The wood is cut, stacked, dried and ready for the 2015 Junior Fair Barbecue (BBQ).
The annual barbecue will be held on Thursday, Sept. 3 from 4:30 – 7:00 p.m. at the Ohio Valley Career and Technical Center (CTC).
Jack Hazelbaker, a long time member of the BBQ Committee has cut and stacked five cords of dry wood that will be burned in the barbecue pit.
The pit is 40 feet long by four feet wide and four feet deep. After the wood is burned, there will be a bed of hot coals two feet deep. An inch of sand will be leveled over the coals and the packaged beef, purchased from Prather’s IGA, will then be laid on the coals. Fence posts are placed across the top of the pit and barn tin is laid over the posts. The tin is then covered with six to ten inches of dirt and the meat is left to slow roast for the next twelve hours in the earthen oven.
All proceeds from the BBQ go towards Junior Fair Improvements.
Tickets may be purchased at the OSU Extension Office or purchased at the door. Everyone is invited to attend. The menu includes roast beef sandwiches, baked beans from Prather’s IGA, cole slaw from Long John Silvers, chips, and drinks. Eat in or carry out service is available.
This year the Junior Fair BBQ expects to serve 1,200 people.