Wednesday's Internet Edition, August 27, 2008.
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| RIBBON CUTTING- The Hamilton Chamber of Commerce held a ribbon cutting for one of its newest businesses last Thursday morning. Graham's Smokehouse. Located on Highway 281 North in Littleville, the business is open Monday through Saturday from 11 a.m. until 7 p.m. It is owned by Wesley and Amy Graham. They are shown center in the picture with son, Austin. Among those attending the ribbon cutting was (1-r): Julie Weaver, Mandy Blackwell, Mike Lovell, Doug Forrest, Ben Brumbalow, Cathy Brumbalow, Judy Kimberly, Doug Baker, Beverly Rhode, Mayor Roy Rumsey and Chamber Manager Steve Almquist. |
Check-in time is from 5-7 p.m. but cookers are welcome to set up earlier in the day. Awards will be announced and a barbecue lunch served on Saturday, August 2 at the Jay-son Harris Pavilion. Perks for head cooks include a ham-burger dinner on Friday night as well as breakfast on Satur-day morning.
The lunch on Saturday will begin at 11:30 a.m. and last until 2 p.m. Tickets will be $8 for adults and $5 for children and are available for purchase from any band student or at the Hamilton Herald-News office. Take-out orders will be avail-able and there will be a conven-ient drive-through window. Call-in orders will be accepted at ****** beginning at **time***.
The cook-off attracts teams from all across Texas. Teams do not have to be members of the society to participate - eve-ryone is welcome to compete. Local teams are encouraged to sign up to support the band and enjoy a full weekend of cook-ing, competition and visiting with friends. Entries in the Hamilton cook-off from previ-ous years have included a na-tional champion as well as many other well-known cook-ers from around the state.
The sanctioning body of the Hamilton cook-off, Lone Star Barbecue Society, is also the official sanctioning body for the National Championship Barbecue Cook-Off held each year in Meridian. Winners of the Hamilton Cook-Off auto-matically qualify for an invita-tion to the National Finals.
Categories for the cook-off will be ½ chicken, pork spare ribs, brisket and jack pot beans and Dutch oven desserts.
The entry fee for meat cate-gories will be $50 and a cooked brisket, which will be used for the fundraising lunch on Satur-day. There is an additional $10 fee for jackpot beans and Dutch oven desserts.
Due to limits on electricity and water, those conveniences are available on a first-come basis or may be reserved with a $10 pre-payment.
First, second and third place winners will receive cash and trophies. Fourth through tenth place winners will receive rib-bons.
The group is planning a work-day for band parents and students on July 31 at the Jay-son Harris Pavilion beginning at 7 p.m. to make the grounds ready for the event.
Each band student is respon-sible for providing one dessert for the event. The desserts should be delivered to the Jay-son Harris Pavilion Saturday morning, August 2 before 11 a.m.
For entry forms or more in-formation, call Mark Blackwell at 254-386-3989 or down-loaded a form at www.atssb. org.bbq.