Deep Pit Barbecue
Nobody Goes Away Hungry!
"It's the best damn barbecue you've ever tasted," or so say those who
have savored the Deep Pit All-Beef Barbecue. Those who haven't tried it
will have the chance Sunday at the rodeo.
Tom Daetwiler and a pack of his friends will start the deep pit
barbecue at 4pm Saturday night, first laying coals and starting the
fire. At 3am Sunday, boards and more than 2 tons of freshly trimmed
cross rib roast -which is seasoned Saturday morning by Ayers
Distributing - are placed on metal racks above the coals. Finally tarps
and sand are heaped atop the deep pit barbecue, the contents of which
are left to slow cook until 11am.
Sunday morning.
Four cords of wood are used in the long process. The effect is a cross
between a slow smoker and an oven roast, and the flavor is incredible!
 Along with the 4,000 pounds of beef, the feast includes 900 pounds of
potato salad, 200 pounds of Jell-O and 120 gallons of beans as well as
500 gallons of ice cream donated by Humboldt Creamery. All this is
served by a crew of 40 and two groups of Future Farmers of America who
volunteer to serve ice cream and coffee.
Last year, nearly 1,800 satisfied customers enjoyed the barbecue,
which is held from 11am until 1pm on Sunday, the last day of the rodeo.
This is an annual ritual not to be missed!
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