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All fired up
By Ron Jackimowicz, Cuisine editor
Tuesday, September 16, 2008 | No comments posted.
South Coast residents and visitors with a hankering for a good barbecue didn’t have to go very far this past weekend. A trio of events showed off both traditional and contemporary barbecue techniques.
The fifth-annual Mill-Luck Salmon Celebration at The Mill Hotel-Casino drew a large crowd again for their traditional salmon dinner. The skewered salmon is cooked over an open pit on the south side of the hotel.
Oregon Ranch Meats had to block off South Second Street in front of their business to accommodate the crowd gathered to sample the tri-tip, chicken wings and side dishes done by nine contestants in the Coos County Charity BBQ.
A third barbecue was held in Reedsport at the Eagles Lodge. The Brisket Brawl BBQ included 450 pounds of brisket cooked up by Jack Gentle and Ben Nelson for the Tides Inn; Ward Halstead for the Eagles Lodge; and the team of Halyard/Roy/Mike for the Moose Lodge.
The teams raised money for local charities. After the 2007 event, $2,400 was split between six charities.
The fifth-annual Mill-Luck Salmon Celebration at The Mill Hotel-Casino drew a large crowd again for their traditional salmon dinner. The skewered salmon is cooked over an open pit on the south side of the hotel.
Oregon Ranch Meats had to block off South Second Street in front of their business to accommodate the crowd gathered to sample the tri-tip, chicken wings and side dishes done by nine contestants in the Coos County Charity BBQ.
A third barbecue was held in Reedsport at the Eagles Lodge. The Brisket Brawl BBQ included 450 pounds of brisket cooked up by Jack Gentle and Ben Nelson for the Tides Inn; Ward Halstead for the Eagles Lodge; and the team of Halyard/Roy/Mike for the Moose Lodge.
The teams raised money for local charities. After the 2007 event, $2,400 was split between six charities.
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