King5 News Report on 60 Mile Walk for the Wounded

training 1

In training for my 60 mile walk to the Fisher House in Fort Lewis to support our wounded troops.

BBQ for spouses of the deployed

This BBQ, in Kaiserslautern, Germany was dedicated to the Spouses of our Deployed troops. For all the support they give they deserve some from us.

June Fund Raiser

We raised $1,600. for the last 2 BBQ's in Germany.

Love & BBQ

1st BBQ at the Fisher Houses Landstuhl, Germany

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Patrick Momany, owner of TaTu BBQ, will leave Poulsbo September 11th after completing the American Legion “Freedom Walk”. He will walk to the Fisher House at Fort Lewis. Upon arrival he plans to feed the residents there.

He’s walking 60 miles to understand the

loneliness a wounded soldier goes through when recovering on foreign soil. Follow him on YouTube/TaTuBBQ.

This is a fundraiser to pay for the next trip to Landstuhl Army Medical Center, Germany to bring a bit of home to the wounded troops there.

Please, show your support by making a pledge at:

• Online—.tatubbq.shutterfly.com or www.tatubbq.com
• Hot Shots Java, Poulsbo
• Voodiez, Poulsbo
• American Legion Post 245, Poulsbo
• Bugsby’s Burgers & Q
• TaTu BBQ Shack, F,S, & S —206-979-4686

Memorial Day is a day for family and friends to gather and remember those servicemen and women who have sacrificed to keep us free. There is no better event around which to gather than a BBQ and no better food than ribs. I'd like to help you prepare the best ribs possible while we remember the fallen veterans of yesterday and our heroes of today.

Smoke 'em if you got 'em

You may not own a smoker but you can still smoke. Most grills can be converted to be a smoker with just a few simple tricks. The key is to remember that to smoke properly you have to cook with "indirect" heat. Meaning simply, don't put your ribs directly over your fire. Another don't, and even far more important, is never, ever pre-boil your ribs. The only thing you achieve is to create a tasteless rack and some great pork stock. Never eat a boiled rib. You can identify boiled ribs by the gray fat and cartilage. If anything use the Texas foil method. A true smoked rib will have white/cream -colored meat with a smoke ring of 1/16 to ¼ inch.

A couple of these tricks to converting are:

1. On a gas grill - turn only one unit on. Purchase a cast-iron pellet pot that has a cover or use a No. 10 envelope-sized aluminum pouch, pricked with a toothpick once or twice, filled with your favorite pellets. Do not soak the pellets. You can use fruit wood chips, soaked if you prefer, instead of the pellets.

2. If you own a Weber kettle, you'll need to use an 8- by 16-inch aluminum or steel flat cookie pan to keep the coals compartmentalized to the outer edge and another sheet pan placed on top of those coals. After placing approximately 20-25 heated coals into the compartment, add a good handful of pellets on top. This will generate immediate smoke and should keep the temperature around 225 degrees (keep it there). Depending on the style of rib you are smoking — baby back, St. Louis or spare — the time should be between three to six hours. Don't look at them for at least the first hour or two. Every time you look, add 15 minutes to your time. You will have to add charcoal and pellets every hour or two. Leave the pellets off the last period. Remember you do not have to see smoke to get the smoke flavor.

Rounding it out

Use a good dry rub without much salt. I have found there's no need to rub hours/days before smoking. Just go ahead rub and smoke. If you are smoking pork spare ribs you may want to cut the breast bone off, a technique I've coined as the Kitsap Cut. Trim some of the excess fat, but not too much. Doing so will make for a better product and quicker smoke while preserving the most amount of meat.

You will know when they are done when they have Sweated (become completely moist), ¼ to ½ inch of bone is showing and finally, when you pick up the rack halfway down the small end and the rack bends to just about 90 degrees and it starts to break, you'll end up with very tender but firm competition rib. So always remember SBB - Sweat, Bone and Bend.

If you'd like more information or to ask a specific question go to my blog at www.tatu-bbq.com or stop by my shack to shoot the bull ... or pork.

Patrick J. Momany, boucanier, is the owner of TaTu BBQ, LLC located at 11133 N. Maine Ave, Kingston. He is currently raising money to travel to Germany to feed wounded U.S. troops on the Fourth of July. For more information call him at (206) 979-4686.

Pat,

This is an amazing and very touching story. It goes to show the far-reaching impact of your efforts. We are forever grateful for the dedication and passion in support of our service members that you have demonstrated over the years. We look forward to every opportunity to have you provide your "touch of home" at the USO and all other facilities and organizations that support our military. On behalf of all service members and the Kaiserslautern USO, I thank you for caring and for doing what you do.

We look forward to your visit in July.

Konrad E. Braun
Director, USO Kaiserslautern

DSN: 493-4403
CIV: (0049) 631-34064403
Cell: (0049) 171-4740964
Fax: (0049) 631-34064534
kbraun@uso.org

April  18th a lady came to Hot Shots Java where I sell pull pork sandwiches on Saturdays. She fumbled in her pocket and pulled out a $20 bill, extended her hand to me and asked "You're the guy who feeds the wounded in Germany, aren't you?" Yes, I replied. "I would like to give this to you" handing me the bill. "You fed my son in Germany and I thank you for that". As tears welled up in my eyes I walked over and gave her a big hug. "He called me the day after and said, Mom, a man from your area came and gave us a BBQ, it made me feel like home" More tears...

