Local epicureans who have savored the treat in the past will be pleased to know that another chicken barbecue, as prepared by the master chefs of the Washington Lions Club, is coming soon.

The latest Lions barbecue is set for Saturday, October 28, according to an announcement made last week by Lions president Mary Hubbard. As usual, serving will begin at 11 a.m. at the Lions building on Spring Street and will continue until 1 p.m. or until all plates are sold.

Advance tickets are now on sale and phone orders (706-678-2951) will be accepted on the morning of the event. Cost is $6 per plate (dine in or take out), including half a chicken, baked beans, Cole slaw, bread, and iced tea.

Proceeds will help support designated community efforts plus usual Lions Club projects. Advance tickets are available from any Lion or they may be ordered from Mary Hubbard at 706-678-2422.

A late development underway this month is the construction of a new and expanded barbecue pit. The last two barbecues were sold out early, so when the old 200-capacity pit was damaged by fire in September, plans were approved for a new pit with a capacity of about 250 half-chickens. Hubbard expressed appreciation to Lion Bobby West, who contributed materials for a tin roof, and to contractor Len Hardy, who volunteered the construction labor.

"I want to thank everyone for their great support of our barbecues," Hubbard said. "We take pride in offering unsurpassed quality food, and the response indicates we have gotten it right."

Lion Willard Lance is head chef, with assistance from Lions Robert Wright, Olin Newby, Jerry Stover, and Martin Burgess.