Fred Casanares got to Point Pinole Park a little before 8 a.m. on Saturday. He fired up the grill at 10 a.m. with almond wood, because it burns cleaner than charcoal. For the next five hours, Casanares cooked hundreds of pounds of burgers, hot dogs, quesadillas, and skirt steak, while smoke wafted around the festival and the persistent long lines in front of the grill. “I can’t even calculate how...
Fred Casanares got to Point Pinole Park a little before 8 a.m. on Saturday. He fired up the grill at 10 a.m. with almond wood, because it burns cleaner than charcoal. For the next five hours, Casanares cooked hundreds of pounds of burgers, hot dogs, quesadillas, and skirt steak, while smoke wafted around the festival and the persistent long lines in front of the grill. “I can’t even calculate how...