The annual Boston Butt Fundraiser of Harmony Lodge was held Saturday at the Lodge Hall on Railroad Avenue. An hour after daylight, eight big barbecue cookers were pumping out good-smelling smoke of blended wood.
.
.
.
One of the woods used was Red Oak.
.
.
After the meat was cooked for a while each piece was lifted from the cookers with insulated gloves and rolled in aluminum foil for more slow cooking. Each of the approximately 250 portions was tested with a thermometer for an internal minimum temperature of 180 degrees.
.
.
Winford Smith said that he was up at 3:30 a.m. with a crew of other Masons and volunteers preparing the pork with a wash of vinegar, applying the secret rub, splitting logs, and getting the coals just right.
.
.
Taking up the tickets.
.
.
The ladies table offered barbecue sauce, Brunswick stew, baked goodies and other items. Customers picked up their steaming Boston butts between 11:00 and 1:00.
.
.
"QUITTIN' TIME!
.
If you like this post, forward it to your e-mail friends.
This post approved by Marlee.
http://treutlenenews.blogspot.com
.
No comments:
Post a Comment