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A MILITARY COOKING
EVENT AT CLOVIS
write-up By Dan Cannon
Brent & Kim
Walton's BBQ Pit
Brent & Kim
Walton's BBQ Pit along with the Simple Green trailer Todd brought
BBQbyDan Pit (Ole
Hickory trailer mounted) ready to do 500 pounds of Brisket
Rick and Brent planning the strategy
for serving the troops the next day
weatherman doing his report from the BBQ site as well as interviewing
the Brent on how to BBQ
The nightly weatherman doing his
report from the BBQ site as well as interviewing the Brent on how to BBQ
Todd Eves, Rick
Streiff, and Brent Walton do a television broadcast
Todd Eves and Rick Streiff do a
Rick, Kent, Brent, Rick, Scott,
Dave, (bottom) Del, Kim, Sandy, and Rib Bone. In front
of Brent's BBQ Pit
Same crew, I am just at the center
bottom. We were posing about midnight around a statue of Festus
Hagan, downtown Clovis
At my pit, Dave, Sandy, Brent, Kim,
Dan, Kent, Scott, Rick, and Del
A box of BBQ rub getting ready to
put on the Brisket and Butt
John Lewis, American Legion
Commander, Tom Chilton, a Military representative, and ? getting ready
to have a taste?
The crew getting ready to process
500 pounds of Brisket
450 pounds of cooked Brisket through a Buffalo Chopper, takes about 40 minutes,
Del sliced into quarters and fed them to me, put the chopped meat in a
foil pan and volunteers put in BBQ pits to keep warm
Karen Streiff working on the Dirty
Rice. The brazier pan does 150 folks at a time
Delbert King having a good time!
Left - Right from front. Randy
helper from the American Legion, Grant Ford, Rick's Righteous Ribs,
Dave. Preparing Pork for serving
vSome Military personnel
enjoying a BBQ meal
Sandy and Kim chit-chatting
with some folks having a BBQ dinner
WHAT A GREAT TIME, GREAT EVENT, GREAT PEOPLE, Thanks Brent & Kim for
making it happen !!!
I was invited months
ago to help cook traditional BBQ for a charitable Military event that
Brent and Kim Walton were putting on for the American Legion, Chamber of
Commerce, and Military service men and women (both active and retired) of
Of course I immediately accepted. Brent and Kim have had great enthusiasm,
passion, and supported most CBBQA events, BBQ cook-offs, and charitable
BBQ activities (military and civilian) over the last couple of years. It
always is a real enjoyable time to come out and BBQ over a weekend with
friends while contributing to a great cause at the same time.
My task was to cook 450 pounds of Brisket and enough Dirty Rice for 300.
All current Military active personnel were given a fantastic BBQ meal
including sides, beer, and sodas at no charge. Also, the American Legion
received our BBQ meat products to sell at the "Big Hat Festival" and raise
monies given to the Boys and Girls Scouts. Per Brent, this is one of the
biggest festivals in Clovis and most residents get involved, participate,
or attend, in one way or another.
Friday afternoon arrival
Rick and Karen Streiff and I caravanned up together from the Valencia
area. It was about a 200 mile trip so not too bad at all. Upon our arrival
Friday afternoon Brent Walton and the American Legion representatives
helped us to feel very much at home. The American Legion representatives
specifically checked and provided us the following:
- Their building facility and refrigerators for the storage of our meats
until we needed to prep and cook that night
- Marked off and reserved all the spots for our parking and BBQ Pit setup
so upon arrival it was very easy to fit in and get setup
- All our specific electrical requests were provided for (including higher
amperage circuits) and tested upon our arrival
- A key for access to the American Legion building over the weekend which
helped a bunch reference to bathrooms and other comfort requirements
It is nice to arrive and have people available to help with facilitation
and to be so well provided for. Makes the whole BBQ event go easy.
Rarely is the press so available at our events here in California. Just after arrival the
local news station crew arrived and setup to do coverage of the event and
the weather report at Brent's pit. Comical Big-Hat's were provided for all
the folks on camera (Rick, Brent, Kent, etc). The press interviews and
broadcast went on for about 45 minutes overall. Live broadcasts from site occurred
several times during 5:00 - 6:00 local news broadcast. Many folks came by
and said they saw the setup and were looking forward to some good BBQ
activities and food.
