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Old 04-21-2013, 11:05 PM   #15
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Join Date: 07-06-08
Location: Caldwell, Idaho

When I lived and worked on The Central Coast my employer would give a safety bbq every three months. It was always linguica tacos at break with tri tip at lunch. The caterers would show up at 8am and start the fire so it would be ready by 10am for the linguica. They would throw a bunch of red oak in and let it burn down to a good coal bed and add wood as they saw fit. I've done this style of cooking more times than I can count. As recently as today in fact. My pit is 24x30 and I find that I need a fire grate in this smaller pit or it doesn't seem to work as good. I use two oven racks. I start out with about 5 or 6 logs and add as needed. Works really good. I've been to the Far Western dozens of times when they were in Guadelupe but you couldn't see the fire pit. Hitching Post you can and it's as others say, the fire flares up as the move the steaks around. It's important to note that they are cooking mostly steaks rather than tri tip.
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