4th of July BBQ

Stephen & Andrea Campbell (Camp-Bell & Southern Stiles cooking team members)serving up lemonade for the waiting customers. This cook has been taking place for over 100 years. It is currently a fund raiser for the upkeep of a cemetary. They will serve over 2500 lbs of BBQ.

Walter Jordan "King of the Hickory Pit"

Pictured by artist Betty Monroe for the 1967 Huntsville Heritage Cookbook.
Mr. Jordan cooked over 8000 lbs. of meat for a Governor "Big Jim" Folsoms inauguration party held on Monte Sano Mountain. He retired to his farm in 1957 and in this depiction was almost 80 years old.

His description of how to cook BBQ per the cookbook:
"Use beef, pork, or chicken. Salt meat and put on grill placed 12-24 inches over hickory wood fire. Do not let fire blaze up! Cook meat 6-8 hours then start basting with sauce. Baste evenly while turning meat and cooking another 4-6 hours , or until done."
Sauce:
1 Gallon Vinegar, 1/2 pound red pepper, black pepper and salt to taste, juice of 2-3 lemons.
Combine ingredients in large pan and bring to boil.

Pickled Smoked Bologna

Smoked Bologna

Big T's Complex

Big T's Pits

Mr. Cliff & Donnie Weddington

Donnie showing his dad the finer points of a whole hog he cooked for the Chism/Swift BBQ Christmas party at the Butt Ranch.

More Concord Pit

Howell Firepits

Howell Pits Inside

Howell BBQ

Concord Pits 2

Concord Inside Pits

Concord BBQ Complex

Concord Fire Pit

New Sharon Pit

New Sharon BBQ Complex

Reverse ABT

Edders Cooker

Pictures

First post!