Friday night we had the following BBQ cooks and volunteers in attendance:
Rick and Karen Streiff, Brent, Kim, and Kent (Brent's brother) Walton, Del
King and his buddy Scott, Todd Eves, Sandy and Dave (Kim's sister and
and Rick of "Rick's Righteous Ribs"
After Brent ordered in Pizza everybody started getting into the
"meat assembly line mode" and brought the 500 pounds of brisket and 500
pounds of pork butts up
from the refrigeration units in the American Legion and local coolers, unpackaged, prepped /
seasoned, and put in the Pits.
About midnight Brent noticed a noise from his pit. A weld on the motor
drive sprocket had broken causing the meat to tip off shelf and the
rotisserie to stop. Fortunately a welder was called, repairs were
accomplished, and things were back to normal by about 1:00 am.
Believe you me, there was a LOT more drama in this situation than my words
The American Legion provided all the BBQ cooks and participants with a
free breakfast in the morning. Had coffee, eggs, sausage, hot cakes, and
orange juice. And provided the most helpful person to facilitate us with
any needs or requirements for the weekend, Randy. Thanks Randy for all the
The briskets were done Saturday morning by 08:00, we pulled, and put in 2
large coolers. By 09:00 we started the "Chop Chop" on the Buffalo Chopper,
put into foil pans, and then into BBQ pits to keep warm. Butts were pulled
about the same time and volunteers "pulled the pork" throughout the
afternoon, putting into foil pans, then into warming pits. The brisket and
pork turned out GREAT!!!
My Dirty Rice was cooked in two 24 quart brazier pans, doing 150 folks per
pan. I did one pan and then followed with the other. It turned out well
and all enjoyed it.
Then Chicken was put in the available pits and cooked till refill requests
were made. Brent and Del worked the chicken preparation.
Tom Chilton and Philip showed up late Friday night. Then Saturday
morning assembled a new Pig Roaster Tom's brother had just given to
started roasting a whole pig. It turned out great and was done by
Saturday afternoon. Enjoyed by all.
Rick & Karen Streiff, Grant & Jeni Ford, and volunteers (hope I got
everybody) were the primary servers for the free dinners provided to the Military. They spent most the afternoon setting up and
facilitating the serving line while serving the folks. Grant Ford also set up a CBBQA recruitment booth and manned that for most of the day and afternoon.
Later in the day an American Legion board member came by and thanked us
(Brent, Kim, and the group)
for everything than had been done and was very appreciative of everybody's
efforts. Randy, the volunteer from the American Legion that had worked so
hard during the day, finally took a moment to sit and relaxed with everybody.
By 18:00 most everything was being packed up for the evening and people
were starting to try and get some relaxation and rest after the long
Friday night of pit watching. Some left to go home, some went to hotel
(made available at no charge by Brent & Kim), and some went home. By 20:00
it was pretty much just myself, Brent, and Kim hanging around the heater
recapping the successes and activities of the day while anticipating the
tasks and crowds for Sunday. Finally by 21:00 everybody went home and I
retired to my van. I chose to sleep on-site with the equipment forgoing
the comfort a hotel room.
Everybody was up bright and early on Sunday. The American Legion again
provided everybody with coffee, orange juice, and all the breakfast
amenities. That was nice! Brent, Kent, and Kim were also getting their pit
stoked up to prepare food for the days activities. You should
realize everybody lost an hours sleep due to the clock being turned back.
Oh well, we all gained an hour on the Sunday leaving Mandalay Bay "Heatin'
Up the Bay" back in November. Guess it all works out.
Since I had a bit of a long drive home I chose to leave early in the
morning. I was on my way by 08:00 and and home by noon.
Overall I had a terrific time and enjoyed all our activities. I especially
want to thank Brent and Kim for putting the event on, being so
responsive and attentive to everybody's needs, and doing something great
for BBQ and our Military personnel (active and retired).
I called Brent Sunday evening to find out how it went the rest of Sunday.
He said it was a fantastic day. Lots of folks fed, lots of people
enjoying BBQ, and especially nice was the fact that EVERYBODY that was
involved with making it happen in Clovis was VERY happy and VERY
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06 Jan 2015 12:33