Tri Tip
Head Chef
Did a small catering job this weekend. Was booked for 100 but only 60 Showed up. 72 lbs of chicken and 30 lbs of Stubbs. I light the top with my weed burner and it burns down for about 4 hours. The trick is to keep the lid closed as much as possible. It’s like the minion method for grilling. I cooked three sets of 70 pieces. Sides were mashed taters, slaw and baked beans. Also cooked 75 dogs for the kids. Forgot the camera so these shots are courtesy of my BlackBerry.







