{"id":243723,"date":"2010-07-23T00:00:00","date_gmt":"2010-07-23T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/the-barbecue-issue\/"},"modified":"2010-07-23T00:00:00","modified_gmt":"2010-07-23T07:00:00","slug":"the-barbecue-issue","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/the-barbecue-issue\/","title":{"rendered":"The Barbecue Issue"},"content":{"rendered":"

Boy Meets Grill: Greg Newman stokes the flames of his smokin\u2019 hot catering company<\/p>\n

All stories by Christy Scannell
\nEditor s\u00e9nior de SDUN
\n<\/strong>
\n

\"The<\/a>
Kensington residents Greg Newman and Brigette Zeiss own Bar None Barbecue, a catering company Newman started in 1998 with $7,000. Bar None now serves more then 300 events per year. (Courtesy Brigette Zeiss)<\/figcaption><\/figure>If starting at the bottom and moving your way up is the path to success, then Greg Newman knew what he was doing in the early \u201990s when he signed on as a dishwasher for a catering company to work his way through college.<\/p>\n

Newman went on to earn a music degree but by then he\u2019d been promoted to the caterer\u2019s operations manager. Deciding that service trumped songs, he progressed to becoming a sought-after manager for black-tie level catering and, later, for specialty barbecue caterers.<\/p>\n

In 1998, Newman\u2019s years of experience came together when he launched Bar None Barbecue.<\/p>\n

\u201cI was able to blend the concept of elegant catering with the fun of barbecue,\u201d the Kensington resident said. \u201cIt really created something unique for the area.\u201d<\/p>\n

Along with his wife, Brigette Zeiss\u2014whom he\u2019d met in ninth grade at Taft Middle School\u2014and $7,000, Newman opened shop. It wasn\u2019t easy at first.<\/p>\n

\u201cI walked through business park after business park, cold calling and handing out brochures,\u201d he said.<\/p>\n

That first year, an event planner who knew Newman from past catering jobs guaranteed him 30 gigs. Newman did all his food preparation in a deli owner\u2019s kitchen when the deli was closed, and he bought a van, a small trailer and a chuckwagon for onsite cooking. At the end of the year, he\u2019d made $70,000 working alone.<\/p>\n

By 2008, Bar None\u2019s best year to date, the company had sales of over $1 million from catering 350-400 events per year. His 15 full-time employees\u2014including Zeiss, who left her technical writing career in 2000 to join him in the business\u2014and 15 part-time employees operate Bar None from a 4,000 square-foot office in Allied Gardens, hauling cooking wood, slabs of meat and all the fixins in vans and trailers throughout San Diego County.<\/p>\n

\"The<\/a>\u201cWhat really makes us different is we don\u2019t use propane, charcoal or lighter fluid when we cook,\u201d Newman said. \u201cIt\u2019s all red oak wood only with just a roofing torch to start it.\u201d<\/p>\n

That wood is placed on custom chuckwagons\u2014Amish craftsmen in Ohio make the axels and wheels\u2014that are hauled onsite for the event. Bar None uses only a \u201cchoice\u201d grade of meat, cooking up chicken, ribs, steaks, sausages, burgers, fish and hot dogs for as many as 4500 people per location. Smokin\u2019 Joe Jones produces a special barbecue sauce unique to Bar None, while all the sides and salads\u2014from ranch-style beans to tropical fruit salad\u2014are made at the company\u2019s headquarters.<\/p>\n

Newman said his decision to avoid weddings in favor of corporate clients has been important to Bar None\u2019s momentum. Even though he gets at least 100 calls a year to cater weddings\u2014some people even try to trick him into cooking at their weddings by calling them \u201cparties\u201d or \u201cfamily gatherings\u201d\u2014he is confident his policies of no weddings, no more than three Bar None events per day and a 50-person minimum has been essential.<\/p>\n

