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Andy Stewart

Delaware
Virginia
Maryland
804.517.9041
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Andy brings with him a wealth of experience, starting out in the propane industry as a Bobtail Driver in 2015. Soon, he moved into Commercial Sales, developing relationships and establishing brand recognition in his Mid-Atlantic territory. Over the next couple of years, he moved up the ladder from Key Account Manager to Strategic Account Manager to Regional Sales Manager and finally Commercial Growth Manager. All along the way his main goal was to assist the customer in any way. This is why Andy will be a great asset to the Tarantin team and a great asset to the customers in his territory.

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Bob Breen

908.692.0703
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Bob comes to us with years of field and management experience. He has been a Territory Manager for 2 major distributors ensuring the company policies were maintained and providing additional training and mentoring as needed.

@bigcountrygrillin

Ingredients

For Marinade

• 1 Flank Steak
• 1 Garlic Bulb Minced
• 1½ Cups Soy Sauce
• 3 tsp Minced Ginger

For Lo Mein

• ½ lb Spaghetti
• 1 Bottle of Big Green Egg Sweet Kentucky Bourbon BBQ Sauce
• 1 Cup Broccoli Florets Chopped
• ½ Cup Carrots Julienne
• 2 Bunches of Scallions
• Vegetable Oil (or any oil will work)

Directions

Marinade

1. Cut the flank steak with the grain into 4 equal pieces, then slice against the grain into very thin slices
2. In a bowl, combine soy sauce, ginger, and garlic.
3. Add sliced steak.
4. Set in fridge for at least 2 hours (Preferably overnight)

Cook

1. Boil the pasta until done. Strain and set aside with a little bit of olive oil. (This can be done ahead of time)
2. Set up your Big Green EGG with a ConvEGGtor Basket. Heat up your wok with a little bit of vegetable oil, just before it starts to smoke add your beef that’s been marinating and cook for 3-5 minutes until there is a little bit of char on the beef.
3. Add the broccoli and carrots, and stir until cooked.
4. Add about ¼ cup of Big Green EGG Kentucky Bourbon Sauce.
5. Continue to stir vigorously to ensure nothing sticks to the wok.
6. Add the cooked spaghetti and stir until it is warm.
7. Once plated garnish with chopped scallion and serve.

Download a pdf of this recipe.

Classes are held here:

Tarantin Industries
86 Vanderveer Road
Freehold, NJ 07728

Questions?

Contact NJ PGA

Phone: 609 890 6094 or This email address is being protected from spambots. You need JavaScript enabled to view it.

Classes Offered

Must Register
Class Size Limited