Bulletins

September 27, 2015

Download the Bulletin as a PDF

The Chariman Emeritus expressed his tremendous gratitude for his whole team making the Fall Festival worth doing again next year… with even more people pitching in to help.

He also wants to pay homage to the many cows and pigs whose lives were sacrificed for our sustenance.

Some of you may be interested to know the recipes used in the BBQ. The pulled pork and the baby back ribs were prepared with the exact same rub:

  • 2 parts brown sugar
  • 2 parts black pepper
  • 2 parts salt
  • 2 parts paprika
  • 1 part cayenne pepper

As you experienced, varying quantities of the rub brings out different flavors.

The King of BBQ, the smoked beef brisket, was prepared with a Myron Mixon recipe, involving an injection comprised of a mixture of:

  • 2 parts water with beef bouillon
  • 1 part beef broth

And then a dry rub consisting of:

  • 1 cup kosher salt
  • 4 tablespoons coarsely ground black pepper
  • 2 teaspoons sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons granulated dried onion
  • 1 teaspoon chipotle pepper powder
  • 1 teaspoon chile powder

Or... for those of you cooking for thousands of people...

  • 48 parts kosher salt
  • 12 parts coarsely ground black pepper
  • 2 parts sugar
  • 2 parts garlic powder
  • 2 parts granulated dried onion
  • 1 part chipotle pepper powder
  • 1 part chile powder

Be sure to put the evening of Saturday, January 30, 2016 on your calendar for Mardi Gras!

God bless you!

Rev. Christopher J. Pollard