4th of July


 
B

Bob Haskins

TVWBB Member
Here's the menu. I know it's not all Q but I wanted to share with other food lovers. Feeding 40.

New England Clam Chowder
Clam Cakes
Fried Oysters
24 Half Chickens
1 Bushel Maine Steamers
2 Boston Butts
1 Brisket
Shrimp Boil (contains corn on the cob, potatoes, sausage and loads of shrimp).
Dogs
Burgers
1 barrel of ice cold beer.
Many other assorted appetizers(brought by guests).

I'm thinking of adding some crawfish to the festivities. does anyone know of a good place to order...Louisiana??

Thanks!
 
That sounds amazing! What a party that will be!
I would be really interested to know more about the coordination of it all. When you will cook what, how you will keep it warm till it is time to serve, etc..
I will be doing a big party in Sept, and if you can, that info would be helpful.
Thanks! Have a great 4th of July!!
 
Wow Bob sounds like it's going to be blast, nothin better then good food, good friends and cold beer. What time shall I be there?
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Michele the pork, brisket, dogs and burgers will all be served for dinner around 6 p.m.
I will cook the brisket and pork the night before and wrap in foil and towels in a cooler when they finish in the morning. They will stay warm for many hours.

The first thing to start the morning of is the chowder but it doesn't take all that long once you make the base, salt pork ,onions, cream and butter.
On to the clam cakes and oysters. We will have both batters prepared beforehand so it's just a matter of heating the oil and cooking.

Outside we go to prep the charcoal pit (cinderblocks stacked 2 high in a 4' by 3'square. Lay down some foil and dump 2 bags of Kingsford (48lbs.)in. Get her going and on go the 24 half chickens. I have a grate that the chickens go on that has been in the family for a while.
We do the steamers in 2 big pots, 1 outside on a portable gas cooker and the other inside on the stove. The shrimp boil wil be done on the side burner of my gas grill.
As far as times I wish I could be more specific but it just kind of works out that they're ready at the same time. To be honest it took a few attemtps to perfect the timing so don't be discouraged if a few dishes come out a little later then others. If your friends and family are anything like mine they'll eat it up.

Good Luck!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil:
Wow Bob sounds like it's going to be blast, nothin better then good food, good friends and cold beer. What time shall I be there?
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</div></BLOCKQUOTE>

Hey Toby, if you're going stop up this way and pick Larry and me up and we'll all split the gas cost. Where the heck are you having this function Bob?
 
Ed it's about 3000 miles from where you'll be smokin'.
Small town in Massachusetts about 50 miles west of Boston called Sutton.
Do this every 4th of July and the words out because now I'm hearing it will probably be closer to 50 people.
Although most everyone up hear loves steamers and chowder the pulled pork is a party favorite because some folks only have it once or twice a year.
Luckily they'll still be full from lunch but I think I'll up the butt count to 4.
 
Sounds like it's going to be a fun time. Post pics of the chicken cook. I'd like to see those. I'm cooking 15 whole chickens Friday myself.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Sutton? I can walk to Sutton if invited. </div></BLOCKQUOTE>
LMAO!
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I'm doing 2 butts for a church picnic, 1 butt for home use and a chuck roast to pull and freeze for chili this fall.
 
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