Recipe for success: SNFS Austin Reed

SNFS Austin Reed prepares a meal for the crew aboard the Coast Guard Cutter Munro while on patrol in the Bering Sea, Oct. 15, 2014.  U.S. Coast Guard photo.

SNFS Austin Reed prepares a meal for the crew aboard the Coast Guard Cutter Munro while on patrol in the Bering Sea, Oct. 15, 2014. U.S. Coast Guard photo.

Written by Petty Officer 1st Class Kelly Parker

One of the newest crewmembers aboard Coast Guard Cutter Munro, a 378-foot high endurance cutter homeported in Kodiak, Alaska, is food specialist Austin Reed. A recent graduate of the Coast Guard’s food service specialist “A” school, Reed is just finding out what it’s like to be part of a team aboard a Coast Guard cutter.

Originally from White Lake, Mich., Reed is no stranger to the life of a Coast Guardsman. His grandmother served as a SPAR and was a major influential factor in Reed’s decision to choose to serve in the Coast Guard; well that and the lure of traveling throughout the country.

“I had worked in the restaurant industry for six years before I joined the Coast Guard,” said Reed. “So I have always had a passion for cooking.”

Reed plans to make a career out of his passion and has enjoyed the camaraderie and morale that a food specialist brings to a crew.

“Even though we work long hours, we are always upbeat and enjoy making good food,” said Reed. “Focusing on what your crew likes and doesn’t like can have a big impact on the morale of the ship.”

Besides morale, the high intensity of the work is another aspect Reed enjoys as a food specialist.

“We can sometimes make three to five separate dishes and incorporate them together to make one dish,” said Reed.

Speaking of dishes, here is the recipe to Reed’s favorite dish to prepare for the crew of the Munro:

A photo of plate of Memphis Style ribs, SNFS Austin Reeds favorite dish to serve to the crew of CGC Munro.

A photo of plate of Memphis Style ribs, SNFS Austin Reeds favorite dish to serve to the crew of CGC Munro.

Memphis Style Ribs

Dry Rub:

4 Tablespoons of Mild Chili Pepper
3 Tablespoons of Kosher Salt
2 Tablespoons of Granulated Garlic
1 Tablespoon of Onion Powder
3 Teaspoons of Black Pepper

BBQ Sauce:

3 Cups of Ketchup
1/2 Cup of Molasses
1/4 Cup of Packed Brown Sugar
1/4 Cup of Yellow Mustard
6 Tablespoons of Tabasco Sauce
3 Tablespoons of Minced Garlic
3 Tablespoons of Kosher Salt
1 Tablespoon of Black Pepper

Preheat oven to 200 degrees. Rub the ribs with the dry rub and wrap with aluminum foil. Place ribs in the oven for 4 -5 hours. Unwrap the ribs and apply BBQ sauce. Place ribs back in the oven for 20-30 minutes.

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