The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Tracy Thompson
The Times 

Lion's Club Annual Salmon Feed BBQ

Camaraderie, Preparation and a Secret Sauce


September 26, 2019

Lane Gwinn

Gerald Mason and Dan McKinley showing off a prepared rack of salmon for the annual Lion's Club Salmon Bake.

The best part about getting ready for the Lion's Club Salmon Feed BBQ according to volunteer Dan McKinley? "All the great camaraderie between the Lion's Club members and the community," he said. "We have a lot of fun together."

The most challenging aspect of preparing for an event that ultimately fed 750 people? "Making sure it's all set up – we've got a lot of ingredients to get ready, it can be quite the scramble," McKinley continued. "But we're getting better and better at it."

A visit behind the scenes as the event was beginning, revealed a tightly choreographed process of lifting and moving large racks of salmon filets between BBQ drums with different heat settings, with the special sauce being dabbed on liberally by Jason Kenney. Community members arrived early and were treated to the same delicious recipes as usual including the salmon's special sauce. When asked what was in the sauce, McKinley remained mum. "It's a secret," he said.

After the event McKinley said, "We had a great turnout, the fish was fabulous and everybody had a good time."


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