Home

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!

Battle Armor:

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