Mallard Creek Presbyterian Church
1600 Mallard Creek Church Road West
Charlotte, NC 28262
FOR IMMEDIATE RELEASE
85th Annual Mallard Creek Barbecue
MALLARD CREEK, NC – August 25, 2014 – 85 years ago, the Great Depression began and Mallard Creek Presbyterian Church had just completed the construction of their first Sunday school rooms. Times were hard and the contractor had to be paid. The deacons of Mallard Creek Church organized a barbecue that included three or four pigs and a goat.
50-years later there were more than 10,000 pounds of pork cooked and approximately 8,000 people visited. In 2014, we expect to cook 14,600 pounds of pork barbecue, prepare 2,500 gallons of Brunswick stew, shred 2 tons of Cole slaw, brew 400 gallons of coffee, and entertain close to 20,000 people. Four drive-thru take out lines will be operated for orders of one sandwich up to EXTRA large group orders. Orders of 50-plates or more can be quickly accommodated with a call ahead to the take-out stand.
The original intention of the monies raised from the barbecue was to pay a debt and today Mallard Creek Presbyterian makes contributions to local and world missions and supplements the church’s building fund. In 2014, our mission team visited Camp Grier in Old Fort, North Carolina.
One week of hard work, fun, and fellowship starts on Thursday, October 16th at 6:00am. On the 16th and 17th the pork barbecue will be cooked, chopped, seasoned, cooled, and packaged. On Saturday, October 18th starting at 8:00am, the Cole Slaw ingredients will be shredded, combined, seasoned, packaged into 55 gallon barrels, and cooled. At 2:00am on October 20th and 5:00am on the 21st, the chicken, pork, and beef, along with the rice and vegetables are prepared for the Brunswick stew. The big day, the ‘granddaddy’ of all barbecues is Thursday, October 23rd, with serving starting at 10:00am.
A limited number of promotional tickets are available to the media. Space is available on-site for live television remotes and live radio remotes (morning, midday, and afternoon). Media tours, interviews, and photo opportunities are available during any of the days listed. This is our 85th. Come join the celebration.
Church Media Contacts:
Charles Kimrey 704-598-6004 (work), 704-408-6722 (cell), firstname.lastname@example.org
Sandra thomas 704-774-5105 (work), email@example.com
community house 704-547-0323
Mallard Creek Presbyterian Church Community House
Home of the 84th Annual Mallard Creek Barbecue
11400 Mallard Creek Road
Charlotte, NC 28262
SPECIAL SECTION – Keep for reference
Mallard Creek Barbecue
The Success of Teamwork – “Coming together is a beginning. Keeping together is progress. Working together is success.” – Henry Ford
Henry Ford said it very well… The Mallard Creek Barbecue has continued to be successful for eighty plus years because of the teamwork of many people. A fellowship develops by working together that is hard to achieve otherwise.
That is the reason the Barbecue Committee is asking you for your help with the annual Barbecue.
The annual Barbecue is not a project of the Barbecue Committee, rather it is a whole-church project… the single largest project tackled each year to raise money for missions and operational needs. The Barbecue began in 1929 when Pastor Frazer suggested a barbecue as a means to raise money to pay for the recently built Sunday school rooms.
So what began in the depths of the Great Depression was survived and grown. This event is known as the “Granddaddy of Church Barbecues.” On that one day, we will serve over 20,000 meals to folks not only in the Mallard Creek/University/Huntersville area, but all of Charlotte. We have guests from many miles away… including the occasional politician who can’t resist so many potential voters in one place! When you tell folks where you go to church, they may not be familiar with Mallard Creek Presbyterian… until you mention the Barbecue!
While the folks who serve on the Barbecue Committee take the lead, this is indeed a whole-church project. Take a look at the October calendar. The Barbecue consumes more than one day for many folks. There is a spot for you. Come one day, come every day. The money that is raised comes primarily from volunteer labor. That money is used for outreach and mission work as well as providing operational funds for some of the unanticipated needs that come up during the year.
But more than money that is raised, the Barbecue offers members (and potential members) an opportunity to “plug in,” to get to know others in a way that is not possible sitting on a pew on Sunday morning.
We, the church, need you. So now you want to know….
What can you do to help make this year’s Barbecue a success?
Sell advance tickets. See Dale McLaughlin or Crawford Deaton for advanced tickets… especially nice for local businesses. Please be sure to let everyone know the Barbecue takes place at the Community House (11400 Mallard Creek Road–not at the Church). And while we’re delighted when everyone comes to eat and work… we really need your muscle!
On Saturday, October 4, we need folks (male or female) for a work day at the Community House. We need to check for needed repairs and maintenance, and general clean-up. Come to the Community House about 8:00AM. Bring work gloves. Wear clothes you don’t mind getting dirty and comfortable shoes. See Charles Kimrey, Bill Wood or Craven Oehler for instruction. Time commitment 2 – 6 hours.
