Saturday, March 24, 2012

Perrytown B-B-Q
Friday - March 23rd

Getting Ready For The Big Day

by Dean Stephens

 Some do not realize how much work it takes for a small community like Perrytown to put on this huge annual event. Success depends on volunteers who care about the community, who care that their homes will be protected from fire, and who appreciate the planning needed to assure that when disaster like hurricanes and tornadoes hit, there are people ready to pitch in. These same heroes are the ones who pitch in to make sure this B-B-Q Festival provides great food for those who participate so the costs of the Fire Department are covered.

 It starts early Friday morning when volunteer teams spread out across Eastern North Carolina to pick up the huge quantities of food needed, bring it to the community center and fire station, clean everything and prepare the food for cooking.

This is how their Friday went.

James Jordan and Rick Daniels arrive with tons of chicken.

James Jordan and Bill Perry start untying the tarp protecting the boxes of chickens.

James Jordan and Bud Lee keep untying the tarp.

George Hughes, Jimmy Pierce and the Cash and Carry Delivery driver prepare to unload supplies.

Jimmy Pierce and Sue Dawson clean all the coolers and sanitize them for the preparation process.

Bill Perry and Bud Lee unload the boxes with chicken, to start the cleaning process.

Jennifer Daniels, Beth Northcott and Alice Lee unload cabbage.

Rick Daniels helps with the cabbage.

Bud Lee helps also.

Now the heavy potatoes, Bud Lee, Rick Daniels, Peggy Brown and Alice Lee.

Watch your back, Rick Daniels, lift with your legs!

Jennifer Daniels, Beth Northcott, Alice Lee and Peggy Brown are as good as the guys.

Taking a break for a group picture.   (In front row) Jennifer Daniels, Girlean Hoggard, Donna Morris, Peggy Brown, (In back row) Beth Northcott, Alice Lee and Paulette Pierce.

Beth Northcott,  Paulette Pierce, Sue Dawson and Jennifer Daniels, start cleaning 1400 chicken halves.

Alice Lee, George Hughes, Bill Perry and Bud Lee start the second table assembly line.

Kenny Davidson salts the chicken half before placing in the box.

Sprinkling a little more salt.

The ladies keep the chicken coming.

When everything is cleaned and prepared, it is stored in a refrigerated truck (left with its engine running) to keep the food cold overnight.


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