Port Perry / Scugog Twp. Heritage Gallery

Greenbank - July 29, 2011

Three of the original committee when the Greenbank Barbeque started in 1976 are pictured here in front of the sign which advertises this popular annual event held at the United Church in the community. From left, Rod Foster, Hugh Baird and Mary Jean Till. This years’ event takes place on Friday, July 29th at the Greenbank United Church.	Getting the huge beef hips off the pit.
John Bruce and Jim Ferguson cutting up portions of beef.	Mary Jean Till and Helen Hadden serve up some piping hot baked beans to Donna Van Camp.
Dot Hooker, left, and Kim Thomson with some of the close to 200 pies which had been cut into slices for those attending the barbecue.	Huge hips of beef, wrapped in foil and wire to keep them on the spits are seen here roasting over the barbecue pit.
Ready to serve - Jim Thomson, Brian Lee, Terry Till and Lester Baylis show off the large hips of beef expected to feed more than 1000 people.	Music was provided at the Greenbank BBQ by Corduroy Road.
Some of the volunteers help serve up patrons to the barbecque. Greenbank community celebrates its 35th annual Beef Barbeque On Friday, July 29th, Greenbank residents from near and afar, who have ties to the community, gathered once again and celebrate what is now almost a rite of passage for Greenbankers – the annual Greenbank Beef Barbeque, which celebrated its 35th event lat month. Rod Foster, Hugh Baird and Linda Hunter sat down prior to the popular BBA to explain the community’s biggest fundraiser, which they say,is the best time of the year for anyone who has called this little community home. “The barbeque is just like a big reunion. As many people come to catch up with friends and old neighbours and acquaintances as come for the food. It’s not just a good supper, it’s great fun and entertainment,” says longtime organizer Rod Foster. Rod, Hugh and Linda are just three of the many driving forces of the event and have been involved from day one. Rod does everything from advertising and organizing tickets to set up and tear down. Hugh is one of the star ticket sellers and Linda arranges the musical entertainment for the event. They are all quick to point out that the Greenbank barbeque is also blessed with an army of volunteers. The Greenbank Beef Barbeque started in 1976 as a fundraiser for the Greenbank United Church. The first cooking “spit”, which held 12 hips of beef, was rented from a company in Stouffville and local volunteers erected an enclosure to hold the heat and to cook the meat. The first year was a huge learning experience and a big success with 500 people attending. It was decided to make it an annual event, so shortly after the first barbeque, local entrepreneur Glen Till constructed a double spit cooking unit that would cook the meat slowly and evenly. It is still used at each year’s event.	Before long the event was attracting 1,100 people and it was decided to limit tickets to that number, due to the size of the facilities and the volunteer workload. The barbeque takes two months of planning and military like precision to stage. Get the tickets, sell the tickets, order materials, plates, utensils, condiments, order the beef hips, the buns, potatoes and the mountains of beans needed for the pots. Then there’s lining up the entertainment, building the barbeque oven and on the night before, wrap the meat and secure the 10 beef hips to the roasting spits. As it comes down to the wire it’s pie baking time. For the record, I saw pictures of barbeques past that contained acres of pies, of every conceivable type imaginable and it is a sight to behold. Last and not least before the big day dawns... pray for good weather. For the armies of volunteers, the day of this massive fundraiser is probably a blur but the day starts with a breakfast for the start up crew and then the pick up of the picnic tables. The crew drives around Greenbank and picks up the picnic tables out of resident’s back yards. How’s that for community spirit? The hungry crowds begin arriving at 4 p.m. and the weeks and hours of planning and organizing fade away as everyone celebrates their community with great food, lots of laughter and the knowledge that they are supporting a very worthy cause. Rod, Linda and Hugh want to make sure everyone knows what a marvelous group of volunteers Greenbank has and that they appreciate the support their event has been given from the surrounding communities. Linda announces that this year’s entertainment is a group of Maritimers called Corduroy Road. Corduroy Road have achieved international radio airplay and their Country/Rock mix of old standards and new favourites will make this year’s barbeque lively and entertaining. To keep any event going for 35 years is a true accomplishment. To keep it fresh, appeal to the younger generation and remain relevant is amazing. By Marjorie Fleming Focus on Scugog July 2011

Three of the original committee when the Greenbank Barbeque started in 1976 are pictured here in front of the sign which advertises this popular annual event held at the United Church in the community. From left, Rod Foster, Hugh Baird and Mary Jean Till. This years’ event takes place on Friday, July 29th at the Greenbank United Church.

