The Rockwall County Sheriff’s Posse is a nonprofit organization established in 1991 by members of the local Sheriff's Office. Today the organization continues to attract local citizens who enjoy participating in community service efforts and who have skills on horseback. Some of the common public services carried out by the Sheriff’s Posse include ensuring public safety when a wild animal or escaped livestock wanders onto a public roadway and providing parking lot security at local high schools during special events. The Sheriff’s Posse is also heavily involved in special community occasions such as the Christmas Parade, the Spring Parade, the Fourth of July Parade, and the annual Baseball Parade. The organization also regularly attends the Fort Worth Stock Show Parade and in January of 2000 was awarded first place at the event.
In 2012, Chuck Scroggs of Rockwall, Texas, became the president of Southwest Scaffolding, LLC, in Rowlett, Texas. In addition to overseeing the distribution of Non-Stop Scaffolding products, Chuck Scroggs is a member of the Rockwall County Sheriff’s Posse. In this position, Charles Scroggs is able to serve the community with his horseback riding skills.
The Rockwall County Sheriff’s Posse is a nonprofit organization established in 1991 by members of the local Sheriff's Office. Today the organization continues to attract local citizens who enjoy participating in community service efforts and who have skills on horseback. Some of the common public services carried out by the Sheriff’s Posse include ensuring public safety when a wild animal or escaped livestock wanders onto a public roadway and providing parking lot security at local high schools during special events. The Sheriff’s Posse is also heavily involved in special community occasions such as the Christmas Parade, the Spring Parade, the Fourth of July Parade, and the annual Baseball Parade. The organization also regularly attends the Fort Worth Stock Show Parade and in January of 2000 was awarded first place at the event.
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Charles “Chuck” Scroggs of Rockwall, Texas, uses his scaffolding expertise as president of Southwest Scaffolding, LLC. As the southern dealer of FRACO scaffolding, Charles Scroggs’ Rockwall, Texas, company works with businesses in such areas as restoration and masonry.
The FRACO line of scaffolding consists of hydraulic platforms that help companies complete projects efficiently and safely. Many companies are aware of the value of such scaffolding products. However, they may be unsure whether to rent or buy the product. Both courses of action have their advantages, and the right choice depends on each company’s situation. For larger companies that work on a large number of products on a steady basis, purchasing the equipment is often recommended. The cost of purchased equipment can be depreciated as it ages, and this often leads to significant cost savings over time. However, other companies may be concerned with storage and maintenance. They might be hesitant to invest in purchasing a scaffolding product, particularly if they are unsure of the long-term economic situation of their industry or market. For these companies, renting scaffolding often makes more economic sense. A resident of Rockwall County, Texas, Chuck Scroggs currently serves as president of C and D Commercial Services, Inc. Charles Scroggs also leads two other companies, C and D Commercial Masonry, Inc., and Southwest Scaffolding Company, both of which are thriving under his leadership. Outside the office, Chuck Scroggs actively participates in a host of community activities in and around Rockwall County, and especially enjoys crawfish boils.
Crawfish boils are just one of several events one encounters throughout the American South that are as much social as gustatory in nature. They are often the centerpiece of a larger social event, such as an Independence Day celebration. The mechanics of a crawfish boil are simple, yet many cooks spend a lifetime perfecting their art. Vegetables in a crawfish boil vary by region and by cook. Standards are corn on the cob cut into sections, small red potatoes, and garlic cloves. Other popular vegetables are onions, lemons, celery, mushrooms, artichokes, and green beans. Sausage is also a popular ingredient at a crawfish boil, but it’s preferable to cook it separately, to keep the grease from coating the other ingredients. The seasoning also varies, and often includes commercially prepared crab or shrimp boil seasoning. One key to a successful crawfish boil is the timing. The vegetables should be cooked until soft, but not falling apart, while the crawfish, which only need 5 to 10 minutes, tend to get tough when overdone. Thus, the vegetables should be not quite done when the crawfish are added. When the crawfish are ready, all the ingredients are thoroughly drained and dumped on a large table, usually covered with newspapers. If sausage has been prepared, it is added to the mix. Guests serve themselves. Chuck Scroggs is a Rockwall, Texas, entrepreneur who leads several firms, including C and D Commercial Services, Inc., and the Southwest Scaffolding Company. An avid hunter, Chuck Scroggs raises cattle and enjoys cooking meats on the grill. One of Texas’ most popular beef dishes is barbecue brisket. Taken from the steer’s boneless chest area, brisket contains an abundance of muscle and connective tissue. Cooked correctly, the brisket is tender and juicy, but it is a challenging cut that can also easily become tough and dried out, reflecting a lack of fat marbling.
When selecting a beef brisket, it makes sense to select the highest grade of meat possible. Before placing it in the oven, a rub should be applied. This traditionally consists of salt and cracked black pepper, but can also include flavors such as cayenne and garlic powder. One technique for making the brisket moister and more flavorful is to inject an internal marinade. The cooking process itself should be “low and slow,” with a temperature of approximately 225 degrees for 18 hours ideal. For home cooks with less time, a technique of smoking the brisket for a few hours until the meat reaches 150 degrees is employed. The meat is then wrapped in heavy aluminum foil and braised in the cooker with beef broth until it is tender and juicy. |
AuthorAn entrepreneur and business leader based in Rockwall County, Texas, Charles E. Scroggs holds responsibilities as president of C & D Commercial Services and of the Southwest Scaffolding Company. Archives
January 2020
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