Beef barbequing was done by Harry Beck. Pits were dug and lined with rocks. Fires were built over the pits on sheets of galvanized iron. These fires burnt all day long, then the hot ashes were shoveled from the sheets and beef was placed on them. The beef was lowered into the pits and then covered with another sheet of iron which was in turn covered with the red hot ashes from the fires. The beef cooked all night long.