A Senior Project Success:
When our son Myles said he was thinking about putting on a steak feed to benefit the Rancher Relief Fund for his Senior Project (a fairly new requirement for South Dakota high school graduates), I was very proud that he came up with that particular idea all on his own. There was a part of me that considered suggesting a less labor intensive project, knowing that he had no idea what would be involved in order to do something like this, but instead I kept my mouth shut and decided I would support him any way I could. At Custer High School, Senior Projects have to be community service related. For Myles to come up with a project that would benefit the community and agriculture was something I was even more proud of.
Getting the word out about Myles’ Senior Project made the front page of our local paper.
Our cattle herd was not affected by the notorious October snowstorm, Atlas, but we knew of others that had been hit by the devastation and I liked the idea of being able to assist our son in raising the bar a notch to help those who took a hit from Atlas. This past Saturday, it all came together when Myles’ steak feed was held in downtown Custer at the VFW. Our whole family plus relatives and family friends volunteered in bringing a community of people together for fellowship, conversation, and an outstanding Dutch oven and open fire steak dinner as a fundraiser for the Rancher Relief Fund.
Fellow ranchers and family friends of ours, Clayton and Rhonda Sander catered the meal.
Behind the scenes: Clayton gets the fire going right in the driveway behind the VFW.
Rhonda and her stepfather preparing ingredients for the beans.
Clayton stirring bacon for the beans
Sanders run a side business of chuckwagon cooking in the spring and summer months, and Myles arranged to have them prepare the meal for the benefit and with Clayton’s suggestion, Myles set the meal at $15 a plate for RSVP’s and $18 at the door for walk ins. Clayton and Rhonda’s menu is simple and does not change, therefore their meals are cooked exceptionally well. Their menu consists of steak, Dutch oven potatoes with onions and bacon, Dutch oven cowboy beans and bacon, Dutch oven peach cobbler, and a drink (campfire coffee, iced tea, lemonade, or water).
Cooking peaches for peach cobbler. Cowboy coffee, dessert, and bacon gets cooked first, then beans and potatoes, and steaks are done last.
Clayton and Rhonda’s beans are famous around here, and one patron wanted to RSVP just because she loved their beans so much!
A close-up of Sanders’ famous cowboy beans.
The dinner was set for 6-8 pm, which I questioned would be enough time, but I was proven wrong. By 6 pm the VFW’s entire basement was full and other people had to take the upstairs seating. Thanks to the South Dakota Beef Industry Council, we had plenty of brochures and reading material for people to read and/or discuss while waiting, and there was lots of fellowship time for people to get into and enjoy good conversations, which Myles also wanted to promote the steak dinner for. Mealtime and conversations at the table are highly valued aspects of our household as well as many farm and ranch families.
Serving didn’t start until 6:30. Myles stayed up front to be in charge of meeting the people and taking care of the tickets, since he had a specific system for keeping track of everything.
Myles had assistance from his girlfriend Dani, who also kept him calm when he’d get stressed or worried. LOL. Our family teased Myles a little bit about his extremely organized system, but in reality, it served him well when it got busy.
Proudly, Pringle neighbors and friends were the first of patrons to show for the dinner.
Around 6:15 hot Dutch ovens of beans, potatoes and peach cobbler were brought to the serving line while the steaks were grilled over the open pit outside, fifty steaks at a time. My husband and Bill, a family friend, had to pack all of the Dutch ovens to the food line together, since some weighed as much as 75 pounds, especially the ones containing the beans. While we waited on the steaks, diners were tantalized with the aromas of campfire-cooked food until the first round of steaks finally arrived.
A full dining area of patrons anxiously await the rest of the food to show up for dinner.
Serving began at 6:30. Rhonda served beans and potatoes, Lisa Miller (family friend and Dani’s mom) served steaks, I served peach cobbler in separate bowls that my mom had ready for me with a spoon. My daughter Renee and her friend Leah were in charge of drinks and Art and Bill (family friend and Dani’s dad) brought the Dutch ovens and steaks down to the serving line.
photo by Renee Kirk
By 8 pm we were done serving and it all went fast, but it was an intense hour and a half. (The adults were ready for a beer by then!) Sander’s streamlined system was slick in getting everyone through the line once so there was less congestion and people backtracking. There was never a lull in waiting for steaks and in total, 186 steak dinners were served.
Below, Rhonda and I visit after the dinner crowd rush and wait for any latecomers, which we had a few, but there was not food much left!
photo by Renee Kirk
This pan and another partially filled pan of steaks were all that was left. Myles and Clayton’s estimates were pretty close.
In addition to raising funds with the meal, extra donations were offered and a raffle for a hand-carved walking stick raised additional funds as well. In the end, $3581.00 was raised to donate to the Rancher Relief Fund. Myles and everyone present considered it a huge success, and our whole family is so grateful for the outpouring of support and volunteers who helped serve for Myles’ Senior Project event.