Here at Green Leaf BBQ, we’re always looking for someone doing something extraordinary. We’ve found that in Blue Star Seasoning as they continue to surprise with their seasoning’s unwavering versatility. Our friends Julie Bussemer and Nanette Fisher who own Blue Star, carry on the tradition that began when the recipe was created in the 1950’s. Made in Stockton California, Julie & Nanette’s operation produces high quality and fresh seasonings, that are truly “a great replacement for salt and pepper”, as Julie says. If salt and pepper aren’t the hallmarks for culinary versatility, I don’t know what are.
“Everyone claims that their seasoning is all purpose, that isn’t just a claim, they actually do it”, says Mark Brunello in Rocklin Ca. “We use it on potatoes, chicken, ribs…everything”, he says. We agree, and because of this versatility, Blue Star Seasoning is one that we continually recommend to our customers. This seasoning combines the traditional garlic, salt, pepper base with some secret ingredients. “The difference between this rub and other similar rubs, is that the Blue Star ingredients are in nice balance…not too salty.
Mark is the guy who introduced us to Blue Star several years ago. We just had to add it to the store after tasting Mark’s rib eye steak with Blue Star.
Consider Blue Star Seasonings next time you need something different. Visit our store or website for purchasing options: greenleafbbq.com
Cooking Tips: One of our favorite pairings with Blue Star is on a Tri-tip. We season liberally, and let stand (covered) in the refrigerator prior to cooking for at least 30 min. We like to smoke our Tri-Tip using a Traeger Pellet Grill w/mesquite pellets at about 25o Degrees for almost 2 hours then turn up the heat to finish. When internal temps reach 145 Degrees, pull it off the grill and rest the meat prior to slicing. We make a consious effort to slice the roast AGAINST the grain – it makes a huge difference.
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