Competitors use spices, prayer to stand out at cook-off

Walter Hughes dipped a tenderized steak in egg and spices and then in flour. He repeated this cycle with about 59 more steaks, passing them through his hands, making sure each steak was coated just right.

CNJ staff photo: Tony Bullocks

Walter Hughes of Farwell with the Watson Brothers chuck wagon team seasons beef Saturday's to make chicken fried steaks for the 5th annual Duke of Dutch Ovens Chuck Wagon Cook-off at the Curry County Fairgrounds. Hughes said the team was making enough meals to serve 60 to sale and one to be judged.

Hughes, a native Louisianan, said his steaks, which he seasoned with salt, pepper and the spices of Louisiana, would set him apart from the other cooks at the fifth annual Duke of the Dutch Ovens Chuck Wagon Cook-Off,

The coals were burning early Saturday morning as 10 teams with cooks from Texas, New Mexico and Colorado prepared to make large amounts of chicken fried steak over an open fire at the Curry County Fairgrounds.

Hughes, representing the Watson Brothers Cattle Co. of Muleshoe said he formed their team at the last minute.

Culinary creativity can pose a challenge for cooks because their menus were all the same. They were required to feature chicken fried steak and sides consisting of beans, potatoes, gravy, biscuits or rolls and peach cobbler.

"What will separate us from the other cooks is a lot of prayer," said Jan Templar of Palo Duro Cowboy Church in Canyon as she mashed a giant pot of potatoes.

She said cooking the steaks over an open fire gives them an unforgettable taste. The main goal of their ministries is to reach out to people through their cooking.

"We can feed your bellies and God can feed your soul," Templar said.

While the cooks were busy frying steaks and buttering cobblers, Miss Rodeo-Elect of New Mexico along with the help of Miss Rodeo New Mexico Teen and Little Miss Rodeo New Mexico walked around helping cooks set up for hungry patrons.

Before the hungry-eyed crowd got to taste a plate, 18 judges were to sample the dishes of each team to determine the best food in each category.

"The best food depends on the taste, appearance, flavor and texture," said judge Brad Rikel.

Lonnie Leslie has been gravy judge for three years running. He said he uses the process of elimination.

"You can narrow it down because they put all the entries in front of you so you can go back in taste the ones you like," Leslie said.

Customers were ready to do their own judging as they strolled around the fairgrounds looking at the cooking process. This helped them decide where they were going to get their plate from, though a tough decision it posed for some.

"The perfect steak has to be deep fried to a golden brown," said Ann Nation of Clovis about her criteria for the best dish. "I love chicken fried steak, it's my favorite."

The faces of the customers read satisfaction as they dug into their chicken fried steak meals around noon.

The proceeds from the sale of each $15 meal went to benefit the Miss Rodeo New Mexico Pageant and Scholarships program.