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BBQ at the Hotel … a consultant gathering
For years I was fortunate enough to work with a group of consultants who liked to gather nightly for dinner. When the weather started getting nice, barbecuing at the hotel was something different to do. Now if your at a full service hotel, you’ll be going out for BBQ. However, most of the chains extended stay hotels offer outside electric grills.
The Marriott Residence Inn brings back great memories of barbecuing in Cincinnati. Each of us would bring something different, I was always the meat and wine guy. While in Bakersfield, CA we had a huge pool side bbq in 100 degree weather at the Hilton Homewood Suites. In San Diego, the Marriott Fairfield actually cooked the bbq for us on Monday evenings, with free bottled beer and make your own salads. In Seattle I stayed at a Marriott ExecuStay with a roof top bbq area, where we would have groups of 10-12 on a weekly basis. The Palm Springs Residence Inn was the place to make our own guacamole to accompany grilled chicken tacos.
Try something different this Spring and Summer to get you away from those boring chain restaurants where all the menu’s look the same. Most clients will allow a grocery receipt to be submitted as your meal, minus the beer/wine obviously. No need to worry about cooking utensils, almost all these hotels offer those as well. Just remember, certain items like foil, plastic wrap, and plastic silverware are not reimbursable.
Here is my favorite recipe for steak: Blue Cheese Steak BBQ
- 1/4 cup crumbled blue cheese
- 1/4 cup soft bread crumbs
- 4 teaspoons olive oil, divided
- 1 teaspoon pepper, divided
- 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- 3/4 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
- 3/4 teaspoon minced chives
- 1/2 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
- 4 beef tenderloin steaks (6 ounces each)
- 1/2 teaspoon salt
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 cup reduced-sodium beef broth
- 3/4 cup Cognac or additional reduced-sodium beef broth
- foil
In a small bowl, combine the blue cheese, bread crumbs, 1 teaspoon oil, 1/2 teaspoon pepper, basil, oregano, dill, chives and tarragon; set aside.
Sprinkle steaks with salt and remaining pepper. Grill for 2 minutes on each side. Transfer to foil covered area of grill with olive oil; top steaks with blue cheese mixture.
Continue grilling on low with top closed for 5-10 minutes or until meat reaches desired doneness
Meanwhile, on the other side of the grill lay down new foil with olive oil, and saute onion until tender. Add garlic; cook 1 minute longer. Gradually stir in broth and Cognac, don’t worry if it spills over. Cook until liquid is reduced by half. Serve with steaks. Yield: 4 servings.
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