Ever wonder who makes the delicious food for all the hungry participants at the San Angelo Clay Shoot? We sat down with Ed Probandt, one of the cooks for Cooking for Christ to find out how this group got started.
How did you first get involved and start cooking for the clay shoot? Why?
In 2000, several of us got on the board of the West Texas Boys Ranch and found ourselves cooking for them and other charity events. More and more help showed up and in 2006 we began cooking breakfast for the Scottish Rite clay shoot. We noticed Dan Davidson was working like a rented mule, so we offered our help. Soon after, Dan turned the whole deal over to us.
In 2007, we built the big tan pit and by the grace of God, Cooking for Christ was established. It has come to pass that organization and teamwork are paramount. No one in this group pats themselves on their back or toots their horn. We just want to be known as those guys in the back cutting up meat.
Can you share a recipe with us?
We don’t really have recipes or favorite dishes as we tout ourselves as COOKS not CHEFS. However, the group did decide come up with a couple things to share.
Rubens butter sauce: It’s easy and is good on every type of meat.
- Half pound unsalted butter melted
- Add 3-4 oz. Heinz 57 steak sauce
- montreal steak seasoning.
- Melt and stir together
- Brush on pork chop, steak, or whatever meat as soon as it comes off grill
- Cover and let set a minute or so and dig in
- Lightly season with a mix of garlic powder salt and pepper. Don’t over season!
- Cook at medium heat (200-250 degrees) for 2 hours or so till you see the bones start to poke out
- Rub em down with your favorite BBQ sauce (we like Sweet Baby Ray’s on pork)
- Wrap in foil and cook for about another hour
- Let them rest in the foil off the heat for 10 min. then dig in
What’s the process for preparing all of the food for the clay shoot?
The day before the shoot we will gather up all the groceries. We crack all the eggs in tubs and cook the meats for the breakfast, then put it all in a cool vault. This helps speed things along the next morning. The day of the shoot, we will get breakfast going and put on half the rib eyes around 7 am. The other half will go on a few hours later. We will start cooking the shrimp around this time as well. One tip on shrimp boil is put a stick of butter in the boiling water. This helps the tails pull off easier, when enjoying them.
What’s your favorite thing to cook?
You ask what our favorite thing is to cook…. It has to be the prime rib and shrimp lunch for the clay shoot. This is a very special event for us and we thank the hospital for letting us be involved. We want folks to go home full and happy. After years of competition cooking (and no winning), we found a hug beats a trophy any day!