Page 32 - April 2022 Barbecue News Magazine

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Building The Sport Of Steak Cookoffs!
Legends Are Being Made
Every organization has its legends and history makers. There are the trailblaz- ers in any given organization. They ones you think of first when talking to someone about, whatever it is you’re talking about. Are you into sales, then you know Zig Ziglar. Perhaps you are into the world of professional wrestling, then there’s Ric Flair. Maybe you like the western life, then Wyatt Earp is your guy. In the world of BBQ, we have Myron Mixon. But what about the world of steak cooking? Where are the legends? Well, they are being made in Ft. Worth every year at the SCA World Championships.
Every year is a new name re- ceiving a ring and henceforth referred to as ‘champ.’ Names such as Eric Hodson, Terry Roan, Matt Ouverson and oth- ers come to mind first usually, Last year, history was made when Sandy Brown and Marissa Ouverson were added to this list becoming the first women to be called champs in the SCA. From here, the requests for them to come teach others the “how to” of cooking a champi- onship steak. As the legends list begins to grow so do the
legendary stories, both the true and exaggerated about how these steak cooks bring home the prize.
This year at the SCA World Championships, legends once again were created. Tim Brown, who finished the points chase last year in second place behind his wife, Sandy, came back this year with a laser focus. This legend’s efforts paid off as he now has a points chase championship ring. In the Brown household, “His & Hers” isn’t just for the bathroom towels. Tona Pendray continued her trek to take home the Ancillary points chase championship ring.
Then there’s the cookoffs which were amazing and always much anticipated. Taking back home to the northeast, Tom Perelka became the very first World An- cillary Cookoff Champ. Com- peting against a many other golden ticket winners from around the world, Tom gets to tell them all, he was first to wear the ring. This ancillary trek in the SCA is on fire and continues to grow. Congratula- tions Tom!
BarbecueNews.com - 32
APRIL 2022