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I first met Chris Minnes, the GM of the stylish and hip 968 Park Hotel during a stay at the hotel several months ago. Chris and his staff are on the cutting edge of the hospitality market. If you’re tired of typical “Hotel Speak” and policies – this crew has the market cornered. Don’t get me wrong – they are true professionals and take their jobs seriously – they are just really creative and fun in the process.
Carrie and I shared coffee with Chris one morning in the lobby bar, made chiefly with recycled lumber and decor, hatching a plan to link up one day for an event. We were both Eco-aware businesses that were doing right by the environment in our individual pursuits…why wouldn’t we put something fun together and create an event for locals and guests to enjoy…it just made sense.
October 17th began with the Traeger Pellet BBQ’s slow smoking Tri-Tip, French Cut St. Louis Spare Ribs and Chicken Thighs on a skewer. Zucchini, Mushrooms and Pineapples were prepared or stuffed with a secret blend of goodness – all of the food was cooked outdoors on the BBQ.
The 968 Park Hotel wine bar, stocked with a nice selection of wines from the local region was set up and managed by Mike, the always affable member of the 968 Park Hotel crew. He poured all evening without a break – I think he was having more fun than the guests. People were checking in from all over the county and sharing in the festivities, excited to see what was going on. Many couples that were headed out for a dinner reservation, canceled their plans and stayed to sample the BBQ and sip the wine.
Each of the BBQ foods was designed to eat while holding a glass of wine – and either complimented what was being poured or cleanse the pallet so other wines could be tasted subjectively.
Green Leaf BBQ is proud to have helped 968 Park Hotel create this event. I’m sure that you’ll see us working together in the future. Please visit the hotel website at www.968parkhotel.com to book your next stay in the Tahoe area. They offer a wonderful array of massages in an Eco-friendly environment that will please the most discerning client.
I saw this video and thought I’d pass it along. In case you haven’t noticed, I like to focus on techniques that create sound fundamentals. I’m aware that in order to get great BBQ, many additional techniques are advised that can only be applied when the fundamentals have been established. We’ll be adding a few of those expert tricks along the way to truly make great Q.
Notice that this guy uses a Weber WSM to cook these ribs. If a person is using a different style of BBQ, Like a Traeger, Big Green Egg, Horizon Offset or a Gasser etc…keep in mind that the attainable temps may be different and should be accounted for in overall cook time.
Oh yeah, don’t depend on your charcoals flavor – add wood chunks or chips to your BBQ to give it a unique flavor & use a fire starter chimney or paper to light that BBQ — Please no lighter fluid.
Green Leaf BBQ is excited to present a new online store – we’re even MORE excited to add more unique product. We’ve tried hard to locate quality spices and sauces. We carry complete lines of Weber, Traeger & Big Green Egg.
Visit us when you’re looking for an addition to your BBQ repertoire. We’re adding products every week so check to see what’s new. Store:
or website: www.greenleafbbq.com
Remember that our store is client driven — if you’d like to see something here, make a suggestion & we’ll try to make it happen.
In reflecting on our weekend “BBQ Rib Contest” we hosted at the Green Leaf BBQ Shop (www.greenleafbbq.com), I thought I’d post a little detail on how and why to trim ribs – as opposed to leaving the entire rack as it comes from the butcher shop.
I’ve included this video to assist in a basic St.Louis Style preparation. After watching the video, I think you’ll have a nice idea of how to prepare a practical pork spare rib rack either for yourself or your guests.
As our video host mentions, we commonly “clean-up” a rack of ribs to control several main variables. First, to make each rack as similar to the next rack as possible. This helps keep “cook time” between racks very consistent. Second, trimming makes the rack easier to eat. Other benefits are more practical. More trimmed racks fit onto a grill, so you can create more BBQ goodness for more guests…and they just look prettier on the plate.
Keep in mind, that the trimmings are NOT thrown into the trash – they are used in other BBQ recipes – such as “Rib Tips” which uses the top portion trimmed off of the whole rack. The boneless pork meat trimmed from the small end of the rack and the inside flap, go into the baked beans, or as treats for the pit boss etc.
From here, the brine, seasoning, or marinade process can begin. I hope this helps you make better BBQ ribs.
Thanks to: http://www.virtualweberbullet.com for producing such an informative video.
Congratulations to Bob Riedinger who walked away with $100 in cash & the win on Saturday in our BBQ rib contest. Bob used a “UDS – Ugly Drum Smoker” and Kingsford Competition Briquettes to win. His sauce was a “doctored” over the counter variety – that’s all we could get from him.
John Ruloff representing, “The Big Green Egg” for providing an Egg-cellent demonstration of several types of ribs, sausage and pork loin. John, a KCBS certified judge, coordinated and judged with the panel to determine the winning contestant…We couldn’t have done it without you.
Thanks to David Brown and Dave Avila our other contestants. Also, judges Merve and Barabra King. Special thanks to Village Fresh Market, in Turlock for providing the venue and all meats in support of our event. Thanks also for the support of veteran Village Fresh Market meat cutter Mark Hamblin, both in assistance to the contestants and as a judge.
Photography supported by Carrie Brunelle, and Kara Tornquist.
We’ll be posting more pictures of the event as the days unfold – look for us in November for another BBQ Competition.
Saturday August 1st, We present a Backyard style BBQ competition. Anyone interested in late sign-ups, call (209) 668-2452 and get more info. Also, please visit our website at www.greenleafbbq.com
The contest will feature pork ribs – you decide how best to season and BBQ them. Set up begins at 7:30 am and judging begins at 4:00pm. Join us if you can!
Ask us about our drop-off barbecue catering services….coming soon.