Make yourself comfortable and stay for a while!
The parking lot at Giddy Ups must have been a strange sight for all the local people driving on South Manchaca last Saturday. Cars, trucks and RVs were parked in all directions of the compass for wind protection, and behind the vehicles, barely visible from the street, several canopies were set up back-to-back with side panels stretching into hallways between cooking stations. Circling the wagons was a good idea though - by staying on the pavement the soccer fields were kept intact, everybody was protected from the elements and warmth was a little less elusive. However, with few exceptions, the party moved indoors at chili turn in time.
There were twenty hearty souls there to cook chili and celebrate Thanksgiving at Giddy Ups. The top awards of the day went to Cecelia Stroessner of Austin. Chili and show. Yep, a double-hitter! Cecelia is now qualified to cook Behind the Store in Terlingua next year as well as more than half-way to being eligible to participate in showmanship too.
Perhaps as a nod to the hiccups in Terlingua this year, ticket numbers were ranked for the entire field of cooks. This writer, your Web Master was Dead Ass Last. Somebody had to be. The full list of winners is posted on the Thanksgiving at Giddy Ups page as well as a nice slide show.
Many, many thanks to Scotty and Nancy, Deba Center and Cindy Burk for helping out. Our group wouldn't be nearly as successful without the help of friends like you.
Created a couple of years ago by a marketing firm out of Nashville, the 2013 World Food Championships were held in Las Vegas earlier this month. It was real hard to take the concept of this new "World Championship Chili Cookoff" seriously when their 2012 innaugural event was held the same weekend as Terlingua. This year the WFC was moved to the weekend after OTICC and TICC to entice more participation of serious chiliheads.
A Facebook friend on the Central Texas page, Scott Woodward from Friendswood (CASI) was selected as a Wild Card entry in late September. Scott has been very generous in sharing his observations and conclusions with us.
WFC Chili: Three days of competition.
Round One: Red - winner takes home $10K
Round Two: Freestyle - winner takes home $10K
Round Three: People's Choice and
Finals (the top 10 from rounds 1 and 2)
PLAYING THE ODDS
It's a gamble. Small field with only 42 chilis. The top 10 win a minimum of $500, and first place wins $10K.
But judging sucks. Seven tables of 6 judges each and it's over. You land on a 'bad' table and that's it - you're out. No chilis move forward to a final table. But, it is random - your chili lands on the right table and you've got a better chance.
Two categories: Red and Freestyle (can be red, can be white, can be green), none are competition chili as cooked on the circuit. With the WFC it's fresh tomatoes, peppers and onions, and of course, no beans.
Scott said that the People's Choice (finals on Sunday) was a lot of fun getting to meet, greet and talk chili. Most cooks use ground meat to prepare 2-3 gal of chili, beans, corn, etc., to feed to the public. Yes, corn. Dunno. You'd have to ask Scott what connection corn has to chili.
EQUIPMENT and INGREDIENTS
Scott found an Albertson's near the hotel for his tri tip and ground meat. Said he used cubed tri tip for traditional red and placed 5th. The ground meat was for his Freestyle entry and he came in 24th.
When asked about equipment Scott said that the competitors are given a stove. The rest is the entrant's responsibility. Southwest Airlines allows two bags and one of Scott's was dedicated to chili, including a 20 quart pot he'd need for the People's Choice competition along with all the regular bits and pieces needed for a regular cookoff.
Scott said, "Definitely would do it again. The idea of cooking on Fremont Street in 70 degree clear weather and your hotel room 3 minutes away via elevator can't be beat."
Scott reports that overall he came in 17th. He also learned that the judges like their chili just a little on the sweet side.
November 11th was Veteran's Day and the Lockhart Chamber of Commerce put together a nice lunch featuring barbecue for veterans in their community. Anticipating about 120, the Chamber wound up serving lunch to more than 200 on the Courthouse lawn.
Just so happens our own Ron Faulstich, Terry and Peggy Wright were instrumental in putting this celebration of the Vets together, and we thought you might want to know how they spent that particular Federal holiday.
Mike Smith, aka lots of other names, posted a bit of sadness on Facebook the other day:
The BBQ and CHILI World has lost another Human Treasure with the death of Jerry Fugate on Friday, November 1st - the BBQ and B.E.An. day "Behind The Store" .....
Jerry helped enormously with the BBQ Cookoff named for his long time close friend, Col. Bob Roberts. Held each Friday (before the big cookoff) in Terlingua since 1988, Jerry started the tradition of giving the beloved "Boot Trophies" out to the top Ten BBQ winners at that event, and even paid for them out of his own pocket until Cancer put an end to his participation out there a few years ago.....
