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Author Topic: Into the final March cooking stretch....  (Read 1346 times)

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Kristin Meredith

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Into the final March cooking stretch....
« on: March 18, 2018, 09:08:53 AM »
So last night was the Culpeper Fire Dept Banquet (our sister station) which the BSVFD always cooks for.  They celebrated 93 years of being a volunteer fire dept for the county -- one member received his 50 year pin and one gentleman we talked with has been a member since 1957!!  Still proudly wearing his uniform.  Being a volunteer must be good for your health!!!

Luckily we only had to be part of the dish washing crew, although Bent did have to haul equipment with the trailer and so has to go back today and get this stuff and take to the fire house kitchen.  So on to the last cook for March that we are in charge of -- in fact, the last cook in March for the Auxiliary -- a dinner for 175 on Thursday, March 22.  Roast beef, gravy, mashed potatoes, green beans, candied carrots, rolls, dessert and drinks.

We are cooking National Beef eye of round that we got at RD -- 100 lbs.  I think he wants to cook today, I say wait until tomorrow, but he is doing the cooking so it is his call.  I will try and remember to take some photos.
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riverrat49

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Re: Into the final March cooking stretch....
« Reply #1 on: March 18, 2018, 10:35:33 AM »
Sounds like fun  :rotf:
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Mudflap

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Re: Into the final March cooking stretch....
« Reply #2 on: March 18, 2018, 10:43:02 AM »
Great job you all do for your local fire departments. :clap: I need to look into how/if there is a way I could cook some food for my local volunteer fire department. My youngest son just finished his training. They had there banquet last night. He also went to the 27th Annual SCOTT Firefighter Stair climb on  March 11, 2018. The world's largest on-air stair climb competition. He was climbing for his college roommates son that lost the fight.

Mudflap
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Just want to cook good food. DB GMG

Kristin Meredith

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Re: Into the final March cooking stretch....
« Reply #3 on: March 18, 2018, 12:30:28 PM »
First batch on the Memphis Pro

 [ Invalid Attachment ]
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yorkdude

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Re: Into the final March cooking stretch....
« Reply #4 on: March 18, 2018, 01:04:36 PM »
Neat deal you two do for them, I betcha they never had it this good!
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Canadian John

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Re: Into the final March cooking stretch....
« Reply #5 on: March 18, 2018, 01:25:39 PM »

 That Memphis Pro sure is a work horse!  Volunteering is good for the soul!  :D
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Bentley

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Re: Into the final March cooking stretch....
« Reply #6 on: March 18, 2018, 02:47:40 PM »
I know the folks at Hearthland, LLC probably hate me when I post stuff like this!  I do have direct grilling!

But 8 years of this and no problems...What can I say!


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Bacon is a Gateway Food...

Bar-B-Lew

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Re: Into the final March cooking stretch....
« Reply #7 on: March 18, 2018, 02:54:12 PM »
was that fire intentional for searing or is it a grease fire?
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

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Re: Into the final March cooking stretch....
« Reply #8 on: March 18, 2018, 03:07:04 PM »
It was not intentional, but I was sure going to take advantage of it!  I did not trim this second 50 pounds like I did the 1st, so more grease then I thought!  I guess I should be concerned, but this ain't the 1st one in 8 years of use...And Luther just seems to keep chugging along!
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Bacon is a Gateway Food...

Canadian John

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Re: Into the final March cooking stretch....
« Reply #9 on: March 18, 2018, 03:08:16 PM »
 That explains the association with the fire department.
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Bar-B-Lew

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Re: Into the final March cooking stretch....
« Reply #10 on: March 18, 2018, 03:10:12 PM »
 
Quote from: Canadian John on March 18, 2018, 03:08:16 PM
That explains the association with the fire department.

 :rotf:
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Kristin Meredith

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Re: Into the final March cooking stretch....
« Reply #11 on: March 18, 2018, 04:01:17 PM »
Most amazing thing?  Right up against the house and no smoke, no char, no damage.
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Bentley

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Re: Into the final March cooking stretch....
« Reply #12 on: March 18, 2018, 04:05:55 PM »
Once again, just cuz it can go to 650°, we learn what?  Nothing it appears...550° would have been quite sufficient...But I do not seem to learn quickly!
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Bacon is a Gateway Food...

Bentley

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Re: Into the final March cooking stretch....
« Reply #13 on: March 18, 2018, 04:07:22 PM »
Now that is a good one!    :pig:

All done, final 6 just pulled at 130°...Will rest an hour, plastic wrap and in fridge!

Quote from: Canadian John on March 18, 2018, 03:08:16 PM
That explains the association with the fire department.
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Bacon is a Gateway Food...

rwalters

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Re: Into the final March cooking stretch....
« Reply #14 on: March 18, 2018, 04:12:18 PM »
Quote from: Bentley  on March 18, 2018, 02:47:40 PM
I know the folks at Hearthland, LLC probably hate me when I post stuff like this!  I do have direct grilling!

But 8 years of this and no problems...What can I say!



WOW! What temp were you cooking at when the grease lit like that?
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