The Saturday and Sunday before Thanksgiving is full of action. This is what happened in 2015.
Saturday, Nov. 21 – 9:00 AM
We had a crew cleaning up the facility, disinfecting all surfaces, and scraping the grills.
Fires were lit a few hours earlier. A big crew prepped the meat for the first batch and got them on the grills.
11:00 PM to 6:00 AM
A crew of Civitans remained overnight to keep the fires going and rotate and baste the meat.
Sunday, Nov. 22 – 6:00 AM
The first batch of turkeys and hams are taken off and packaged. The second batch is prepped and put on the grills. The overnight crew goes home to rest, a new crew stays during the day to maintain the fires and rotate & baste the meat.
12:00 Noon to 4:00 PM
Customers pickup their purchases. The second batch comes off around 2:00 PM. We’re handling credit card payments for the first time!