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

Profits average $.70-.$90 per half using wholesome foods pit manager selling halves at the    suggested $3.00 per half.

Barbecue Pit Requirements For Use - 2007 Season

1. Must purchase chicken, charcoal and BBQ sauce from Wholesome Foods.

2. BBQ pit will handle a maximum of 825 halves

3. Must use Wholesome Foods pit manager to oversee operation

4. Must sell some of the chicken at our pit (300 half minimum)

5. Price will be advertised at $3.50 per half unless notified otherwise.

6. Wholesome Foods will help by advertising your BBQ in our weekly store advertisement in the Wednesday Northern Virginia Daily at no charge.

7. 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.

8. Organization using the pit is responsible for leaving the pit area clean. All trash needs removed, empty coolers must be washed, and tables cleaned. Racks must be put in tank and filled with water and bleach solution. Water supply needs turned off and all water lines drained.

9. Chicken will be racked and stored in a tank prior to the BBQ. At the completion of the BBQ we ask that the racks be put back into the tank.

10. Our pit has been built to exacting health department specifications and is acceptable to both state and county health department in order to have a BBQ.

11. Pre-mixed BBQ sauce is a $11.75 per gallon. You will need about 1 gallon per each 40 halves of chicken. This sauce is a blend of vinegar and oil base with many spices for a very unique flavor.

12. Charcoal is $15.50 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.

13. You will need to bring heavy or insulated gloves to handle hot chicken and paper or plastic bags to put chicken in when it is sold.

14. You will need to bring hammer to put BBQ signs in ground.

15. Please sell product out of the service window and keep general public away from the pit area.

16. Starter fluid will be provided at $5.00 per gallon

Extra Money Making Ideas - Call for Details

1.  Car Wash Areas Available

2. 4.5 oz Macaroni and Cole Slaw

3. Potato Chips

4. Bake Sale

5. Drinks

6. Yard Sale

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; rake sides to center, put in lighter fluid, light charcoal.

3. Allow charcoal to burn 30 minutes until edges turn white, then spread coals out.

4. Put chicken in pit

5. Start adding sauce to chicken very lightly after 1st hour and a half of cooking. (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 put into 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.