\u201cWe don\u2019t do tastings,\u201d he said about his decision not to accept wedding clients, \u201cand we can\u2019t cook for a romantic dinner for two at the beach. The chuckwagon and our setup is really designed for a large group experience. Our meat comes in cases.\u201d<\/p>\n

Newman admits he nearly did back off on his minimum-guest count last year, though.<\/p>\n

\u201cThe [recession] really trickled down, even into small companies, and [businesses] got really paranoid about spending money. Catering is an extra, a way to say thank you to employees, so that was the first to go off the budget,\u201d he said. \u201cOur industry was hit really hard. We were down $400,000 in \u201909.\u201d<\/p>\n

A switch to catering more private events plus asking employees to take on more tasks and not raising prices has allowed the company to survive. Newman also places a heavy emphasis on customer service.<\/p>\n

\u201cIf you e-mail us or call us you are getting a call back right away and a quote that day or within hours,\u201d he said. \u201cAnd another thing that\u2019s different about us is our website has all our own photos from actual parties so people can see what it will be like. Other caterers don\u2019t do that.\u201d<\/p>\n

Newman said he goes to 90 percent of Bar None\u2019s caterings. <\/p>\n

\u201cI really like being in different locations and meeting different people,\u201d he said. \u201cThere\u2019s always something different. It\u2019s never the same. And I get to be outdoors at places like Mission Bay and Crown Point.\u201d<\/p>\n

Barbecuing is fun, he said (see his tips below), but owning a catering business is not for the faint of heart.<\/p>\n

\u201cI had 4000 events under my belt before I even started Bar None. So you\u2019d better be willing to work really hard, have experience at what you\u2019re doing and be good with money,\u201d he said.<\/p>\n

It\u2019s not all work and no play for Newman. Remember that music degree? He has recorded two alternative rock CDs: \u201cThe Cuts You Said Were Good”\u2014available on iTunes\u2014and “Pregnant.” But he said the only thing he plans to be taking on the road are more chuckwagons\u2014not tour buses.<\/p>\n

We grilled Greg Newman, owner of Bar None Barbecue, for some home barbecuing tips:
\n<\/strong>
\n\u2022 Use utensils made for barbecuing, such as a meat fork with a long handle.
\n\u2022 If you are using charcoal, allow the coals to turn white before cooking. And don\u2019t spray lighter fluid through the grilling grates.
\n\u2022 Never cook frozen meat\u2014always defrost first. Frozen meat tends to cook from the outside in, making it look done on the outside while the inside is still raw.
\n\u2022 A simple but delicious rub for all meat is salt, pepper and granulated garlic.
\n\u2022 Before barbecuing bone-in chicken, precook it in an oven to around 165 degrees, then finish it on the grill. This avoids undercooking and burning due to uneven grill temperatures.
\n\u2022 Never push down on steaks or burgers with a spatula while grilling. \u201cCooks get bored,\u201d Norman said. \u201cSo go get a beer or something but don\u2019t take it out on the meat by squeezing out all the juices.\u201d
\n\u2022 Burgers should be cooked five to seven minutes per side. The first side is done when the juices come up through the top of the patty.
\n\u2022 Sear tri-tips in a pan to seal in juices and then put them on a grill.
\n\u2022 Swordfish works best on a barbecue rather than flakier fish such as halibut. Don\u2019t try to grill any meat under \u00bd-inch thick.
\n\u2022 Rub ribs with salt, pepper and granulated garlic, squeeze lime juice on them, and then place them with some water and liquid smoke in a sealed pan. Cook the ribs at 300 degrees for about two hours, then finish them on the grill by basting barbecue sauce and honey on both sides, turning to get a good char.
\n\u2022 Test all meat for doneness using a meat thermometer. Beef, pork and fish should be at 145 degrees and poultry and ground beef should be at 165 before eating.
\n\u2022 After red meat is removed from the barbecue, allow it to rest for five to 10 minutes before eating for the moistest, tastiest meat.<\/p>\n

