Will let’s state the obvious I haven’t written in a while. I would like to say sorry to my followers, but I have a great reason. It is hard to write and damn near impossible to BBQ when you just have a left hand. I have had 3 surgeries in the last couple of months on my right arm and yes I’m right handed. So please forgive me and start looking for new post in the next few months. Thank you for your continued support and keep bbqing.
So this post is for those of you who like to eat vegetables without the meat. There are a lot of different vegetarian barbecue options, but my favorite is vegetable skewers.
The skewers are made with red onion and four different kinds on squash. The squash types are panty, crook neck, morrow, and zucchini. I cut all the squash to half inch by half inch pieces. Check out meat on a stick for the skewer process. I cut the red onion to the same size as the squash.
Once all the vegetables are on the skewers I brush all of the skewers with lodestar farms garlic olive oil. The red onion and garlic olive oil combine to create a distinctive flavor that mixes well with the smokiness from the charcoal and mesquite wood chunks. I place the skewers on the grill for 20 minutes and flip them over and cook them for 10 more minutes.
Vegetable skewers taste great with vegetables only, but I prefer to add meat. For the vegetarians and vegans this is an excellent barbecue option.
Last Saturday I was talking with my parents ninety year old neighbor about all the food that we have eaten at his place over the years. We both came to the conclusion that his shish kabobs were the best thing that we had consumed at his house. So I thought it would be fun to try and make my own and call it Meat On a Stick.
My thought was to use a tri tip and cut it up into cubes about the size of stew meat, but I’m lazy so I asked the butcher at Wagon Wheel Market if he could cut my tri tip into cubes for me, and he said, “yes”’ with a smile on his face. While I was waiting for the meat to be sliced into shish kabob sized cubes I started looking around the store for fruit and vegetables to accessorize the meat on a stick. I grabbed a pineapple, a red bell pepper and some mushrooms. I thought that the flavors would blend with each other well and complement the tri tip nicely.
When I get home I grabbed a zip lock bag and poured 3 tablespoons of soy sauce, 4 tablespoons of ginger juice from the Ginger People, and 4 tablespoons of apricot gourmet dressing from Antelope Creek Farm. Then I added the 2.5 lbs of cubed tri tip to the bag and placed the meat mix in the fridge for about twenty-four hrs. You can marinate the meat for less time if would like. I recommend no less than 6 hrs.
After the meat has marinated the real fun begins by placing the bell pepper, mushrooms and pineapple on the stick. Oh, I almost forgot to tell you to soak the sticks or skewers in water for at least 4 hours or your sticks will burn up. Now back to placing the meat and stuff on the skewers. There is no right or wrong way to place the meat and vegetables and/or fruit on the sticks. Get creative and vary the patterns.This part of the process takes the longest but if make it a family thing it becomes fun and faster.
Now that everything is on the sticks place them on the BBQ. You can see my method for this in bacon onion burgers. Just wait about ten minutes then turn the meat on a stick and wait about two more minutes. The meat will be tender and full of great flavor. I guarantee you will love the meat on the stick.
Ingredients
2.5 lbs tri tip
4 tablespoons Ginger Juice
4 tablespoons apricot gourmet dressing from Antelope Creek Farm
3 tablespoons soy sauce
1 pineapple cubed
1 bell pepper sliced and cubed
1 dozen mushrooms
beercanbbq 