First place for Pie baking, Antonio Auble
Big Sandy Church of God held its annual Brisket cook-off this past Sunday, featuring 12 local cooks competing in the barbecue competition. This year's event also featured a Pie Baking competition. The event was well attended, the food was excellent, and a good time was had by all.
This year, the judges awarded Tyce Bahnmiller with the first place award in the brisket competition. Tyce has been a frequent recipient of accolades and prizes in the competition over the years. For his victory, he received an engraved cutting board. Second place went to Jeremy Echols, who received an engraved box with grill utensils. Third place in this year's contest was awarded to Kallan Bahnmiller, who received a gift certificate to The Public House. As the author of this article, I wanted to note that 5th grade rookie competitor, Titus Sietsema, scored the fourth place slot according to the points awarded by the judges.
The cook-off attendees were given the opportunity to vote for their favorite briskets of the 12 entries. When the people spoke, they named Kallan Bahnmiller their favorite cook. The winner of the people's choice award. Jeremy Echols also received second place for people's choice. The third place people's choice award went to TJ Bond, the Music Teacher for Big Sandy Schools.
In the pie baking competition, the panel of judges selected 6th Grade rookie baker Antonio Auble as the first place winner for his berry pie. Second place went to Lita Thisselle for her triple berry pie. Third place went to Holli Williams for her cherry pie.
This is the 12th year the church has run the brisket cook-off, though they have taken off 2 of those 12 years: once for Covid and once in response to scheduling difficulties. The event started as a sort of accident. When I moved to Montana from Indiana, I was a vegetarian and had been for 7 years. I decided to shed that eating choice when we moved here, because it made very little sense to not eat meat while living in some of the best cattle country in the nation. That first summer, when my family and I attended the county fair brisket cook-off, Brook Anderson won the competition. He and I talked and agreed to do a mini-contest for the youth group. We agreed to build it up as a sort of pro-wrestler type, trash-talking rivalry that would end with a bbq dinner for the kids and a lot of laughs. We even made a bet where the loser would have to wear a flowery apron whenever they grilled for the rest of the year. Our trash-talking at youth group and on Sundays was funny and garnered a lot of laughs. It also attracted a crowd of additional competitors who wanted to get in on the fun. Starting with Brook's son Justin Anderson, the crowd of bbq cooks quickly grew to somewhere around 8 or 10. With so many competitors, it only made sense to invite the community and make a day of it. 12 years later, and it is still one of the most fun days of my annual work year. We have had restaurant bbq chefs compete, state champions judge, side dish competitions, and a ton of fun. The best part of the whole thing is enjoying the friendly rivalry and inviting the neighbors in for a good meal with friends, old and new.
Incidentally, I won the bet with Brook, but Justin won the contest. Brook looked good in the flowery apron, which he wore for every successive cook-off until the year he moved away. That year, I lost (under arguably questionable circumstances!). I still have the flowery apron, which reminds me of the joy shared with my friend and the accidental cooking contest.
I want to thank all of the cooks who stayed up all night making their bbq extra delicious. I am blessed to hang out with the over-tired cooks as they cut the bbq every year and sample the meat right from the cutting board. Kallan Bahnmiller put it best this year: I have never tasted a bad brisket in our cutting room. (paraphrased) I also want to thank all of the organizers and helpers who pulled off this event. It takes so much time and effort, and they do it gladly. The church and I are truly grateful.
I especially want to thank Jim Dumas and Hi-Line Packing & Hi-Line Market. Jim has supported our cook-off since the very beginning. He has been a good friend. He provides the meat for the competition every year and is always so friendly and welcoming. We appreciate you so much. Thank you.
