page 144 2015 LOGAN COUNTY FAIR LINCOLN DAILY NEWS.com August 2-9, 2015
Retired mailmen Terry Haseley and Mark Humbert
of team First Class have returned for the second year.
They use a special blend of deer meat, sausage, and
hamburger in addition to hot sauces, peppers, onions,
spices, and seasonings.
Bradney Luckhart of Nuthatch Hill BBQ along with
his assistants Jim Parrott and Chad Fitzpatrick, has
been competing since the cook-off began several years
ago. Luckhart uses his own Nuthatch spices along with
some secret ingredients, a blend of meats, and peppers,
onions, and garlic all from his own garden.
Rick and Shari Boward of team “Chili Dawgs” were
competing for the second year since they had so much
fun last year. Boward says his chili has just a little bit
of spice and explained that it is from his mom’s recipe
from many years ago. He learned to make it when
he was young, though his recipe varies bit from his
mother’s.
Returning team “Chili today Hot Tamale’s” Josh Slight-
om and Frank Adubato use mainly fresh ingredients
- tomatoes, peppers, and garlic. They state that their
chili is a bit spicy and set out habanero and habanero
vinegar for people who sample the chili to blend into
the chili.
Competing for the first time is Landon Rodenhofer of
LT Tex Mex chili. He states that his chili has a bit of a
kick to it and green peppers, red peppers, and red on-
ions add a bit of sweetness to it. Rodenhofer explained
that adding a special blend of seasoned oyster crackers
makes a good chili topping.
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