Huge Turnout For Turning Point’s 8th Annual Tri-Tip BBQ

By Jim Predmore

Jim Predmore keeps a watchful eye on the three BBQ’s that were used this year to cook the 500 lbs. of Tri-Tip.

For the 8th consecutive year, Turning Point Men’s Home served tri tip to the community in what has become one of their most delicious fundraisers.  Cars were lined up around the block to get a taste of the tri tip that has a reputation for being some of the best tri tip in town.
This year’s BBQ consisted of 500lbs of Marinated Tri-Tip for the main course, 100lbs of dry pinto beans, 30lbs of ground beef, 20 lbs. of chorizo, 20, lbs. of onions and a huge verity of spices to make the 40 gallons of chili. There were 8 full rosters of rice pilaf, 4 cases of salad and 4 gallons of salad dressing toped offed with 700 rolls. For desert a total of 30 pans of delicious peach cobbler were prepared.
Turning Point staff and family members, along with members of Turning Point Life Center, were on hand to help prepare and serve the meals as almost 700 plates were served on Saturday in a two hour period.  Along with the tri tip was rice pilaf, ranch style beans, salad, and a roll.  Guests also had the opportunity to purchase delicious homemade peach cobbler as they waited in line for the plates.
Turning Point Men’s Home hosts this fundraiser each year to help offset the costs of running the men’s home.  They receive no government funding and exist solely through the work they do in the community, fundraising, and generous community giving.  The monies earned on Saturday will help with getting the final necessary repairs and maintenance done for them to move into their new home on Orchard Road.