parchment paper can be s u b s t i t u t e d f o r t h e burlap and i n
some cases may be advisable. The author has found t h e parchment t o keep more
of t h e n a t u r a l j u i c i n e s s i n t h e meat but on t h e other hand t h e meat does not
tend t o have a s much emoke f l a v o r .
The Coals.
Any hard wood such a s oak, hickory o r some f r u i t wood t h a t i s dry
can be used t o produce tho desired 15 t o 18 inch bed of c o a l s . You may need
more o r l e s s depth of coals depending upon t h e nature of the s i d e wall. A p i t
walled with f i r e b r i c k can do a good job with 1 2 inches of coals; on the o t h e r
hand sandy s o i l may require up t o 2 f e e t of coals. Green wood w i l l take a
longer time t o burn and t h e soft woods burn t o ashes and do not make good
c o a l s . Hard, dry wood that w i l l measure 4 t o 6 inches i n diameter and no more
than 3 feet long w i l l burn down s u f f i c i e n t l y i n 3 t o 4 hours. Care should be
taken t h a t a l l t h e wood burns thoroughly. A long iron rod with a hook on t h e
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end i s a convenient fire-tending t o o l . If t h e chunks are not s u f f i c i e n t l y
burned t o break i n t o coals, they should be remaved from t h e p i t . A p i t t e n
f e e t long w i l l require approximately 19 tons of wood. It i s always b e t t e r t o
have more wood on hand than you t h i n k you w i l l need.
Meat should be placed i n t h e p i t about 1 2 hours before time t o be
served. If it i s placed i n t h e p i t earlier, no h a r m w i l l be done, f o r a f t e r 1 2
hours t h e f i r e w i l l have s u f f i c i e n t l y died down t h a t t h e r e w i l l be no overcooking. If the meal i s t o be served a t noon, you w i l l need t o s t a r t t h e f i r e by
8:OO p.m. t h e previous evening allowing 3 o r 4 hours t o b u i l d t h e bed of c o a l s .
The Sand:
Dry sand o r f i n e gravel i s used t o cover t h e coals t o a depth of 1 t o
making sure no coals are l e f t uncovered. This protects t h e bundles
of meat f r o m t h e coals and smothers out t h e flame. Level t h e bed of coals by
using a garden rake. A good plan i s t o dry t h e sand as you b u i l d your bed of
coals by placing a piece of sheet i r o n over p a r t of t h e p i t . Put t h e sand on
t h i s sheet i r o n and s t i r u n t i l d r y . If t h e sand has t o o much moisture i n it,
the f i r e w i l l be smothered t o such an extent t h a t t o o much smoke may be produced i n t h e p i t . While a d e l i c a t e smoke f l a v o r i s d e s i r a b l e t o o much smoke
may make t h e meat unpalatable.
13 inches,
The Cooking
Sealing t h e p i t as quickly as possible a f t e r t h e meat has been placed
Careful planning with plenty of help w i l l prevent t h e loss
of heat and steam. The bundles of meat should be placed on t h e sand immediatel y a f t e r it has been spread, leaving a l i t t l e space between t h e bundles. The
p i t should now be covered quickly w i t h sheet i r o n o r t i g h t f i t t i n g boards. It
is a good p r a c t i c e t o reinforce t h e cover with pipe, s t e e l post o r rods. Ten
t o twelve inches of d i r t thrown upon t h e cover w i l l prevent t h e 1 0 6 8 of heat
and is e s s e n t i a l .
immediately.
i n it i s important.
10-12" Dirt t o S e a l i n
Heat and Steam
\Sheet
Iron o r
Board Supported
with Pipe or
1
1 IC-
40"
-<
36"
Boneless Meat.
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You w i l l now have t i n e f o r a good n i g h t ' s s l e e p o r time t o prepare
t h e rest of t h e meal. However, if t h e r e i s danger of r a i n , you can protect t h e
p i t by using some kind of temporary cover. I n t h e event of a hard r a i n , it may
be necessary t o b u i l d a trench around t h e p i t f o r drainage.
The p i t should not be opened unt11 j u s t a few minutes before you plan
t o serve. Allow only enough time t o uncover p i t and remove t h e burlap o r parchment covering a t t h e p i t before serving. A clean pitchfork w i l l come i n handy
f o r removing t h e bundles f r o m t h e p i t . One good man can s l i c e t h e meat as f a s t
a8 two can serve i t .
