The Cooking

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These pictures cover, Friday, Saturday and Sunday. It starts on Friday about 10:00 AM when we put 2 - 18 pound shoulders on the pit. These cooked all day and then they were taken out of the pit and cooled down. When cooled the were wrapped and placed in the ice box. When we put the shoulders in we also put in a couple of slabs of ribs for Friday lunch. We also cooked a chicken to go with the ribs. Friday evening we did a South Carolina style shrimp and fish boil. In the boil was shrimp, mussels, catfish, sausage, red potato's, onions and corn on the cob. Seasoned with salt, pepper, red pepper, granulated garlic and Tony's liquid crab boil. Saturday morning was deep fried eggs, sausage gravy and biscuits. cheese grits, Brunswick stew,  marinated tomatoes, fresh mango and papaya and leftovers from Friday. Those 2 shoulders were put back in the pit at breakfast to finish cooking for the evening meal. We added pork chops and real country ribs. There were more salads and a peanut butter pie and a raspberry and something cake (It was Ginger's birthday, I think she was 22). Also more leftovers and hushpuppy's. Sunday was made to order omelets and whatever we didn't eat the other 2 days. Most folks left so that they could make it to work on Monday. Then it was more relaxing and oysters and boiling up a bunch of peanuts. While we were there some more BBQ dinners were born and the Poppa was proud.

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