What You Missed at Cafe Momentum’s Fundraiser BBQ (And Why You Should Attend Next Year’s Barbecue)
When the air temperature matches your body temperature, you don’t want to blow up a barbecue party with half-ass grub. Chad Houser had thought of that, which means it wasn’t an issue.
He’d also thought of everything else that makes his not-for-profit Cafe Momentum fundraisers purr. Important things. Vital things. Things like big fans, a shady canopy, a good band, five top-notch barbecue purveyors, bottomless tubs of bottled water, a truckload of beer, and enough off-duty cops to keep everything in check–even the line for Pecan Lodge’s smokey, crusty, impossibly moist beef ribs.
On Sunday night, Cafe Momentum raised a smokehouse full of money to help fund its mission of changing the lives of dozens of young adults who got off track and need some mentoring and guidance to set themselves right. Houser says two hundred tickets to the barbecue– double the usual number for a Cafe Momentum event — sold out in just five minutes. Jack Perkins, the owner of the Slow Bone, hosted the shindig inside and outside his new ‘cue joint.
Representing were Nick Pencis – Stanley’s Famous Pit Barbecue, Jack Perkins – The Slow Bone, Justin Fourton – Pecan Lodge,Will Fleischman – Lockhart Smoke House and Stephen Joseph – Riverport Barbecue.
Also spotted at the event: Matt McCallister (FT33), Andre Natera (Marquee Texas Grill) and his wife, Linda; Jill and Jeff Bergus (Lockhart Smokehouse); Jeana Johnson and Colleen O’Hare (Mot Hai Ba and others); Jennifer Chininis (Culture Map); Daniel Vaughn (Texas Monthly BBQ editor); and Jimmy Contreras (wine god) among the 190 others.
Here’s a quick look at what you missed– with hopes that you don’t skip the next one. (Find out what’s up next at Cafe Momentum by looping in here.)
I can’t think of a better way to ride out this summer heat than to eat barbecue from four different pit masters outside of a fifth’s own barbecue joint.
(And for those keeping tally, Jack Perkins took my blue ribbon though his was certainly not traditional bbq –a house made tortilla stuffed with crispy pork belly, tart apple-cilantro slaw and sauce, sided with a mini-scoop of tangy horseradish mashed potatoes and a sprinkle of candied bacon bits.