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Apologies, Paul, for somehow missing your post and question.
That "firestorm" was planned.
They pack the pits -- which extend several feet deeper than the visible wall -- with kindling of all sorts and sizes, then pile an initial load of split hickory logs. They then douse the whole thing with an accelerant, thus the firestorm. The water hose playing on the flames and "ceiling" is to keep that initial flareup from warping or otherwise damaging the new pit roof.
The "chefs" told me that all of that "shock & awe" settles down pretty quickly, and that no accelerant "taste" lingers. They then pile on the "real" hickory for it to catch, burn, and settle into a thick bed of glowing coals. That will be around 8 p.m. or so, at which point the various meat -- mutton, pork, and chicken -- is added at the right times during the night. By dawn, the pit crew -- this is tight bunch of great guys who "inherited" the job and take it very seriously -- remove the (delicious) meat and ready it for the drive-thru sales point and dining-hall meal. BTW, as you might imagine, they also have a great time around those pits overnight.
This is the first time that this new set of pits was used. The first set in my memory -- c. 1958 -- was, I think, a relic of the late 19th century. That one was closer to main road than later ones, and was relocated a few years ago as a result of deterioration and need for more as the parish grew and the picnics more popular. The present one is at least the fourth of such pits as the prior one that was featured in my earlier Mutton Run pix was in the way of the needed new Trinity High School.
Lannis? Yes, the w/g experience still disappoints me. Come visit and we'll delve more into that over some very fine Kentucky bourbon.
But, Lannis has been to quite a number of the Mutton Runs. He missed this one because of a significant family calendar conflict. Lannis has his priorities right, and will no doubt return to future romps to Daviess County when more important duty doesn't trump mutton.
Best,
Bill