EC69-221 The Large Quantity Barbecue

Authors

Charles H. Adams, University of Nebraska-Lincoln
Roger W. Mandigo, University of Nebraska-LincolnFollow

Date of this Version

1969

Document Type

Article

Abstract

Extension Circular 69-221: The large quality barbecue; planning the barbecue, menu choice and meat, boning and wrapping the meat. Suggestions for pit construction, fuel, gravel, placing meat in the pit, and covering the pit. Time of cooking for lamb, roast pig, and beans. Recipes of barbecue beans, sauce, cole slaw, and serving.