Westlake Ace Hardware is a paid advertiser of Kansas City Live and is responsible for this content.
We are fired up for this year's American Royal. KCL host Stephanie Summers is helping kick things off a little early with Westlake Ace Hardware and Pitmaster Andy Groneman. Andy shares great fall bbq dishes and the “must-have” bbq tools every home cook needs.
RECIPE: Spaghetti Squash with Smoked Garlic Pesto
INGREDIENTS:
- 1 spaghetti squash
- Smoke on Wheels BBQ Marinade
- Salt and Pepper
- Favorite Italian Seasoning
FOR THE PESTO:
- 2 cups (about 2 oz before picking leaves) packed fresh basil leaves
- 1/4 cup pinenuts, toasted
- 2 cloves garlic, chopped
- 2 cloves smoked garlic, pressed
- 1 tsp lemon juice
- 1/4 cup of oil from the SOW Marinade or EVOO
INSTRUCTIONS:
- Combine all pesto ingredients in a food processor and process until smooth. Season with salt. Store in the refrigerator until ready to use.
- Step 2: Preheat your cooker to 400 degrees F.
- Cut the spaghetti squash horizontally into 1′′-2′′ rings. Run a paring knife around the inside of each ring to remove the seeds. Place in ziplock with Smoke on Wheels BBQ Marinade (1-2 hours). Season with salt. Place directly on the grates of the cooker. After 20 minutes, flip the squash. Cook 20 minutes more, or until tender.
- Step 3: Remove from cooker. Rest 10 minutes. Remove the skins and use a fork (or your hands) to separate the strands of the flesh into long “noodles.” Toss the spaghetti squash in the pesto. Season with salt and pepper.
RECIPE: Flank Steak Fajitas with grilled peppers and onions
INGREDIENTS:
- 6” tortillas
- 2 sweet onions
- 1 bell pepper
- 1 Poblano chile
- 3 pounds Flank Steak
- Mojo Marinade
- Grapeseed Oil
INSTRUCTIONS:
Mojo:
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 1 large handful fresh cilantro leaves, finely chopped
- Kosher salt and freshly ground
- Black pepper
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 1/2 cup olive oil
- Place steak on a cutting board and remove the silver skin and the excess fat.
- Place steak in a shallow container, and pour marinade over it.
- Refrigerate, covered, 4-hrs Drain the marinade from the meat.
- Season meat with rub as it comes up from fridge temp.
- Grill the steak over high heat, directly, for 7-8 min per side.
- Once temp is 125-130 internal, Remove from grill and cover, allow to rest for at least 10-minutes before serving.
- Thinly slice the steak; against the grain, on a bias.
- Vegetables: Thinly slice all veggies, and toss in grapeseed oil. - Season with Salt and Pepper and place into grill pan.- After flipping steak, Cook veg. in grill pan, turning regularly, until evenly cooked, and starting to soften. Mojo In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add lime juice, orange juice, vinegar, & oil. Shake it up well to combine.
Westlake Ace Hardware is a paid advertiser of Kansas City Live and is responsible for this content.