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 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.
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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]
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