Scenes from the 71st Annual West Jefferson Ox Roast

(Posted Sept. 8, 2021)

By Jeff Pfeil, Staff Photographer

The West Jefferson Community Association hosted the 71st Annual Ox Roast Sept. 4-6 at Garrette Park.

Mac Martin was the most energetic entrant in the pie eating contest. He may not have won first place, but he was a crowd favorite.
West Jefferson Police Officer Murad Deluca competes in the doughnut hole eating contest.
Newmania entertains the crowd on the National Road Bar Stage.
Robbie Butler gives it his all in the kiddie tractor pull. He finished first in his division with a full pull.
Winners in Division 3 of the kiddie tractor pull were: (from left) Greysen Purdumm third, 24 feet-1 inch; Graham Jacob, second, 28 feet-4 inches; and Marshall Jacob, first, with a full pull. The three had a second pull off after each having a full pull in the first round.
In the absence of mechanical rides, inflatable games, slides and an obstacle course were among this year’s attractions. Here, Logan Jenkins and Brody Shoemaker are having fun on the Gladiator Jousting game.
Sara Hamilton (left) holds her daughter, Emilia, 22 months. On the right is her other daughter, Elliott, 4. They all enjoyed the inflatable slide.
Kelsey Hunter, 7, of West Jefferson feeds a goat in the petting zoo. She was waiting to take a ride on a pony.
Winners of the Miss Ox Roast contest were: (from left) Morgan Hall, first attendant; and Morgan Myers, Miss Ox Roast queen.
Winners of the Junior Miss Ox Roast contest were: (from left) Alison Feasel, first attendant; Brylee Huff, Junior Miss; and Naudia Garrett, second attendant.
Winners of the Little Miss Ox Roast contest were: (from left) Haylee Rings, first attendant; Madeleine Herdman, Little Miss; and Summerlyn Martin, second attendant.
Volunteers pour diesel fuel to prepare for lighting the pit on Sept. 5. The pit measured 120 feet long and 4 feet deep. It was filled with slab wood to make a bed of coals to cook the meat for the Ox Roast sandwiches.
The fire in meat roasting pit roars as a crowd watches. The coals are covered with a thin layer of sand before the roasts are placed in the pit, then the pit is covered with sheet metal and more sand to create an in-ground oven. The roasts cook for about 11 hours before they are carved for the famous Ox Roast sandwiches.
Jim Jordan from the Madison County Public Health checks a thermometer to see if the roasts are done and ready to be carved for sandwiches. The roasts passed the test.
Blake Bailey trims fat from a roast before it goes to the slicing station to make Ox Roast sandwiches.
Paul Seaman of Lilly Chapel picks up his Ox Roast sandwich on Labor Day.
Ox Roast first attendant Morgan Hall and Ox Roast Queen Morgan Myers add condiments to Ox Roast sandwiches.
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