NEXT BBQ May 17, 18, 19

Why BAR-B-QUE?

Begun as a Hamblen County Centennial Event in 1970, the All Saints' Bar-B-Que has continued through the years successfully satisfying palates in the Lakeway Region as well as raising money. Along with pledges from dedicated parishioners (and other fund raisers), some of the Bar-B-Que proceeds were used to retire a building bank note. Since 1989, some of the funds raised have been given to our Outreach Program for needed projects of non-profit agencies in our community.

The thirty year tradition provides a great opportunity for fellowship, hard work, lot's of fun and visibility in the community.

When Does This Happen?

Twice a year, spring and fall, usually scheduled around home UT games, golf tournaments and vacations. Most of the activity happens from Thursday morning 'til Saturday evening the weekend of the Bar-B-Que.

So, What Can I Do?

Glad you asked! Our leadership considers the Bar- B-Que a "non-negotiable" happening in the life of our church. If you are a part of All Saints', there's a spot waiting for you at the Bar-B-Que. Age doesn't matter; All Saints' is an equal opportunity employer. There are opportunities before, during and after the three day event; take your pick. Chair and Co-chair terms are for a year; 2 Bar-B-Que events. The Bar-B-Que committee is committed to sharing the work and to cross-training and training new members in all aspects of the Bar-B-Que.

BEFORE

Sauce Makin' is done at a convenient time a month or so before the event. It's about a 7 hour job and needs 4 to 6 people to mix, stir, boil and pour.

Slaw is made on Thursday night. It's about a 3 to 4 hour job and needs 10 to 12 people to chop, grind, mix and pack.

Corporate Orders is a way to promote the Bar-B-Que at your workplace. You can get a free lunch on Friday if you take lunch orders for 10 of your co-workers and pick it up at the parish hall Friday morning. An order form and letter is mailed out 10 days before to area businesses and to most members of All Saints' at their place of work.

Publicity is arranged four to six weeks prior to the event. Information is delivered to the Tribune and local radio stations for PSA's. Of course, word of mouth publicity is the best kind.

The Recruiting Team goes to work the week of the Bar-B-Que to call anyone who hasn't already signed up to fill needed slots in the schedule. Chair and Co-Chair can think of other ways to spend their time, and encourage you to sign up before they call you!

Set-Up starts on Thursday morning and takes a pick up truck and 3 to 4 people doing a lot of physical work for about 4 to 6 hours. They get out all the equipment from storage, load it up and haul it to the pit and parish hall. They set up the tents and equipment at the sales site.

DURING

Pit crew gets to work early Thursday morning, starting fires, stoking the pit, and putting the first 3000 pounds of pork on the grill. Activity will continue for 60 hours, in 6 hour shifts, until the last meat is taken off the grill Saturday and clean-up begins. Each shift needs 6 to 8 people to get the very physical work done. (Midnight shift parties optional).

Expediting is a critical component tying the entire operation together. Each shift on Friday and Saturday requires 4 people to haul meat, slaw, sauce, and supplies between the pit, parish hall and sales tent. You must be able to lift 50#.

The Tent Sales activities start early Friday morning and end when the "Sold Out" cry is made sometime Saturday. There are two four-hour shifts each on Friday and Saturday and each require 10 to 12 people to make sandwiches and plate lunches for sale to the public. Each shift also needs 2 cashiers, 2 cashier helpers and 4 counter people.

The Parish Hall is especially busy on Friday morning when the Corporate Orders are being filled. We need 18-20 people to make plate lunches and sandwiches and to get pound packs and butt bags ready for the Tent Sales. (One-third of the total sales for the weekend goes out the Parish Hall doors in three hours on Friday morning!!) On both Friday and Saturday, all of the cooked meat is ground and packed for bulk sales at the Parish Hall. Each three hour shift needs 2 grinders and 2 helpers, and 2 to 3 people to pack the meat.

AFTER

Take Down reverses the work done at Set-Up! Take all the equipment and tents down and return them to storage or the Parish Hall for cleaning. This is a 3 to 4 hour job on Saturday, and begins at the first cry of "Sold Out!!!" It calls for four people and two pickup trucks.

Clean-Up duties are done at the Parish Hall on Saturday afternoon. This 3 to 4 hour job calls for 3 to 6 people to wash, dry and put away equipment and supplies.

WHEW! THAT'S A LOT OF WORK!

Bar-B-Que Co-chairs are the people in charge of the whole shebang. There are a few details not mentioned here; they take care of all of them, including ordering the meat and supplies. Tell them how much you appreciate their dedication the next time you see them.

The Bar-B-Que committee consists of all the chairs and co-chairs and meets about six times a year to evaluate the previous event and plan for the next. You can be a part of it all by signing up on the assignment sheets in the Pariah Hall.

See you at the next Bar-B-Que!

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