Holy Cow Cookers

The Sidewinder

This trailer includes one Southern Pride and full size Vulcan convection oven
Southern Pride BBR-700

Electrical Requirements: 120 volts AC,
60 hertz, 1 phase, 15 amp.

Gas Requirements: 125,000 btu, 1/2 NPT

Construction: Inner Liner: 14 gauge H.R.
Steel or 14 gauge Stainless Steel. Exterior:
22-gauge Polished Stainless Steel

Firebox: 20” diameter 1/4” H.R. steel
pipe with 1/4” H.R. firebox door.
Uses wood logs or charcoal.

Capacity: 3-4 logs 4-6” dia. 12-16” long.

Dimensions: 80 3/4” tall, 120” wide,
60 1/4” deep (including covers) w/19” legs
Shell Dimensions: 52” tall, 51 1/4” wide,
120” long.

Food Racks: Rotisserie with five (5)
hanger racks, each with three (3) 12”x 60”
food racks (15 Total). 75 Sq.Ft. of Cooking
Surface. 3 1/2” Spacing between food racks.

Air Circulation: One Convection Fan.

Temperature Range: 100-325 degrees F.

Burner: Electronic Pilot Gas Burner
(L.P. gas.)

Approvals: UL, ULC, NSF

Pork Butt (7 lb.) 100 pieces 700 lb. total
St. Louis Ribs (2.75lb.) 135 pieces 371 lb. total
Chicken (3lb.) 156 pieces 468 lb. total
Brisket (12 lb.) 50 pieces 600 lb. total
Spare Ribs (3.5lb.) 90 pieces 315 lb. total

Vulcan Convection Oven VC4-GD

Standard Features: * Stainless steel front, sides and top * Stainless steel doors with windows * 44,000 BTU/hr burner per section * Electronic spark ignition * 1/2 HP two speed oven blower motor; 115/60/1 with 6" cord and plug *solid state temperature control adjusts from 150 to 500 degrees. * 60 minute timer with audible alarm * Oven cool switch for rapid cool-down * Porcelain enamel on steel oven interior * Two interior oven lights * Five nickel plated oven racks with eleven rack positions * 3/4" rear gas connection with combination gas pressure regulator and safety solenoid system
Dimension: 40" Wide x 41-1/2" Deep (including handles) x 56-3/4" Tall for Single Deck; Double Deck: same with 70" height.
Gas: 44,000 BTU/hr, 3/4" Inlet, 3.5" W.C. for Natural Gas and 10.0 W.C for Propane
Electrical: 115 Volts, 9 Amps, with 6' Cord


Best Skit 2010

Holy Cow It’s Good!

Holy Cow Cookers began competing at The Houston Livestock Show and Rodeo World's Championship Bar-B-Que Contest 16 years ago. Since then they have participated in over 60 cook-offs and won over eight Grand Champion titles nationally and internationally. They're not your ordinary cooking team. Everything they do, they do BIG. Their booth is set like a massive western saloon with custom bar, bakery, coffee bar and state-of-the art sound and video system complete with flat-screen TVs. Let's not forget the reason they have bragging rights; their famous ribs, chicken, sausage, sauce and all the trimmings are a true culinary delight! “I want you to walk into my booth and say, WOW!,” said Randy Pauly, director. “We could not put on such an amazing show without our Holy Cow family and team members, we owe them everything,” said Nancy Serrano, co-director.