Friday Finds: BBQ Season Kickoff
Fire up the grill…let’s kick off the first holiday weekend of summer with these California standouts.
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CategoryMakers + Entrepreneurs, Shop, Small Businesses
Based in Huntington Beach, Caliber Appliances offers the cool and colorful Pro Kamado for your summer cooking adventures. Light and lean at only 75 lbs. and 22 inches, the versatile unit will grill, smoke, bake and rotisserie all season long. The efficient and unique triple-layered insulated oven design keeps heat and moisture in while using 40% less lump charcoal than ceramic grills.
Find your color and dealer at caliberappliances.com/kamado
Bryan Flannery seasoned his knowledge of beef through his dad, Bryan Sr., who founded Bryans Quality Meats in San Francisco. Though still in operation, Bryan split off from the family and formed Flannery Beef out of nearby San Rafael. With the California Reserve selection, you’ll find a nice selection of streaks for your grill, including the Dry Aged Jorge Ribsteak, named after a favorite Spanish wine importer and cut from the chuck end of the prime rib. Dry aged for 30-35 days, bone-in with plenty of fat and marbling, this cut will easily serve three to four guests.
A family tradition that started with a small storefront in San Pablo, Kinder’s has been serving up signature sauces since 1946. The Cali Gold Organic BBQ Sauce comes infused with California-inspired ingredients for a smooth, sweet and spicy sauce we can get behind. Try as a marinade or just go straight for the dip.
A family tradition that started with a small storefront in San Pablo, Kinder’s has been serving up signature sauces since 1946. The Cali Gold Organic BBQ Sauce comes infused with California-inspired ingredients for a smooth, sweet and spicy sauce we can get behind. Try as a marinade or just go straight for the dip.
A family tradition that started with a small storefront in San Pablo, Kinder’s has been serving up signature sauces since 1946. The Cali Gold Organic BBQ Sauce comes infused with California-inspired ingredients for a smooth, sweet and spicy sauce we can get behind. Try as a marinade or just go straight for the dip.
One Man’s Journey From Los Angeles to Tijuana in a Kayak
When Andrew Szabo, a 46-year-old Manhattan Beach entrepreneur, told his wife that his midlife crisis involved the purchase of an ocean kayak and the desire to paddle from MB to Tijuana, her reaction was simple: “Have a good trip, and make sure your life insurance premiums are paid.” What followed were three months of intense preparations, a life-changing journey and becoming part of the global battle to raise awareness for tuna overfishing.
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