Oconto BBQ brings in nearly 1,200
Ask any one of the many people who cook for the Blowin’ the Doors Off BBQ what makes their food so good and you’re bound to get the same answer: “It’s a secret.”
Dakota Nelson used those words when asked about the dry rub for brisket prepared by Nelson BBQ. Heath Johnson of Busch Wacked BBQ used the same answer about their dry rub as well.
It’s all in good fun as cooking for the annual BBQ in Oconto cranked into high speed. Friday evening, the grill masters and their teams trimmed fat from briskets and applied dry rub. The briskets and pork shoulders would be placed on the grills overnight with ribs, sausages and other delicacies to cook on Saturday.
Time needed to cook a brisket was said to be anywhere from 12 to 18 hours, “depending upon the heat,” Gaylene Nelson with Nelson BBQ said. Adrian Nelson gave a simple and direct answer to the question on how long to cook it. “Until it’s done,” he said.
Matt Jageler from Arnold, who was helping Heath Johnson and his son, Harper Johnson, also had a good answer on brisket cooking time. “Forever!” he said. “They’re big this year.”
Brisket, beans, ribs, sausages and pork is provided by the Oconto Volunteer Fire Department. Each team chooses their own specialty with the only rule being it must be cooked on the grill. Teams often keep their specialties a secret until the last minute.
Nelson BBQ, however, was forth coming with their plans for smoked brownies with bacon Friday evening. “They’re sweet, salty and smoky,” Dakota Nelson said. The brownies garnered second place in the Specialty category with a pork dish called Smoked Armadillo taking first.
Early Friday evening, Heath Johnson’s team hadn’t yet decided on a specialty. “Maybe bacon wrapped wall-eye,” Heath said, adding that they had just returned from a fishing trip at Lake Erie and had the wall-eye in the RV.
Many of the cookers are local or have local ties. Dan Glos with Double D’s BBQ of Hershey is a native of the Oconto/ Callaway area. Heath Johnson lives south of Oconto. Daughter and father duo Dakota and Adrian Nelson made the eight hour-drive from Craig, Colo., to cook with Adrian’s parents, Don and Gaylene Nelson of rural Oconto. Don Nelson was one of the first contestants when the event began in 2021, as was Craig Johnson.
Helping Craig Johnson this year were Susan Kloepping and Teresa Osborn, both of Cozad, and Allsion Stieb who lives between Oconto and
Lexington. They say it’s fun to help friends, but it goes beyond that.
“We all live near Oconto. Oconto is our fire department,” Stieb said.
Osborn also emphasized the need for strong, local fire departments. “Every single one of us is a farmer or rancher,” she said and then added, “And it’s a party after the work is done.”
Brett Eggleston, one of the organizers, said despite two rain showers on Saturday, attendance was “very good” at 1,180, an increase of 1,115 from last year.
“The evening band, Borderline, was moved indoors due to the rain. The crowd, however, stuck around and enjoyed music and dancing throughout the night.”
There als0 was a raffle and auction. Funds raised will go toward equipment and accessories for a new grass rig and to help pay for a LifePak 15 Cardiac Monitor.
Eggleston added, “There are no words to express our gratitude for the support of our community and the many volunteers who worked countless hours to make this event a success. We look forward to seeing everyone again in 2024.”
Eight teams participated this year: Grill Masters, 10-4 BBQ, Buk-N-Pig BBQ, Nelson BBQ, Limp Brisket, Ribzilla, Slow Poke BBQ, Double D’s BBQ and Busch Wacked
The results were: