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Still Waters

Restaurant starts BBQ-ing cows . . . WHOLE

39 posts in this topic

When Jeff Bannister, owner of a process-serving company here, decided four months ago to grill a whole steer, he was prepared for challenges.

It was expensive—the steer alone, skinned and butterflied, cost about $2,000—and at 863 pounds, it took six men to heave it out of the slaughterhouse and onto a truck.The grill, which Mr Bannister and friends designed, required a 14-foot-long rack, a three-ton chain hoist and tube steel buried five feet in 3,000 pounds of concrete. The weather report for the all-night, April cookout predicted torrential rain and possible tornados.

Then the steer caught on fire.

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So, I only really have one question about all this: ...Why?

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Posted (edited)

Well, bigger pieces of meat are meant to taste better...

Edit: and I can't believe I just posted that... *shakes head*

Edited by queen.overthink

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Yucky...just yucky.

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Well, people have pig roasts all the time. We cook whole chickens and turkeys. Why not a cow?

I'd guess he did it for the novelty of it and the subsequent buzz it gave his restaurant.

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Gosh, I don't think I would try a whole cow on the grill... I'd probably go with a pit cooking method instead. Or something more closed, like a roaster.

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Well, people have pig roasts all the time. We cook whole chickens and turkeys. Why not a cow?

I'd guess he did it for the novelty of it and the subsequent buzz it gave his restaurant.

Cooking a whole Cow at once is rather...impractical. Chickens and Turkey's are small enough that they can fit in an oven. A Cow, not so much.

Though I can see how this could help his restaurant gain some media attention.

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Cooking a whole Cow at once is rather...impractical. Chickens and Turkey's are small enough that they can fit in an oven. A Cow, not so much.

Though I can see how this could help his restaurant gain some media attention.

Yeah where else barbecues whole cows?

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*licks her chops*

this makes me hungry for steaks now...

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I will take mine NC BBQ style, yummy :P

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Posted (edited)

They roast the whole pig. The cow is just that much bigger.

Edited by little_dreamer

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*licks her chops*

this makes me hungry for steaks now...

You sure you want this much though? :P

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You sure you want this much though? :P

That's why we have freezers...

*rubs paws* next we roast a whole buffalo!

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Sounds like a challenge =3

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The trick is getting the hide off.. lotta nice things can be made from the hide..

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you have my attention :P

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Ridiculous.

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Posted (edited)

First come the grilling, then the roasting over pit??? When will it be deep fried cow??? :innocent:

Edited by Paracelse

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so some of you think it would have been better for him to quarter it and then grill it. and they do that all the time. and i believe i have seen a half a cow over an open pit.

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Interesting.

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This reminds me of that aqua teen hungerforce where they deep fry a cow with a really huge fryer and fill it with a bunch of cheese. lol

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Well, i dont see why it would not work if done correctly.

A BBQ makes too much heat.

A large, slow turning moterised spit would do a better job.

You can roast a large boar on a spit, dont see why you could not slow roast a small cow, though it would take a long time to cook, 12-14 hours at least.

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Yum.

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I can't see what the news is here

We have been roasting oxen for years at summer fetes and galas in the uk

and its been done in the states before as well

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So, I only really have one question about all this: ...Why?

I think the last sentence in the article pretty much sums it up.

"I just think, given enough bourbon, these guys could solve all the problems of the world," she said.

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