This Memorial day my family and I headed on up to McKinney Texas to hang out with my parents and of course, barbecue!
While my Apple-wood bacon wrapped onions were soaking in a molasses marinade I started preparing the roasted edamame salad.
I put the edamame, corn, scallion, garlic, olive oil and a few spices in a bowl, mixed them up then spread it all out in a pan to get roasted in the oven.
OK, salad is roasting, time to make the olive spread.
I mixed up a half cup green olives, half cup black olives, tablespoon capers, some garlic and olive oil to spread on the burgers. Once that was done I grabbed my appetizers and threw them on the grill.
It was a constant flip and baste to make sure they didn’t get burnt. After a few minutes they were ready.
I went back in to chill the edamame salad and prepare the burgers for the grill. Each burger patty consisted of a meat patty, topped with smoked gouda cheese, topped again with the other half of the burger patty. I placed some boy scout BBQ spices on top and threw them on the grill.
Once the burgers were finished I took them inside where I put the olive spread on top and served it on Italian sweet bread. The roasted edamame salad was cooled off and was paired with a fruit salad.
And to feel young again, the drink of choice was raspberry lemonade with a Twizzlers straw.
And last but not least was the dessert. I melted some dark Godiva chocolate, mixed in some chipotle spice to give it a little heat but contrasted it with fresh strawberries to dip.
My family really enjoyed the meal and I’m looking forward to my next big BBQ!
|Type of Technique:||Grilling, Marinate, Roasting|
|Type of Grill Used:||Charcoal|
|Type of Charcoal:||Kingsford|
|Type of Ground Meat:||Ground Beef|
|Type of Marinade:||molasses|
|Side Dishes:||Fruit salad, Roasted Edamame salad|