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I Marine Expeditionary Force (MEF) Information Group (I MIG) provides administrative, training, and logistical support while in CONUS and forward deployed to the I MEF and I MEB Command Elements. Additionally, function as Higher Headquarters for the four Major Subordinate Elements in order to allow I MEF CE to execute warfighting functions in support of service and COCOM initiatives as required.

Plan and direct, collect process, produce and disseminate intelligence, and provide, counterintelligence support to the MEF Command Element, MEF major subordinate commands, subordinate Marine Air Group Task Force(MAGTF), and other commands as directed

1/6 Marines fire up the grills in Ramadi

21 Jan 2007 | Cpl. Paul Robbins Jr.

Flowing through passageways, around walls and into the living space of Marines, the smell of home drew hundreds to the chow hall of Camp Hurricane Point.

On Jan. 20, Marines with 1st Battalion, 6th Marine Regiment, fired up their grills to hold a battalion barbecue in Ar Ramadi, Iraq.

More than 700 T-bone steaks, 500 hamburgers and 300 hot dogs were cooked for the Marines serving in the city.

“We were looking to lift the spirits of our Marines,” said Staff Sgt. Joseph M. Doby, 32-year-old battalion mess chief.

Six grills were manned by mess Marines and volunteers from throughout the battalion, to produce enough food for the event.

The large amount of meat required to feed more than 1,000 Marines of the battalion, required the grills to be manned throughout the morning and into the evening.

“It took a lot of work,” said Doby, a native of Waynesboro, Miss. “We couldn’t have done it without the help.”

In addition to the food provided on Hurricane Point, the battalion provided barbecue for various forward operating bases throughout the city.

Some of the companies received already grilled foods, while others grilled their own.

Differing from the regular menu for the evening’s meal was a welcome change to the battalion.

“Anything you can change up in a combat environment is a good thing,” said Gunnery Sgt. Tyrone L. Butler, 38-year-old staff non-commissioned officer with Headquarters and Service Company.

The event was a significant success, drawing a larger than usual crowd to the chow halls.
As word spread around the camps of the barbecue, Marines and sailors crowded the area to await the chow hall’s opening, said Doby.

“There was a pretty big line outside of the place,” said Butler, a native of Atlanta, Ga. “It looked like they were trying to get into a club.”

During and after the meal, the mess Marines and volunteers received gratitude and compliments for the meal.

“The food was a lot better than the usual stuff,” said Lance Cpl. Sean L. Basile, 20-year-old clerk for Headquarters and Service Company. “The barbecue made it a good day.”

Working from the triumph of their first endeavor, the mess Marines of the battalion plan to coordinate additional dinner events in the future.

In the upcoming months, the battalion hopes to bring lobster, shrimp and crab to the deserving Marines of the battalion.

1/6 Marines fire up the grills in Ramadi

21 Jan 2007 | Cpl. Paul Robbins Jr.

Flowing through passageways, around walls and into the living space of Marines, the smell of home drew hundreds to the chow hall of Camp Hurricane Point.

On Jan. 20, Marines with 1st Battalion, 6th Marine Regiment, fired up their grills to hold a battalion barbecue in Ar Ramadi, Iraq.

More than 700 T-bone steaks, 500 hamburgers and 300 hot dogs were cooked for the Marines serving in the city.

“We were looking to lift the spirits of our Marines,” said Staff Sgt. Joseph M. Doby, 32-year-old battalion mess chief.

Six grills were manned by mess Marines and volunteers from throughout the battalion, to produce enough food for the event.

The large amount of meat required to feed more than 1,000 Marines of the battalion, required the grills to be manned throughout the morning and into the evening.

“It took a lot of work,” said Doby, a native of Waynesboro, Miss. “We couldn’t have done it without the help.”

In addition to the food provided on Hurricane Point, the battalion provided barbecue for various forward operating bases throughout the city.

Some of the companies received already grilled foods, while others grilled their own.

Differing from the regular menu for the evening’s meal was a welcome change to the battalion.

“Anything you can change up in a combat environment is a good thing,” said Gunnery Sgt. Tyrone L. Butler, 38-year-old staff non-commissioned officer with Headquarters and Service Company.

The event was a significant success, drawing a larger than usual crowd to the chow halls.
As word spread around the camps of the barbecue, Marines and sailors crowded the area to await the chow hall’s opening, said Doby.

“There was a pretty big line outside of the place,” said Butler, a native of Atlanta, Ga. “It looked like they were trying to get into a club.”

During and after the meal, the mess Marines and volunteers received gratitude and compliments for the meal.

“The food was a lot better than the usual stuff,” said Lance Cpl. Sean L. Basile, 20-year-old clerk for Headquarters and Service Company. “The barbecue made it a good day.”

Working from the triumph of their first endeavor, the mess Marines of the battalion plan to coordinate additional dinner events in the future.

In the upcoming months, the battalion hopes to bring lobster, shrimp and crab to the deserving Marines of the battalion.

1/6 Marines fire up the grills in Ramadi

21 Jan 2007 | Cpl. Paul Robbins Jr.

Flowing through passageways, around walls and into the living space of Marines, the smell of home drew hundreds to the chow hall of Camp Hurricane Point.

On Jan. 20, Marines with 1st Battalion, 6th Marine Regiment, fired up their grills to hold a battalion barbecue in Ar Ramadi, Iraq.

More than 700 T-bone steaks, 500 hamburgers and 300 hot dogs were cooked for the Marines serving in the city.

“We were looking to lift the spirits of our Marines,” said Staff Sgt. Joseph M. Doby, 32-year-old battalion mess chief.

Six grills were manned by mess Marines and volunteers from throughout the battalion, to produce enough food for the event.

The large amount of meat required to feed more than 1,000 Marines of the battalion, required the grills to be manned throughout the morning and into the evening.

“It took a lot of work,” said Doby, a native of Waynesboro, Miss. “We couldn’t have done it without the help.”

In addition to the food provided on Hurricane Point, the battalion provided barbecue for various forward operating bases throughout the city.

Some of the companies received already grilled foods, while others grilled their own.

Differing from the regular menu for the evening’s meal was a welcome change to the battalion.

“Anything you can change up in a combat environment is a good thing,” said Gunnery Sgt. Tyrone L. Butler, 38-year-old staff non-commissioned officer with Headquarters and Service Company.

The event was a significant success, drawing a larger than usual crowd to the chow halls.
As word spread around the camps of the barbecue, Marines and sailors crowded the area to await the chow hall’s opening, said Doby.

“There was a pretty big line outside of the place,” said Butler, a native of Atlanta, Ga. “It looked like they were trying to get into a club.”

During and after the meal, the mess Marines and volunteers received gratitude and compliments for the meal.

“The food was a lot better than the usual stuff,” said Lance Cpl. Sean L. Basile, 20-year-old clerk for Headquarters and Service Company. “The barbecue made it a good day.”

Working from the triumph of their first endeavor, the mess Marines of the battalion plan to coordinate additional dinner events in the future.

In the upcoming months, the battalion hopes to bring lobster, shrimp and crab to the deserving Marines of the battalion.