Party planner Darin Dietz has been arranging soirees, directing weddings and overseeing catering for many years in both San Francisco and San Diego. He opened his own business, Darin Dietz Events, in November. Noticias de la zona residencial de San Diego<\/em> asked Dietz for ways to transform a backyard barbecue from adequate to amazing.<\/strong><\/p>\n

\"The<\/a>
Darin Dietz<\/figcaption><\/figure>\u2022 Hire a bartender. \u201cWhen your guests arrive and see a bartender they will feel really special. And it will give you more time to spend with them,\u201d Dietz said. A bartender for an afternoon or evening is about $150-200.
\n\u2022 Consider renting high-top tables and chairs guests can gather around for eating and drinking. \u201cYou can pick them up in your car and they\u2019re not expensive.\u201d
\n\u2022 Any party should always have an Act 1, 2 and 3. Dietz suggests Act 1 be a specialty drink (see XX) handed to guests as they arrive, Act 2 can be games or an activity and Act 3 the meal, dessert or dancing.
\n\u2022 Keep the menu simple and always have a fruit salad for color.
\n\u2022 Colorful linens and casual flower arrangements are all the decoration needed for a garden party.
\n\u2022 If the party is in the backyard, place a sign at the front of the house so arriving guests know where to go.
\n\u2022 When you set up the food buffet, use common sense about how the food, condiments and utensils are arranged. Plates should always be first. \u201cNo one wants to be embarrassed about where to go or what to do\u2014direct your guests.\u201d Pull the table away from any walls so guests can help themselves from both sides.
\n\u2022 Dietz recommends \u201cminute to win it\u201d games such as bouncing a Ping Pong ball into cups on a one-minute timer. \u201cEveryone will get into it and start counting down the 10 seconds. It gets competitive but in a casual way that gets guests involved.\u201d
\n\u2022 If you play games, gauge your guests\u2019 interest and move on to another activity once the fun is over.
\n\u2022 Grill the meat onsite but have everything else ready beforehand. Let guests help with the grilling if they want.
\n\u2022 If you have a pool, \u201cConsider the intimacy of the group you\u2019re inviting.\u201d Business associates probably wouldn\u2019t be comfortable disrobing to swim, while close friends would expect to use the pool. Dietz advises either placing decorations in the pool if it is off-limits or tossing in pool toys and stacking colorful, fluffy towels nearby if you want people to jump in.
\n\u2022 For music, hook up the trusty iPod. \u201cSee how the party goes and be ready to adjust the music as needed. Take requests\u2014people get into that.\u201d
\n\u2022 Have room temperature bottled water ready at the door as guests leave.
\n\u2022 Make sure you talk to all your guests during the party. \u201cYou shouldn\u2019t have to apologize to someone that you didn\u2019t get a chance to talk,\u201d Dietz said.<\/p>\n

Uptown News\u2019 own \u201cHoptown Girl,\u201d Lauren Duffy, says these are the brews for barbecue.
\n<\/strong>
\nBurgers<\/strong>
\n\"The<\/a>A burger done right offers a range of flavors: creamy cheese, tangy condiments, moist vegetables. A pairing is tricky, for you need a beer with heft, complexity and a little bit of boldness. A black IPA such as Stone Brewing Co.\u2019s Sublimely Self Righteous has the maltiness to stand up to beef coupled with a bold hoppiness to match whatever fixins you prefer on your bun.<\/p>\n

Steak<\/strong>
\nIn the wintertime, there is nothing better than a hearty steak paired with a robust porter or earthy dubbel. But when the sun is shining, I can\u2019t bear to think about such heavy beers. For a barbecue, I like to go with a spicy saison, such as Lost Abbey\u2019s Red Barn Ale. Golden in color with a complex, earthy undertone, the spicy and peppery notes of this style can bring out the best of a seared, juicy and slightly rare steak. Plus, it pairs well with a range of side dishes, too.<\/p>\n

