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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.
Ok, so this is a dead simple post about a great BBQ Rub, but it can be used as a regular flavor boost for about everything imaginable. This “Original Recipe” was invented by Mike Mills, and he called it “Magic Dust”. This recipe isn’t mine, and has been relentlessly copied and modified. This is a pretty basic rendition that anyone cam make simply at home and have around.
- 1/2 cup paprika
- 1/4 cup kosher salt, finely ground
- 1/4 cup sugar
- 2 tablespoons mustard powder
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons ground black pepper
- 1/4 cup granulated garlic
- 2 tablespoons cayenne
Make it this way first, but it you prefer a bit more heat, add slight amounts of both Black Pepper and perhaps the mustard powder. Easy on the additions, as in most spices – a little either way can completely change how you mouth tastes the rub.
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: http://stores.greenleafbbq.com/StoreFront.bok 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.
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.
Visit us: www.greenleafbbq.com