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The 100th Greeley Stampede is days away, with enough concerts, boot scooting, rodeo riding, sea lion splashing, ice cream cone licking, parading and all around fun to be had to fill your calendar through the 4th of July.

It’s also the event’s centennial celebration, a major milestone honoring the community and the western lifestyle.

Since it’s nearly impossible to experience every exciting minute down at Island Grove Regional Park, here’s a couple of Stampede Side Show recipes to include when cooking for friends or family. There’s also a local craft brewery option (with carnival flavor!) to revive your energy before you dive back in to celebrating our nation’s independence.

Chad Sanger marks his eighth year as a volunteer for the Greeley Stampede board of directors, known as the Stampede Committee. Most committee members serve four-year terms, and when Sanger jumped on the wagon in 2014 as Chair of Admissions and Park, no one could have foreseen the challenges of 2020.

Thanks to the pandemic — and Sanger’s easygoing nature — he agreed to stay on the committee, helping navigate fallout from the COVID pandemic, which bumped his Grand Chairmanship forward a couple more years.

He also helped burnish the entertainment lineup for this year’s Stampede.

Sanger decided to take on the long hours necessary to showcase all that’s great about Greeley because he wanted to give back to the people who have supported his family’s three generations of area business owners.

His grandfather, William D. Patterson, was a partner in NHPQ, an engineering firm, and Sanger’s parents, John and Gail, owned Gateway Travel before selling it to run Mitchell’s Flooring and Design. Sanger runs Turn Key Builders, specializing in design-build applications for residential, commercial, industrial and agriculture construction in northern Colorado.

When the Greeley Tribune asked Sanger what was his favorite side dish at a barbecue, he replied without hesitation, “Ranch beans.”

Ranch-style beans are a Texas cowboy classic —they’re basically beans swimming in chili gravy. The ingredients vary according to the cook, but the idea is to create a rich, savory-sauced batch of beans, often with some pulled pork or bacon thrown in.

Celebrating the 4th of July is centered on gatherings of friends and family. Ranch beans are the essential partner to whatever meat you’re planning to showcase for your feast.

Heat a large skillet or cast iron pan over medium heat. Add bacon strips. Cook until crispy. Remove to a paper towel-lined plate. When cool, cut into 1-inch pieces. Drain excess bacon grease from cast iron, carefully wiping out with a paper towel. Add black and pinto beans, BBQ sauce, jalapeño, yellow onion, red pepper, brown sugar and yellow mustard. Mix well. Bring to simmer over low heat, stirring frequently. Cook for 20 minutes. Add bacon back into the mixture, heating for an additional 2-3 minutes to reheat bacon. Serve HOT!

Recipe and photo credit:  https://bit.ly/3xPuwDL

Jalapeño poppers are a must-have at any barbecue or summer gathering. Savory Spice’s version is prepared with Bajan seasoning, a Caribbean blend from Barbados that’s milder than the better known (and scorching) Jamaican Jerk seasoning. Composed of fresh herbs, dry spices, chiles and a hint of lime, Bajan’s flavor profile reflects a culinary mixture of African, Portuguese, Indian, Irish, Creole and British elements.

Bajan’s aromatic ingredients mirror the taste complexity of what we Americans relish when we dig into barbecue, making these poppers the perfect partners.

Preheat grill for even, high heat. Combine cream cheese, sour cream, and Bajan Seasoning and stir until smooth. Slice jalapeños in half lengthwise and remove seeds. Fill each jalapeño half with a level amount of the cream cheese mixture. Wrap a slice of bacon tightly around each jalapeño half so the bacon holds filling in place. Secure with a toothpick if necessary. Place poppers filled-side down on a sheet of foil and place on the grill. Cook until bacon is crisp and jalapeños are tender, about 15 min., turning several times during cooking.

Recipe courtesy of Savory Spice Test Kitchen.

The food attractions for the Stampede’s 100th year celebration are off the charts, bringing in much-loved vendors like Sue Sue’s Concessions, featuring everything you could dream of that’s bacon-wrapped,  turkey legs at White Bear Concessions, sushi and fried fish at Seven Fish and a chance to cool off with Dole Whip soft serve ice cream.

New this year, the Stampede is bringing in rotating food trucks from local restaurants Georgia Boys Barbecue and Gourmet Grub, among others, as well as partnering with 14th Street Food Vendors like El Mero Mero, who serves up hearty portions of Mexican tacos, nachos, tamales and burritos.

It’s pretty obvious, the committee has pulled out the stops this year in food, entertainment and red-white-and-blue sparkle.

But if you need a break from the buzz — and still want the carnival food experience — Comn Fare in Windsor inside Peculier Ales is a good choice.

The menu is designed around a beer garden bistro meets carnival fair theme. You’ll find a number of fairground favorites on the menu, like corndogs, loaded fries with green chili cheddar sauce and a choice of grilled chicken, Touchdown chili or asada steak, or the COMN Crush burger, a variation of the smash burger served with caramelized onions, white American cheddar and fry sauce.

While you’re there, order an unCOMN craft beer from Peculier Ales and take it outside to the beer garden, or find a seat inside at one of the long communal tables where there’s plenty of air conditioning.

For more information on COMN Fare at Peculier Ales, 301 Main St., Unit A in Windsor, go to www.comnfare.com.

Sit, sip and get re-energized. Tomorrow is another day, and there’s plenty of celebratory experiences at Island Grove to enjoy.

When the choices are this good, the best advice is, don’t worry, be happy — and make plans to go eat.

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