Page 16 - OCT 2020 Barbecue News Magazine

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SCA Produces Excitement
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Every once in a while, we receive a report about a contest where people are just excited to share. Below is just that. Tyna Mays Schey, the Saucy Minx out of Salem Oregon, sent us this report about a double in Salem. You will notice all the steps they took to have a successful contest even with the added regulations from the state due to COVID-19. Read below.
The Best Damn BBQ Sauce SCA Double Header Event held in Salem Oregon at the Spring Valley Dairy property was a fun filled event on a pleasant summer day. This event had 2 steak entries, along with 2 ancillary events including Tri-tip and Chicken Wings, which meant 2 golden tickets up for grabs to the SCA World Championships next March.
Ken Phillips and Michelle Dang flew in from Texas to oversee the event and to help certify 24 brand new judges for the Pacific Northwest on Friday night. This event had only 3 judges with prior judging experience and had 20 teams competing. For turn
By: SC Angus ins there were 18 Tri-tip entries, 19 Chicken Wing entries, and
each team turned in 2 steaks for steak A & B.
The event was sponsored by Mike White of Best Damn BBQ who has award winning BBQ sauces and has sponsored BBQ teams be- fore. This is his second year putting on the event. While it was a bit different than last year because of Covid-19, he felt the turnout was really good, considering the regulations he had to follow and contingency plans he had to make in case the Oregon Governor decided to scale back Marion County, where the event was held to Phase 1 from the current Phase 2 which allows for outdoor events but caps at 100 people. “Phase 1 would have cut it in half, “he said, “So I had to make sure to limit the number of teams, and was prepared to have them scale back the number of people they brought on the team if that happened, but luckily, it didn’t. I also had to send out the Covid-19 release of liability waivers for everyone to sign and jump through all the hoops ac- cording to the State of Oregon just to make it happen.” He also got sponsors added to the event in addition to his own business including Spring Valley Dairy, Columbia Empire Meat Company, who provided the ribeyes for the competition and Meat Hustler Nation, to help cover cost of putting on the event. When asked what he would like to have had Mike said “Obviously the commu- nity, vendors that are related to food, ax throwing, beer and bev- erage vending as well. So hopefully we can add those in next year when all this passes by.”
While everyone wants a call but they only called for the top 3 in Ancillaries and the Top 10 in the steaks. Jason Bauer won both steak contests on this day. So, having won Steak A, The Golden Ticket for Steak B went to Evan Weiderspohn, who is so tickled to be going to Fort Worth again to compete. Jason even handed over the plane ticket (which was one of the prizes for the first place winners), joking that he can fly and his dad can drive his equip- ment to Texas for him.
Evan has his own BBQ team, Gladiator BBQ, and is 14 years old. He took 6th place last year that the SCA World Championship and today beat his dad once again in both steaks. Somehow, I think Evan will be seeing a lot of chores in the days ahead. When I talked with his dad, Brandon, he said “I am getting used to it now. Evan is turning into quite a cook, I am so proud of him. I think I can retire and just let him do all the work, while I kick back and
BarbecueNews.com - 16
OCTOBER 2020