Pit BBQ
We throw as much wood as possible in the
box over four hours and then let it burn
down for another three hours. All the
while the rocks are slowly absorbing the
heat.
Once the fire has burnt down, an aluminum
frame with baking sheets holding packets of
seasoned meat is lowered into the pit.
A custom stainless steel tray with a three-
inch lip is placed over the pit and filled
with sand to insulate the top. The meat is
left to slow-cook overnight.
After seventeen hours or so, the pit is
opened and the meat is removed. It is
tender and moist. We look forward to
experimenting with different seasonings.
We intend to use the pit for our two annual
festivals, young adult group events, and
other moments of entertaining.
*******
Already we have started offering
unexpected bbq takeout after Mass, “on the
house” in gratitude to our parishioners.
“When is the next bbq?”
“I don’t know; you just have to come to
Mass.”
We have added a Deep Pit BBQ to
increase our ability to serve great food at
the parish. A four by five feet concrete
structure is lined with riverbed rocks
encasing a stainless steel box, two feet
wide, three feet long, and two feet deep.
