Boyd brings a little bit of big Texas flavor to Lower
Boyd Lafferty grew up in Cape May. He graduated from Lower Cape May Regional High School where he was among the first class of students (Class of 1967) to go all the way from seventh grade through 12th grade, in the pre-Teitelman School days.
After graduating from Rutgers in 1971, he went into the Air Force and wound up in Korea.
“Things weren’t exactly stable, but Vietnam was winding down and at least no one was shooting at me,” he said.
He was later sent stateside, to Texas, which we can now thank the Air Force commanders for their brilliance, but more on that later.
Anyway, Boyd spend almost a quarter-century working with semi-conductors for Motorola, all the while enjoying Texas barbecue.
North Carolina has its vinegar-based barbecue sauce, Kansas City is more ketchup- and, sometimes, molasses-based. Texas barbecue is for the most part dry, which Boyd learned to perfect during his five years managing a barbecue restaurant outside of Austin named Railroad Barbecue.
When he was done there and ready to return home, he hitched up a 750-pound smoker that was an exact replica of the one he used at Railroad Barbecue and made the long trek back to Cape May earlier this year.
In June, Boyd’s opened in what was formerly DeNiro’s Deli on Bayshore Road in Villas. In July, he paid a visit to former high school friend Debbie Smith, a longtime manager at The Pilot House.
“I went in to say hello and asked if she knew what had ever happened to my high school sweetheart,” Boyd said.
He had met Marilyn Gravenstine when he was 7 years old, and they dated when they were teenagers.
“(Debbie) said to me, ‘She manages that dress shop right across the street,’ ” and Boyd’s heart fluttered like a hummingbird’s wings. “I went right across that street to see her.”
Gravenstine, whose father was the minister at Cape May Methodist Church for years, had married and became Marilyn O’Donnell, but her husband died from cancer five years earlier.
“I had come back to see if she was available, and there she was,” Boyd said. “Forty years later and after I had gone halfway around the world, I had found my high school sweetheart.”
And they were married one month ago, on Nov. 10, in —where else?—Cape May Methodist Church.
The happy couple is back at work, busily preparing slow-cooked brisket and ribs, and smoked turkey, chicken, sausage and ham on that 750-pound smoking beast. They serve homemade baked beans and side salads to accompany the meals. Six months after he opened his doors, he still finds himself educating people on Texas-style barbecue.
“When someone says they want barbecued chicken they think of having sauce all the way up to your elbows. I have to be real careful to say it’s not covered in sauce. It’s a seasoned, smoked meat that’s nice and juicy,” he said.
Boyd said most people know what dry rub is because of The Food Network educating people on different cuisines. For those who might not be sure, instead of a wet marinade, a dry rub is a combination of spices that are massaged into the meat well in advance.
Then the slow process of making barbecue begins at 7 a.m., with the brisket and ribs being added to the smoker for 12 hours while the mesquite and rub work their magic.
For those who are reluctant to try it dry, don’t fear, the ribs do come with some sauce that’s added later in the process. And sauce can be added on the side for anyone who wants a safety net, but try it dry for a new experience for your taste buds. Still want sauce? Boyd’s sells pints of it for $3.50.
Boyd’s also selling sliced smoked turkey, ham and brisket, which are becoming increasingly popular during the holiday season with party trays for home and office parties. The sliced meats are also available on the menu on sandwiches.
And back to the Air Force brass: thanks to them for assigning Boyd to a base in Texas. If they hadn’t done that, Boyd might not be back in Cape May, might not have found his high school sweetheart, and might not be serving up Boyd’s Texas Style Barbecue in Villas. Who says the military doesn’t have intelligence?
SIDE DISHES: Pelican Club chef Walter Jurusz has made stuffing those stockings a little bit easier this holiday season. The perfect gift for foodies •Wednesdaytc "•Wednesday"
Dec. 8• tc
"Dec. 8• ", Chef Walter J’s Cuban Spice Rubä
is available in specially marked holiday boxes. The spice rub is the
same as is used on the Pelican Club’s signature dish, Cuban Rubbed Pork
Chop, and is excellent on chicken, beef, and striped bass. The boxed
edition comes complete with two actual recipes from The Pelican Club’s
kitchen. Holiday boxes can be purchased at The Pelican Club Restaurant,
501 Beach Ave. Cape May, or at Love the Cook Stores located in Stone
Harbor and Cape May. Online purchases accepted at
www.lovethecook.com.
Rob Seitzinger can be e-mailed
at seitz[at]catamaranmedia.com or you can comment on this story by
calling 624-8900, ext. 250.
Check out his Cape Cuisine food blog