Several grills were fired up outside the West Wing all afternoon, cooking burgers for the occasion. But before Mr. Obama hits the barbecue, senior White House staff will toast him in the residence, White House press secretary Jay Carney said.Wall Street Journal
Mr. Obama had no events on his schedule, and Mr. Carney said the public will not see the president at all on this milestone day.
Jay, Jay, Jay! I got one question! What sauce did the President use?
I did not vote for President Obama, not because I am a racist, a right wing nut-bag, nor even a Republican. I have had the pleasure of meeting the President years ago, while he was earnestly seeking public office following his appointed tenure as director of the Woods Fund. In fact, one of the very first grant proposal requests for support of Leo High School was rejected and signed by Mr. Barack H. Obama as director of the Woods Fund.
I did not support President Obama's run for White House, because I believed that he was no where near prepared for the job. I was hoping that Senator Barack Obama might run against Gov. Blagojevich.
That is all blood under the roast.
I was delighted to see that the President had a Chicago-style barbecue at the White House.
I have only one question. Were meats, fish and foul grilled over the embers slathered in Chicago's iconic barbecue sauce prepared and bottled under the name Argia B's Mumbo Sauce?
The Sauce is Boss!
I was introduced to the sauce many years ago (circa 1969 A.D.) by John "Moose" Gilmartin and the late Thomas Foy - Leo Class of 1970 both.
Moose Gilmartin played trumpet in a band fronted by fellow Visitation Parish classmate Thomas Foy* as lead vocalist. They played Motown covers and unpussified garage band rock at sock hops and dances. Born in County Sligo, Ireland, Moose Gilmartin played not only trumpet but Leo Brand Catholic League Football and forged fast friendships with young black men attending Leo High School, during the era that Progressives call 'white flight.' Moose and Foy, who later became a meat cutter for Jewel after Army service in Turkey were fine grill masters and used Argia B's Mumbo Sauce exclusively.
I have a bottle of original and one of fiery in the icebox at all times and several in the pantry. I add Mumbo to homemade pasta sauces, chili and ragouts of all cuts and varieties**.
The Sauce is Boss! Sweet Baby Rays is for toddlers. Open Pit is for the safe and prudent. Kansas City suaces belong there. Chicago was, is and shall be a town smothered in Mumbo Sauce. If not, beat your feet. If you ain't using, you're self-abusing!
If the President used any other barbecue sauce, let's have a look at that birth certificate again.
The history of Mumbo Sauce is an old fashion pull-yourself-up by the boot straps story. It's a story of a young man who left the south and headed for the big city in pursuit of the American Dream.
In the early 1940's after serving in the U.S. Navy, Argia B. Collins landed in Chicago, on the city's west side, where he worked for his older brothers who had opened a local grocery store a few years earlier. All six Collins brothers had a competitive entrepreneurial spirit. Eventually, each one staked out prime spots in different parts of the city and opened rib joints that would make this band of brothers famous across Chicago.
Argia B., as he was affectionately called, staked his claim on Chicago's south side, opening his first restaurant in the renowned Bronzeville area in 1957. He eventually relocated his flagship store to 78th & Halsted in Chicago ( walking distance from Leo High School) and later opened a second location in South Shore at 71st & Yates and then a third restaurant in Gary, Indiana at 11th Avenue & Taft.
A perfectionist when it came to his restaurants, Argia B. was not satisfied with the bland, watered-downed sauces served in other establishments or the tart, over-powering national brands sold by restaurant supply houses. He decided that he'd create a signature sauce that would do justice to the succulent ribs and juicy fried chicken that he served to his growing cliental. His restaurant became the test kitchen for the many brews that he concocted while trying to create the perfect sauce. Drawing on his southern roots, he wanted to create a sauce with the savory flavors reminiscent of the homemade Sunday dinners that he had enjoyed on his family's farm.
Before long, restaurant customers began asking Collins for extra dollops of his delicious sauce as he prepared their favorite entrée from the carry-out menu. Then, they started bringing in jars asking if they could purchase some of his sauce to take home. Collins realized that he had a winner!
* The multi-talented Tom Foy was killed by a drunk driver in 1990's. God Rest this funny, musical and gifted man. His motto was -" Foy Brings Joy! Known from Coast to Coast, like Hot Butter on Toast. All over the world trees make the shade and in Chicago Foy keeps things Cool!"
**From Agia B's Recipes:
Cajun Barbecue Shrimp
1 pound Jumbo Raw Shrimp peeled & deveined with tail left on.
1 tbsp Lemon Juice
1 tbsp Worcestershire Sauce
1 tbsp Coarsely Ground Pepper
1/2 tsp salt
Butter
Put shrimp in single layer 9x13 inch baking dish. Dot with butter. Combine remaining ingredients, and pour over shrimp. Bake in preheated 350 degree oven for 15 minutes or until sauce is thoroughly hot. Serve immediately with Spiced Rice. Makes 4 servings
Spiced Rice
1/2 cup sliced Green Onions
1/2 cup minced carrots
1/2 cup minced red pepper
1 jalapeno or serrano pepper minced
1 tbsp vegetable oil
2 cups cooked rice (cooked in chicken broth)
2 tbsp snipped fresh cilantro
1 tbsp lime juice
1 tsp soy sauce
Hot Pepper Sauce to taste
Saute onions, carrots and peppers in vegetable oil in a large skillet. Over low flame add lime juice, soy sauce and hot pepper sauce to taste. Stir in rice until heated. Remove from flame and garnish with fresh cilantro. Serve with Barbecue Shrimp.
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