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Dollarbill It has been awhile since your catering job. How are things going? Got any jobs hangin in the future? Holler if we can advise you. It is not that we have done things smartly---we have had our ass kicked in every way possible. We are educated ass kicked so holler if you got any...

Mike If I could tell you the facts about a little ol sandy beach in California---and a sack of sacrelgious matchlight charcoal and a couple of Ribeye steaks from a store in Half Moon Bay. Maybe ad a bottle of wine from a local vinter. I am not talkin anymore I will keep the Lodge...

I love it. We bought a big huge strainer to go into our largest pot so that we could do a large "Frogmore Stew" or "Low Country Boil" It is definetly not Barbeque---but it is wonderful

I own the Lodge cast iron grill and love it. It is so portable--we throw it in the trunk of the car sometimes and stop at a beach or other nice place and grill anywhere. We are only cooking for 2 people and it is very handy. It is not a smoker--it is not for competition--but we have had many...

Go back to my post and read about PROBLEM 4 several times. Some people learn by reading----you have just learned by EXPERIENCE. you are now considered experienced---so when next lowballer calls QUOTE ME "I have enough experience--now I am trying to make money." Leonard Sanders

This carnivore is watering at the mouth. Over what you ask? Over the awesome looking bread----I must be losing it. How did the Stubb's work? My wife thinks that Stubb's is too spicy but I kinda like it. Good lookin meal Thanks for posting

Shores hit the nail on the head! One piece of tri-tip in the right hand corner of the picture has been cut with (parallel) the grain instead of against the grain (perpendicular) It looks like the slicer cut one slice--looked at it and said "Oh chit" and sliced the rest of it against the grain...

Hillbilly Steak is good. Hillbilly Steak can be turned into "Red Neck Steak" by stabbing a piece of 1 inch PVC pipe lengthwise thru the center of the Bologna and making a hollow middle. Push the "core" out of the PVC pipe with the end of a broomstick or other similar sized object. Lay the "core"...

Vermin---thanks for posting about choice VS prime on the tri-tip. Everything looks awesome except for one little tiny thing. Evidently Vermin saw it too because he fixed it----let's have a contest--who else sees it? This is the thing that seperates good tri-tip into awesome tri-tip. This one...

I feel your head spinning I see some problems I see problems as challenges which causes more head spinning I have closed my BBQ restaurant so in my wife's eyes I am enemployed. Problem 1: the job is to feed 40 employees of a BMW dealership --Cooking for 40 people is just as much...

I would like to explain "carving tri tip for maximum tenderness" Your posted pictures are awesome, and you stated that the tri-tip was tender. Every step for optimum tenderness was taken -except for the important one. I am in support of your statements, but the tri-tip can be "more" tender...

"Moink Ball" is a term coined by a BBQ Blogger from Rocklin, CA by the name of Larry G. He is very, very, very active on the BBQ Brethren forums. He calls himself "BBQ Grail." All of a sudden Moink Balls became a craze due to BBQ Brethren exposure. The craze has carried as far as "Certifying"...

TOPLOADER Recipe: Grab can of Dr. Pepper and open it Drink an ounce or 2 off the top Pour in whiskey to Topload the can Drink TOPLOADER down simple and quick

Helen--I have a friend that hauls produce out of Santa Maria. He picks them up for me. You can call me Leonard---Chuck Wagon BBQ Co is the name of my businessco/th_15870003tif.jpg[/IMG][/URL] We go through a lot of tri-tip and Pinquitos

Go to www.poquitos.com. I get 50 pound bags, but I think that they small small amounts also. Betteravia Farms in Santa Maria grows the Poquito Beans. SusieQ's also sells small bags of Pinquitos through their website. Betteravia Farms also owns Bonita Packing in Santa Maria--beans may also be...

Did you use Lawry's Seasoned salt or Lawry's Garlic Salt? Both work well with tri-tip. If you get a chance try some "SusieQ's Brand" from Santa Maria. It is very positive that you sliced 2 different tri-tips---2 different ways. Flavor is flavor but tenderness can be optimized by cutting against...

Re: Quen For Kids tri-tip---I am in California----but I am too far for that event. Jeeez---I think Salt Lake City is closer to me than that

whatever is in your icechest

Bee Rich I have to cook 4 briskets for tomorrow's KCBS judging class in Sacramento. I understand the problem with dryness in the flat because I have had that happen also. I think it might have something to do with the thickness of the flat VS the thickness and fat content of the point. I am...

Yeah that was Hunt,NY we also partied in the big town of Nunda, NY I have not seen Genny since

I think that you misunderstood my post. I will make it simple Get a toothpick and forget everything else I posted I said nothing about a "Blind Attempt" I did not mean to offend you I was trying to help you Go make some beer if that is what you are proud of

I remember my first date with Genny. I was stationed on the USS Trenton LPD 14 in Little Creek, VA in 1971 and had a shipmate from Hunt,NY. We drove to Hunt, NY for a weekend pass and I encountered Gennesse Piss Ale. They were on sale 3 quarts for a dollar so we got 5 dollars worth--seemed...

I have been catering and vending for over 20 years and have learned some hard lessons. If you intend to be a vendor of chicken wings that are smoked, and you have only a 55 gallon drum for a smoker you are getting ready to learn some things the hard way. Lesson one-Denmark,SC population 3300...

My part of California was not "Sunny California" for Easter. It rained and the wind blew hard and it felt like it was gonna snow. Guess what we BBQed anyway. Your meal looked great. Awesome Sunday night grillin.

There are "clues" to when a brisket is done. Temperature is a clue. I have cooked brisket and more brisket every day until recently when I closed my restaurant and slowed down to just catering. My biggest "clue" as to when it is ready is much cheaper than a thermapen. That tool is a simple...