Noxon residents cook up feast for community

NOXON - Residents of Noxon gathered at the park on the banks of the Clark Fork River for the annual pit barbecue feast of seasoned pork and beef accompanied by live music and other entertainment. The chefs in charge of the food said the meat had been cooking since midnight the previous day.

As live music played in the background, 350 pounds of succulent pork and juicy cuts of beef were slowly roasting in a barbecue pit. Chad Hilt of Noxon said the method of cooking provided particularly tender results. For thousands of years people have been cooking in underground pits.

The technique has changed little over the years. The custom built pit in Noxon was about three feet wide by six feet long. About six feet deep, the fire was constructed in the bottom then covered with a metal grate.

Packages of meat wrapped in aluminum foil were placed on the grate and then the pit was sealed with a plywood cover and dirt along the edges. The result of closing off the pit was the flames were extinguished leaving smoldering embers to slowly cook the meat with smoke adding an abundance of flavor.

Around 1:30 p.m. after the meat had been simmering in its own juices for over 13 hours, the dirt was brushed off and the lid removed. Noxon resident Chris Hoge knelt down with a thermometer to check the status of the packages.

With a core temperature within the carefully followed food safety guidelines, the plywood seal was returned over the pit and the large steel grill nearby was fired up. The grill was intended to keep the meat at a safe temperature for the duration of the event.

Around 4:30 p.m. the seal was again removed and about half a dozen men stood around the pit to assist in the delicate removal of the 350 pounds of meat. As the smell of smoked pork and beef wafted across the park, no doubt triggering the salivary glands of all in attendance, the operation began.

The men were assisted with a crane installed near the pit. Hooks were attached to a cable and lowered from the crane to a brace connected to the metal grate under the meat. As the crane’s winch slowly raised the packages above the pit, several people helped maneuver the grate to a safe location and the unloading of the aluminum packages was under way.

As the packages were opened, the delectable smell of perfectly seasoned beef and pork filled the park as hungry residents began to line up for the delicious meal. The main attraction at the event was accompanied by baked beans and other side dishes. Hilt said the secret to pit barbecue cooking was in the slow nature of the process.

“Because it cooks so long at such a low temperature, all the connective tissue breaks down and the meat falls right off the bone,” said Hilt. “This is such a great way for people in the community to gather and have a good time.”

The method of cooking meat and vegetables in underground pits has been practiced for thousands of years. Indigenous populations around the world used “earth ovens” to cook pork, beef and goat. The practice is still utilized in many parts of the U.S.