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Operation BBQ Relief (OBR) - 3/27/20, COVID-19 Response

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  • Huskee
    Administrator
    • May 2014
    • 15131
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Operation BBQ Relief (OBR) - 3/27/20, COVID-19 Response

    The following is an email from Stan Hays of Operation Barbecue Relief:


    From: Stan Hays <[email protected]>
    Date: Friday, March 27, 2020 at 1:07 PM
    To: <undisclosed-recipients:;>
    Subject: Operation BBQ Relief Update - COVID 19 Response


    Partners, Sponsors and Supporters, (This has been sent as a BCC but intended for you)

    Earlier this week, Operation BBQ Relief deployed and set up a food production area in downtown Kansas City in response to the need for food for the veterans and homeless population. Several non-profit groups have come together to help this vulnerable population in response to COVID-19. The organizations leading the collaborative efforts are Operation BBQ Relief, Hope Faith, Veterans Community Project, reStart, Reconciliation Services, Morning Glory and Team Rubicon. This is a great initiative that Operation BBQ Relief is proud to be part of. We have provided more than 3000 meals to give these men and women a good hot meal.

    Operation BBQ Relief is following all the recommended Center for Disease Control and local health guidelines. We have acted deliberately with care and concentration to ramp up COVID-19 deployments. We have been working diligently on establishing COVID-19 protocols and processes that include: sanitizing regularly, medically screening volunteers upon arrival to any OBR deployment site and throughout the day, establishing “clean zones” at our deployment sites, limiting access to food production areas, separating by at least 50 feet areas for receiving, delivery, and distribution of food, and many other safety and security initiatives. We expect to see an increase in the number of meals served out of this location. We feel comfortable that the licensed facility we are using can accommodate a daily capacity up to 3000 meals.

    Operation BBQ Relief will launch a new program called the “Restaurant Relief Plan” this weekend by testing the concept in concert with a local restaurant that had to shut down. This program, which we are very excited to put into action, will benefit communities in many ways. OBR will provide the restaurant with the food and some of the necessary supplies to cook 2500 meals per day. These meals will be served by the restaurant to its community focusing on getting them to those in need. The current plan with this pilot restaurant is for it to run for 14 days. Along with the food and some supplies, OBR will pay the restaurant a set amount so the restaurant can rehire some previously laid-off employees.

    Once we analyze and make improvements based of the results of this pilot program, OBR’s goal is to slowly and carefully scale the Restaurant Relief Plan to other places across the country. This program, along with serving the one hot meal that matters to those in need, may also have the added benefit of keeping a restaurant from going bankrupt during this time. Additionally, we hope it helps its employees that may not qualify for unemployment benefits in one of hardest hit industries across the USA, the hospitality and restaurant industry. Of course, this program will also help provide much needed meals to seniors, families with members that have been laid off, and other vulnerable populations. This OBR program is meant to keep restaurants from going out of business, help workers, and feed the community.

    We need your help. Funding for this program is critical. With your help, we can reach more people, connect with more foundations and companies that want to help, and ultimately get more meals to those in need!

    Please forward this message on to anyone who you think might want to help OBR help others. Feel free to share it on your social media as well.




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  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3219
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Donation link: https://operationbbqrelief.org/apis/volunteer/donation
    Last edited by EdF; March 29, 2020, 07:04 AM.

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    Meat-Up in Memphis 2021

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