The Sauce:
The barbecue sauce m u s t be heated t o b o i l i n g temperature and ready t o
pour over t h e s l i c e d meat; j u s t before it i s served. Basic ingredients f o r a l l
barbecue sauces a r e catsup o r c h i l i sauce, Worcestershire sauce, and vinegar.
Other ingredients such as prepared mustard, horseradish, sugar, s a l a d o i l , hot
sauces, s a l t , pepper, and red pepper can be. added t o t a s t e . There are c o m e r c i a 1 barbecue sauces t h a t are good. The already prepared sauce can be used
alone o r a s a part of your mixture. The following recipe can be used as a
guide and w i l l be s u f f i c i e n t f o r one hundred people:
6 b o t t l e s catsup
(74
02.)
3 b o t t l e s Worcestershire sauce
3 bottle
prepared mustard
(6
(18 0 2 . )
02.
)
2 cups of prepared barbecue sauce
1 cup of vinegar.
Use vinegar t o clean out b o t t l e s and d i l u t e the sauce t o desired
thickness. The addition of t h e other ingredients can be governed by t h e taste
of t h e inciividual preparing t h e sauce. Be a w e it is mixed soon enough t o a l low f o r a thorough heating,
The Serving;:
An orderly system of serving w i l l enable you t o feed up t o f i v e hundred people i n t h i r t y minutes. You w i l l need four serving l i n e s and have t h e
food 80 arranged that t h e r e w i l l be no serious delays. The following diagram
shows how t h e serving t a b l e s can be s e t up;
Four such t a b l e s w i l l be necessary t o serve crowds of f i v e hundred o r
more. Additional t a b l e s w i l l be needed f o r s l i c i n g meat and the reserve food.
Always have t h e p l a t e f i l l e d completely before handing it t o the guest, with
the exception of such things a s r e l i s h e e and beverages. It w i l l expedite matt e r s i f t h e coffee i s served a t a separate t a b l e . Those people who use sugar
and cream w i l l not slow down t h e l i n e if they can g e t t h e i r coffee a f t e r they
have picked up t h e food. Complete paper gear should be used, including a
p l a t e , cup, spoon and fork. Since barbecued meat is b e s t served i n buns, it
w i l l not be necessary t o have a knife.
Here a r e some general suggestions a0 t o a barbecue menu f o r one hundred people:
Meat
Buns
Potatoes
or
or
Beans
.
Salad
or
or
Pickles
-
-
-
Coffee
-
Dessert
-
-
50 l b s .
200
boned and r o l l e d .
s l i c e d almost through, uee of
b u t t e r is advisable,
6 l b s . potato chips
30 l b s . scalloped potatoes
100
baked potatoes
-
30 l b s . baked
30 l b s . potato s a l a d - w i t h pickles, eggs,etc.
20 l b s . cabbage s a l a d
with dressing,
15 20 l b s . l e t t u c e s a l a d with dressing.
-
-
1gal.
7
-
8 gals.
-
-
2 l b s . of regular grind i n
a c l o t h bag and placed i n a 10gallon cream can with water.
Boil, or if steam i s available,
use steam u n t i l it hes boiled
sufficiently.
100 cups of i c e cream, cup cakes, o r f r u i t
i n season.
The next time yo?i have t h e problem of feeding a crowd, l e t a barbecue p i t do t h e worrying f o r you. The mouth-watering r e s u l t s w i l l bo a l l t h e
evidence needed t o prove t h e succesa of your gathering.
Equipment L i s t :
Stockinette o r muslin
Pitchers (cream and c o f f e e )
Burlap or Parchment
Trays
Shovel
Cutting Boards
S t i r r i n g Rod
Trash cans
Garden Rake
Tables
Sheet i r o n o r boards
Carving h i v e s
Pipe
Aprom
Clean Hay Fork
Paper f o r covering t a b l e s
String
Serving Forks and Spoons
-
I learned t h e recipe f o r t h e best t a s t i n g lemonade
t h i s i s 8 tengallon recipe
t h a t would be abcjut 160 cups. It takes s i x dozen lemons and
t e n t o twtB3lve pounds of sugar, according t o your t a s t e . Now, t h a t ' s a l l t h e r e
i s t o lemonade, Of course, he squeezes t h e lemons; he has one of that kind
of squeezers they have i n t h e drug s t o r e s . You run down on them and squeeze
out a l i t t l e b i t of o i l , and he generally adds about a dozen rinds t o t h i s
pan. Here is t h e secret t o t h e thing, I think. He makes it the day before
and puts it i n zero storage until t h e next morning; it i s j m t about mushy.
