Mom always pierced roasts and loaded them up with herbs. I catered with our neighbor and his brothers. Lots of work but we had an absolute blast feeding the masses. We had a 40' long covered pit Could grill 420-440 halves of chicken at a time, Some days we did 5 and 6 batches. 200 pounds of charcoal per batch.
I remember watching this at my grandparent's house on the weekends as a kid on PBS. I'd pay a big sum of money to be able to go back for just one day.
Mom always pierced roasts and loaded them up with herbs.
I catered with our neighbor and his brothers. Lots of work but we had an absolute blast feeding the masses.
We had a 40' long covered pit
Could grill 420-440 halves of chicken at a time, Some days we did 5 and 6 batches. 200 pounds of charcoal per batch.
Liar
The best show
Looks awesome !
In
As Jerry Clower would say, "You have flung a cravin' on me!" I usually stuff a roast with garlic but never thought of adding peppers and scallions.
You can't find a roast of that size these days. It's impossible, unless you are a beef rancher and slaughter and cut your own beef.
I wish he woulda cut the piece off the roast