Saucemaking
On the Tuesday before the BBQ Sale, our saucemaking crew will pull out the secret recipe and cook up gallons and gallons of legendary Troop 876 BBQ sauce. Some is canned for sale and the rest is saved for mixing with pork to make our BBQ.

Cooking
Next, our cooking crew will be at Jewett-Bass Hall all night on the Friday before, slow-cooking hundreds of pork briskets on several trailer-sized grills.

Picking
This is the the main event. On Saturday morning, all the Scouts and their families gather at JB Hall to hand-pick the pork. Everyone is needed for (at least) a four-hour shift. Bring the whole family--many hands make light work, as they say. As it's picked, the pork is mixed with the sauce, packaged, and labeled. Scouts deliver orders they have pre-sold, and additional sales are made on-site. Please take all your pre-sold BBQ with you when you leave, as freezer space at JB Hall is limited.

Clean-up
On Sunday, a small crew gathers to clean out the grills and return them to storage.

"Show Me The Money!!"
On the Tuesday after the BBQ, turn in all checks and cash you have collected from the customers who bought BBQ. For customers who pre-paid, please turn in your money on the day of the BBQ. All monies should be turned in to Mrs. Simmons.

We need you
This project is a "command performance" requiring the participation of all troop families in order to be successful.  It's a long day, but it's easier (and more fun) when we all pitch in.  By working together on this highly successful fundraising project, we have been able to avoid calling on your help for repeated fundraisers throughout the year. So block out the date, start telling (and selling) your friends, neighbors, family and co-workers about Virginia's best barbecue, and start saving quart jars and lids (we need those as sauce containers!)

Why it's important
The Barbecue Sale is Troop 876's primary source of income. Profits from the sale provide about 75% of our total operating revenue (the remainder comes from annual dues.)