Knights Hold Annual BBQ Event

The Knights of Columbus held their second annual, (we don't count last year because of you know what), BBQ Competition/fundraiser last Saturday.

The all-day event, because you don't smoke brisket, or anything for that matter, fast, started early in the morning with teams showing up to select their brisket at 6 a.m. The teams had until 5 p.m. to turn in their finished product. In between those two times, the teams also had another competition of cook's choice that had to be turned in by 2 p.m.

There were other things going on to keep the crowd and competitors busy throughout the day. A silent auction, a dunk tank that had Phillips County Sheriff Jerry Lytle, Darrell Carney, and others in it as the targets to be "dunked" for those throwing the softballs. Water slides and vendors in the park. A seemingly endless cornhole tournament, and a couple of beer vendors. There was also a 50/50 drawing, as well as a drawing for two Traeger smokers.

The first prize given out for the competition was the cook's choice. This could be anything made on the bbq. There were many different items to choose from for the judges. From burnt-ends to desserts and fruit, with pizza and jalapeño poppers in between.

The judges had a tough decision to make, but in the "end", the winner was pork-belly burnt ends, made by Team Kastet out of Glasgow. With second place going to Knights Of The Round Table out of Kalispell.

Team leader, Ross Kastet said, "We really got lucky. I burned the first ones and had to hurry. They usually take four hours, and we had to get them done in two hours and fifteen minutes. I didn't think we had a chance."

Well, they did, and it won them $540! The Knights Of The Round Table won $360 for second place.

The winning team for the grand prize in the brisket competition went to Burnt Trees BBQ out of Des Lacs, North Dakota. The team consists of Nick and Shannon Holmen, formerly of Malta.

The Malta transplants say they compete in BBQ competitions about twice a month. Mostly in North Dakota and usually with ribs.

"We got third here a couple of years ago, and now we got the top spot. We're just going to have to try and hold it next year." Nick Holmen said.

When asked about his way of cooking brisket, Holmen said, "We cook it hot and fast. 325-degrees to get a good bark. We also sauce our brisket. A lot of teams don't do that. We sauce it and let that get set and carmelize and then pull the brisket off the heat."

Holmen also said, "The key to good one or two-bite brisket like you do in a competition is a heavy dose of salt. Not so much that it overpowers the meat, but more than you think."

The Burnt Trees BBQ team took home the 1st place trophy and a whopping $1,200. The second-place team, Casual Smokers, took home $800, and the third-place team, Raiders Quick Stop, took home $500.

Contest organizer, Jory Schipman said, "I've been stressed out since I woke up at 2:35 a.m. If it wasn't for my wife and family, I couldn't make it through this."

Schipman also said he'd like to see some younger people get involved with the Knights of Columbus.

"We need more youth in the KofC. Some young go-getters to get involved."

After the competition was over, the teams all cut up their brisket and took them up to the serving table for the public to do their own judging.

For $10, you got more brisket that should ever be put on one plate, with sides of cowboy beans and coleslaw.

Schipman said, "I'm really excited. We had a great turnout. We went from 14 teams two years ago to 18 this year. I think we'll have 20+ easy next year."