COTR and CROCKIES BBQ Night

It doesn’t matter if we’re talking about COTR in Tennessee or Cruisers on the Rockies in Colorado — one of the absolute highlights is the epic closing night BBQ Dinner before the big raffle. This isn’t just any dinner; it’s what makes COTR events stand out from the rest. The BBQ is next-level because it’s cooked on site during the event. The meat hits the COTR smoker the night before, slow-cooked to perfection, and paired with our legendary homemade mac and cheese (seriously, people talk about it all year). The whole operation starts with some serious planning back in Georgia, and you can taste the love and care that goes into every bite.

The prep for the BBQ pulled pork kicks off the day before the big dinner. Around noon, the COTR smoker is fired up to get to temp — and it’s open for anyone who wants to toss in a dish for the potluck that night. After the potluck (and right in the middle of the cornhole tournament), about 18 pork butts get a good massage and a generous rub of special spices. Once night falls and the tournament is in full swing, the butts are carefully placed on the smoker to cook low and slow overnight and through most of the next day. A team of die-hard COTR volunteers stays up with the meat, tending the fire, maintaining the perfect temp — and maybe knocking back a drink or three to keep the vibes going.

A few hours before dinner, when the pork hits that perfect melt-in-your-mouth temp, it’s pulled and wrapped to rest. But we’re just getting started. Once the pork comes off, it’s time to crank up the heat and throw on about 150 specially seasoned chicken thighs. While the chicken sizzles, the smoker’s warming box gets packed with tray after tray of our famous homemade mac and cheese — enough to feed an army. The mac and cheese might just be the real star of the show. It’s handmade with simple ingredients by my mother, and you can taste the love in every bite. It’s rich, creamy, and the kind of comfort food that makes you wish you could take some home.

While the chicken and mac are finishing on the smoker, a crew of dedicated COTR volunteers is hard at work behind the scenes, unwrapping and pulling the pork. But it’s not just the pullers — it’s everyone. From the guys staying up all night to keep the fire going and the meat cooking just right, to the crew managing the mac and cheese and setting up the dinner — this meal wouldn’t happen without them. It’s a massive team effort, and I can’t thank them enough. They’re the heart and soul of this meal. And really, that’s what Cruisers on the Rocks and Cruisers on the Rockies are all about — friendship, sharing, giving, family, and fun. When you’re standing there with a plate full of incredible BBQ, surrounded by friends, swapping trail stories, and laughing until your sides hurt — that’s when you know it doesn’t get any better than this.

Finally — usually about 30 minutes to an hour past the scheduled dinner time — after a whole lot of hectic work, it’s ready. The lines start to form, and everyone gets a heaping plate of food, their pick from a lineup of southern and southeastern BBQ sauces, and of course, all the beer and soft drinks they could want. Then it’s time to find a table, sit down with friends — both new and old — and dig in before the big raffle kicks off.

But right now… I’ve made myself hungry just writing about it. I think it’s time to go find some BBQ!