61st ANNUAL MOUNTAIN COMMUNITIES BARBEQUE

[spuds]

We signed up one year to deliver the TG meals,when we got there the volunteers were so many,they couldnt use us.Very cool!

Another nice thing was the Lady who did the care packages for the troops,hope she is OK and its still happening,might you know,I lost track of her.

[MountainScot]

We signed up one year to deliver the TG meals,when we got there the volunteers were so many,they couldnt use us.Very cool!

Another nice thing was the Lady who did the care packages for the troops,hope she is OK and its still happening,might you know,I lost track of her.

I think that organization doing care packages is called A Touch of Home. I don't know if they are as active as the were, but I know the lady you mentioned and she is doing OK.

[spuds]

We signed up one year to deliver the TG meals,when we got there the volunteers were so many,they couldnt use us.Very cool!

Another nice thing was the Lady who did the care packages for the troops,hope she is OK and its still happening,might you know,I lost track of her.

I think that organization doing care packages is called A Touch of Home. I don't know if they are as active as the were, but I know the lady you mentioned and she is doing OK.

Thanks,thats her.

[smokeasaurus]

Well, I finally got my camera to post the pics on my computer of the picnic. The meat was seasoned in a time honored mixture and then wrapped in white butcher paper. It was then packed in muslim cloth, then wrapped in burlap and wired up. Meat was tossed into a wheelbarrow and loaded up in the back of a truck. At the site of the underground pit, a through was set up with water and more rub. The burlap bundles of meaty goodness was then dredged in the water mixture and tossed onto heavy gauge cooking grates. Then large metal plates were lowered on top of that. We got our shovels out and covered everything up in dirt. Aaron led us in prayer and placed a sprig of pine at the opening of the pit.

The meat stayed in the cooker for 24 hours where it was pulled out and shredded to order. I met John Williams who helped build the Masonic Lodge and has been at all 61 barbeques. He is a great guy and he assured me he will be at the next one. You can bet Old Smoke and Wendy will be there.



Here I am with John Williams


Couldn't take a pic without my good buddy Mountainscot Aaron


Onto the meat prep:








Got two cords of white oak fired up




Time to dredge the meat in a spice bath






Got the pit filled up with 600 lbs of pork and 600 lbs of beef


Seal er up








Time for a prayer




Here is the bbq on Saturday






A long stick with a hook pulls out the bundles of slo smoked goodness




A moist heat I can tell ya





The food was insanely good, the barbeque sauce somebody made was the best I have ever had. This a wonderful time honored event and I humbled to be a part of it. I will never miss one and I sure hope John Williams will be there for many more.......................

[smokendevo]

I'm thinking thats one serious BBQ you got going

[teesquare]

WOW....

Smoke - that is a fine cook!

[Pappymn]

Wow! Great looking outing

[Smokin Don]

What can I say but WOW what a cook!!! Don

[HighOnSmoke]

Utterly fantastic Smoke!

[Las Vegan Cajun]

Great pictures, thanks for sharing them. 

[IR2dum]

smoke, that looks like you had a good cook. Thanks for the great pics.

[spuds]

Thanks again to all,we had a fine time,fascinating cook.

[smokeasaurus]

It was a real pleasure meeting Mr. and Mr.s Spuds at the BBQ that day. We should be moved in about 3 weeks and we will hook up with ya fine folks and cook something.

[Keymaster]

Awesome pictures, I enjoyed them!!!

[africanmeat]

This is a nice place you can see the stars so clear , no light pollution .
i stopped there few years ago on my way to Vegas .
maybe i will do it again this year.