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The annual event is held at the Knights of
Columbus Pavilion the final weekend of the Logan County Fair. After
event founder Doug Demay died suddenly in 2017, the event was named
after him. Doug Ritterbush has been in charge of the event since
then but will hand over the reins to someone else next year.
Whether you like chili mild, hot, spicy, sweet, garlicky, meaty,
with or without beans, you can find almost any type of chili to suit
your tastes.
This year’s cook-off had ten competitors. Among the many cook-off
veterans were a few new faces.
For several of the contestants, the cook off has become a tradition
and the same can be about many who come to sample the chili. It is a
tasty tradition.
In the cook-off, most contestants use a variety of meats, beans,
seasonings and spices to give their chili its own special flavor.
The competitors included:
First timer Jaedyn Gulley, who said he uses sweeter vegetables to
give his chili a special flavor.
Second year competitors Patrick Gettleman and Shawn Edwards, who
said they brought their secret ingredients. They also said their
wives are the spice that makes everything better.
Tommy Cecil, who has competed a couple times, said the chili is fun
to make. After placing second last year, he hoped to make it to
first place this year.
Kevin Ritchhart, who has also competed a couple times, said making
chili is about the seasoning. He uses a special seasoning and
adjusts the amount as needed. It is sometimes spicy.
Lisa Conrady, another second time competitor, said she likes making
chili and likes it sweet.
First time competitor Nick White, who partnered with Nuthatch Hill
BBQ. White said he uses Brooks and Nuthatch seasoning, ground
brisket and Italian sausage to make his chili a little different.
Long time competitor Dave Eyrse used sirloin steak in his chili this
year to change it up a bit.
Evan Aughenbaugh, Andy Krusz and Alek “Porky” Schonauer were
participating in the chili cook-off for the first time. They said
their chili was made with love and joked that they were shooting for
being in the top ten [places].
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Sandy and Jim Bobell are long time competitors who won the cook-off
in both 2015 and 2022. They said the chili is just a regular chili,
but possibly meatier than some.
Though not new to the chili-cookoff, Ryder and Brantley Conrady, who
have helped their parents with the cooking in the past, were the
main cooks this year. The Conrady boys did the stirring and mixing
with some help from their father Brett. Ryder said the chili is
good.
Among the many trying the chili was the new fair
royalty, who tried a little bit of each one. Those who sample the
chili seem to enjoy a variety of flavor combinations.
When everyone’s chili was done cooking, judges sampled each chili
and carefully considered what scores to give them.
The top three winners receive plaques, and the top team will have
their name on a plaque that is placed in the fair office. Cash
prizes are also awarded to the top three.
Since Ritterbush was able to find some generous sponsors in addition
to what is given by the fair, the cash prizes were bigger than they
used to be.
The third place winner received $250, the second prize winner
received $350 and the first place winner received $500. $125 was
given to the team who had the best presentation and $363 dollars
were given by those voting for the people’s choice award.
2023 chili cook-off winners included:
People’s Choice:
Ryder and Brantley Conrady.
Best Presentation:
Lisa Conrady
First Place:
Tommy Cecil
Second Place:
Jim and Sandy Bobell
Third Place:
Evan Aughenbaugh, Andy Krusz and Alek “Porky” Schonauer, who chose
to donate half their winnings to the Knights of Columbus and the
other half to “Flako” [for cancer research].
[Angela Reiners] |
