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Quincy Ox Roast food worth waiting for

September 04, 2010|By DANA BROWN
  • Chase Monn, of Fayetteville, Pa., eats french fries Saturday at the 76th annual Quincy Ox Roast.
By Dana Brown,

QUINCY, Pa. -- The long lines at the kitchen windows told the story.

The slow-roasted, boneless beef served up Saturday at the 76th annual Quincy Ox Roast was worth the wait.

"There's no question it's the food," said Bill Geesaman, director of the Community Ox Roast Association.

More than 10,000 people are expected to attend the traditional Labor Day weekend event and consume close to 2,800 pounds of traditional ox roast fare, Geesaman said.

Preparing the meat is an all-day effort that begins about 5 a.m. for Donald Gossert and his crew of volunteers, who cook the meat for about five hours in two large roasters on the ox roast grounds.

Gossert said in years past, the beef was cooked over a wood fire, which required someone to keep watch throughout the night to keep the fire burning. The process was made easier about 10 years ago when the roasters were converted to gas, he said.

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Gossert said there is no special recipe for making the beef extra tender, just salt and pepper for seasoning.

"The steam does all the work," he said.

Gossert said years of experience with preparing the meat has given him a good sense for when it is ready to be served.

"I've been doing it long enough," he said. "You just know."

By early Saturday night, Gossert and his crew had cooked about 800 pounds of beef and expected to prepare 1,000 more pounds Sunday and another 1,000 pounds Monday.

Pauline Winters of Chambersburg, Pa., and Jane Helmuth of Marion, Pa., said they didn't want to miss the ox roast, which is one of the last roasts of the season.

"We have to fill up on them," Winters said.

Cecelia Hill of Chambersburg said she also wanted to get her fill as she lifted a bag filled with beef sandwiches.

"Some of it we're taking home," she said. "It's all really good."

Association director Molly Gossert said all proceeds from the ox roast will go toward maintenance and electricity costs for about 70 streetlights throughout the Quincy village area. The cost averages about $1,000 per month.

Gossert said the association also supports youth sports teams and Scouts, and is "always receptive to the needs of the community."




If you go



What: 76th annual Quincy Ox Roast

When: Sunday, kitchen opens at 11 a.m.; Monday, kitchen opens at 7:30 a.m.

Where: Quincy Ox Roast grounds, off Pa. 997 north of Waynesboro, Pa.

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