4-H Barbecue Cook-off offers old-fashioned camaraderie
“La Plata County’s largest fundraising event proves to be an opportunity for enjoying friendships, good food and a bit of days gone by.
By Indiana Reed”
The Barbecue Cook-off (which challenges the culinary talents of corporate teams competing for the coveted “Sizzlin’ Cup”) is held annually during the La Plata County Fair to support La Plata County 4-H. And it’s arguably the largest fundraising event in the region, according to Wendy Rice, barbecue coordinator and nutrition specialist for the Colorado Cooperative Extension Office.
“Can you imagine? We serve 2,000 people,” said Rice. That includes some 1,600 pounds of pork shoulder and beef brisket – 200 pounds of each to the competing teams – as well as bushels of fresh corn, vats of baked beans, and tubs of cole slaw, plus cobbler, breads and ice cream either prepared or donated by various volunteers and vendors.
Friday afternoon, Aug. 10, prior to the Saturday “competition,” the corporate teams – defending champion BP, Red Willow, La Plata Electric Association and “new kids” the Durango & Silverton Narrow Gauge Railroad, transformed the grass area along Main Ave. outside the Senior Center into barbecue central, with grills, tables, tents and RVs (as many of the “chefs” spent the night, keeping an eye on their slowly-roasting meats).
“It was fun to watch,” said Rice of the friendly competition. “The returning teams took the railroad under their wings, giving them tips, but still reminding them ‘who’ was going to win.”
Returning teams sported matching shirts, aprons, bandanas, replete with corporate branding – something that hadn’t occurred to the railroad participants, although railroad owner Al Harper’s Alabama White Barbecue Sauce set the D&SNG’s effort apart.
“I learned a lot this year,” admitted Dave Schranck, who organized the railroad team. “It’s been fun, but I’ve been up for about 35 hours.”
The railroad configured a wood pellet smoker to resemble an authentic steam engine, which added to the “ambiance,” but the railroad’s set-up paled in comparison to what was referenced as the “6,000-lb. monster” smoker brought in by Red Willow.
LPEA sought to do something “different” and served up fajitas with the barbecued meats. In the end, however, BP’s straight-ahead barbecue took the Sizzlin’ Cup for the second year. BP also proved to be the “People’s Choice,” a separate vote by all those who purchased tickets.
Four Corners Broadcasting’s Bruce Anderson, lead judge, had assured the cook-off teams that the judges could be bribed – which in reality turned out to be impossible since the judges were generally anonymous and sequestered at an undisclosed location for the “blind” tasting.
The 4-H Barbecue was originally not much of a barbecue, according to Rice, referencing the box lunches once offered for those buyers attending the Fair’s Livestock Auction. When Rice assumed her position with the Extension Office six years ago, she and 4-H “mom” Jennifer Wheeling sought to enhance the meal, making freshness and health a priority. By 2006 the effort evolved into the cook-off and tickets were offered to the general community. At $8 a ticket ($10 at the door, $5 for seniors and children) for an all-you-can-eat spread, it was Durango’s dinner deal of the day.While the corporate teams prepared the meat, nearly 200 additional volunteers – including 4-H youth – cooked side dishes, served, cleaned up, sold tickets and more. Rice credits Sandy Marlatt for coordinating the 4-H youth servers and Melody Semler for supervising volunteer cooks in Durango High School’s commercial kitchen.
“We also took the event out of the pavilion to give it more of a hoedown atmosphere,” said Rice. “And I can’t say enough about our sponsors. People in this community are incredibly generous. We needed to purchase very little as almost everything was donated.”
Because of the donations, upwards of $15,000 was raised in support of 4-H youth leadership development activities, including student trips to Washington DC and more. A youth organization administered by the Cooperative Extension System and the US Department of Agriculture, 4-H embraces a mission “to build a world in which youth and adults learn, growth and work together as catalysts for positive change.” Within La Plata County, 4-H is open to urban and rural youth ages 8 to 19, with more than 500 participants.
In addition to the competing barbecue teams, sponsors supporting La Plata County 4-H included, North and South City Markets, First National Bank of Durango, Coca-Cola of Durango, Bread, Albertsons, Sysco of New Mexico, Meadow Gold Dairies, 9R School District, Serious Texas BBQ South, Basin Printing & Imaging, Kohler’s Printing and Pine Needle Mountaineering.
“I don’t know about everybody else, but at the Fair I see people I don’t see all year,” said Rice. “It’s always been that way. The (community) barbecue builds on that. It’s a chance to come out, enjoy some great food and visit with your friends.