Getting the huge beef hips off the pit.

John Bruce and Jim Ferguson cutting up portions of beef.

Mary Jean Till and Helen Hadden serve up some piping hot
baked beans to Donna Van Camp.

Dot Hooker, left, and Kim Thomson with some of the close to 200 pies
which had been cut into slices for those attending the barbecue.

Huge hips of beef, wrapped in foil and wire to keep them on the spits
are seen here roasting over the barbecue pit.

Ready to serve - Jim Thomson, Brian Lee, Terry Till and Lester Baylis
show off the large hips of beef expected to feed more than 1000 people.

Music was provided at the Greenbank BBQ by Corduroy Road.

Some of the volunteers help serve up patrons to the barbecque.

Greenbank community celebrates
its 35th annual Beef Barbeque

On Friday, July 29th, Greenbank residents from near and afar, who have ties to the community, gathered once again and celebrate what is now almost a rite of passage for Greenbankers – the annual Greenbank Beef Barbeque, which celebrated its 35th event lat month.

Rod Foster, Hugh Baird and Linda Hunter sat down prior to the popular BBA to explain the community’s biggest fundraiser, which they say,is the best time of the year for anyone who has called this little community home.

“The barbeque is just like a big reunion. As many people come to catch up with friends and old neighbours and acquaintances as come for the food. It’s not just a good supper, it’s great fun and entertainment,” says longtime organizer Rod Foster.

Rod, Hugh and Linda are just three of the many driving forces of the event and have been involved from day one. Rod does everything from advertising and organizing tickets to set up and tear down. Hugh is one of the star ticket sellers and Linda arranges the musical entertainment for the event. They are all quick to point out that the Greenbank barbeque is also blessed with an army of volunteers.

The Greenbank Beef Barbeque started in 1976 as a fundraiser for the Greenbank United Church. The first cooking “spit”, which held 12 hips of beef, was rented from a company in Stouffville and local volunteers erected an enclosure to hold the heat and to cook the meat.

The first year was a huge learning experience and a big success with 500 people attending. It was decided to make it an annual event, so shortly after the first barbeque, local entrepreneur Glen Till constructed a double spit cooking unit that would cook the meat slowly and evenly. It is still used at each year’s event.

Before long the event was attracting 1,100 people and it was decided to limit tickets to that number, due to the size of the facilities and the volunteer workload.

The barbeque takes two months of planning and military like precision to stage. Get the tickets, sell the tickets, order materials, plates, utensils, condiments, order the beef hips, the buns, potatoes and the mountains of beans needed for the pots.

Then there’s lining up the entertainment, building the barbeque oven and on the night before, wrap the meat and secure the 10 beef hips to the roasting spits.

As it comes down to the wire it’s pie baking time. For the record, I saw pictures of barbeques past that contained acres of pies, of every conceivable type imaginable and it is a sight to behold. Last and not least before the big day dawns... pray for good weather.

For the armies of volunteers, the day of this massive fundraiser is probably a blur but the day starts with a breakfast for the start up crew and then the pick up of the picnic tables. The crew drives around Greenbank and picks up the picnic tables out of resident’s back yards. How’s that for community spirit?

The hungry crowds begin arriving at 4 p.m. and the weeks and hours of planning and organizing fade away as everyone celebrates their community with great food, lots of laughter and the knowledge that they are supporting a very worthy cause.

Rod, Linda and Hugh want to make sure everyone knows what a marvelous group of volunteers Greenbank has and that they appreciate the support their event has been given from the surrounding communities.

Linda announces that this year’s entertainment is a group of Maritimers called Corduroy Road. Corduroy Road have achieved international radio airplay and their Country/Rock mix of old standards and new favourites will make this year’s barbeque lively and entertaining.

To keep any event going for 35 years is a true accomplishment. To keep it fresh, appeal to the younger generation and remain relevant is amazing.

By Marjorie Fleming
Focus on Scugog
July 2011