Abigail Miner/The LanternSenior Alex Gardner, co-founder and grill master of Buckeye Barbeque Qlub cooks the pig during the hogroast on Friday.“We meet before every major event to prepare the hog or burgers, and we meet early on the event day to cook it,” said Cory Henderson, a freshman in electronic engineering and Grillteam member.
The hog is smothered in spice rub and marinates in a cooler for 24 hours.
“We scoured the larger parts of fat on the pig with pre-made cuts and put the spice rub on the inside of the hog cavity,” said Alex Gardner, a senior in finance and co-founder of OSU BBQ.
The Grillteam had to stand by the grill for 18 hours Thursday, keeping an eye on the pig and its temperature.
“Last time we used a rotisserie that rotated the pig on top of the fire,” Gardner said. “The challenge this year is the new style grill – a long side smoker with a fire box on the side. Heat is drawn from the back of the pig to the front.”
The grill can hold as many as 150 hamburgers, 100 chicken breast or 200 bratwursts. “The smoke box on the side of the grill gets up to 400 or 500 degrees,” said Ben Bracy, a junior in marketing and president of OSU BBQ. His father, Tim Bracy, is the creator of the massive grill that is also used at catering events.
The Grillteam used apple wood to smoke the pig, which the team refers to as the “ex-wolverine player.” On Friday, the club presented the pig at the hogroast, which was held at 172 E. Lane Ave.
“This is my third year; I went to the hog roast last year and it was amazing,” said Matt Kossoff, a senior in marketing and a social member of the club.
“At the Buckeye Barbeque Qlub, we have over 300 social members and 25 grill team members,” said Faraz Khan, a senior in marketing and co-founder of OSU BBQ. “It is a great time when we all get together and enjoy some good barbecue.”
Abby Hooper can be reached at [email protected].
