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BBQ Pit

Our BBQ pit is built to state approved specifications to offer clubs and organizations a inspected, sanitary facility in which to produce and sell barbeque chicken in order to raise money for their group.

Profits average $1.00 per half using Wholesome Foods pit manager selling halves at the suggested $3.50 per half.

Barbecue Pit Information 

  • Barbeque in progressMust purchase chicken, charcoal, and BBQ sauce from Wholesome Foods.  If not selling at our pit, must purchase chicken and charcoal.
  • BBQ pit will handle a maximum of 825 halves.
  • Must use Wholesome Foods pit manager to oversee operations.  If you do not sell at our pit, you can provide your own pit manager.  Call for details. 
  • Must sell some of the chicken at our pit.
  • Price will be advertised at $3.50 per half unless notified otherwise.
  • Wholesome Foods will help by advertising your BBQ in our weekly store advertisement in the Wednesday Northern Virginia Daily, at no charge.
  • We will put up a banner on the Monday before your BBQ to alert the public that there will be a BBQ the following Saturday.
  • Organization using the pit are responsible for leaving the pit area clean. All trash needs to be removed, empty coolers must be washed, and tables cleaned. Racks must be put in tank and filled with a water and bleach solution. Water off and all water lines drained.
  • Chicken will be racked and stored on a refrigerated trailer prior to the BBQ.  After the completion of the BBQ, we require racks to be put back on the trailer in the stainless tank.  
  • Our pit has been built to exact health department specifications and is acceptable to both state and county health departments in order to have a BBQ.
  • Pre-mixed BBQ sauce is $13.50 per gallon. You will need about 1 gallon per each 40 halves of chicken. This sauce is a blend of vinegar and oil with many spices for a very unique flavor.
  • Charcoal is $16.25 per bag. You will need 1 bag per each 50 halves of chicken. Our charcoal is oak and hickory and is noted for being very hot and long burning.
  • You will need to bring heavy or insulated gloves to handle hot chicken and we will provide bags to put chicken in when it is sold.
  • You will need to bring a hammer to put the BBQ signs in the ground.  We recommend one sign out front next to our store signage and one at each end of South Ox Road.  
  • Please sell the product out of the service window and keep general public away from the pit area.
  • Starter fluid is available at $5.25 per gallon.

Extra Money Making Ideas - Call for Details

  1. Extra money making ideasCar Wash Areas Available
  2. Macaroni and Cole Slaw Sides
  3. Potato Chips
  4. Bake Sale
  5. Drinks -- Private Label Virginia's Best water
  6. Yard Sale
  7. BBQ Sauce (pints)

BARBECUE PIT - Recommended Cooking Procedures & Check List

  1. Use 1 bag of charcoal per 50 halves and 1 gallon of sauce per 35 to 50 halves.
  2. Put coal in pit, pyramid each bag, add lighter fluid, light charcoal.
  3. Allow charcoal to burn 30 minutes until edges turn white, then spread coals out.
  4. Put chicken on pit.
  5. Start adding sauce to chicken very lightly after 1st hour and a half of cooking. Be careful product is thick and will burn.
  6. Cook 2-1/2 to 3 hours until wings easily pull out of socket.
  7. Remove chicken from rack. Add sauce in layers - chicken then sauce - as it is put into the cooler. Let set in cooler for 45 minutes.
  8. Wrap chicken in foil, adding a good splash of BBQ sauce on each piece to enhance flavor. Put product back in cooler.  Any product transferred from the pit must be wrapped in foil.  


WE WOULD LIKE TO THANK ALL OF THE CLUBS AND ORGANIZATIONS
THAT MADE OUR BBQ SEASON ANOTHER SUCCESS.

Please call in late February to schedule for next season!


Please call 540-984-8219 ext. 2 to schedule your BBQ!