Pete Jones Pit: 1
I came away from the Oinkster Festival with two new projects in mind to do. One is to build a still and the other is construct a whole-hog barbecue pit. And, it was my plan to start with the still. But, today Bob and Ginger in Ga wrote in the SPTSB mailing list that "Dave has got a hog pit in his mind and Ginger and I just might have something to fill it up as soon as he gets around to building it." Well, today I began construction on the Pete Jones Memorial Whole Hog Barbecue Pit instead. The still can wait.
The pit will be constructed to cook a whole hog in the Eastern North Carolina style over wood coals. It's basically a walled pit about 16 inches high covered with a tin roof.
Here's one of the pits at Skylight Inn, owned and operated by the late Pete Jones until his recent death.
Since I'm retired and the CFO keeps a close eye on the accounts these days, the plan is to build the pit from materials acquired from the Alleghany County dump. Today I picked up used cinder blocks for the pit walls. The mortar joints cleaned up easily under the persuasion influence of my pneumatic chisel. Early tomorrow morning while it's still cool, I'll go back for the bricks.
There is, of course, the matter of the pit to be dug. I have a shovel with a universal handle that will fit just about anyone's hand who might like to sample the barbecue made from Bob and Ginger's home-grown pig.
As for the still, I'm looking for either a stainless steel beer keg or one of those milk cans used by the dairymen to store milk while waiting for pickup.
The pit will be constructed to cook a whole hog in the Eastern North Carolina style over wood coals. It's basically a walled pit about 16 inches high covered with a tin roof.
Here's one of the pits at Skylight Inn, owned and operated by the late Pete Jones until his recent death.
Since I'm retired and the CFO keeps a close eye on the accounts these days, the plan is to build the pit from materials acquired from the Alleghany County dump. Today I picked up used cinder blocks for the pit walls. The mortar joints cleaned up easily under the persuasion influence of my pneumatic chisel. Early tomorrow morning while it's still cool, I'll go back for the bricks.
There is, of course, the matter of the pit to be dug. I have a shovel with a universal handle that will fit just about anyone's hand who might like to sample the barbecue made from Bob and Ginger's home-grown pig.
As for the still, I'm looking for either a stainless steel beer keg or one of those milk cans used by the dairymen to store milk while waiting for pickup.
Comments
Post a Comment