Rotary plans annual barbecue in Scottdale
Pretty soon, a very familiar smell will return to Scottdale.
The Scottdale Rotary Club's annual barbecued chicken fundraiser sale is just around the corner — from noon until 5 p.m. July 20 at the Standard Bank, 100 Pittsburgh St. to be precise.
“The smell catches you,” said Ed McNally, president of the Scottdale Rotary Club. “Of course, you can see the smoke all over town. The barbecue pit is right in front of Standard Bank.”
Funds are used for various club activities, such as community projects and student scholarships.
The funding was used recently to supply the park benches, a picnic table and a bike rack at the park that leads to the elementary school and computers for the Scottdale Historical Society building on North Chestnut Street.
In past years, the funds were used to purchase of dictionaries for all third-grade students in the Southmoreland School District, as well as those at St. John the Baptist and Mt. Carmel Christian elementary schools.
“This is our major fundraiser for the year,” said Ralph Geary, a Rotarian who's had four terms as club president in the past. “Everyone gets involved, wives of the Rotarians, children of the Rotarians. We make it one great daytime thing there.”
Advanced tickets are available for $8, with the price tag at $10 if purchased the day of the barbecue. Tickets are available at various locations in the borough such as Standard Bank, Wash N Tan, Geary Chiropractic Health Center and Scottdale Pharmacy.
McNally said the meal includes 1⁄2 a chicken, roll and butter, cole slaw, applesauce and a cookie.
The chicken may be different than what might be typical to one's taste buds.
“We don't do a normal barbecue sauce. We have our own secret mixture,” McNally said. “It's not the normal thing you see at a barbecue. One of our club members years ago came from the state of Iowa and had a special concoction and we've adapted that to ours. That's a big hunk of chicken. For a normal individual, that's two meals.”
“It's not covered with barbecue sauce,” Geary added. “It's our own recipe, it's sprayed while it's cooking. We usually have about a half dozen or so that we bring home and freeze and maybe eat two or three months later and it usually tastes as good as it did that day.”
There will be 400 tickets available for pre sale and another 100 held back for those who may want to purchase the meal that day.
Paul Paterra is a staff editor for Trib Total Media. He can be reached at 724-887-6101 or firstname.lastname@example.org.
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