The Masons of Yucaipa put on its popular 44th annual deep pit barbecue on Sunday, Sept. 28. The luncheon was open to the community and all were welcome to attend.
One hundred and ninety pounds of beef, 180 pounds of pork and 120 pounds of turkey were cooked up for the popular fundraiser. The tradition begins the night before and it’s no easy task.
Hundreds of pounds of meat is covered in a dry rub and then placed in a cotton sock known as a butcher sock. The flavors penetrate the meat and after some time, each one is dipped in vinegar. Meanwhile the fire is made using only fruit wood, in the five by 10-foot brick pit in the backyard of the Masons Lounge.
The pit is five feet deep. Once the coals are ready the meat is placed in, covered with the heavy steel lids and wet sand covers the pit. The meat is then slow cooked for 12 hours. The barbecue sauce, baked beans and coleslaw are all homemade from scratch by Mason members.
“This was a good dinner and I ate everything,” said Ethel Duzmanovich. “The meat was nice and tender and it was a good time.”
The Masons and guests sang a special “Happy Birthday” song to Duzmanovich who happily celebrated her birthday at the lodge.
Yucaipa resident John Cash said it was his first time attending the barbecue.“It was excellent and they did a real good job,” he said.
For more information about the Masons, visit www.2b1ask1.info.
