October 5, 2013 By Chef Craig
We have been so lucky to have such a dry summer! The grapes will be happy and that means if everything falls into place, then expect this to be a great wine year in the Oregon Wine Country! It also means great harvest. Thanksgiving Holiday platters are back and better than ever!
Ribslayer has entrusted the assistance of our new Sous Chef, Tim Hodges! Tim has come to us via a very important culinary resurgence in McMinnville. He brings with him more modern culinary skills to increase our already locally inspired farm to plate scene in wine country. His recent stints in several local restaurants in Mac has served him with the perfect way to show our fans that we are serious about flavor, local sourcing and customer service! Catering wise, this is a big help too. Tim has the Giant Ribslayer BBQ Pit down now and is turning that local meat into some of the best flavored BBQ this side of the Mississippi! Oregon BBQ! Whole Boned Luau Pigs, Whole Beef Leg (Barons) and are new Meaty Beef Ribs! We have always looked for the perfect thick and meaty Beef flavor to turn out of the big BBQ and this is it. If you know Beef, you will enjoy these!
Come see what we are up to at Ribslayer BBQ and Haagenson’s Catering! We are ahead of the pack, that is for sure!
See you out there!