CHEF ’ S NOTE
June saw the roll out of our new menu and the installation of our new line in the kitchen . The menu has been met with great reviews , the new selections have been a hit . The completion of the kitchen upgrades has greatly improved the efficiency and speed of service . For July , we look forward the 4th of July cookout where we will be serving hot dogs , hamburgers , & chicken along with cole slaw , baked beans , & potato salad . We will also be continuing family night on Thursdays ( Kids Eat Free with a paying adult ). We will also be hosting a Sunday Brunch Buffet with Bottomless Mimosas beginning at noon . We hope to make this a regular event if it is met with success . Another event for the kiddos will be “ Chef Sam ’ s Cookie Creating ”. Kids will be able to customize their cookies and decorate them . I hope you are looking forward to a fun filled summer .
Sam Lodovico
Summer BBQ
Recipes
Sargent ’ s Fall off the Bone Ribs from Brian Sargent Golf Course Mechanic
SARGENT ’ S FALL OFF THE BONE RIBS
1 . Start off with some St Louis Ribs . 2 . Clean the Membrane Sheen off the back of the Rib Bones . 3 . Bring up to Room Temperature . 4 . Sparingly Season each side of the Ribs with “ Three Pigs ” Seasoning . 5 . Smoke at 225 degrees for 1 ½ hours . 6 . Apply a thin layer of Sweet Baby Rays BBQ just on the top of the meat . 7 . Smoke for another 30-45 minutes at 225 degrees . 8 . Pull out the meat and tightly wrap in foil . 9 . Smoke for another 1 ½ to 2 hours .
14 eaglebrooke newsletter JULY
JUNE eaglebrooke newsletter 15