Annual Boy Scout Barbecue another big and popular springtime event in Lincoln

[March 19, 2018] 

LINCOLN

On Sunday, many a folk turned out to enjoy a local tradition, the Lincoln Boy Scout Troop 102 Annual Pork BBQ Dinner at the Lincoln Knights of Columbus Hall.

The doors opened at 10:30 a.m. Sunday morning and serving continued until 2 p.m. At opening time, several people were clamoring to be among the first to sample this year’s fare. At noon time after church had let out for many, the line to the serving window stretched all the way back to the entrance into the hall, and boy scouts, leaders and parent volunteers were scrambling hard to keep plates filled and passed through the window to hungry customers.

After enjoying a meal of pulled pork sandwich, Charlie Lee Baked Beans, coleslaw, and potato salad, guests were further tempted by a gigantic selection of desserts, most of which were made by scouts and or scout parents. Making a choice over peach pie, cheese cake, cookies, or the richest darkest chocolate layer cake or a big ole’ piece of red velvet cake, left many a guest pondering the tables for several minutes before finally choosing. Some were heard to say it would be nice if they could take just one piece…..of everything!

While Sunday is the day that shows the payoff, the hard work of putting this meal out for guests starts well in advance of the big day.

On Wednesday evening, the youngest members of the scout troop under the watchful guidance of leaders and parent volunteers met at the Lincoln IGA where they began preparing the pork for cooking. The young scouts applied the rub to the meat, coating it thoroughly then set it aside in the coolers at the IGA. The meat had about 48 hours to “rest and soak in the rub before smoking began on Friday night.

On Friday night, scout leaders and parent volunteers gathered at the First Baptist Church in Lincoln and set up camp for the night in the church parking lot. Chris Graue provided his smoker trailer and a tent was set up to help shelter volunteers. The meat was set into the smoker at around 9 p.m. and stayed there all night and into Saturday.

At 6 p.m. Saturday evening, the meat was set out in the kitchen at the Knights of Columbus and scouts, leaders and parents set to work carefully pulling the large pieces of meat until they were large piles of nicely stringed meat, ready to be piled on buns and dowsed down, if desired, with barbecue sauce.

As guest filed in, they paid their admission at the front door then headed to the serving window to receive a large plate filled with food. Sandwiches were served “dry” and guests had a few choices of sauces for self-serve top dressing.

Tables were set with real silverware and scouts were on hand to assist guests in finding a seat. The scouts and other volunteers also cleared tables when guests left, and offered to carry drinks to diners if needed.

Other scouts stood at the front entry to the K of C, holding the door for those coming and going, and telling each person who passed by “Thank you” for their support of the local boy scout troop.

The funds that are raised through the annual barbecue are used exclusively for the local scouts. The money may be used to help fund events or activities. There are also times when the supplies needed by a scout can place hardship on a family. When that could be the case, the scouts fundraisers provide money to assist so that boys who wish to be involved in scouting are not prevented from doing so because of financial concerns.

Logan County in general has several outstanding boy scout troops, and have seen many, many, a young man go to the pinnacle of scouting, earning their Eagle Scout status. The Lincoln Troop has turned out a remarkable number of eagles including eight in 2017, six in February and two more in September.

[Nila Smith with photos by Mitch Douglas and Bret Aukamp]