Cook of the Week
by Nathan Straus

Gary Bowman

Gary Bowman, 53-year-old pastor of Concord Baptist Church on FM 2010, enjoys what he does.

"I'm a very evangelical person, " Bowman said. "Over the last three years I've probably led 50 people to Christ just by visiting with them."

Every week Bowman embarks on a visitation tour of the area where he sets out from his home on CR 4818 in Chandler and visits the homes of people to talk and share his love of Christ.

"This is what's important to me," Bowman added.

Concord Baptist has about 50-60 people in attendance each Sunday.

Gary is a newcomer to the region, having been at Concord since October and Chandler since November. He moved to Chandler from Larue.

"I love it so far," he said of the city, "and I love being the pastor at Concord."

Gary's wife of 34 years is Janny, and theirs is a marriage he has enjoyed tremendously. They have four children and eight grandchildren to show for the marriage. Janny and Gary also have a dog named Lady. Lady is a two-year-old Snouser.

Bowman's hobbies are preaching, obviously, he said. Less obvious is the fact he enjoys hunting and fishing as well.

"We don't really have anyone in the church that's a hunter," Gary said. "I don't have much time for it any more."

Bowman said he "surrendered to preaching" when he was 19 and pastored for several years afterwards. He then stopped preaching for a few years, but soon started it up again.

"I wish I had never quit preaching," Gary said.

Before Concord Baptist, Gary worked for Boisdarc Ranches for over 20 years and Barefoot Ranch for three.

While cooking is nowhere near as important to Gary as his religion, he said, it is nonetheless good for him to be able to work the barbeque pit.

When Gary makes a recipe he says he fixes it up like he wants to eat it. Apparently, his taste is shared by many and his skill with the grill has seen him become the head cook for many a church picnic and family reunion, sometimes cooking for as many as 150.
BBQ Brisket
Crushed red pepper, to taste
Tony Chachere's Creole
Seasoning
Salt, to taste

Brisket (For this example, Gary cited a 12-15 pound portion he purchased from Y's Hometown Foods)

Barbeque sauce (if desired)

Trim the fat from the brisket and sprinkle the red pepper and other seasonings on. Put the brisket in aluminum foil and place it on the barbeque pit at 250 Degrees for eight to 10 hours. Spread barbeque sauce over brisket when it is finished. Serves eight to 10 people.

For those seeking a quicker recipe, Gary provided a way to grill pork tenderloins.
Wild Hog Tenderloin
Crushed red pepper, to taste
Tony Chachere's Creole
Seasoning
Salt, to taste
Sliced jalapeæos
Sliced onions

Barbeque sauce (if desired)
Pork tenderloin (four to five
pounds)

This dish is prepared in much the same way as the brisket. All ingredients are considered seasoning for the pork. Place the seasoned tenderloin in aluminum foil, wrap it up and put it on the pit at 250 Degrees for two to three hours. This meal feeds about three.

For those wanting side dishes, they can be prepared on the grill as well.
Corn and Potatoes
As much corn, potatoes or
both as desired
Butter

Apply the butter liberally to both vegetables and wrap them in foil. Put on the pit at 250 Degrees for an hour and a half.