On Wednesday, October 15, we need strong folks (male or female) to help set up the equipment for cooking the meat. Come to the Community House about 1:00PM. Bring work gloves. Wear clothes you don’t mind getting dirty and comfortable shoes. See Donnie Oehler or Bill Wood for instruction. Time commitment 2 – 6 hours.
On Thursday and Friday (October 16 and 17) and again on Monday and Tuesday (October 20 and 21) Pam Beard will be organizing meals to feed the workers. Give her a call (704-547-0283) if you can contribute a dish. Perhaps your favorite casserole, vegetable, or dessert. Bring to the Community House by 10:30AM each day.
On Thursday, October 16 and Friday, October 17, we need folks about 6:00AM to build fires and help carry the ham shoulders and butts from the cooler to the cookers. Bring work gloves. Wear clothes you don’t mind getting dirty and comfortable shoes. After the meat is on the cookers, you should have time to go home and get dressed for work. Or you can stay all day, or as long as you can. See Charles Kimrey or Bill Wood for instruction. Time commitment 2 -12 hours.
Also on Thursday, October 16 and Friday, October 17, we need some folks to stay and help monitor the process. You can stay all day, or as long as you can. See Bill Wood or
Ronnie Oehler for instruction. Time commitment 3 – 5 hours.
On Thursday, we need help setting up the seasoning room. See Kenneth Christenbury for instruction. Then both Thursday and Friday, about 10:00AM, the first meat will be ready to come off the cookers, and begin the chopping and seasoning process. Bring rubber/kitchen gloves, a hat or hairnet and an apron. Wear clothes you don’t mind getting dirty (smelling like barbecue) and comfortable shoes. See Steve Brown or Kenneth Christenbury for seasoning instruction.
After the barbecue is cooked, seasoned and cooled, on Thursday, October 16 and Friday, October 17, we need folks to weigh and bag barbecue into one pound packages. Bring rubber/kitchen gloves, a hat or hairnet and an apron. Wear clothes you don’t mind getting dirty (smelling like barbecue) and comfortable shoes. See Scott Jones or Becky Wood for instruction. Come in time for lunch. Time commitment 2 – 5 hours.
On Saturday, October 18 the slaw will be prepared. Starting about 8:00AM, we need folks to clean cabbage, peel onions, scrape carrots and celery. Bring rubber/kitchen gloves, a hat or hairnet and an apron. Wear clothes you don’t mind getting dirty (smelling like vinegar and slaw) and comfortable shoes. See Holly or Jason Oehler for instruction. The ingredients will be ground, seasoned and mixed. Time commitment 3-4 hours.
After the slaw has been made, the building needs to be cleaned, gas lines hooked up and lots of cans and utensils washed. Bring rubber/kitchen gloves and an apron. Wear clothes you don’t mind getting dirty and comfortable shoes. See Connie or Rusty Wallace for instruction. Time commitment 3-4 hours.
On Sunday, October 19, tear yourself away from football, or your Sunday afternoon nap, and come to the Community House about 2:00PM. There is a lot of clean up required to get ready for preparing the Brunswick stew. We will put cardboard down on the floor and set up the kitchen for the week. Bring rubber/kitchen gloves and an apron. Wear clothes you don’t mind getting dirty and comfortable shoes. See Connie or Rusty Wallace for instruction. Time commitment 3-4 hours.
On Monday, October 20 we need a few hardy souls to come at 2:00AM (yes! That is 2:00 AM! ) to start cooking chickens. We need more folks beginning about 5:00AM to continue cooking, to prepare the ingredients for the famous Mallard Creek Brunswick stew. Bring rubber/kitchen gloves, a hat or hairnet and an apron. Wear clothes you don’t mind getting dirty (smelling like Brunswick stew) and comfortable shoes. See Connie or Rusty Wallace for instruction. This will take all day, so come early or come later…Time commitment 3-4 hours.
On Tuesday, October 21 We need more folks beginning about 5:00AM to mix ingredients for the Brunswick stew in preparing pre-packaged bulk carry-out sales. About 8:00AM there should be stew ready to dip into containers. Bring rubber/kitchen gloves, a hat or hairnet and an apron. Wear clothes you don’t mind getting dirty (smelling like Brunswick stew) and comfortable shoes. See Connie or Rusty Wallace for instruction. See Sheila DeArmon for packaging instruction. This will take all day, so come early or come later…Time commitment 3-4 hours.
On Wednesday, October 22, we need folks about 4:00-5:00PM to ready up the Community House. Flowers are needed for the tables. Help arrange flowers. See Bernice Martin about the flowers. Bring gloves and help set up the tables and chairs. See James DeArmon about setting up tables and chairs. Move cases of paper goods to the serving area. Clean serving areas, replace vinyl coverings, etc. Bring gloves. Wear clothes you don’t mind getting dirty and comfortable shoes. See Charles Kimrey or Bill Wood for instruction. Time commitment 1-3 hours.
Thursday, October 23 is our big day. Come and work for an hour. Come and work all day. Bring rubber/kitchen gloves, a hat or hairnet and an apron. Wear clothes you don’t mind getting dirty and comfortable shoes. There is a lot to do. You can find a job to do.
