Image via FernsBBQ.com
Barbecue enough and you'll never stop smiling.
This is Fernando Martinez: San Diego BBQ lover. His passion pushes him to constantly get better. Not only can you taste it, you can see it.
"I started a very long time ago on a tiny grill that I propped up on bricks. I experimented with several different types of grills and cooking styles which have lead me to where I am today."
Where he is today is catering from a custom-built trailer featuring solar panels, two smokers, four 6V deep cycle batteries, a fridge system and satellite TV.
Yeah, they're watching football up there. Here he is cooking before Super Bowl LI:
In order to cook for his co-workers he used to load his Traeger in the back of his truck and drive it to work.
"There's got to be an easier way," he said. He says that a lot.
He wanted to mount his barbecue gear on the back of a trailer so he could easily tailgate and entertain. He found a $100 trailer for sale and headed down to see it, prepared to play hard-ball and offer $50.
When he found out a battered women's shelter was selling it, he paid $200.
When he outgrew that trailer, he bought a bigger one and aspired to cook as green as possible. His solar array and batteries allow him to barbecue off the grill for up to 43 hours.
Just because the barbecue is smoking doesn't mean the power plants must do it also.
He's a member of the Rub Life crew of BBQ enthusiasts, a bunch of skilled and down-to-earth slow-and-low meat lovers based in the South West.
To me, chicken is one of the trickiest meats to cook. All of the parts are different sizes and shapes. So easy to over-cook, under-cook and burn.
Image via FernsBBQ.com
To me, chicken is one of the trickiest meats to cook. All of the parts are different sizes and shapes. So easy to over-cook, under-cook and burn.
I've asked him a couple of times about chicken cooking tips. So far, he's kept that to himself.
It's not a secret recipe if you tell everyone.
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