18TH ANNUAL HOG
KILLIN' TIME BARBECUE
SMUTEYE -- Once
again the invitations from Smuteye go out to friends
near and far. It is time to
celebrate
the beginning of Hog Killin' Time at the Cox
Plantation.
For those who don't know the
story of this event, it began early
last century when Major's great grandfather, also
named Major, established the Hog Killin' Time
Barbecue to celebrate his grandson, Charles'
birthday. He would invite local farm workers and use
the feast to recruit some of them to help harvest his
cotton crop. Today, we continue the tradition with
our fall gathering of friends to share food and
friendship.
Again, Wayne Jones will head
the team of Pig Roasters and will be assisted by John
D. Cox. Roasting will start Friday evening and will
take approximately 14 hours. You are invited to bring
your camping gear and join the brave souls who will
spend the night camped around the hickory and oak
bonfire that produces coals for the pit. Let us know
if you would like to camp overnight!
Over the years, several
thousand people have trekked to the Cox Plantation in
Smuteye, to attend this barbecue. Expect to spend an
afternoon among old and new friends, eating great
food and enjoying fun-filled autumn activities. We'll
open the gates and begin the hospitality around noon.
As in the past, the property will be open for tours
and hikes.
The pork procession, followed
immediately by the traditional photo and feast, will
take place at 2:30 pm on Saturday. Margaret will
continue the tradition of firing-up her 80-gallon
iron caldron to create her Fabulous, Four-alarm,
Forty-gallon chili. Guests are invited to bring
salads, vegetables, desserts, and beverages to add to
the banquet.
Created by Clint & Betty Rae Roberson, El Paso, Texas, Margaret’s Uncle &
Aunt |
Sadly, the Hog Killin' Time
Oak died in 2005 and we had to remove all its
branches. All that remains of this iconic old oak is
a 15 foot tall stump. However, we will continue to
feature this wonderful old tree as our barbecue logo.
We plan
to light the bonfire as soon as temperatures allow.
We will have peanuts and apples to feed the horses. Be sure to bring your appetite!
