This page is intended for Troop 33 Scouts, Parents and Friends who are involved in executing the 2017 BBQ Fundraiser. If you are interested in purchasing BBQ, please follow this link: 2017 BBQ: Customer Information for more information.
Key Dates (updated 12/19/16). Fri 1/6 From 6:00-8:00pm Brunswick Stew Set up
: We need 15 adults and older scouts
- Set up 8 tables on cinder blocks in the hut.
- Move 4 freezers up to the Hut.
- Take out all of the pork and chicken out of the freezers.
- Get all of the 32oz. container boxes into the hut along with the Stew Labels.
- Get twenty 80 quart pots and lids out of the attic.
- Assemble 20 burners and propane tanks in the shelter storage room. We need several burners and full propane tanks for Saturday. Please let me know if you can bring either or both.
- Insure all stew ingredients, measuring cups, etc. are in place.
- Bring black horse troughs up to the pit area.
Sat 1/7 From 8:00am-3:00pm Brunswick Stew Assembly: 40 adults and older scouts
- Label 1,000 quart containers with stew labels.
- Move the pork and chicken to the BBQ shelter along with the rest of the stew ingredients.
- Set up 20 pots, lids, burners and propane tanks. Add 2 gallons of water. Light the burners.
- Begin assembling the stew.
- Fill horse troughs with 6” of water. Add ice.
- Cool cooked stew.
- Move stew to hut. Begin pouring stew into quart containers. Cool.
- Package stew into boxes for transport to Herrin’s Ice House.
- Important Note: You will be able to take stew home with you to sell and deliver to your customers. The more you take, the less we have to store and freeze. Just tell Lou how much Stew you take.
- Clean up and put all pots, burners and tanks away.
- Transport stew to Herrin’s ice house. We need 2-3 trucks and/or SUVs.
- We will also need to split and move the rest of the wood at the pit area. We need to clear the pit area so that we can build the pits on 1/21.
Sat 1/21 From 8:00-12:00 Pit Building: All scouts and 20+ adults are needed. We will be building the pits. This includes moving the block from the back of the hut, grates, covers and doors from the basement. We will then cover the pits with the big gray tarp until the BBQ Thurs 2/2 From 8:30-5:30 BBQ Set Up:
We need 20-25 adults. Activities include:
Thurs 2/2 From 5:00-9:00:
- Taking delivery of the pork
- Heating up the pits
- Getting the burn barrels going
- Setting up the hut for sales
- Setting up the church kitchen
- Setting up the tarp if needed.
- Seasoning the pork for the first cooking
Every scout and 30 adults needed. Activities include:
- Getting the pork on for the first cooking
- Moving wood
- Finish setting up the kitchen, etc.
Thursday Night Cook Team: 9:00pm-5:00am:
We need 12-14 people who can stay overnight to tend to the pork on the pits. Let Thom and me know if you can be there to cook overnight. Friday 2/3 5:00am-5:00pm:
We need 50 adults at the hut working during the day on Friday. THIS IS THE MOST IMPORTANT TIME FOR THE BBQ
. If you can be there at 5:00am, please plan to do that. If not until 8:00 (Getting kids off to school), that works. Friday morning is when we:
Friday 2/3 3:00-11:00:
- Take the finished BBQ off the pits and begin to break it down
- Put the second cooking on the pits
- Finish trimming the BBQ, chop and pack pounds for sale starting at 11:30. Make lunches
- Begin sales at the huts
All scouts and all Parents/Alumni need to be there. Activities include:
Sat 2/4 8:00-2:00:
- Finishing the 2nd cooking
- Break down 2nd cooking, pick and pack the remaining pounds
- Begin to break down pits
- Selling at the hut.
All scouts and adults. Activities include:
- Cleaning up the kitchen
- Breaking down pits and putting away all of the equipment
Tickets / Sales / Sign-out Sheet
Please see Lou M. to receive tickets.
If you are not with the troop, but are interested in providing wood, please reach us through the Contact Us page. Please do not dump wood on the property!
**We do not need any more wood for the 2017 BBQ**
We need hard wood trees that are relatively easy to split. We can not accept just any type of wood. The specifications are:Whole tree trunks or section tree trunks no bigger than 18” in diameter.
Anything bigger than that requires us to rent chainsaws with bigger blades and produces tree sections that are heavy and unwieldy. We can’t use small tree limbs that can’t be cut with a chainsaw. Hardwoods
: We prefer red oak, white oak and hickory. We do not
want sweet gum (very difficult to split), poplar (produces ash, not coals), any kind of pine tree (cedar, yellow Pine, etc.). Pine cannot be used to make BBQ. Every time someone dumps pine at the hut, we have to get rid of it.
Contact Michael, Thom or David Blackley when wood is to be delivered: If it is possible to do this, one of us may be able to meet the tree service guys when they deliver the wood.