Lip-smackin', finger-lickin' good Southern barbecue makes community and Scouts happy

[April 17, 2013]  It was another great barbecue dinner hosted by Boy Scout Troop 102 on Sunday. Each spring, the lunch at the Knights of Columbus Hall has been more successful: more sales, more food, more funds that go toward the troop's activities for the year.

Scouts, scoutmasters, parents and friends slow-cook the pork themselves a couple of days in advance of the event. Large slabs of pork butts and shoulders are placed in smokers, and when done, hand-shredded to make the first-rate Southern barbecue sandwiches.

The smoking operation takes place behind the Second Baptist Church. This year Gus Scott donated the use of his large smoker in addition to other smokers that are used for the process. It's one of the best-smelling neighborhoods in town when the smokers are all fired up at once. The barbecue masters have learned to throw a little extra on the grill for later for the volunteers and workers who do the shredding.

The day of the lunch, Scouts in uniform pleasantly greet diners, help in the serving line and clean up in the line of service during the busy lunch.

In its first year, the goal was to feed 450 to 500 people. This year, "we sold with our walk-in traffic about 1,300, served about 1,100," said Scout leader Chris Graue.

The Scout troop also hosts a food tent that is very popular during the Lincoln Art & Balloon Festival.

The barbecues raise funds for the whole troop and cover costs of many of the troop's activities throughout the year. A portion of the tickets that each Scout sells in advance of the lunch also goes into individual Scout accounts to be used for camp and equipment.

[LDN]