Two Guys Grilling
Dana Point, California

Two Guys Grilling � has a simple goal: To share our passion for cooking/grilling with others and to pass along tips, techniques and recipes that instill confidence in preparing memorable meals by novices, experienced veterans and culinary artists.

Two Guys Grilling� came about as an accident of real estate. David Biber and Michael Todd became neighbors in 1999. They discovered they shared a passion for grilling and cooking. Neighborly curbside conversations inevitably turned to sharing recipes and food samples.

This led to regular �test kitchen� Saturdays in David�s kitchen. They�d decide on a �theme� and work together preparing various recipes from their own background and experience. Recipes and their variations were written while being prepared. Plates of samples were assembled and distributed to the neighborhood for sampling and critiquing.
It was a fair trade: a veritable feast for honest opinion. The neighbors gained weight while Two Guys Grilling� gained insight.

Cookbook
� You guys ought to write a cookbook.�
Heard so often from neighbors and friends, Two Guys Grilling� set out to do just that.
Recipes and their variations have been tested and recorded.
These recipes were then distributed to a network of �test chefs� (family, friends, and fellow chefs around the country) to validate the clarity and quality of each recipe along with an invitation to offer edits and suggestions for improvement.
Revised recipes were again resubmitted to our test chefs for final approval.
All Two Guys Grilling� recipes available in our booklets have been approved and accredited by our test chef panel.

The Road Show
� You guys ought to take your show on the road.�
Guests watching Two Guys Grilling� at David�s home are always educated and entertained. Inevitably they asked, �why don�t you guys teach classes?�
Two Guys Grilling� talked with a local BarBQ retailer and offered to conduct grilling classes for customers.
This led to requests to perform grilling presentations on behalf of a grill manufacturer, which begat more requests for store event presentations at other local stores.

Invitations to participate in local community events followed. Finally, individuals began requesting Two Guys Grilling to perform private dinner parties,and corporate dinners .

To receive personal contact to discuss how we can help meet your needs, please complete our REQUEST FORM.

DAVID BIBER

I have been cooking all my life. My mother would give me little chores suitable for a three or four year old, such as folding napkins and putting away flatware. Soon I was experimenting with seasoning combinations. Then came simple dishes, soup, grilled cheese etc. A couple of years later I received my first Hibachi. I grilled everything I could find on that four to six coal marvel.

My first professional lessons came at the ripe old age of eight. I started to get serious. After working in the culinary field, I tried different things. Always there was this voice calling to me from the grill.

In the mid 1980's my family and I moved to Southern California. I worked in the computer field. Grilling became more of a passion. After retiring in 1999 (I was 46) grilling, smoking and barbequeing became my passion. I relied on my experience in Iowa, (fabulous beef, pork, poultry and great fresh produce) combined it with some of the fusion dishes I loved and developed my own style: anything goes.

Call it, "California Q".

MICHAEL TODD

As a tyke in the 1950�s, it was common that our extended family gathered on Sunday at my Grandfather�s home in Pasadena, California. Sunday Brunch was always prepared by my Grandfather on the big red brick built-in barbeque in the back yard.

The image of my Grandfather grilling bacon, ham steaks, eggs, pancakes, hash browns and tortillas for the twenty of us is as clear as if it was just last Sunday. I had to stand on a stool as he balanced me while teaching me how to turn the eggs, flip the pancakes�and how to turn the ham steaks to produce those cross-hatched grill marks.

In my teens, my father taught me the secrets of grilling ribs, chicken, steaks and roasts.
The lessons they taught me, and especially their encouragement to experiment remain the keystone of my forty-plus years of grilling and cooking.

Now, collaborating with David the past few years has been as stimulating and enlightening as attending graduate school.