mawil1013
Knows what a fatty is.
- Joined
- Jul 26, 2012
- Location
- Gastonia, NC
Beef-In-A-Barrel Barbecue
That’s how cattle people cook for a crowd. You can rig your own barrel for cooking up to 40 pounds!
Published in Sunset magazine, May 1984 edition. By: Darrow M. Watt
Page 1 of 2
These unconventional steel barrel barbecues are ideal for large-scale barbecuing. In each barrel, you can cook up to 40 pounds of beef roasts or 20 chicken halves at one time.
The barrel barbecues are relatively inexpensive, simple to make, and easy to transport to parks or campgrounds. Because you can cook a lot of food at once, they are especially popular with groups. In Northern California, the Cattlewomen'’ Association often cooks up to 600 ponds of beef at a time, using 15 barrels. The Jones County Volunteer Fire Department has made a specialty of barbecued chicken cooked in a barrel.
Where to get a barrel
Used steel barrels (also called drums) aren’t hard to find. Check the yellow pages under Barrels & Drums or Steel Distributors & Warehouses. Ask for a 50 to 55-gallon steel drum with removable lid. Check to see that the lid fits tightly 9to eliminate heat loss during cooking) and, if possible, select one with a 2-inch threaded pouring hole in the lid.
Be sure the drum is either clean or reconditioned: Never use a barrel that has contained pesticides or other poisonous substances (it should have a skull and crossbones or an equivalent warning painted on the side). Expect to pay $20 to $25 for a barrel. You’ll find the other items readily available at a home improvement center.
Making the barbecue, with help or do-it-yourself
The easy way out is to take your barrel to a welding shop and have them cut out the bottom, make the side and lid vent holes, and weld the handles to the lid. We found welding shops charge from $20 to $45 for this work. You’ll still have to make the vent covers and mount the grill yourself.
If you have the time, muscle, and a few tools, you can do the complete job yourself. Besides the barrel, you’ll need a hammer, ¾-inch cold chisel, metal file, electric drill with ¼- and ¾-inch high-speed bits, heavy duty metal shears or sabre saw, two 6-inch metal gate handles with bolts and nuts, two ½- by 34-inch lengths of steel rod (steel reinforcement bars work well), two 1 ½- by 8-inch metal straps, four 1/8- by 1 ½-inch stove bolts with nuts, about 24 1/8-inch washers, and two round ends cut from a 1-pound food can.
You’ll also need a 21- to 22-inch diameter barbecue grill (or cut a round of non-galvanized steel screen just smaller than the inside dimension of the barrel), two bricks, and a container such as an oil drain pan for the charcoal.
Set barrel lid aside. Build a big enough wood fire inside the barrel to blaze out of the top; let it burn until the inside surface is burned free of all substances. When cool, empty ashes, hose clean, and let dry.
Using a hammer and cold chisel, cut out bottom just inside the rim. This process requires some determined, noisy banging. Hold the chisel at about a 30° angle as you cut sideways around the rim like a can opener. With bottom cut out, use the hammer to bang any sharp edges flat against the sides.
Bolt the handles to opposite sides of the lid through predrilled holes. If your barrel lid does not have a hole, draw a 2-inch circle on lid about 2 inches in from rim. Just inside the circle drill a ring of small pilot holes, then punch out the circle with the hammer and chisel, or use a saber saw or metal shears. File, sharp edges smooth.
Use the same method to make a second air vent in the side of the barrel, about 4 inches above the bottom (see diagram).
Make covers for the vents using the round can ends (or scraps of steel). Bend the metal straps as shown in the diagram and predrill holes through them and barrel; using stove bolts through the holes, attach straps to each vent cover and to the drum side and lid. Use washers to help ensure a tight fit. Vent covers should pivot easily.
To install the grill support bars, drill or punch two pairs of ¾-inch holes on opposite sides of the barrel, about 12 inches apart and 9 inches down from the top rim. Run the metal rods through the holes. Set grill on support bars.
