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k\.C • *. * -v- ' - *y. * «v,i2. *3: *%* . «#***wT-^L-~*. ■V -*S -■lt;'- :»** _ , ? fj£cm* 1 l,m,B,r *O;.!,7 -• Ylt; •:w.i,- - •..lt;jPVyWS.fc'. lt;7S-V \f:p.vx-J,; •;;•.;v.,.;. :;THE MAKINGS OF A , , . chicken dinner was underway on the grounds of VFW Post 4824 in south Buffalo Center Saturday afternoon, August 24 where this TRIBUNE photo was taken. The picture shows the large grill that had been constructed in preparation for grilling the half-chickens as the main fare for the evening meal at the school in the ‘‘Countdown to Centennial” dinner and entertainment program that night. In the photo, at left, are John Davids and Jerry Bechler with George Winter and Bob Weaver on the right. 140 concrete block were set up to form the grill with steel rods, 6 feet in length, used to form the portable sections that held the chicken halves. Each section could accommodate 35 pieces of chicken adding up to the capability of grilling 245 halves of chicken at once.The blocks and rods were purchased from DeVries Lumber Company with the final 35 blocks donated by the firm. Vern Hogard cut and welded the rods into the necessary size of 3’x4’ with wire fencing added to form the base for the individual sections. Each of the seven sections featured side rods six feet long to form the handles for mobility. The process, according to Bechler, included grilling three sections first with 105 chicken halves over the charcoal. The bottom of the grill was lined with gravel and covered with corrugated sheet metal to form the Base ifor the charcoal briquets. When the first batch was ready, the chicken halves were placed in electrically heated roasters. While this was going on the other sections of the grill had been filled with chicken halves and the three sections with chicken reacly for removal were also covered with fresh chicken halves as the grilling process continued. Later, the chicken from three other sections were removed and placed in the roasters while the first batch was placed back over the coals and the barbeque sauce was applied. The men started grilling chicken halves around 11:00 a.m. and all birds were ready and hot for the 6:00 p.m. serving time at the school gymnasium. The latest count indicated 341 chicken halves were served at the “Countdown tofVnfRnnial* * mpal.
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Mon, Jan 01, 0001
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NA, 01 Apr 2020
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Buffalo Center Tribune
Buffalo Center Globe
