Comment on Bonds built over barbecues at Houston Rodeo cook-off

By 11:30 a.m. at the Over the Hill Gang's BBQ tent evidence of Thursday night's party has been cleared, breakfast tacos have been served and Friday's cooking started. The younger guys take over more of the cooking these days, taking what they learned from the older men, using Kiersch's experience as a barbecue restaurant owner, and always experimenting. Kiersch, who married onto the team, opened Red River Bar-B-Que with his brother in 2002 with locations in Katy and League City. Since he's used to a crowd, he ordered the meat, spices and sauce: 950 pounds of brisket, 300 pounds of ribs, 400 pounds of pork butt, 200 pounds of sausage, 220 pounds of chicken, 300 pounds of potato salad, 250 pounds of beans and 15 gallons of sweet barbecue sauce. The team, named finalists at the rodeo event a handful of times, uses it for the barbecue competition and other charity events throughout the year to benefit Boys and Girls Country and Bo's Place, both nonprofits that support children. [...] the team does a lot of events, Groschke said. In 2004, the current members built a new pit in Glen Love's welding shop, with a smoker, grill, compartment for holding wood, and a propane burner for beans. [...] traditions are formed, friends are formed, the whole Houston culture is transformed.