Deployed Louisiana unit cooks off to Memorial Day

Photo By Sgt. Tresa L. Allemang | Col. James B. Waskom of Abbeville, La., 199th Garrison Commander for Camp Victory, Iraq, judges and writes his score for the ribs prepared during a cook off held 2nd Battalion, 156th Infantry Regiment, at Camp Victory, Iraq. Currently deployed in support of Operation Iraqi Freedom, the Abbeville, La., headquartered battalion, is part of the 256th Infantry Brigade Combat Team in Iraq conducting various missions, including force protection for the Baghdad installation, and is expected to return to Louisiana around the end of the year.  

BAGHDAD, IRAQ

05.31.2010

Story by Sgt. Tresa L. Allemang 

256th Brigade Combat Team, Louisiana Army National Guard

CAMP VICTORY, Iraq – Though deployed Soldiers don't get the day off to honor Memorial Day, troops from Louisiana's 2nd Battalion, 156th Infantry Regiment, found time to spice up their tour as they came together to hold a cook off and unwind from the daily grind of deployment on Sunday, May 30.

The infantrymen gathered on a patio behind the Joint Visitors Bureau at Camp Victory, Iraq, and challenged each other to a "battle of the grill." Each team prepared their own version of ribs to be judged by the Tiger Brigade's leadership including commander, Col. Jonathan T. Ball of Pineville, La., and Col. James R. Waskom of Abbeville, La.

Guest judge, Spc. Kenneth D. Boyer, also of Pineville, La., who was recently injured in a roadside bomb attack, was also able to make an appearance, and help the leadership make the harsh decision on which team would become the rib champion.

"We don't get the day off tomorrow, but wanted to take some time to honor Memorial Day and remember our fallen," said the battalion's senior enlisted advisor, Command Sgt. Maj. Sud A. Robertson of New Iberia, La. "We put this together because we thought it would be a good time for everyone to clear their mind, hang out with friends and have a good time."

The nine teams presented their ribs to the panel of judges one at a time. Team four was selected as the first-place winner, and each of the three members received fishing reels.

"This is one of the more difficult things I've had to do as a commander," Ball joked. "It really was difficult because they were all so good. I would have paid for any of it at a restaurant."

The winning team members, Staff Sgt. Jeremy W. Ryals of New Iberia, La.; Spc. William B. White of Denham Springs, La.; and Spc. Chad M. Allen of Houma, La., from the battalion's C Company, said the winning ingredient was the "Joos Apple Juice," they obtained from the dining facility.
The team even gave their winning recipe a name, "Acosta's Apple Hickory Ribs," named after their company's commander, Cpt. Nicholas S. Acosta, of Thibodeaux, La.

"We barbeque every Friday night by our living area," Ryals said. "We listen to 'swamp pop,' eat and try to get our minds off of being deployed. We all three enjoy cooking at home, so we didn't let the desert stop us."

The smell of food cooking on the grill, Cajun music and of course Tony Sachere's seasoning on everyone's list of secret ingredients, no doubt helped ease the stress of deployment, Boyer said. "Leave it to a Louisiana unit to make it feel like home everywhere you go."

As part of the 256th Infantry Brigade Combat Team, 2-156th mobilized in January and deployed in support of Operation Iraqi Freedom to conduct force protection and convoy security missions during the responsible draw down of U.S. troops and equipment. The Abbeville, La., headquartered battalion is scheduled to return to Louisiana around the end of the year.

• Date Taken: 05.31.2010
• Date Posted: 06.02.2010 11:23
• Story ID: 50715
• Location: BAGHDAD, IQ