Hello my fellow Smokers,

I grew up in Europe, mostly Landstuhl, in the mid sixties, my father was Army, my mother and grandmother are German. We were there for 5+ years.

For over forty years I have cried to return. I even have tattoos representing my love for Landstuhl. About 4 years ago, through some difficult circumstance I had the opportunity to switch occupations and become the person I was meant to be. A Boucanier (I’ll explain later).

With the guidance of my grandmother she began instructing me in the art of food preparation, she taught me to respect food, I guess going through a war will do that to you. That was over 40 years ago. When she passed away my mother stepped in and continued the tutelage. I have been cooking for people off and on ever since then, including three years in the Navy. Back to a Boucanier. A Boucanier is the person who is in charge of the Boucan…still wondering? Here’s a brief explanation:

Boucan - French word for a grill used to smoke meat. The word buccaneer came from boucan. Smoking meat for sale to passing ships was common from about 1620 to 1670. Men were illegally hunting and smoking the meat until the Spanish cracked down on them. Many took up pirating since their livelihood was over. These men at the time were known as Boucaniers.

I guess by now you’ve figured out that I’m the Boucanier who travels to Europe and BBQ’s for our wounded troops. Something I must do to fulfill my heart. I am planning another trip for a 4^th of July BBQ at the USO Warrior Center, Landstuhl, Germany and then I will be traveling to Vicenza, Italy to BBQ for a deploying Air Borne unit. I could not do this without the support of family, friends and numerous organizations. But money is always a challenge. If you are so moved please visit my web site to see photo graphs and videos of my trips and donate if you can.

God bless and take care.

Patrick J. Momany – Boucanier
TaTu BBQ, LLC
www.tatubbq.shutterfly.com