The folks preparing the Brunswick stew will get to the Community House about 5:00AM. (Even though our advertisements say serving begins at 10:00AM, you can be assured, we will have already served a lot of folks by then!)
Talk to the following folks about the best times to arrive to work in their areas. Many folks are in place by 8:30-9:00AM. We stop about 8:15AM for a group photo and prayer (this is a church function!) And then really get down to business!
See Larry Oehler about making barbecue sandwiches; Darrell Thomas or Steve Brown about preparing take-out plates; Tommy Oehler or Scott Jones about assisting in the drive-through take-out line; Alice or Mike Oehler for the walk-up take-out line; Harry Kirk or James Killian about parking; Leigh Brown or Sharon Kimrey about assisting in the eat-in serving line; Kenneth Christenbury or Harvey Alexander about the cold drink/sandwich stand; Julie Mingus about cleaning tables for our eat-in guests; Sheila DeArmon about packaging Brunswick Stew and slaw, Doug Sheppard about kitchen cleanup and recycling; see Jimmy Brown or Bobby Brown about keeping the facility clean. See James DeArmon or Craven Oehler if you have a question about how to deal with our political candidate guests.
If you can’t come during the day, come early to dinner, perhaps about 5:00PM and stay to help clean up. There are tables and chairs to take down and store. There are paper goods to consolidate and store. See Bill Wood for instruction.
If you want to help but don’t have a clue where you’re needed, call Bill Wood at 704-756-0943 or Charles Kimrey at 704-408-6722. The phone number at the Community House is 704-547-0323 during preparation and on the day of the Barbecue.
You do not have to come with a talent, other than the willingness to work. This is a wonderful opportunity for new members to work alongside more longtime members; for each to get to know the other. We work hard, but we also have a lot of fun. You will be richly rewarded. We all will.
Remember, we need “U” to make our “Q!” — Consider this your personal invitation to participate in the 85th Mallard Creek Presbyterian Church Barbecue!
There is a lot of information in the preceding few pages. There are many, many opportunities for you to get involved. We have special needs in the following areas:
Serving lines—especially during peak hours (10am-1pm)
Clearing/waiting tables—especially during peak hours (10am-1pm)
Take-out/Drive-Through/Take-Away— whatever you want to call it… we need adults and older teens for passing out order forms to our guests in line– especially during peak hours (10am-1pm)
Clean up—all day long in the “wash” area and in the late afternoon to put everything away.
As a reminder…
Finally, we make every effort to recycle clean cardboard, aluminum cans, clean metal cans, and plastics. Recycle containers will be scattered around and there will a large recycle dumpster on site. We want to set a good example of taking care of God’s planet.
Mallard Creek Presbyterian Church – Barbecue News
The 85th Annual Mallard Creek Barbecue is less than 2 months away! Are you ready?
September is here and how many have already thought that it’s almost barbecue time! The days are getting cooler and the leaves are beginning to change color. Fall is coming and so is our biggest event here at Mallard Creek Presbyterian Church.
The date this year is Thursday, October 23. Remember, it is always the 4th Thursday in October. We have a lot to do in the next few weeks to get ready for the big day. You will be seeing and hearing about the many opportunities that are available as we get started. There will be wood to cut, cleaning up around the Community House, cooking the meat and Brunswick stew plus a lot more. Don’t wait to be asked – ask what you can do – the “Q” needs “U”!
Since it is September, there are several upcoming ways you can get started with your barbecue preparations. The Barbecue Committee will have a booth at the “Day in the Park” on September 14 where you can sign up for volunteer opportunities or order BBQ apparel.
There are so many “jobs” that have to be done around Barbecue time that they are too numerous to mention here. Over the next few weeks, there will more information coming out about when, where and what. Check on those last few vacation days you saved and mark down when you will be able to help out. Contact any of the Barbecue committee members about anything – we do not turn down volunteer help!
The 85th Annual Mallard Creek Barbecue is coming. Be sure you’re there!
– Sept 2014
Don’t forget the group photo… at 8:15AM. Please come and be part of the big photo.
Some of the most venerable ladies in Mallard Creek history have worked on our serving line, creating delicious plates for folks who want to eat on the grounds and have fellowship with their food! Esther Oehler, Jackie Oehler, Ethel Ranson, the list goes on.
While we do have some folks who migrate back to this line every year (including but not limited to Sharon Kimrey, Jackie Oehler if her health allows, Debbie Killian, Marlene Alexander Strong, Amber Kimrey, myself), we are always hoping to recruit other folks (men, you’re allowed to work alongside us if you like to chat!) to help serve and greet the guests. Feel free to add a comment or send me an email if you’d like to volunteer on the serving line. We love adding to our ranks (and we’re a very fun crew to work with).
See you on October 23th, 2014, 9a bright and early!
October is fast approaching, so we wanted to get the website up-and-running. Here you will find the latest news and information about the barbecue. So please come back often, to get the latest scoop!
We welcome your comments too, so be sure to write.