Ribs<\/strong>
\nThere\u2019s a myriad of flavors going on in a well-rubbed or sauced rib, and you want your palate to enjoy each and every one. A beer pairing should have a bit of a malty backbone, but should cleanse the palate and let the tangy flavors of barbecue shine. Stay away from aggressive beers, and instead opt for the clean flavors of an amber lager, like Lightning American Amber. <\/p>\n

Fish<\/strong>
\nFor the light, delicate flavors of grilled fish, I can think of no better accompaniment than a crisp, citrusy IPA like Alpine\u2019s Nelson Rye. Bursting with grapefruit flavors, this style is at once refreshing and palate-cleansing; a beer that belongs at a summertime barbeque. <\/p>\n

Bartender Jeff Shimanek, a native San Diegan, has shaken and poured drinks for everyone from blue-collar workers to CEOs to sports stars at various spots around the city, including the defunct Star of the Sea downtown. Shimanek now can be found at Bully\u2019s East in Mission Valley, where he concocted these poolside chillers just for Noticias de la zona residencial de San Diego<\/em> readers.<\/strong><\/p>\n

\"The<\/a>
Jeff Shimanek, bartender at Bully's East restaurant<\/figcaption><\/figure>\n

Watermelon Mojito<\/strong>
\n4 cups watermelon
\n2 oz. simple syrup*
\njuice from half of a lemon
\n1 \u00bd oz. dark rum (Shimanek prefers Lahaina brand)
\n1\/8 oz. melon liqueur
\nfresh mint
\nlemon twist<\/p>\n

1. Puree the watermelon with the simple syrup and lemon juice in a blender.
\n2. Muddle mint in a glass using a barspoon. \u201cI like to use a barspoon rather than a muddler because the barspoon breaks the veins of the leaf and spreads the oils better in the glass,\u201d Shimanek said.
\n3. Add ice to a cocktail shaker. Pour in 1.5 oz of the puree, the rum and the melon liqueur. Shake until chilled.
\n4. Pour into a glass with ice. Top with club soda. Garnish with a lemon twist and mint leaf.<\/p>\n

White Sangria<\/strong>
\n\u00bd oz. brandy
\n\u00bd oz. triple sec
\n1 oz. orange juice
\njuice from half of a lemon
\n2 oz. white wine (Shimanek prefers Albari\u00f1o or Pinot Grigio)
\n1 t. sugar
\n1\/8 oz. sour apple liqueur
\nclub soda
\napple or orange slice for garnish<\/p>\n

1. In a cocktail shaker with ice, combine everything but the club soda and fruit garnish. Shake until chilled.
\n2. Pour into a wine glass. Top with club soda.
\n3. Slide an apple or orange slice over the glass\u2019s rim.<\/p>\n

Simple Syrup<\/strong>
\n1 cup sugar
\n1 cup water
\nCook until sugar dissolves. For a shortcut for the Watermelon Mojito, add a handful of mint and steep, removing the mint before using the syrup.<\/p>\n

\"The<\/a>
Chef Matt Gordon<\/figcaption><\/figure>Matt Gordon, chef at West Coast Tavern and co-owner of Urban Solace, offered up his recipe for barbecue sauce, which he pairs with salmon or pulled pork.
\n<\/strong>
\nWest Coast Tavern BBQ Sauce<\/strong><\/p>\n

Ingredientes<\/strong>
\n1 c. ketchup
\n1\u00bc c. brown sugar
\n1 c. honey
\n1\u00bc c. rice wine vinegar
\n2\u00bd c. apple cider vinegar
\n2 t. smoked paprika
\n1 t. ground clove
\n2\u00bd c. worsterchire sauce
\n1 bay leaf
\n1 T. sriracha
\n2\u00bd c. brandy
\n\u00bc t. pepper
\n\u00bc t. kosher or sea salt<\/p>\n