Then he takes it out, and man, t h a t ' a good lemonade.
-
"He makes it i n a ten-gallon cream can.
I t h i n k it makes 160 cups."
---
PROFESSOR SNYDER: I ' v e a question. I t h i n k you jumped Over somet h i n g . You have these coals and you throw sand on them. If you put raw m a t
on that I ' d sure t a s t e sand.
PROFESSOR COLE: I d i d leave t h a t o u t . O f course, we put boneless
meat i n . It i s wrapped i n a stockinette, and on t o p of t h a t w e use e i t h e r
burlap o r parchment paper. I have been using parc-hent l a t e l y . There are
advantages and disadvantages f o r each one, I thi.nk w i t h parchment you r e t a i n
a l i t t l e more j u i c e i n your meat, and it keeps i t s shape a l i t t l e b e t t e r . O n
t h e other hand, if you use burlap, I t h i n k you g e t a l i t t l e more i n f i l t r a t i o n
of smoke f l a v o r . The wrapped meat i s put i n on t h e coals, o r on t h e sand
covered coals and then t h e p i t i s sealed. We generally use some oheet i r o n
roofing reinforced with sohe pips, o r a board. It should be sealed r a t h e r
quickly t o avoid any l o s s of heat. One precaution-be sure t o have good ins u l a t i o n on t o p of t h e cover, otherwise your heat w i l l go r i g h t out t h e t o p
and you won't get t h e barbecuing e f f e c t .
PROFESSOR ZIEGMR: What's t h e thickness of t h e o r i g l n a l wood you
have t o burn t o g e t one foot of coals?
PROFESSOR COLE: We have worked it out more o r less i n pounds i n
South Dakota because we buy wood by weight. Our p i t i s about three and a half
f e e t wide, and about seven f e e t lone;, and a t o n of wood w i l l do a l l r i g h t . A
t o n of wood i s about a r i c k o r a cord. Now, I t h i n k I saw somewhere t h a t Frof e s s o r Loeffel once stated a general r u l e t h a t it takes about twice t h e volume
of t h e p i t . Didn't you say t h a t sometime?
PROFESSOR LOEFFCL:
does take.
Yes.
PROFESSOR COLE: I t h i n k you'd be ourprised a t t h e amount of wood
I Id always have enough on hand and a l i t t l e extra.
PROFESSOR ZIEGLEH:
quite a l o t .
PRCXFESSOR LODFEL:
PROFESSOR SNYDER:
and b r i o ket 6 ?
I wouldn't be surprised.
it
I t h i n k it would take
It ' a not an e f f i c i e n t way of cooking
I
D i d I understand you t o say you d i d n ' t l i k e p l a t e s
PROFESSOR CGLE: I d i d n ' t say I d i d n ' t l i k e them. I s a i d I d i d n ' t
use them. There i s nothinb wrong w i t h p l a t e s and b r i s k e t s except t h a t when
you s t a r t t o carve them you don't have q u i t e a s nice a c u t . O f couree, when
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you g e t i n t o high grede carcasses t h e p l a t e i s awfully f a t . The p l a t e s and
b r i s k e t s could be thrown i n f o r e x t r a i n case you might run s h o r t .
PROFESSOR ZIEGLEB: Do you t i e t h e boned meat?
PROFESSOR COLE: Yes, we t i e some of it.
t o t i e a11 of it when a s t o c k i m t t e i s used.
However, it i s not necessaqr
O f course, t h e round bones cut very nicely i n t o t h e bottom, t o p and
The bottom and t o p a r e c u t i n t o two r o l l s , and t h e l o i n can be boned and
the s i r l o i n t i p o r b u t t can be boned out, generally i n t o two c u t s . I don't
l i k e t o have my r o l l s more than eight inches t h i c k o r under four inches t h i c k .
