CRUBSIDER EVENT INFORMATION

St. Charles Meet the Chefs of A Taste of Fall Fest Favorites St. Charles Curbside

2020

STEVE HOULE TIM PIERRET “Fall off the bone” is how Steve Houle, St. Charles parishioner “Our 50-gallon booyah kettle has been in our family for almost and Curbside chef, coins his BBQ smoked pulled . Steve 60 years,” says parishioner and booyah aficionado Tim says that he has always enjoyed smoked foods and decided Pierret. It was a scalding kettle that was left behind when his years ago “I am going to get into this!” grandfather purchased his first family farm.

Starting with a small personal plug-in electric smoker, Steve “To me, booyah represents family,” says Tim. “It was served at immediately started to read everything he could on how to every large family event and gathering my father had growing smoke meats. He quickly upgraded to the next level smoker up, every event I had growing up, and every church event we unit, and the next, and the next until he landed on a premiere attended growing up. It's made with love, tended for hours, and Recteq smoker grill that holds up to 30 pork butts (~300 lbs), shared with those you care about.” 18 ribs or about a 90 lb. pig. Tim explains that Booyah is the main food offering at church After traveling the world through his career in the automotive festivals in Northeast since the 1920’s and ‘30’s. industry and eating at many restaurants, Steve said he and Each church owns eight to ten 50-gallon kettles and sells out Kathy, his wife of 30 years, are your typical foodies, trying within hours of opening! People will come to the church when new places all the time. They met in college at Franciscan the festival opens with an empty 5-gallon bucket and lid, buy University and have six children. Steve is proud to be passing their booyah, take it home to freeze, and then return a few down his passion and gifted his midsize smoker to his oldest hours later to enjoy more at the festival. Booyah is best when son Robert. Of course, Steve is there for his son, always ready frozen and reheated two to four weeks after it's made! to pick up the phone, answer his questions, and give pointers. Booyah chefs all have their own recipe spin, but most are “For all the years I haven’t used my talents, it was time to give either chicken, pork, or -based and include potatoes, back,” says Steve, admitting when he does give he receives peas, lemons, onions, carrots, celery, cabbage, rutabaga, much more. We are glad Steve is sharing his love of food for oxtail (flavor only), and a special blend of spices. A batch of all to enjoy and help St. Charles! the takes on average six to eight hours to cook and is best when it's left to simmer for 12-14 hours prior to serving.

We thank Tim, his wife Jennifer, and their four children for bringing their family tradition to the family of St Charles!

Smoker Grill with pork butts

Tim Pierret is on the left Booyah Kettle

Steve Houle and Turkey Dinner Smoker Grills

Remember to order your favorites by Sunday, August 30th! Visit www.stcharleshartland.com to place your order! Jennifer Pierret Booyah Prep Twenty-first Sunday in Ordinary Time • August 23, 2020 7