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.
I missed last weeks post due to life becoming… well life. It was an extremely busy week that involved hospitals, goats and kids, so there was little time to write. This is my tenth post, that’s right, the tenth post, so I didn’t want it to be lame or seem forced. I figured it would be better to skip a week.
This week I will feature J Lee Roy’s barbecue crew as they prepare for an epic weekend of sales at Feather Fiesta days in Oroville CA. Our feather fiesta days draws the entire town to one location for a weekend of food and fun.
The fun for the J Lee Roy’s crew begins weeks in advance. The preparation starts with choosing the right pork butt and ends with various culinary details such as ensuring there are plenty of napkins and enough of that sweet and delicious sauce on hand.
The Friday afternoon before the event Sam the cook of the crew lights the 16 foot Holstein BBQ. It takes about 30 minutes for the BBQ to heat to the temperature that Sam wants. Within ten minutes Sam has 30 pork butts on the grill. He lets the meat cook for 10 hours before he takes the pork off the grill and wraps it in individual pieces of tin foil and places them in an ice chest, without the ice. Even after it has been removed from the grill the pork continues to cook due to the heat that the meat is giving off inside the ice chest and foil. By the time the J Lee Roy’s Crew makes the first sandwich the pork has cooked for about 16 hours.
The J Lee Roy’s station is a flurry of activity on Saturday morning. Crew members are lighting the stove in the mobile sales trailer, setting up shade structures and tables pulling the meat off the bone so that there is hand picked pieces for each delicious sandwich. Once the meat is on the sandwich someone else adds the perfect amount of J Lee Roy’s Dippin Sauce.
After watching all the weeks of preparation, cooking, setup of the event and the tear down and clean up of the event I have a great deal of respect for this crew.
If you live in Northern California you can find J Lee Roy’s Dippin Sauce in the meat department at Raleys, Savemart, Holiday Market, FoodMax and Wagon Wheel Market. It is also in the condiment aisle at Safeway. If you don’t live in the area click the link and order online.
Well, it’s been a busy week at my house. With Easter week and all. So I was thinking I’ll make something that everyone makes, but with a little extra. This week is BBQ Bacon Onion Burgers. I promise the burgers well not disappoint.
Now let’s start by slicing the bacon and red onion into little places. I like to use a half pound of bacon and half of a red onion, but you can use more or less of the two depending on your likes. Now place them in a frying pan on medium heat. As the stove starts to heat-up head outside and start the briquettes. Now return to the kitchen and place the ground chuck in a dish that you can mix all the ingredients up in. I then add J Lee Roy’s to the top of the hamburger along with one egg. The egg is a binder for all the ingredients.
Don’t forget the bacon and onions on the stove. That’s a funny thing to say because there is no way your nose is going to let you forget this mixture is cooking. The aroma that fills your house will make everyone want to eat right now. The mixture should take about 15 or so minutes to cook. Make sure all the bacon is crispy this will help when the burgers are cooking.
I don’t like to add the grease from the bacon and onion mixture to the burger so I discard the grease. Now I dump the bacon and onions on top of the burger mixture. Now begin to mix with your hands the bacon and onion, J Lee Roy’s or your favorite BBQ sauce, egg and ground chuck together. Or you can teach your kids how to mix up the mixture.Once your done mixing the ingredients start making the Patties. I like to grab a hand full make them into racquet ball sizes and smash them to about a half inch thick patty. You should be able to make 7 burgers.
Your briquettes should be ready now. So spread them out evenly throughout the BBQ and place the grill on. Now add your patties and wait 5 minutes then flip the burgers. Now wait 7 to 10 more minutes for these delicious burgers. The last couple of minutes I like to add a couple of buns on the grill to make them a little crispy. Add your garnish and enjoy a juicy BBQ Bacon Onion Burger. I bet you love them!