Page 32 - February 2022 Barbecue News Magazine

CHRISTY JONES
bigdsqtn@gmail.com
Somebody take me home, through those Alabama Pines,” lyrics by Jason Isbell strummed through my head as we made our way down south. Returning to see many familiar and new faces at the 2nd annual Alabama SCA State Championship.
Greeted by Mrs. Pam Mann with bites of king cake for all who made the journey, it is hard to feel like a stranger in this crowd. Jared Ogle and Bill Mann, as promoters, are two shining examples of building a community of cama- raderie and adventure. The field was packed with twenty- nine ancillary cooks on a creative quest to conquer “anything soupy”. Neighbors made quick friends as left- overs found their way into chilled hands.
Twelve kids took on the inaugural kids NY Stripe. These kids were quite impressive with their turn-ins. One would never know their timeline is compressed and turn-in win- dow 15 minutes short than the adult steaks. Chester Lewis came out on top and won his very own trophy belt.
Whitney Hampson continued her streak of stellar ancillar- ies, taking top prize for the day. The day took an interest- ing turn when another ancillary queen, Catherine Noble, in her 3rd steak contest, tied the cumulative top score for
BarbecueNews.com - 32
FEBRUARY 2022
King Cake &
Friends to
Make
All photos courtsey of Christy Jones
first place with Marty Plute. With the tie broken, Marty took 1st place and a Golden Ticket to SCA World Champi- onship in 2023.
In the spirit of anything soupy, try my honey Rodney’s smoked chili recipe to warm yourself up!
Rodney’s Smoked Chili Recipe:
Ingredients:
1/3 cup sugar
3 Tablespoons Steak Out
2 Tablespoons Chili Powder
1 Tablespoon Cumin
1/3 teaspoon Cayenne Pepper
1 LB Ground Beef
1 LB Pork Sausage
1 Yellow Onion
1 Poblano Pepper
1 Green Bell Pepper
1 Can Diced Tomatoes (24oz)
1 Can Rotel Chili Fixins
1 Tablespoon Minced Garlic
1 Quart Beef Broth
1/4 Cup Worcestershire
1 Small Can Tomato Paste
1 Can Kidney Beans (20oz) – drained
Instructions:
1. Bring smoker to 275 degrees.
2. Chop Yellow Onion, Poblano Pepper, and Green Pepper. 3. Brown Ground Beef and Pork Sausage. Drain grease off. 4. Place browned meat and all other ingredients, EXCEPT the Kidney Beans into the Dutch oven.
5. Cook for 1 hour and 30 minutes, stirring occasionally.
6. Pour drained Kidney Beans in the pot. Continue cooking for another 30 minutes.
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