To hold the charcoal, you can use a metal oil drain pan (available at auto parts stores for less than $4), the base from an inexpensive round portable barbecue. Punch holes for ventalation in pan or barbecue sides about 2 inches apart just above base.
Darrow M. Watt
How to do a beef roast
1. Fifteen pounds of charcoal briquets burn in a metal pan steadied on the two bricks. Set the open end of barrel over fire.
2. Rub meat with paprika, salt, pepper and lemon pepper. Place whole rolled and tied cross-rib roasts (12 to 14 lbs. Each) slightly apart on grill.
3. Set lid in place; keep dampers on lid and side ¾ open. Turn roasts after 2 hours; insert meat thermometers in center of roasts.
4. After 4 to 5 hours, roasts are richly browned and have an internal temperature of 135° to 140° - medium-rare and succulent,
5. Slowly barbecued roasts are tender, and evenly cooked end to end. With potatoes, corn, bread, salad, watermelon, three will serve 100 hungry people.
Barbecuing chicken in a barrel
Cooking up to 20 chicken halves at a time is easy if you adapt the design of the barrel barbecue. (Note the top three holes at each side of the barrel) The chickens cook slowly, developing a rich smokey flavor while staying moist.
To make the barbecue for this purpose, make these modifications, you need one more steel reinforcing bar; drill or punch 3 pairs of holes just below barrels’s top rim (or cut notches through rim) about 6 inches apart. Fit bars through holes.
To make S-hooks to hold chicken halves (or for ribs!), you need 17 feet of ¼- by 1/16-inch flat steel ribbon; use metal shears to cut 10-inch lengths. Bend ribbons into S shapes.
Barrel-cooked chicken.
Cut 10 broiler-fryer chickens (each 2 ¾ to 3 ¼ lbs.) in half lengthwise. Rinse and pat dry. Insert one end of an S-hook into each chicken half through breast just below wing joint. Sprinkle with paprika, salt and pepper or lemon pepper.
Ignite 10 pounds charcoal briquets in fire pan; let burn until 2/3 of briquets are covered with an ash. Hang chickens close together on bars. Set lid in place; leave top and side vents ¾ open. Cook about 2 ½ hours, until legs jiggle easily.
Enjoy
That’s how cattle people cook for a crowd. You can rig your own barrel for cooking up to 40 pounds!
Published in Sunset magazine, May 1984 edition. By: Darrow M. Watt
Page 1 of 2
These unconventional steel barrel barbecues are ideal for large-scale barbecuing. In each barrel, you can cook up to 40 pounds of beef roasts or 20 chicken halves at one time.
The barrel barbecues are relatively inexpensive, simple to make, and easy to transport to parks or campgrounds. Because you can cook a lot of food at once, they are especially popular with groups. In Northern California, the Cattlewomen'’ Association often cooks up to 600 ponds of beef at a time, using 15 barrels. The Jones County Volunteer Fire Department has made a specialty of barbecued chicken cooked in a barrel.
Where to get a barrel
Used steel barrels (also called drums) aren’t hard to find. Check the yellow pages under Barrels & Drums or Steel Distributors & Warehouses. Ask for a 50 to 55-gallon steel drum with removable lid. Check to see that the lid fits tightly 9to eliminate heat loss during cooking) and, if possible, select one with a 2-inch threaded pouring hole in the lid.
Be sure the drum is either clean or reconditioned: Never use a barrel that has contained pesticides or other poisonous substances (it should have a skull and crossbones or an equivalent warning painted on the side). Expect to pay $20 to $25 for a barrel. You’ll find the other items readily available at a home improvement center.
Making the barbecue, with help or do-it-yourself
The easy way out is to take your barrel to a welding shop and have them cut out the bottom, make the side and lid vent holes, and weld the handles to the lid. We found welding shops charge from $20 to $45 for this work. You’ll still have to make the vent covers and mount the grill yourself.
If you have the time, muscle, and a few tools, you can do the complete job yourself. Besides the barrel, you’ll need a hammer, ¾-inch cold chisel, metal file, electric drill with ¼- and ¾-inch high-speed bits, heavy duty metal shears or sabre saw, two 6-inch metal gate handles with bolts and nuts, two ½- by 34-inch lengths of steel rod (steel reinforcement bars work well), two 1 ½- by 8-inch metal straps, four 1/8- by 1 ½-inch stove bolts with nuts, about 24 1/8-inch washers, and two round ends cut from a 1-pound food can.