I cannot stop doing this, I cannot stop bringing a bit of home and happiness to our wounded troops. They need it, they deserve it. Please donate on my web site or directly to the American Legion at PO Box 245, Poulsbo, WA 98370 ear mark your check for TaTu BBQ.

Thank you for your help and support.

3-13-2009 TaTu BBQ

I am very pleased with myself that I chose to go to Kingston instead of Poulsbo. I would have never had the privilege of meeting Mr Patrick Momany and gotten to chow down on his interpretation of Texas Style BBQ. The other location, which I found on the Internet and was led to believe that it was the main site, was closed for good and the Kingston joint is the only one around these days. If I had chosen Poulsbo, I would have ended up taking my riding buddies, Wookie and Andy (he needs a nick name), to some other BBQ establishment. Upon arriving in Kingston, Wookie and I searched around for NE Maine. After making a right turn Clyde we traveled the entire 2 city blocks of its length in vain. Aghhhhhhhh! Didn't see it anywhere! On the flip side Wookie's nose pointed us in the right direction. Sure enough, just after he pointed out the joint the sweet and savory smell of a pit smacked me in the face. The shack was located behind another business that had the NE Maine address. As we were pulling into the parking area this cowboy looking dude comes out of the tiny building and greets us. This guy looks like he could costar in western movies right along side of Sam Elliot and Tom Selleck. I found out later that he was from this area and that he had learned the art of BBQ just a few years ago. He had even taken a course on the subject. We got to listen to his story of how he was involved with the Wounded Warrior project and that he had even flown to Germany to serve up our men and woman service members some good ol' USA BBQ. What a treat it was to meet this gentleman. Wookie presented him with a PGR coin and we 3 expressed our thanks for what he does. Again , it has been my incredible opportunity to meet another kindred soul. Patrick, it was an honor to shake your hand. Now, lets talk about some BBQ.

Taste: After being handed samples of ribs, rubbed nuts (yes, they are pistachios; get your minds out of the gutter) and some incredible smoked corned beef I couldn't make up my mind. Staring at the menu didn't help. Well, pulled pork was at the top so that is what I ordered. Wookie and Andy ordered the same. We also shared an order of riblets. Tree hugger tea for my cohorts and I had a diet "whatever is on top of the cooler". Our sandwiches were served up on big hamburger buns with a side of slaw that was intended to go into the sandwich. OK by me. The pork was incredibly tender and the smoke assaulted my senses with its aromatic flavor. We all pretty much shut up except to eat and to offer our praises. I chose not to dress mine up with any sauce, but there were plenty to choose from with Carolina vinegar and mustard at the front of the pack. I tried dipping one of the riblets into a Habanero sauce which made me glad I just had a drop on it. I tried another with the Mustard sauce. Homemade and very delicious. 9 very well deserved stars.

Value: The bill came out to 41 bucks for sandwiches all around, a big order of riblets to share, drinks and a jar of his self labeled rub. Not bad, not bad at all. The pleasant experience of meeting Patrick and hearing his story certainly even added an additional worth. 9 stars.

Staff: Well I can't say that your waitress was very cute. Kinda hairy in the face and should have been starring in western flicks. Wait a sec.......that was no waitress.........that was Patrick. See what happens when I'm bedeviled by BBQ. All kidding aside, the one man operation that is TaTu BBQ was not understaffed as this one man seemed to be everywhere all at the same time. 9 stars.

Ambiance: No complaints at all here. The pit in use was ever so smokey good. The joint had a "side of the road" (which it was) easy in and out atmosphere to it that ranks it high amongst others and puts the pretenders to shame. The white board with the simple menu , the table of sauces and the lone smoker in operation (there were others) were the only trimmings necessary to this no frills operation. The lone table offered was a wee bit to far away for my taste and not really needed as a day in the saddle left me with the desire to stand anyway. 9 stars.

Friends: This is an excellent place for a destination ride. Being right next to the ferry terminal in Kingston, I could see a motorcycle run having a quick chow break here as we all waited for the next boat ride. I will recommend you to my buddies and I bet that my riding partners of today will probably do the same. 9 stars.

Overall (this is a no brainer) I award TaTu Texas style BBQ 9 solid stars out of 10. I will be using your rub tomorrow to smoke up some pork ribs as my daughter will be in town for a visit. I hope my next visit isn't too far down the road, but you never know where the BBQhunter will strike next. Folks, if you want to meet a genuine good guy, and you are in the Kingston area, you probably couldn't do better than to stop by this place and give it a try.

Check him out at:

http://www.tatubbq.com/index.htm

Later...

The first BBQ at Landstuhl, Germany. The one that started it all.

