Lazy W Pit BBQ

Our annual fund-raiser Pit BBQ is a great day of enjoying the outdoors and having an incredible tasty meal!

Here's how the Spanish Style Pit BBQ is done:
 
 

The Pit is dug and filled with Oak wood, which is a very hard wood that burns hot and long.  Perfect for pit barbeques!   After the pit is lit, more firewood is thrown on to create bed of hot coals about 1 foot deep.

While the pit is burning, the meat is prepared and seasoned, then wrapped in butcher paper, newspaper, then wrapped in a burlap bag.  The wrapped meat is wet down to prevent the bags from burning when they enter the pit.

When the coals are ready, about 9pm the night before the big day, the brave Mike McCune gets into his fire suit and sets the bulap sacks of meat directly on coals.  The pit is immediately buried with dirt to prevent the bags and meat from burning.  This drops the temperature of the coals and lets the meat slow-cook all night.

The next morning, the rest of the goodies are made in our kitchen.  Coleslaw, baked beans, fresh rolls and dessert.  Is Leo Crittenden crying because he's so happy to help at the BBQ, or is it the onions?

Leo's wife Pam prepares the coleslaw.

The following day, the pit is dug up by many hungry volunteers.  The meat has now cooked for about 14 hours!

The meat is then unwrapped, cut (it cuts like butter because it's so tender), and served inside the Dining Hall.  Dick Althouse loves this part, as he samples the meat "just to make sure it's good"

Lunch is served!!!!  ENJOY!!