|Tom Rossman loads the pit with pork butts.|
Several times each year the Knights sell barbecue as a fund-raiser. They presell briskets, ribs and pork butts, cook on Friday and customers pickup on Saturday. This time they prepared 42 briskets, 75 racks of ribs and 12 pork butts.
Piles of charcoal and wood are lit on the ground and the box is placed on top. It seemed to work well and held about 35 racks of spare ribs.
|Ed (Breezy) Brzymalkiewicz loads the ribs in the cajun cooker.|
|Harry Mican mops briskets while Grand Knight Gary Clark looks on.|
|Breezy and Leonard Tydlacka turn the ribs.|
|Finished pork butts ready for wrapping.|
|Mike Hurst turns the briskets.|