October 01, 2024
Get tickets now for SIU’s popular Touch of Nature Buffalo Tro on Nov. 22
CARBONDALE, Ill. — The Buffalo Tro, a treasured tradition and cornerstone of Southern Illinois University Carbondale’s Touch of Nature Outdoor Education Center for more than 60 years, returns on Nov. 22, and tickets are available now. It will take place at 5 p.m. at the Camp 2 facilities, outside of Freeberg Dining Hall.
The Buffalo Tro, which incorporates cooking steaks over hot coals and storytelling around a fire, traces its origins at SIU and Touch of Nature to Lloyd B. Sharp, a pioneer in outdoor education.
“We’re thrilled to invite the community to join us for this special evening,” said Brian Croft, director of Touch of Nature. “Our goal is to gather by the fire, reconnect with Touch of Nature’s heritage and enjoy a quality outdoor experience together. It promises to be a night of celebration, reflection and community, offering participants a chance to enjoy an evening of camaraderie and delicious food while exchanging stories around the fire, engaging in a tradition that connects them to the rich history of outdoor education at Touch of Nature.”
Get tickets now
The tro is open to the public and suitable for all ages. Tickets are available for $50 each or $375 for a table that seats eight. The ticket covers an entrée and side dishes along with two glasses of wine for those age 21 or older.
You can purchase tickets online now. Tickets must be purchased in advance; they won’t be sold at the door. Visit ton.siu.edu and click on “Community Programs” then “Touch of Nature Buffalo Tro.” Or call 618-453-1122.
Enjoy steaks and more
The relaxing, immersive evening features a meal of steaks served with a baked potato, salad, rolls and dessert. A vegetarian option is available as well.
Touch of Nature cooks prepare a fire pit of oak, hickory or maple wood, let it burn for 3-4 hours, then rake the coals into a 6- to 8-inch-deep bed. The tro steaks are cooked directly on the hardwood coals so the intense heat cauterizes the meat pores, holding the juices in so the meat is quite tender and delicious. Afterward, the steaks are scraped or “clinked” to remove the coals before serving.