You’ll also need a 21- to 22-inch diameter barbecue grill (or cut a round of non-galvanized steel screen just smaller than the inside dimension of the barrel), two bricks, and a container such as an oil drain pan for the charcoal.
Set barrel lid aside. Build a big enough wood fire inside the barrel to blaze out of the top; let it burn until the inside surface is burned free of all substances. When cool, empty ashes, hose clean, and let dry.
Using a hammer and cold chisel, cut out bottom just inside the rim. This process requires some determined, noisy banging. Hold the chisel at about a 30° angle as you cut sideways around the rim like a can opener. With bottom cut out, use the hammer to bang any sharp edges flat against the sides.
Bolt the handles to opposite sides of the lid through predrilled holes. If your barrel lid does not have a hole, draw a 2-inch circle on lid about 2 inches in from rim. Just inside the circle drill a ring of small pilot holes, then punch out the circle with the hammer and chisel, or use a saber saw or metal shears. File, sharp edges smooth.
Use the same method to make a second air vent in the side of the barrel, about 4 inches above the bottom (see diagram).
Make covers for the vents using the round can ends (or scraps of steel). Bend the metal straps as shown in the diagram and predrill holes through them and barrel; using stove bolts through the holes, attach straps to each vent cover and to the drum side and lid. Use washers to help ensure a tight fit. Vent covers should pivot easily.
To install the grill support bars, drill or punch two pairs of ¾-inch holes on opposite sides of the barrel, about 12 inches apart and 9 inches down from the top rim. Run the metal rods through the holes. Set grill on support bars.
To hold the charcoal, you can use a metal oil drain pan (available at auto parts stores for less than $4), the base from an inexpensive round portable barbecue. Punch holes for ventalation in pan or barbecue sides about 2 inches apart just above base.
Darrow M. Watt
How to do a beef roast
1. Fifteen pounds of charcoal briquets burn in a metal pan steadied on the two bricks. Set the open end of barrel over fire.
2. Rub meat with paprika, salt, pepper and lemon pepper. Place whole rolled and tied cross-rib roasts (12 to 14 lbs. Each) slightly apart on grill.
3. Set lid in place; keep dampers on lid and side ¾ open. Turn roasts after 2 hours; insert meat thermometers in center of roasts.
4. After 4 to 5 hours, roasts are richly browned and have an internal temperature of 135° to 140° - medium-rare and succulent,
5. Slowly barbecued roasts are tender, and evenly cooked end to end. With potatoes, corn, bread, salad, watermelon, three will serve 100 hungry people.
Barbecuing chicken in a barrel
Cooking up to 20 chicken halves at a time is easy if you adapt the design of the barrel barbecue. (Note the top three holes at each side of the barrel) The chickens cook slowly, developing a rich smokey flavor while staying moist.
To make the barbecue for this purpose, make these modifications, you need one more steel reinforcing bar; drill or punch 3 pairs of holes just below barrels’s top rim (or cut notches through rim) about 6 inches apart. Fit bars through holes.
To make S-hooks to hold chicken halves (or for ribs!), you need 17 feet of ¼- by 1/16-inch flat steel ribbon; use metal shears to cut 10-inch lengths. Bend ribbons into S shapes.
Barrel-cooked chicken.
Cut 10 broiler-fryer chickens (each 2 ¾ to 3 ¼ lbs.) in half lengthwise. Rinse and pat dry. Insert one end of an S-hook into each chicken half through breast just below wing joint. Sprinkle with paprika, salt and pepper or lemon pepper.
Ignite 10 pounds charcoal briquets in fire pan; let burn until 2/3 of briquets are covered with an ash. Hang chickens close together on bars. Set lid in place; leave top and side vents ¾ open. Cook about 2 ½ hours, until legs jiggle easily.
Enjoy
