Andrew Jackson Masonic Lodge hosting Brunswick stew fundraiser today

Paul Holland, Dick Wooten, Jeff Kirkman and Leonard Pignatello help the preparation of food for the 52nd annual Brunswick Stew fundraiser to be held at the Andrew Jackson Lodge 576 on Fulton Street. Photo by Jon C. Lakey, Salisbury Post.

Ken Chambers prepares the celery for the for the 52nd annual Brunswick Stew fundraiser to be held at the Andrew Jackson Lodge 576 on Fulton Street. Photo by Jon C. Lakey, Salisbury Post.

Robert Himes uses a spoon to check and see if the meat is finished cooking in preparation for the 52nd annual Brunswick Stew fundraiser to be held at the Andrew Jackson Lodge 576 on Fulton Street. Photo by Jon C. Lakey, Salisbury Post.

Leonard Pignatello stirs a pot of cooking beef in preparation of the 52nd annual Brunswick Stew fundraiser to be held at the Andrew Jackson Lodge 576 on Fulton Street. Photo by Jon C. Lakey, Salisbury Post.

By Steve Huffman

shuffman@salisburypost.com

Local Masons have put in countless hours getting ready for today's Brunswick stew fundraiser at Salisbury's Andrew Jackson Masonic Lodge.

About 40 worked all day Wednesday preparing for the grand event, and others were planning to start cooking at 2:30 this morning.

Masons and other volunteers will be involved in serving the stew and preparing to-go orders from 11 a.m. to 8 p.m. today at the lodge, 401 N. Fulton St.

But that's OK, 'cause it's as much fun as it is work.

"We do it for the fellowship," said Dewey Preslar, one of the Masons. "The charities are an excuse."

Today marks the 52nd consecutive year for the fundraiser, which is always held the last Thursday of February.

Proceeds go to the Masonic Home for Children in Oxford, the Masonic & Eastern Star Home in Greensboro, the Masonic Foundation, as well as several local charities — Hospice, the Red Cross and the Boy and Girl Scouts, included.

Even in these tough economic times, the price remains a bargain — $5 for either a to-go pint or all-you-can-eat should you decide to dine in.

Currie Pendleton is the lodge's junior warden and the Mason in charge of today's sale. He agreed with Preslar that the event is as much about having a good time as it's about serving the community.

"It's a lot of fun," Pendleton said of the stew's preparation and serving. "If it wasn't fun, we'd all go crazy."

The ingredients that go into making the stew are enough to feed a not-so-small army. Included are 850 pounds of chicken, 450 pounds of pork, 450 pounds of beef, 900 pounds of potatoes, 150 pounds of onions, 200 pounds of carrots and a seemingly endless supply of canned vegetables.

Masons were working during the day Wednesday to cook the meat. They were also grinding the vegetables and doing everything else necessary to prepare for today's cooking.

They'll be stirring about 18 huge pots of the stew, each containing 35 to 55 gallons.

The Masons are planning for 5,500 take-out orders. Plus, they'll be welcoming numerous customers who'll be eating at the lodge.

Though the sale is expected to stretch until 8 tonight, the Masons warn there's always the chance they'll run out of stew earlier.

"It's a big operation," said Dennis Sims, the past master of the Andrew Jackson lodge. "It's something we look forward to."

He said that in addition to Masons from the Andrew Jackson lodge, Masons from the county's other five lodges will also be on hand to help.

Desserts are provided by Spencer's Eastern Star.