PADUCAH — While many people come to Paducah’s BBQ on the River festival for the pork or brisket, others come for the more unique finds — one of which is only sold during the annual event.
The 32nd BBQ on the River fest kicked off Thursday, with all types of vendors lining the streets. Two of the festival’s more off-the-wall vendors — including those selling Cajun corn and chocolate-dipped key lime pie — shared what it is like to bring something different to the table during one of Paducah’s largest events.
On Sept. 24, members of the community line up to purchase Cajun Corn from the Paducah Elks Lodge 217 during BBQ on the River.
“Cajun corn is an idea that came about the second year of BBQ on the River,” said John Wines of the Paducah Elks Lodge 217. “A group of the men down here wanted to do something to raise money for charity, and they bought five cases of corn, decided to boil it in Cajun seasoning [and] it went off [without] a hitch.”
Wines added that BBQ on the River is the only time and place where the lodge’s Cajun corn is sold, and it has been a part of the festival for 31 out of its 32 years.
While many people come to Paducah’s BBQ on the River festival for the pork or brisket, others come for the more unique finds — including Cajun corn sold by the Paducah Elks Lodge 217.
“We already sold 40 ears to one specific person this morning, 40 ears — came here just for that,” he said. “It’s dessert on a stick.”
Those working with the Paducah Elks Lodge agreed that they most enjoy interacting with the community, having fun, dressing up and spreading positivity with their product.
In addition to the lodge bringing spice to the festival, the Highland Cumberland Presbyterian Church, HCPC, is one of the vendors bringing the sugar.
“We have a pie that we make. — We dip it in chocolate. It’s kind of like a chocolate that you would get on a dip cone,” said Melissa Dumas of the HCPC.
“We have a pie that we make. We dip it in chocolate. It’s kind of like a chocolate that you would get on a dip cone,” said Melissa Dumas of the HCPC. “They’re frozen for two weeks to get to the right temperature.”
The HCPC has also long been a part of BBQ on the River, having attended for over 15 years. During that time, Dumas shared that the process of making the pie has become more and more efficient with each passing festival.
“It used to take us probably nine hours, and now we can do it in less than five,” she said.
When the church first began, it only made around 500 pieces of chocolate-dipped pie. This year, with the help of around 25 people, 1,776 pieces were made.
“We do it really for the community, to get our name out for our church. It’s just a good way to be out in the community and see people,” Dumas said. “That’s the best part of it. We try to pick charities that aren’t represented here — smaller local charities or charities that we like to do. We just try to find something special every year that we want to help.”