I t h i n k we get more uniform cooking if we have t h e c u t s nearly t h e same s i z e .
tip.
If I were t o pick out one cut from t h e whole carcass t o barbecue, it
would be t h e r i b , 1 l i k e t h e fore-qusrter of beef t o barbecue because I l i k e
t h e amount of f a t . A round doesn't have enough marbliw i n it i n most cases.
I t ' s a l i t t l e b i t dry, but it does of course s l i c e very nicely.
PRclFESSOR WELLINGTON: I know t h a t the various people here have w r i t t e n some very good d i r e c t i o n s on barbecuing because I have read a l l of them I
could g e t hold o f . I s t i l l knock on wood because we put some on l a s t summer
and they a l l came out a l l r i g h t . There have been a few questions though and
t h e r e have been a few problem t h a t haven't been s e r i o u s . Our f r i e n d s over i n
Home Economics q u i t e often get a l i t t l e b i t concerned about t h i o cooking t i n e
and the low temperature. We have put some of them on
oh, about t e n o ' c l o c k
a t night
of course intending t o s e r v e ' i t a t noon t h e next day, and i n one
case t h e coals weren't t o o good. The l a d i e s a r e always a f r a i d t h a t t h e temperature i s a l i t t l e low and t h a t maybe t h a t i s kind of hard treatment f o r
meat, laying it i n t h e r e a s long a s it i s u t t h a t temperature. A number of
times I thought I ' d put a thermo-couple i n , i f I had a chance, t o f i n d out
j u s t how hot it i s .
-
-
PROFESSOR COLE: I might t e l l you how I t e s t a barbecue. I can t e l l
two o r t h r e e hours after it has been i n whether it i s going t o be a l l r i g h t o r
not. I f e e l down i n t o t h e d i r t covering that is over it, and if i t ' s so hot
near t h e surface t h a t I can hardly &and t o put my f i n g e r in, I know it is
probably above 150' and t h e meat is I believe, around 1600, t h a t i s medium rare.
PROFiESOR LOEFFEL:
1570 is r a r e .
PROFESSOR COLE: If it i s s o hot you c a n ' t stand t o keep your hand i n
t h e t o p i n s u l a t i o n very long and i f t h e meat s t a y s i n t h e r e f o r t e n hour6 you
know that c e r t a i n l y 1600 o r 1700 w i l l k i l l more organisms.
PFKFESSOR WELLINGTON: I haven't had any t r o u b l e w i t h it being r a r e ,
t o o long a f t e r t h e
but I am just wondering about t h i s l o n g time i n t h e r e
cooking
a r e we running i n t o any danger?
-
-
PROFESSOR COLE: I don't believe s o . i n f a c t when we take out meat
t o s l i c e it, it i s s t i l l so hot t h a t it would be uncomfortable t o t h e mouth. I
s t i l l t h i n k it i s a t l e a s t 160 degrees. That i s i f you take it out within t e n
o r twelve hours it i s s t i l l going t o be up t o 160 degrees. Probably it i s even
higher than t h a t , d o n ' t you t h i n k so Professor Loeffel?
PRCFESSOR LOEFFEL:
I t h i n k so.
136
PROFESSOR C O U : I t h i n k it may be close t o 180 degrees when you
take it out, and i f you keep meat at that temperature f o r that length of time
it c e r t a i n l y w i l l be well done.
PROFESSOR WELLINGTON: I haven't been concerned about it myself, but
I have had a l o t of questions about it.
PROFESSOR COLE: I have had t h i o experience. One t i m e I d i d n ' t have
enough dry sand and I put on a l i t t l e wet sand and I got a l o t of smoke i n w
p i t and got some of t h e outside c u t s 80 smoky they m r e n ' t palatable. I credit it a l l t o t h e f a c t t h a t t h e sand was too wet. Sand that i s j u s t lying Out
i n t h e sun f o r days, i s not dry sand. It has t o be d r i e d and we generally dry
it as we are building our bed of c o a l s .
PROFESSOR MACKINTOSH:
Do you ever use a s l i c e r f o r large crowds?
