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CT barbecue

a 53-year-old recipe for success

Posted: March 22, 2011 4:20 p.m.
Updated: March 23, 2011 5:00 a.m.
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Bobby Lee loads a trailer during the clean-up Saturday of the Charlotte Thompson Community Center in preparation for the barbecue. The barbecue will be held Thursday from 4:30 to 7:30 p.m.

The “Cue,” as Charlotte Thompson locals call it, has been a community staple since 1958.

And as the late Betty Garber wrote in 1985, “There will be a general stampede in the direction of the Charlotte Thompson Community tomorrow.”

The tradition continues Thursday -- tomorrow-- at the Charlotte Thompson Community Center from 4:30 to 7:30 p.m.
Hearty plates are $8 and all proceeds are divided between the upkeep of the community center and the Charlotte Thompson Volunteer Fire Department. The meal is available for eat-in or take-out.

Many things have changed since Garber wrote about the ‘Cue in the ’80s. But a few things -- like “residents that take much pride in making their community a lovely place to live” -- haven’t changed a bit.

Bobby and Sherry Cobb Lee are co-presidents of the CT community. Sallie Cobb serves as secretary-treasurer. Other board members include Tim Watkins, Dale Brown, Sandy McLeod, John Lidenlauf, Kathy and Lee McCaskill, Tammy Frost, Lyn Godwin and Leslie Bruce.

The famous barbecue recipe has been passed down from the late Judge Edgar “Shorty” Marsh. Marsh was in charge of cooking the meat for more than 40 years, and eventually gave up the special ingredients of the sauce to Leamon Branham, who is still making the sauce today.

“Our volunteer firemen are responsible for most of the meat cooking, which is still done on an open pit,” Cobb said. “We also have additional members of the community who cook chickens, hash and sauces. They generally start cooking Tuesday morning to get everything ready.”

Cobb said the barbecue is the only thing the community still does together.

“The community has grown so much since it began, and it’s a lot of work to put together. We couldn’t do it without all the help from the families here,” she said. “Some have lived here for a short time, others have been here 30 years or more, but it takes all of us to make this event a success.”

As far as the menu, customers can choose between pork or chicken and all the “trimmings” on Thursday afternoon. Plus, all the CT ladies will be contributing two homemade desserts a piece.

“It always makes for good eating!” Cobb said.

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