Attachments:

Here's a link to the NBC King5 news story on why Pat Momany of TaTu BBQ Barbecues for the Wounded Warriors in Landstuhl, Germany http://www.king5.com/video/news-index.html?nvid=328864

9/8/2009 3:05:05 PM - 002006346458
Just want to reflect on your recent visit to Landstuhl Region Medical Center. The service that you provide for our fighting men and women is so incredible. Your BBQ are a home away from home meal and provide an opportunity for our soldiers to rest and relax. It also allows them to let their guard down and share some of their most heart wrenching experiences. Giving them an opportunity to talk and eat becomes it's own sort of therapy.

I would like to thank you for your selfless service and dedication to our soldiers out here. For us that have been here for a while, we count the days until you return.

Sincerely,
Zane Keen
2LT MIL USA USAMEDCOM

9/8/2009 3:03:41 PM - 002006346458
From: Commander, Medical Transient Detachment
Subject: July 4th Cookout

Sir,
It is with great pleasure that I respond to the e-mail below regarding your support of our Wounded Warriors. As the Commander of the Medical Transient Detachment (MTD), Landstuhl Regional Medical Center, it is without a doubt my
most rewarding effort to collaborate with community partners like yourself. Your willingness to selflessly serve our Wounded heroes is part of what makes their healing process so successful at Landstuhl. The cookout you coordinated
was an example of how we demonstrate our appreciation for their sacrifices, and I thank you for it. It is my hope that you will continue to take care of the men and women serving in the Armed Forces by providing such events in the future. If I can ever be of assistance in that collaborative effort please do
not hesitate to contact me.

Sincerely,
Monica Offenbacher-Looney
CPT, AN
Commander MTD
Landstuhl Regional Medical Center
DSN: 486-5616 / 06371-86-5616
Mobile: 0162-273-0168
monica.offenbacher@amedd.army.mil

8/12/2009 1:45:28 AM - 002006346458
911 visits to this site...very, very somber!

8/12/2009 1:37:00 AM - 002006346458
Totally humbled today .Received a call from a person that wanted to nominate me for an award because of my work for the wounded troops overseas.

7/21/2009 4:40:40 AM - 002006346458
Also once again thanks for everything.
It was heartwarming to get this treatment from someone from back home. We thank you Pat and you will always be in our hearts. Also I am sad to report that about 45-50 people didn't see my signs and didn't come to the cafeteria. I just wanted to let you know, because most of them went back and saw the signs. They all said they heard the food was the best.

V/R

Willis O. Davis, MSgt, USAF
86 MSS/DPF
Airman & Family Readiness Center
480-5100/5900

7/6/2009 6:22:14 AM - 002006346458
I would like to formally say on behalf of the troops at the Warrior Center and the USO staff, we would like to say thank you for your dedication this weekend and in making this years July 4th Celebration a success. It is combined efforts like these that make the difference for those that cannot spend the holidays with their families.
We all know the troops were very happy to enjoy all the wonderful food, yummy desserts, and most importantly the feeling of being home when they were so far away. Mel said several wounded warriors came up to her and said, “I was homesick and now I’m not. I needed this to feel like I was at home.” There is no way that could have been said if it was not for all of you and your wonderful actions from today. Each one of you has made a positive impact and reflection in the minds of the wounded warriors that we serve. Without you, today could not have been successful.
Now personally from me, thank you. All of you are such wonderful souls that come into our center and make it a happy and caring place. I know our wounded warriors loved today and it is because of all of you. Again from me to you, thank you for being part of our center.
We look forward to working with each and every one of you in the future. Thank you one last time for you hard work and dedication during the holiday.
Also we had several volunteers who's e-mail address we do not have. If you know the following people please send this message onto them: David J, Ken H, Kirk W, Diane M, Vynnette R, Gerorge R, Karen H, Jeff L, David H, Teresa F, Ross M, and Margas D.

Thank you,
Carol Sharpe
Assistant Manager

USO Warrior Center
Building 3750 on LRMC
DSN: 486-5733
Civ: 06371-802-4900
Fax: 06371-802-4901
csharpe@uso.org

5/15/2009 1:42:10 PM - 002006346458
Sir or Ma'am,

This past weekend at Silver City Tattoo, I saw a poster for an event your company was sponsoring. It was for your Wounded Hero's trip to Germany. I work at Sub Base Bangor in a small shop. I am a Navy Corpsman and has served in Iraq with the Army.

I don't exactly recall what it was you guys were doing but I am more then willing to help out, in any way you need. While a lot of companies donate money and gifts for troops overseas, it is the smaller, locally owned shops that I think really make a difference. If you could use another volunteer please reply with the information on the event and I will be there. I cant promise that I will be able to get anybody else to come but I can try.

Again, I just really want to show support and thanks for what you guys do. So if you can use any extra help, please let me know.

V/R

HM2 Jensen, Morgan
Naval Hospital Bremerton
Preventive Medicine Department

3/18/2009 4:35:38 PM - 002061617395
Lived in Landstuhl from 65-68 as a teenage boy. Remember the Momanys. Played basketball together. Am now retired Army and think you are doing a Great Job!

What percentage of civilian Americans do you think REALLY support our troops?

Should we only support wounded troops in America?