In the late 70's, he and Col. Bob Roberts founded the Taylor International BBQ Cookoff, which back then was probably the largest BBQ event in the country. They had a limit of 100 cooks, and it filled up quickly each year, having to turn away many cooks due to lack of space in the Park in Taylor, TX.
Jerry began going to Terlingua with Col. Bob, Eddie Langford,and myself after "The Split" in 1983. Jerry pitched in and started helping Sue Murphy and Col. Bob after they got the BBQ event started back in 1988. Jerry also helped me with the B.E.An. event out there, and later on the P.E.A. Cookoff, too.....
Along with Terlingua, thru the 80's, 90's, and early 00's, I traveled with Jerry to cookoffs in Dallas and Temple, Corpus and San Antonio, Corsicana and Lake Travis, Maxdale, and traveled with him to the Houston Rodeo BBQ event many times to promote the Taylor Cookoff...
Jerry was a true Texas Gentleman to his core. His integrity was of the highest caliber, and those of us who claimed him as a really good friend realize it was a Blessing to have known him.
He joined all of our other Chili and BBQ heroes now up in "Cookoff Heaven"..... And I know he and Col. Bob are having a good ole' "Cold Beer" right about now...
Rest In Peace, my friend, and "Viva Terlingua" ..... Mike Smith
Jerry was born on April 17, 1937 and passed away on Friday, November 1, 2013.
Jerry was a resident of Lake Jackson, Texas at the time of his passing.
He was preceded in death by his wife June.
A Memorial Visitation will be held at Providence Funeral Home at 807 Carlos G. Parker Blvd. in Taylor, TX on Saturday, November 23 from 4-6 pm.
Those wishing to make a memorial gift or in lieu of flowers may do so by donating to M.D. Anderson Cancer Center.
This weekend it's the 9th Annual Thanksgiving at Giddy Ups in Manchaca. Benefitting the American Kidney Foundation, the fun starts at noon with Bloody Marys and ends with Brisket at 4:00 pm. We'll see you there!
Photo courtesy of The Right Rev. J. Mike Smith 3, also known as The Right Reverend Doctor General J. Mike "SCORPION BREATH" Smith 3, Chili Clergy, Bar-B-Q Baron, B.E.A.N. and P.E.A. Terlingua Events Founder, SPAM World Champion, Texas Hamburger Champion, Pepper Inspector, Doctologist, Chilistorian, Chilioligist, Chilistician, "Chili Mafia" Leader, and Chili Pope west of the Pecos.
FYI, older postings that we've shared with you will move from this page to the Gossip, News and Updates page to keep a running tab on what's going on with each other.
Yes! As of April 23rd of this year, our Official Tolbert Tally Master is a Published Author of a Western novel!!! One of the reviewers compared the book to the writings of Louis L'Amour! For the very reasonable price of $8.99, Amazon is selling 'Blue Fire' in both paperback and Kindle ($4.99) editions!! Love, love, love the used price - $24.05! To ensure that more of the purchase price actually goes into Richard's pocket, flag him down at one of our cookoffs - he comes often and he's got a box of 'em in the back seat of his car. Early, yes, but this book would make a great Christmas present for any of the chili heads in your life!
(For the season anyway!)
2013 Behind the Store 1st Place Chili Champion
Dave Lazarus from Killeen
2013 Tolbert Ladies State Champion
Nancy Cromer from Fischer, Texas
2013 Tolbert Texas Men's State Champion
George Odom of Manchaca, Texas
2013 Tolbert Texas State Winner
Mary-Lyn "Mouse" Rheinhardt
of Canyon Lake, Texas
Mike "BB" Hughes & Dwight Hamilton, BFF
A group of friends who just happen to cook award winning chili and BBQ while we raise awareness and funds for some mighty worthy causes.
It's me - Laury McCulloughI'm your webmaster and always available email@example.com
Well, that's simple. We cook and promote the Official State Dish of Texas: Chili.
We host over 30 chili events per year at a variety of locations, including the Al Hopkins Tolbert Texas State Chili Championship in Lockhart.
Aside from having a lot of fun, we support a long and varied list of charitable causes like Phone Cards for the Troops, the VFW Scholarship Fund, Special Olympics, and Breast Cancer resources to list just a few. Check the Where We've Been and Why We Do It page for beneficiary details for some of the cookoffs.
Most every weekend! Be sure to check the What's Coming Up page for the details on this week's cookoff!
All over Central Texas! For most events we will have a map and/or directions on how to get to the various locations on the Map Page to help you out.