Tuesday, May 20, 2008

This is where I'll be this week.

Well, I'm sorry. But it's like the man said: "This is the dues you pay for the life you get"

So, I'll be out paying my dues on my great life this week. This is the week of the Redway Fire Department Barbecue. Tuesday night we have a coordination meeting to make sure that everyone has done their job, and that we have all of our permits and licences. And, we worry about everything.

Wednesday night we make all the sauces and spices, and get the sand for the pits. And we worry about everything.

Thursday night we wrap the meat and have a carnitas and beer party. And we worry about everything.

Friday night we start the fire and have a pot luck dinner. We set up the dinner tables, and get all the serving stations set up. We store the trucks in other garages for the night. We place the meat in the pits and cover it. And we worry about everything.

Saturday morning we bring all the trucks back and put them on display, we un-dig the pits and grab a package of meat out and open it to check for doneness. Everybody says "Wow, this is going to be the best barbecue ever" and we stop worrying about everything!

We Serve from Noon 'til 7:00

And don't forget this is the same week that KMUD has their block party, so come have fun and wander back and forth and be part of both parties. There is no admission fee!


Anonymous said...

Sooooo, I'm leaving Thursday morning, is there anyway you can have a plate delivered to me by 7am? Pretty please? Just for me?

Ernie Branscomb said...

Well if you are in Redway Thursday night, after about 6:30 pm, you should come by for carnitas and beer. But don't wear those fancy shoes of yours. It gets pretty deep about then.

The carnitas are pork chunks fried crispy in creamery butter and rolled in the famous Redway Fire Department dry rub mix, and served with the world famous Redway Fire department sauce.

Ernie Branscomb said...

...and beer.

kaivalya said...

mmmm, beer.

Thanks for posting this Ernie. First I'll be at the brake test and siren start of the Kinetic sculpture race in Arcata, then down to the KMUD block party. But I don't see why I can't make some time and room in my belly for more beer! I'm a sucker for beer for a good cause!

Anonymous said...

You know Ernie, it would be cool if you did a "How To Deep Pit Barbeque" post, since you must know. I've seen it done a time or two but wouldn't really know how to do it. Just a thought.

Ernie Branscomb said...

Yeah it's probably going to happen this year. Because I'm trying to record it a little bit. But, if you come to the barbecue we are always glad to give you a tour and show you how it is done. It can be done on a smaller scale also.

There are actually quite a few events that are patterned after our barbecue. People came to us to learn how. the only thing we gaurd is our recipies.

Anonymous said...

Back in the old days we did a small version of the deep pit barbeque. We (Bob and John and me )dug a hole and built a fire, when we had the hole half full of coals we had a Dutch Oven ready with the roast, onions, carrots, garlic and potatos and ready to go. This is called a Hopkins (sp) Camp Special. This was on the North end of the Yolly Bollies. The horse's still got the usual, alfalfa and grain.