Instructions<\/strong>
\nMix all ingredients in a stock pot and let simmer for 1 hour. Remove the bay leaf before using. The sauce can be refrigerated for up to two weeks.<\/p>\n

This sauce is perfect for a barbecued king salmon:<\/p>\n

Ingredientes<\/strong>
\n4 6-oz. portions of king or sockeye salmon (not farmed!)
\n\u00bc c. olive oil
\njuice and zest from 1 lemon
\n1 T. fresh chopped parsley
\ndash of kosher or sea salt and fresh ground pepper<\/p>\n

Instructions<\/strong>
\n1.\tCombine the olive oil, lemon juice, zest and parsley.
\n2.\tMarinate the salmon in the liquid for 1 hour.
\n3.\tSprinkle the salmon evenly with salt and pepper and grill on a very hot grill! Cook just long enough to get good grill marks. Salmon should be eaten while still pink in the middle (kind of like a medium rare to medium steak). At the last minute of cooking, brush with the barbecue sauce to finish.<\/p>\n

Barbecued Pulled Pork<\/strong><\/p>\n

Ingredientes<\/strong>
\n5 lbs. natural pork shoulder (boneless is fine) cut into baseball-size chunks
\n1 T. kosher salt
\n1 T. black pepper
\n\u00bd T. cayenne pepper
\n\u00bd T. smoked paprika
\n\u00bd bunch celery
\n\u00bd c. garlic cloves
\n1 c. homemade barbecue sauce (above)
\n\u00bd c. sherry
\nAgua<\/p>\n

Instructions<\/strong>
\n1.\tSeason the pork with the spices.
\n2.\tGrill or sear the meat in a pan to caramelize the outside.
\n3.\tPlace the meat in a deep casserole dish and add the barbecue sauce, sherry and enough water to cover the pork.
\n4.\tCover in foil and bake in a 350-degree oven for 2.5 to 3 hours or until very tender (falling apart).
\n5.\tLet the meat begin cooling for 1 hour in the juices and then remove the pork from the dish.
\n6.\tShred the meat with tongs or a fork and toss with more of your homemade sauce and serve!<\/p>\n

\"The<\/a>Gilberto Bravo is manager of Proprietor\u2019s Reserve Wine Bar, a cozy spot behind Rosie O\u2019Grady\u2019s Irish Pub at Adams Avenue and 34th Street in Normal Heights (proprietorsreserve.com<\/a>). Although people tend to think of beer with barbecue, Bravo said wine pairs well with summer grill parties. <\/strong><\/p>\n

He suggests starting with a glass of ros\u00e9 and or vinho verde to greet your guests as they arrive for the afternoon or evening. Two to try: Domaine Ott Ros\u00e9, Provence, France (2008, $19); Encostas Do Lima Vinho Verde, Portugal (2008, $10).<\/p>\n

Three for barbecue:<\/strong>
\n\u2022 Domaine Du Vieux Lazeret Chateauneuf-du-Pape (2005, $31)
\n\u2022 Belasco \u201cLlama\u201d old vine Malbec, Mendoza, Argentina (2007, $14)
\n\u2022 Cinnabar Mercury Rising Meritage, Paso Robles (2007, $18)<\/p>\n

For a refreshing palate cleanser after the meal, Bravo recommends Delirium Tremens golden ale from Belgium.<\/p>","protected":false},"excerpt":{"rendered":"

Boy Meets Grill: Greg Newman stokes the flames of his smokin\u2019 hot catering company All stories by Christy Scannell SDUN Senior Editor If starting at the bottom and moving your way up is the path to success, then Greg Newman knew what he was doing in the early \u201990s when he signed on as a […]<\/p>","protected":false},"author":726,"featured_media":243724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"The Barbecue Issue","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11551,11555],"tags":[],"class_list":["post-243723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/243723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=243723"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/243723\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/243724"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=243723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=243723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=243723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}