The Beef is in Riverside

On a warm, fall Saturday the mouth watering aromas of woodsmoke and beef over an open fire filled the air at Riverside Garage and Cabins.

Brisket, burgers, short ribs, steak and even bone marrow were cooked and prepared by local backyard cooks for attendees. It wasn’t just any beef—and bison—on the menu, though. All proteins served at the 2nd Annual Born & Raised Wyoming Beef and Whiskey Festival were, well, born and raised in the Platte Valley.

“The beef industry around here is a complete and total resource. We all grew up being agriculture kids, even ones like me who grew up in town but I still love to grill this stuff,” said Josh Craig, Encampment resident and one of the cooks. “They produce a far superior product than anything you’re going to buy in a grocery store and it’s nice when people can understand that they can purchase this beef from these people and there’s no middle man.”

The protein served on September 7 was provided by Silver Spur Ranches, Brush Creek Ranch, Grace Meadows Ranch, Berger Beef and Iron Creek Bison Company. While the brisket and ribs were prepared in an enclosed wood smoker, the burgers, steaks and bone marrow were cooked over an open pit in the Santa Maria-style school of barbecue.

“I’ve been doing this for 43 years, I actually have a Backyard Degree in Que-ology. I started out in a park when we used to play frisbee golf. We used to barbecue there and, as it went on, you used to shoot pigs where I lived out in California,” said Russell Wilson, owner of the Sawhorse Saloon in Saratoga. “They’d pay us and we’d barbecue at the park. Then, I got into the Elks Lodge with the old guys. That’s where I honed my skills as a youngster.”

The “Backyard Degree in Que-ology” appeared to come in useful as people followed their nose to where Josh, his brother Zach Craig, and Wilson kept busy preparing the various cuts of meat.

“They don’t have that anywhere else. When you have events like this, where you’re showcasing beef and you have people of different talents, it looks good,” said Russell. “People come around, they look. It’s not just barbecue or smoke like everybody else does. You’ve got to interact with the crowd and the product you have.”

Josh said while he always liked to cook, it wasn’t until recently he really started getting into barbecue and smoking.

“I’ve always liked to grill but, just about three years ago, I became really serious about it. I started taking on bigger cooks, more intricate recipes and it’s just something I have a true passion for,” said Josh. “It’s a wonderful passion for me and it makes me happy. I love feeding people, I like seeing people smile, I like when people enjoy what I’ve created for them.”

Attendees circled between grabbing local Platte Valley beef and sampling Wyoming whiskey from Brush Creek Distillery, Pine Bluffs Distilling and Cowboy Country Distilling. Meanwhile, music was provided by Jason Swedlund and Mary de la Fuente. While Josh, Russell and a few others were preparing and presenting the beef, the actual concept of the festival came from Mike and Jill Tommervick.

“Jill really came up with the idea,” said Mike, who co-owns Riverside Garage and Cabins with Jill. “What we wanted to do was to promote local beef and it’s also really kind of a thank you to the ranchers and the local community for supporting our business.”

The goal on Saturday was to let the beef be the star of the show. According to Josh, the only seasoning being added that day was a few dashes of garlic salt.

“We’re letting the beef shine through today. There’s no fancy recipes. We’re just doing some wood and some smoke and letting the beef be the star of the show,” said Josh. “You know that what you’re getting is all beef and it’s all about the flavor.”

Shine through it did. From the tender, fall-apart brisket to the savory steak to bone marrow spread across a slice of bread like butter. The event, which appeared well attended, proved that beef is still king in the Platte Valley.

Proceeds from the event will go to the local 4-H group and Mother Mountain Anglers.