BBQ DETAILS and DRINKS ARRANGEMENTS
The payment to BBQ hosts for preparing the salads is $200. The afternoon tea allowance is $30. The Committee wishes to thank all BBQ hosts in advance for their continued support, wonderful salads and venues.
All members are welcome and encouraged to attend any BBQ, irrespective of whether they are playing that week.
Please follow the following BBQ and Drinks arrangements.
¨ All the drinks will be provided by Lindsay Earnshaw (not Mark Lucas). The BBQ host should collect the drinks from Lindsay’s house, SATURDAY afternoon/evening, before 8pm.
¨ Ice is to be obtained from The Pines. DSCC has an account which is for the ice only. To make sure that the drinks are blizzardly cold and ready for the BBQ, hosts must make sure that they are packed with ice early enough. A total of 12-14 bags should be adequate for warm to hot days and 10 for cooler days. It may be necessary for hosts to get more ice during the afternoon on extremely hot days.
¨ The BBQ host is to bring the Drink Cooler and plastic cups, the 2 bottles of cordial and 2 bags of ice to the oval prior to the commencement of the game.
¨ Leftover drinks are to be returned by the BBQ host to Lindsay’s house by Wednesday evening.
¨
FOR THE FULL VERSION SEE BELOW!
FOR THE FULL VERSION SEE BELOW!
THE DSCC BBQ BIBLE
The Overview
As members of the DSCC a large portion of the clubs social activities revolve around the after match BBQ’s. At the start of each season members are allocated a roster alongside the fixtures list to either host a BBQ or provide an afternoon tea. At some stage after your first year you will be asked to continue this tradition by opening your house for this important event.
Preparation and planning are essential ingredients when hosting your first club BBQ so here are a few tips and facts that you may not be aware of.
BBQ preparations begin with the acquisition of the club trailer which contains all the equipment that you will need. Make sure you know the address contact name and number of the previous weeks host so you can arrange with them for delivery of the club trailer. Also be familiar with the contact name, number and address details for the following weeks hosts so that you can arrange the trailer delivery to them. It is a good idea to allow at least a couple of days for unpacking and set up, so get the trailer delivered if possible by Thursday. Sunday morning will be unacceptable. If you don’t have a tow ball contact one of the committee members for assistance. Ensure you get all the trailer keys and that it is parked in a safe, secure position on level ground where possible with the brake set and hitch lock on. Check with the previous hosts about gas bottle levels. If gas is needed …………………… When unpacking the trailer be aware that the BBQ’s removal is a 2 person job. Alcohol and drinks will be delivered separately and should be iced and stacked into the eskies before 1pm on the day of the BBQ. Ice is purchased on an account at the Pines Store. This should be picked up when delivering the drinks cooler (this is in the trailer and should have clean plastic cups inside it) to the grounds around 11.15am. You will need 15 bags of ice all together 2 of which stay at the ground for the drinks the others are for the BBQ drinks eskies. The hosts are required to produce 15 side dishes for the BBQ. These include a mixed variety of salads and warm potato bakes Along with this, garlic bread with dips and nibbles are traditional to serve upon guests arrival. This is usually around 5.30-6pm depending on the games completion time. Cake or similar is traditional to serve at the tea and coffee station towards the end of the evening.
Reimbursement by the club is in the form of a cheque to the value of $...........this is a set amount so there is no requirement to keep receipts. Salads should be ready to take out by 6.30pm when the game wrap up begins. BBQ’s should be lit and on low when the Fines Master begins his speech. Please ensure there is cooking oil and rubbish bins in easy reach of the BBQ’s. .Labeling the bin for “glass only” and “general waste” is a good idea and makes for easier recycling when cleaning up. It is very important to take all drinks out of the eskies and allow to dry before repacking them. Please record the leftover stock The eskies and urn also need to be drained and thoroughly air dried before storing. BBQ’s, utensils, bowls cups, glasses, trestles and the drinks cooler must all be washed, cleaned and dry before packing and stacking back into the trailer. Check off all items against the equipment list provided and make note of any breakages or missing items that will need replacement. Send this along with the stock list to Lindsay well before the next weeks BBQ. Again lifting the BBQ’s is a 2 person job and they are designed to return to their numerically allotted cradles. Inform the next host about any gas that may be needed and arrange a time to drop of the trailer with the keys to them. And that’s it till next time
BBQ Facts in brief
· Arrange delivery of trailer- check for keys and gas
· Check with Lindsay regarding drinks delivery
· Set brake on trailer when delivered and unhitched, where possible try to have it reasonably level with plenty of room to access all sides
· Put hitch lock in place and keep all doors locked when not attended
· Arrange for help to lift out BBQ’s-store split rings and cotter pins safely
· Legs are best fitted and removed whilst BBQ’s are rotated at 90° on cradles
· Ensure legs with gas bottle holders are placed at the regulator / hose ends
· Fit grease/oil cups to bbq with slope towards that end
· Tresles tables are needed for tea coffee stand and wine table, (see example set up diagram) tea and coffee station requires power near by for the urn
· Stack drinks in coolers as labeled
· Sign for 15 bags of ice at Pines Store
· Take drink cooler for the game with cups and 2 bags of ice. Must be at the oval by 11.30am
· Ice drinks (11.45am best but before1pm latest)
· Prep all salads, breads, dressings and potato bakes. Garlic bread ready for 6pm guest arrival
· Urn filled and on 5.45pm
· Salads out for 6.45pm start
· BBQ’s lit on low when fine master starts
· Cake or biscuits out 7.30pm
· Clean up
· Scrape BBQ’s, wash all utensils bowls cups glasses
· Take drinks out of ice and allow to drain/ dry over night
· Drain and air dry coolers thoroughly before repacking drinks
· Drink cooler from game dry and all cups cleaned
· Record stock left over for Lindsay
· Note gas levels and any breakages/losses
· BBQ’s packed back on numbered cradles
· Repack trailer neatly and lock
· Transfer trailer with keys to next host by Thursday if possible
· Breathe sigh of relief till next time
