British BBQ Society Forums

I'm over in the states again, got here in time for Thanksgiving and staying to cook for our company's annual Christmas BBQ.

We've done this BBQ for about 16 years in a row now. We are serving ribs, sausage and chicken for 800 employees and their families. We use 3 big cookers that we designed and built in our forklift repair shop. Fuel is scrap wood from our pallet shop that we burn in 55 gallon drums and then shovel out the hot coals from access doors cut in the bottom for transfer to the cookers.

We're not truly low and slow, we cook at a higher temp than I would in a smoker, but then the meat once done goes into Styrofoam coolers lined with foil and gets a dose of sauce before getting sealed up. The food sits in the coolers for around 5 hours before serving and comes out steaming hot and falling off the bone.

I'll post photos of the whole process as soon as I can, but since I'm flying back to England shortly after the party is over it might be a day or 2 before I can get around to it.

Sounds like a really nice event. The cookers sound really interesting, any chance you could get some photos of those too.

Have a great time, you're not missing much this side of the pond, the weather is causing chaos.

Beerz

Adie

Sounds like a grat time. I wish the small company (about 26 employees) that I work for would do a similar thing. The owner, cheif operating officer and me all have traegers which vary in size which seems to match our pay scales. We could easily do something like that but IMHO don't care enough to consider it. And that is the meaning of Christmas Spirit!

I can't do it by myself but I will be smoking someting for my fellow workers.

Chuck

Videos of the cookers in action posted in the "Get yer Q out" section.