PROFESSOR COLE: Yes, we have used a s l i c e r , but I don't believe it
i s necesaary because one good man can s l i c e a s f a s t a s two can serve, and I
t h i n k t h a t people l i k e t o see a man carve meat, or see anybody carve meat.
PROFESSOR MACKINTOSH:
How much meat do you f i g u r e per person?
PRUFESSOR COLE: A generous portion i s a half pound of boneless meat.
That i s very generous, If you a r e going to serve baked potatoes o r a n y t h i w
e l s e with it, you won't need q u i t e t h a t much. Actually half a pound of boneless meat is a l o t of meat,
PROFESSOR MACKINTOSH: We f i g u r e about a pound Find never have any
l e f t , t h a t is a pound before it i s boned.
PROFESSOR COLE: About three-quarters of a pound of meat - t h a t ' s
w h a t it w i l l f i g u r e out when you take t h e bone out and t r i m t h e f a t . That i s
q u i t e a generous serving.
PROF?3SSOR M I U ; E ? I :
You bake your potatoes i n t h e p i t too?
PRWESSOR COLE: You can, but w e don't f i n d it s a t i s f a c t o r y . I n
small towns you can always f i n d a bakery t h a t would l i k e t o s e l l t h e b m s and
cup cakes. "hey w i l l generally bake t h e potatoes t o get t h e bun order.
PROFESSOR FRANCIOIVI: Those of you who may be on t h e lazy s i d e , as
I am, and s t i l l want t o maintain good w i l l by means of a barbecue should t r y
your smoke house sometime. W e serve an average of about 25 t o 30 barbecue6 a
year. We serve what w e c a l l Louisiana barbecue. Instead of baked potatoes
we have candied yam and r i c e , and of course coffee, and t h e l a s t two years wehave
used t h e , smoke home exclusively
.
Ve heat our smoke house t o 250 degrees. We cook our meat f o r about
s i x hours at 250 degrees, then w e use t h e hickory saw dust and give it a good
smoke f o r about two nore hours, then w e use a s l i c i n g machine, and they t h i n k
i t ' s t h e best barbecue they ever a t e i n t h e i r l i f e . We served 600 people and
they thought it was f i n e p i t barbecued meat even though it had never gone any
f a r t h e r than t h e smoke house. That's good f o r t h e lazy people, it ' 8 not good
f o r you people who l i k e t o work.
PROFESSOR COLE:
You wouldn't have t o u8e any l a r d ?
137
PROFESSOR FRANCIONI: No, I t e l l you what w e do. We bone the meat
and run t h e bones and t h e scraps of meat through a r e t o r t . We make a very
t h i c k soup stock and use that as a base f o r our barbecued muce, and i t ' s del i c i o u s . O f course w e use more pepper than you do. We use everything i n t h e
form of condiments. We just open t h e cabinet and use everything.
PROFESOR SNYDER: Can I take one more minute? We are having
t r o u b l e with moving b r i s k e t s and platen i n these locker p l a n t s , and we have
suggested t h a t t h e y do what Francioni has s a i d i n t h e smoke house and i t ' s
s u r p r i s i n g haw those people a r e taking the briskets and p l a t e s t h a t they have
always been laying back. We cook and freeze them and a l l they have t o do i s
reheat t h e meat and pour a l i t t l e sauce over i t .
PROFESSOR FRANCIONI: Roy, i f you put t h e b r i s k e t i n a t i n can and
s e a l it and f r e e z e it i n that t i n can, you can e a t it 9, 10, o r 1 4 months
afterward without a b i t cf r a n c i d i t y . I n a l l of our quick freezing work w e
use t h e t i n can 100 percent and g e t very good r e s u l t s .
Now t h e next t h i n g t o t i n cans i s aluminum f o i l .
PROFESSOR SNYDER:
PROFESSOR FMKIONI:
PROFESSOR COLE;
t i n cans.
That ' s r i g h t , but we use a t i n can.
Is t h a t boneless?
PROFESSOR FRANCIONI:
PROFESSOR HAZALEUS:
PROFESSOR FRANCIONI:
Boneless meat, f r u i t and vegetables
-
a l l in
W h a t was t h e f u e l t h a t you used?
Hickory sawdust.
