North County Times writer Paul Sisson turned in a great story today (photos by Bill Wechter) about St. Patrick’s day with Tip-Top Meats‘ owner Big John Haedrich.
Ironically, Haedrich —- the owner of Tip Top Meats and a hospitality icon in Carlsbad —– is German, not Irish. His nickname reflects his 6-foot-plus frame and his thick hands, which he used to butcher his first hog at age 12. . . .A fourth-generation butcher, he said he long ago learned the secret to cooking a great St. Patty’s Day plate: . . . “Use choice meat, put it in a good mild cure and sell it for a medium price,” Haedrich said, whose butcher shop and restaurant sits near the corner of Palomar Airport and Paseo del Norte, just east of Interstate 5.
Whatever it is Big John is doing, we like it. And so will you.
[Link: North County Times]
RSS Feed-Posts