My close friend, SSgt. John Fesq of the 1st Intelligence Battalion, U.S. Marine
Corp, is stationed at Camp Pendleton, California. Since he has enjoyed BBQ’n Fools’ championship barbecue more than once, he asked if I would barbecue for his battalion and family’s Christmas Party on December 07, 2001. It is hard to say no at any time, but what with the current events and his battalion in-line to leave shortly to the Middle East, it was an easy yes!
Then came the details: 100 to 125 people where expected to attend this event. No problem. The meat selection was to be tri-tip and chicken, with BBQ’n Fool’s Special Seasoning and Sauce. The battalion was to supply 30 lbs. of tri-tip and I was to supply 80 lbs. of chicken (thighs and legs). In addition to barbecuing, I was to slice and serve the tri-tip. Since the meats needed to be prepared the evening before the event, I spent the night on base with John and his wife Monica (my wife and I are the godparents to their twins, Hannah and George). I would be barbecuing and serving "a la carte" (alone, without my partners) for this dinner, which was to be ready at 1500 hours (3:00 PM for the rest of us), and served from 1500 to 1600 hours.
The barbecuing went well, all was ready on time; however, slicing and serving the tri-tip seemed to go on forever! The line of marines seemed to just keep growing, never getting any smaller... they kept eating, and eating, and eating. The chicken was there, then it was gone... I had to fill the four chaffing units six (yes, 6) times! They kept me hopping, that was for sure. Needless to say, the food was all gone by 1630 hours; not so much as a scrap was to be found anywhere.
It was an honor to cook for our fighting marines at Camp Pendleton. While serving these men and their families, it put into perspective the costs of war. Sometimes I felt a knot in my throat looking at a young marine making a plate for his very young son or daughter. I said a silent prayer for them. May God keep them safe.
