block walls is covered with sand to pro-
tect the parking lot surface and then
the pits are loaded with charcoal bri-
quettes. The “smoke eaters” arrive no
later than 7:30 a.m. on Sunday to stoke
the fires and get the charcoal lit and at
the ideal temperature for the chicken.
“This really is a labor of love,”
Muma said. “By the end of the bar-
beque, these guys are just covered,
head to foot, with soot. It's a hard job.”
While the smoke eaters are lighting
the charcoal, the chicken is being sea-
soned and readied for the grills.
Meanwhile tons of corn on the cob is
being shucked and cleaned, readied for
the boiler. The corn is from Brookside
Farm and Vreeland and Gotfredson
Road, Muma said, “and we know it is
fresh.”
Muma said that three semi-trucks
full of food, one filled only with chick-
en, are used for the barbeque.
Members of the barbeque commit-
tee this year include Kent Early who
handles the purchasing of supplies for
the event; Brandon Bunt who oversees
the preparation of the corn and huge
boiler along with sanitation; Ken
Jenkins who is responsible for tickets;
Greg Stolz who schedules and oversees
the volunteers; Andy Savage who han-
dles the signs, the carry-out outposts
and publicity and Eric Kostoff who
coordinates the volunteer shirts, helps
with the dry run and does whatever
else is needed, Muma said.
They are aided by Rich Eisiminger,
the barbeque chairman last year, who
offers hints and advice as needed.
Muma said that as he was going
through the ranks of the committee,
FALL FESTIVAL 2018
Page 2
Rotary
from page 1
Members of the Noon Rotary Club Barbeque Committee are ready and pre-
pared for Chicken Sunday this year.
Photo by Helen Yancy
