|VOLUME 20, ISSUE 1||BARBECUE on NOVEMBER 14, 2009|
20TH ANNUAL HOG KILLIN' TIME BARBECUE
SMUTEYE -- Once again the invitations from Smuteye go out to friends near and far. It is time to celebrate the beginning of Hog Killin' Time at the Cox Plantation.
For those who don't know the story of this event, it began early last century when Major's great grandfather, also named Major, established the Hog Killin' Time Barbecue to celebrate his grandson, Charles' birthday. He would invite local farm workers and use the feast to recruit some of them to help harvest his cotton crop. Today, we continue the tradition with our fall gathering of friends to share food and friendship.
Wayne Jones will head the team of Pig Roasters and
will be assisted by John D. Cox. Roasting will start
Friday evening and will take approximately 14 hours. You
are invited to bring your camping gear and join the
brave souls who will spend the night camped around the
hickory and oak bonfire that produces coals for the pit.
Let us know if you would like to camp overnight!
The Pork Procession, followed immediately by the traditional photo and feast, will take place at 2:30 pm on Saturday.
Margaret will continue the tradition of firing-up her 80-gallon iron caldron to create her Fabulous, Four-alarm, Forty-gallon chili.
Guests are invited to bring salads, vegetables, desserts, and beverages to add to the banquet.
Sadly, the Hog Killin' Time Oak died in 2005 and we had to remove all its branches. All that remains of this iconic old oak is a 15 foot tall stump. But this wonderful old tree lives on as our barbecue logo.
We will light the bonfire as soon as temperatures allow. We will have peanuts and apples to feed the horses and Wilbur, a special guest. Be sure to bring your appetite!
Driving directions are on the invitation.