Second Harvest, New Orleans Cooks, Uncle Bub's BBQ Of Chicago To Cook 3K Pounds Of Meat On Giant BBQ Rig For Flood Victims

NEW ORLEANS – Second Harvest Food Bank, Chef Amy Sins of Langlois, local chefs and restaurant teams and Abe Smith of Chicago’s award-winning Uncle Bub’s BBQ will come together Tuesday, August 30, 2016, to barbecue 3,000 pounds of chicken, pork and sausage at Second Harvest Food Bank, 700 Edwards Ave., in the Elmwood area. 

         The meat will be cooked using Uncle Bub’s giant BBQ rig, which can cook 1,500 pounds of meat at one time. The cooked meats will be used in the preparation of meals for delivery to individuals and families in the flood-impacted areas.

         The delivery and preparation of the Uncle Bub’s BBQ rig will begin at roughly 6:00 a.m. The rig will be loaded with meats beginning at approximately 7:00 a.m. Local chefs and restaurant teams will begin arriving at 8:00 a.m. and work throughout the day until 5:00 p.m.

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         “Abe Smith has traveled all the way from his home in Chicago to help with our ongoing disaster relief efforts,” said Susan Goss, director of Second Harvest Food Bank’s Community Kitchen. “Thanks to Abe’s desire to help and the use of his giant BBQ rig, we hope to cook 3,000 pounds of meat in a single day.”

         Chef Amy Sins of Langlois and a corps of local chefs and restaurant team members will come together with the ingredients, expertise and manpower to help produce thousands of meals to be distributed to those who are beginning to put their homes and communities back together. Working side-by-side in Second Harvest’s state-of-the-art Community Kitchen, many of New Orleans’ culinary masters will prepare dishes to complement the delicious BBQ coming off Abe Smith’s giant rig.

         “The last two weeks have been a whirlwind of overwhelming support,” Chef Sins said. “Every day we look at how many people this team impacted and just stare in awe of the list.  The numbers are shocking. Our team has facilitated more than 80,000 hot meals and more non-perishables than we can possibly count.”

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         Local chefs and restaurant team members from Langlois, Palace Café, Dickie Brennan's Steakhouse, Bourbon House, Tableau Restaurant, Cavan, Sylvain, Barrel Proof, Meauxbar, Patois, Taceaux Loceaux, Kenton’s Restaurant, Marriott Lakeway, Central City BBQ, Killer Poboys, The Goldring Center for Culinary Medicine and other local restaurants will assist the production of thousands of meals – prepping the meats, preparing sides and sauces, and bagging, boxing, sorting and organizing meals.

         “We know our team can’t do this forever, so we want to partner with an organization who can continue to make a difference in the months and years to come,” Chef Sins said. “Second Harvest Food Bank is that organization.”

         For more information

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Second Harvest BBQ Schedule for Tuesday, August 30

6:00 a.m. – 7:00 a.m.

Uncle Bub’s BBQ rig arrives for set up and preparation

 

7:00 a.m. – 8:00 a.m.

BBQ rig is loaded with meats for cooking

Chef Anthony Spizalle / Marriott Lakeway to assist

 

8:00 a.m. – 5:00 p.m.

New Orleans Cooks Core Team arrives:

Chef Amy Sins / Langlois – Event Operations and Logistics

Chef Tess Connors / Langlois – Team Kitchen Director

Robert LeBlanc / LeBlanc + Smith – Operations and Outreach

Chef Kristen Keen / Ralph’s on the Park Outreach and Donations (2:00 p.m. – 5:00 p.m.)

 

8:00 a.m. – 10:00 a.m.

Cooking begins.

 

Palace Café, Dickie Brennan’s Steakhouse, Bourbon House, and Tableau team arrives:

Dickie Brennan, Steve Pettus and Lauren Brennan Brower, Owners

Chef Gus Martin and Chef Rene Bajeux, Chefs in Residence

Chef de Cuisine Sara Toth, Dickie Brennan’s Steakhouse

Chef de Cuisine John Martin, Tableau

Sous Chef Taylor Lorio, Palace Café

Lisa Gray – Kitchen Captain, Bourbon House

Chris Esteve – GM, Tableau

Stephen Schnell – GM, Bourbon House

Charles Delaune – GM, Dickie Brennan’s Steakhouse

Jim Leslie, GM – Palace Café

Levi Janssen – Operations Manager, Palace Café

George Brower – Manager, Bourbon House

Mike Munoz – Manager, Palace Café

 

8:00 a.m. – 12:00 p.m.

Chef Susan Spicer delivers collard/ mustard greens

 

Chef Michael Brewer assists with BBQ

 

10:00 a.m. – 1:00 p.m.

April Bellow/ Killer Poboys and Chef Leah Sarris/ The Goldring Center for Culinary Medicine – vegetables

 

11:00 a.m. – 1:00 p.m.

Cavan, Meauxbar, Sylvain, and Barrel Proof team arrives:

Chef Ben Thibodeaux

Chef Katie Juban

Chef Adam DeBra

Chef Trey Renalta

Robert LeBlanc, owner of Meauxbar and Cavan

 

11:00 a.m. – 2:00 p.m.

Pitmaster Chef Rob Bechtold / Central City BBQ – Southern Spoonbread

 

12:00 p.m. – 4:00 p.m.

Chef Alex del Castillo, Taceaux Loceaux – greens

 

1:00 p.m. – 3:00 p.m.

Kylie Laemilli, Kenton’s Restaurant – packaging

 

 

*Meal packaging may begin in the middle of the afternoon.

 

 

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