PROFESSOR ICUNKU: Mr. H i l l i e r , I ' d l i k e t o r e c r u i t t h e gane of meat
s p e c i a l i s t s who are ardent admirers of t h e s a t i e t y value of meat i n s o f a r as
t h i s one b i g- v i r t u e of meat f l a v o r is s t i l l uppermost i n some of our mindo
Those of us north of t h e Mason and Dixon l i n e c e r t a i n l y have a r i g h t t o s t i c k
t o meat, and if they have t o have some f l a v o r a l i t t l e s a l t w i l l l i f t it. I
have almost g o t t e n t o t h e place where I refuse t o p a r t i c i p a t o i n a barbecue i f
anything but s a l t is provided as condiment, anything i n addition i s out so f a r
as Kunkle i s concerned.
.
PROFESSOR HILLIER: T h i o i s r e a l l y an unumal crowd. It i s seldom
t h a t you g e t a group of chefs t o give away a l l t h e i r s e c r e t s , and probably
you haven't given away a l l of them but you c e r t a i n l y mentioned a few of them.
PROFESSOR OLIVER: I guess I ' m on t h e o t h e r side of t h e fence. I
have t r i e d both t h e closed p i t and t h e open p i t method o f barbecuing, and personally I much p r e f e r t h e open p i t , It i s a l i t t l e b i t more work but I t h i n k
a t least
it has more showmanship about it and I t h i n k t h e people enjoy it
out our way. The l a s t few years we have been putting on a barbecue up on t o p
of one of our mountains f o r t h e b e n e f i t of t h e crippled c h i l d r e n ' s h o s p i t a l .
The S h i n e r s Club 'has been doing it and we have been serving up t o 5,000 peop l e and putting on about a t o n of meat. I have worked out a system of irons
and steaks BO that they could be used f o r a small crowd or a large crowd, and
t h e meat i s put across t h e p i t and turned, and basted. We have some white
wash brushes and put them on broomsticks, and baste with them, and we l i k e d it
very much.
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138
If m m e of you happen t o have a cabin some place, o r an outdoor
f i r e place, and you want t o e n t e r t a i n a l i t t l e b i t , you can take a l e g of
lamb, make a French l e g out of it, t i e a s t r i n g t o the bone and put a hook
up i n t h e c e i l i n g so t h a t t h e leg of lamb w i l l just hang i n f r o n t of t h e mant l e . There is enough t w i s t i n t h e s t r i n g t h a t t h e meat w i l l j u s t keep turning i n f r o n t of t h e f i r e , and you can baste it with whatever you wish. If it
slows down you can give it a l i t t l e t w i s t , and it w i l l pick up i t s swing again.
PROFESSOR WELLINGTON: Thie matter of charcoal was mentioned. I d i d
put on a large barbecue e n t i r e l y with charcoal and I learned from b i t t e r experience that i f you g e t t h e stuff t o burn a t t h e b o t t o m of a p i t you have t o
have it up on a g r i l l . It w i l l work f i n e but don't t r y t o burn it unless you
have a g r i l l t o hold it off t h e bottom.
PROFESSOR BLACK: I have used t h e method t h a t Bill was t a l k i n g about
a couple of times and I have found that when you have dug t h e p i t and t h e s o i l
i s f a i r l y s o f t o r even i n t i g h t s o i l t h e heat of t h e f i r e w i l l cause t h e walls
t o crumble. I found out if you slope t h e walk j u s t a t r i f l e you w i l l not have
any trouble with cave-ins. Also, I found out t h a t i n doing it outside i t ' s a
good idea t o have available a good t a r p , t o ?ut r i g h t over t h e top of your
l a y e r of d i r t . Not only w i l l it help conserve your heat but i f it r a i n s you
won't have any trouble with d i r t being washed o f f .
CHAIRMAW TOMKAVE: Well, thank you very nuch.
It i s g e t t i n g l a t e but we a r e going to f i n i s h t h i s program that i s
scheduled f o r today. I w i l l simply say t h a t we expect F a i r s and h h i b i t i o n s
t o form an important p a r t of our extension program, and we w i l l now hear from
Professor Hazaleus of t h e Colorado Stat,e College who w i l l discuss: "The Educ a t i o n a l Value of Meat E x h i b i t s i n an Extension Program."
Professor Hazaleus.
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