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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 know – this is a shameless plug for our BBQ shop. But, sometimes the information being delivered demands some attention – even if it is from within!
Our BBQ Shop is located at: 21 South Livermore Ave. Livermore, CA in the Historic Blacksmith Square. We regularly have Big Green Eggs on sale and offer prices significantly under retail. Please visit our website for more information at: www.greenleafbbq.com – We can drop ship special orders as well!
Here are 10 of the best reasons ever to invest in a Big Green Egg…
1. They can hover at the magic 250 degree mark for almost 24 hours with a good lump charcoal fire – making the “Low & Slow” style a reality.
2. They are supremely efficient users of fuel – Good charcoal is expensive and getting more so.
3. They can really do a great job as a grill – those temps can easily get to 500 – 700 degrees and stay there for over an hour – if you have a “steak night” for 15 folks, this will come in handy.
4. They look cool.
5. They make you cooler!
6. They will last forever & include a limited LIFETIME warranty – Parts are commonly available and easily replaceable.
7. The array of ceramic accessories will allow perfect indirect heating & a wonderful brick over flavored pizza on a Big Green Egg Pizza Stone.
8. There is nothing that cannot be cooked to perfection with a little practice of fire management & technique – a VERY forgiving BBQ.
9. Air flow is managed at both ends and the adjustments actually work, unlike junk grills that have air flow vents more for cosmetic reasons.
10. Cooking technique that is learned in a kitchen can easily be applied to this charcoal fired porcelain oven – learn fire technique & the world will be your oyster.
I don’t really need to go on any more – “Backyard Nirvana” is possible and now within reach.
Seriously, these are wonderful BBQ units that will be enjoyed for years…a true investment. Consider renting one from us for $50 a day – we’ll take the rental expense off of your bill should you decide to buy.
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.
I couldn’t resist posting this sauce – I got it from a friend some time ago, and have been fiddling with it a bit. This BBQ sauce is a really smooth peachy sauce that should be tried when the regular red sauces get boring. With peach season upon us here in California, maybe some fresh freestones could be substituted, make sure to add a bit of sugar to the peaches to encourage a syrup before puree process.
Black pepper can me an option if your base rub uses pepper.
Remember – different flavor layers MAKE a great BBQ.
Peach BBQ Sauce:
48 fluid ounces peach slices in light syrup
1 1/2 cups apple cider vinegar
1 cup extra virgin olive oil
1/2 teaspoon garlic, crushed
2 teaspoons Dijon mustard
1 teaspoon cinnamon
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ginger, ground
1/2 teaspoon black pepper
3/4 cup maple syrup
1 cup brown sugar
2 tablespoons cornstarch
1. Puree peaches
2. Mix cornstarch with a little water
3. Combine all ingredients in a large saucepan and heat to low boil, stirring occasionally
4. Continue to simmer 30 minutes, stirring frequently
5. Sauce may be thin, so at the end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce
Apply this one very lightly – over the top of whatever dry rub that you used – adding thin coats until the desired “stickey factor” has been achieved. Don’t burn it – reduce temps below 300 degrees during the application process.
* The ribs in my header picture received this glaze…
Best of Luck and feel free to tell me how I should improve this recipe!