One of the best things about the annual Racin’ & Tastin’ events is the Checkered Pig BBQ dinner. When we left you in Part #3, we were in the food line ready to get our meal. I can’t leave you hanging on that, folks. Let’s eat!
Here’s the links to Part #1, Part #2 and Part #3 that we’ve published so far.
I bet you can smell the BBQ through the computer screen…
Checkered Pig BBQ cooked 40 hams for tonight’s meal.
With this being the 15th annual Racin’ & Tastin’ event, the organizers have gotten the foodservice procedure down to a science.
Yes, I’m taking photos as I build my plate. This is on-the-spot coverage, folks.
Slaw? Oh yes, please.
One big spoonful of baked beans comes next. And yes, that’s my plate in the photo.
Jackpot! One giant spoonful of Checkered Pig BBQ, please.
And if you didn’t want the BBQ pork, they also had BBQ chicken. I’ll take a chicken leg, please.
As we get our plates to the table, I stop by Barbara Seamster’s table to get some 50/50 raffle tickets.
After a stop by the bar line, the beer line and the soft drink line, we’re ready to eat. The chicken leg didn’t make it to the final plating photo. Oops.
We’re going to eat now. Unfortunately for you, Checkered Pig is closed on Monday. You’ll have to wait until Tuesday to get you some of this delicious food… but it’ll be worth the extra day!
We’ve got more coming up from Racin’ & Tastin’ 2016, and it’s only here on SouthsideCentral!
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