It was early in the morning on Father's Day and Mark Bolten, the president of the German singing society that owns Millheim Hall, was sitting in a folding chair at one end of a 75-foot-long barbecue pit watching a 20-man crew tend the meat and douse flames. A handsome man in his 50s, Bolten was wearing jeans, a dress shirt and a cowboy hat. He wasn't sure how long the old German dance hall near Sealy had been holding this Father's Day barbecue, but he knew it started before he was born. As we talked, the crew began basting the joints of meat with cotton mops soaked... More >>>
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The Grawunder boys make the barbecue "gravy." (From right:) James Grawunder has been cooking here for 58 years, his nephew Tom and sons Ray and James Jr. help out.