Please Enjoy this Site as we Update our TaTu BBQ Site
Hello and Welcome to BBQ4Wounded Troops
Do you wonder why people crave chicken noodle soup when they’re sick, how about fried chicken like mom served, and the cookies grandma made? It’s because those comfort foods remind people of happier days by evoking positive memories.
Comfort food makes us feel happy psychologically as opposed to physiologically. When we eat comfort food, we tap into good memories, conjuring up birthdays by eating chocolate cake or our mom's Sunday dinners by making her lasagna. Because they're linked to memories, comfort foods vary for each person. Since 51% of our military is from or has lived in the south and an additional 30% has eaten BBQ.
This is why BBQ4Wounded Troops Overseas, Inc existed. We had the privilege to help unlock these memories and expectantly hasten the recovery of our wounded troops.
“I have seen firsthand the healing effect these Barbecues have on our Wounded Warriors”— ROBERT B BAILEY, Major General, USAF
I had the wonderful experience to meet Mr Pat Momany at the Landstuhl Regional Medical Center in December 2009. He is a great American. He has the heart of a true patriot who has volunteered to use his talents in a unique and special way. I know first hand the mouth watering pleasure that comes from eating his barbecue. I also have seen the healing affect his effort has on our Wounded Warriors. The particular experience which Pat brings to these outstanding young fighting Americans is a "taste of home" and an opportunity to relax and begin to deal with their injuries more effectively. Mr Momany has a warm and caring heart. He brings this warmth and cooking skills to Landstuhl, Germany at a critical phase in the care of our young men and women who proudly wear their country's military uniform. Pat is very humble about the service he performs here. This clearly comes across this way to the many patients and staff he comes in contact with on each visit. He wants no glory. A true gentleman and someone we are all very proud to know. His sacrifice, while different than that of our warriors, is still a sacrifice of his time and money. His selfless efforts are noteworthy and deserving of your organization's recognition.
ROBERT B. BAILEY, Major General, USAF National Guard US Assistant US Air Forces Europe
Great to meet you last night and -- again -- many, many thanks for your kind actions and heartfelt words to our troops. Your actions speak
Pat, thank you once again for your incredible service to the mission and
LCDR Scott Carlson, CHC, USN
I hope you made it back safely from Germany. Thank you again for
Looking forward to seeing you again hopefully for the 4th of July 2010!
BBQ 4 Wounded in the Press
You can read and view more at https://tatubbq.shutterfly.com/
Kingston Restaurant Owner Walking for the Wounded
By Brynn Grimley
Posted September 11, 2009 at 12:01AM
Poulsbo - At 55 years old, Patrick Momany is the first to admit he isn’t the ideal picture of health.
So why would the Kingston restaurant owner — who jokes he’s overweight, diabetic and hasn’t done much to prepare physically — choose to walk 60 miles from Poulsbo to Fort Lewis?
For the troops.
<click to read the entire article>
Featured on THREE SHEETS NORTHWEST
In Kingston, BBQ by the Sea with a Texas Twang
By Deborah Bach, June 2, 2010
Wearing a brimmed hat, dark sunglasses and a long beard, the man sits in a rocking chair, eyeing two visitors as they approach.
“There’s a rising fee,” he growls.
“I charge a rising fee if I have to get up,” he says, then cracks a broad smile. “What can I get for you?”
<Click to read the rest of the article>
By Deborah Bach, June 2, 2010
Lunch on Saturday was a no-brainer. We headed for the wonderfully incongruous TaTu BBQ (11133 NE Maine Ave., at Hwy. 104), a Texas-style barbecue shack just beyond the main commercial strip. Owner Pat Momany, a colorful Missouri native, smokes his meat behind the building in a large home-built oven, layering different types of fruitwood for a complex, rich taste. He also makes and sells rubs and Carolina-style sauces rarely seen in the Northwest, including a mayonnaise-based concoction and a tangy vinegar-based mustard sauce. We parked ourselves at one of two outdoor picnics tables and tried the pork ($6.99) and brisket ($8.50) sandwiches, each of them a heaping half-pound pile of meat served on a sesame bun with coleslaw and a pickle.