BBQ

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THCC Club Night BBQ

On the second Tuesday of each month we hold a post paddling BBQ at the basin. It’s a chance for participants on the beginners’ induction programme to chat to club members about paddling and to experience a little of what they can expect from becoming a member. They run every month except December, so they are also a great place to practise eating in the cold rain. The BBQ costs £5 per member, for which you should expect to receive a minimum of one piece of cooked food and one-ish beer. Participants on the beginners’ induction programme are not charged.

  1. Each club night BBQ should have two volunteer chefs. Sign up on the relevant forum thread to take your turn as BBQ chef. Once you’ve done it you don’t need to do it again for a while, but please let’s make sure the same people don’t have to do it all the time. Keep the date in mind, especially if you’ve signed up well in advance. Cancelling in good time is not a problem.

On the night…

  1. The food is delivered to the basin between 6pm and 7pm. At least one of the volunteers should be available at the basin to deal with the delivery. It’s best to unload the shopping directly at the BBQ area. It is a good idea to have a head torch with you. Check the office for any previously left over drinks and ensure these are used up before any new stuff.
  2. Arrange the BBQ area. The BBQEquipment list will help with finding everything. The BBQ takes place on the grassy area near the climbing wall. Half fill the drinks chiller buckets with water from the outside tap near the workshop door.
  3. If it’s all going well you may now have a bit of time to paddle???
  4. 8:10pm: Add 5 bags of charcoal to the BBQ and light it. These are the instant BBQ bags. You do not need to empty them before you ignite. It takes around 20 mins for the yellow flames to die down and the charcoal to become ready to begin cooking.
  5. Use this time to ready the folding table. Arrange the salad, cheese, bread buns and sauces. Find a prominent spot to place the money tin, and another spot for a bin bag.
  6. 8.25pm: Start placing food on the grill. Keep the meat and vegetarian foods separated on the grill and ensure you use the correct (labelled) utensil for each. Cooked food should be moved off the grill and kept warm in saucepans until there are people to eat it. Keep the meat, veg and vegan stuff separated.
  7. 8:50pm: Hungry paddlers start to arrive. Make sure anyone not taking part in the beginners’ induction programme coughs up their £5 before eating. Try to make sure everyone has eaten something before people come back for seconds. A group on the river will sometimes arrive later than everyone else.
  8. 9:45pm: Start the clean up. Anyone not currently eating should be helping! Use the tap next to the workshop, and the cleaning stuff from the big black BBQ box. Dry as best you can with the BBQ tea towel before storing stuff back inside the big black BBQ box.
  9. All rubbish and recycling must be put into the large bins, which are kept by the garage near the entrance to SBOAC.
  10. Any unopened food can be distributed to those who were most complimentary to the chefs. Any unopened drinks should be stored in the office for next time.
  11. The BBQ area should be clear and everything (including the BBQ) should be back where it belongs. A checklist can be found here to help ensure everything has been done. There are paper copies of the checklist in the Big Black BBQ Box. If you’ve discovered we’re lacking something for next time please inform the Social Secretary.
  12. Everyone should be off site by 10:30pm at the latest. You should make last orders at the Prospect.
  13. A gentle reminder to keep down the noise at the basin, and ensure that we are leaving the place in an even better state than it was before the BBQ.