July 2021
Howdy All!
I can't tell you just how pleased I am with the results of our first ever MUMC Cookers Youth BBQ Camp! For three days, our Cookers Mentors Mike Fulton, Don Henn, and Mark Gautreaux worked and fellowshipped with four of our Youth and Youth Pastor to develop their BBQ techniques. I wish you all could have been there!
On Day 1, our Youth learned about food safety, knife techniques, fire management, and how to operate our big Gator Pit Smoker. They deboned, stuffed, and bacon wrapped chicken thighs and made a side of our Pit Smoked Corn for lunch. Then they learned to spatchcock, season, and cook whole chickens. Once done, the chickens were shredded and chopped, vacuum sealed and put up for future use.
The Youth put up enough to make 120 servings of Smoked Chicken Spaghetti for future use. And if that wasn't enough, they then learned to trim and pre-season Whole Choice Briskets for the next day's cook.
On Day 2, our Youth and Mentors turned out at 6:30 to light the pit, and started 7 briskets in the smoker. Once the briskets were on, they learned to prep and season spare ribs and then began the cooking process. The ribs were cooked open for 2.5 hours, wrapped for 1.5 hours, and then opened to "set" for 1 hour in which they learned to glaze their racks with Pineapple Habanero Rib Candy and BBQ sauce. Each Youth took home a full rack of ribs for their families to enjoy at the end of the day.
For lunch, the Youth learned how we use our pre-processed meats by re-warming and making BBQ sandwiches using our famous sandwich assembly line. We provided lunch for all Campers and staff that were present.
The briskets were wrapped after 5 hours in the smoke (and the proper internal temperature) and then cooked to the correct doneness and tenderness before resting in the Food Pantry walk-in cooler overnight for processing the next day. I will confess, we went ahead and sliced one hot so it could be sampled by all. The Youth even sent a sampler plate into the afternoon Staff meeting for their enjoyment!
On Day 3, the Youth learned to properly slice, chop, vacuum seal and put up 73 pounds of brisket. That is enough to provide 330 meals!
We can't say enough about our Youth who attended the camp. Adam Eubanks, Caleb Schendel, Chloe Sturyn, Sarah Rickman, and Jacob Torrez were committed, engaged, and inquisitive the entire time. We so admire their dedication and desire to serve others and be the hands and feet of Jesus in our community and beyond. We are thrilled to call these Youth our newest members of the MUMC Cookers!
We also want to thank Susan and Geral Fauss of Texas Specialties / Lone Star Signs for donating the aprons presented to each Youth. Thank you for your support!
Moving Forward!
Tomorrow, Saturday, July 31st, we will be doing our last meals for CHOP for a while. They are in the process of moving to a new facility and their numbers are low at this time. Jan Freeman, Marylyn Schultz, Crystal Aguayo and Anna Richards will put the meal bags together and Crystal will transport them to CHOP. We will only be doing 32 meals, and will meet at the Faith Center Kitchen at 3:45.
We have been asked by Family Ministries to provide 150 meal bags for the Back to School Celebration following the 11:00 service on Sunday, August 8th. We will meet in the Faith Center Kitchen immediately after the Forge Service is over to make the sandwiches and bags for service. Debi Dye, Nellis Dye, Steve Freeman, Jan Freeman, Marylyn Schultz, Mike Fulton, and Don Henn have volunteered to assist on that day. We could use a few more volunteers for distribution.
Note that all of the meals served for these two events will be from the brisket that was prepared by our Youth during Youth BBQ Camp!
Again, thank you all for your support and willingness to serve! You make this ministry happen! Feel free to contact me if you have any questions.