Gonna Smoke Me a Fatted Brisket: A BBQ Pitboys.com Recipe
Kind: captionsLanguage: en♫ Gonna smoke me a fatted brisket♫ I got my barbecue shoes on♫ Gonna smoke me a fatted brisket♫ I got my barbecue shoes on♫ I got my natural case♫ And got the hogs on the run(country rockabilly music)
Welcome to bbqpitboys.com, where today we're going to do a vegetarian favorite that's sure to please even the pickiest of eaters. Say hello to our Sausage-Crusted Squash Casserole! It's real easy to make and is perfect for those looking for a delicious and satisfying meal without the meat.
We've just picked some fresh garden zucchini here, and we've also got some yellow squash. If you never had squash before, you've gotta check this out, all right. We're just washing up the zucchini and yellow squash now. It's best to use a combination of both, but either or will do on this classic squash casserole.
Now, the first thing you want to do is cut up the squash into bite-sized pieces. Right? You probably know how to do that, but if you're a newbie and never seen it done before, this is how ya do it. (laughing) Man, all right. This is gonna be some good eatin' at the pit.
If these veggies kind of bother you, you just turn the other way. Now, there's nothing like fresh squash picked out of the garden; this comes from a cousin and he dropped off about 40 pounds of squash from the farm. (chuckling) Oh man, yeah, this is one thing about eating good in the summer, right? Some good summer squash.
All right, like I said, it's real easy to do. You just get down and get these squash down to bite-sized pieces, just like that. Now, let's put this together. We've got a full 9 x 12 x 3 inch deep pan, and it's about four pounds of squash. To this we're adding one pint of sour cream.
And here we've got some mayonnaise, all right, and we're going to add about one cup of mayo. I told you this was gonna be easy to do. Oh man, the vegetarians are getting hungry, I know. Here we're adding about 1/2 pound of Parmesan cheese. And you wanna use fresh Parmesan, not that pre-shredded stuff.
And here's a great tip: make sure to grate your own Parmesan instead of using pre-shredded it from the store. Freshly grated Parmesan is so much better and will add way more flavor to your dish. Now we're just going to mix all these ingredients together until they're nice and combined.
Now that our casserole mixture is ready, let's talk about the sausage topping. We're using a classic pork sausage for this recipe, but feel free to use whatever type of sausage you like best. Just make sure it's nice and crumbled up so it distributes evenly throughout the dish.
Here's how we're going to assemble our casserole: we'll take that sausage mixture and sprinkle it evenly over the top of our squash casserole. Then, we'll add some Ritz crackers on top for an extra crunchy topping. And finally, we'll drizzle a bit of olive oil over everything to bring all the flavors together.
Now, let's talk about how to cook this bad boy in the oven. We're going to preheat our oven to 375 degrees Fahrenheit and cover the top with aluminum foil. This will help cook the squash, bringing it up to simmer, and keep everything nice and moist.
We'll place the casserole in the oven for about 45 minutes, or until the squash is tender and the sausage is cooked through. Then, we'll remove the foil and let the casserole cool for a few minutes before serving. This is where the magic happens, folks!
As soon as you take that first bite, you'll know why this Sausage-Crusted Squash Casserole is one of our favorite vegetarian recipes. The combination of tender squash, savory sausage, and crunchy Ritz crackers is absolute perfection. And the best part? It's so easy to make! So go ahead, give it a try, and let us know what you think.
The chickens are gonna love this one... (mellow rock band music)(sharp tapping) Now as always of course, we do apologize for eating in front of you like this. But we call this Pit Master privilege. And vegetarians, eat your heart out, oh!
"WEBVTTKind: captionsLanguage: en♫ Gonna smoke me a fatted brisket♫ I got my barbecue shoes on♫ Gonna smoke me a fatted brisket♫ I got my barbecue shoes on♫ I got my natural case♫ And got the hogs on the run(country rockabilly music)- Welcome to bbqpitboys.com.Today we're gonna doa vegetarian favorite,that's squash casserolewith a sausage crustand it's real easy to do.All right, we've just picked some freshgarden zucchini here andwe got some yellow squash.And if you never hadthis before, you've gottacheck this out, all right.We're just washing up thezucchini and yellow squash.Now it's best to use a combination of,but either or will do on thisclassic squash casserole.Now, the first thing youwanna do is cut up the squashinto bite sizes, right?You probably know how to do that,but if you're a newbie andnever seen it done before,this is how ya do it.(laughing) Man, all right.This is gonna be somegood eatin' at the pit.Now, if these veggies kind of bother you,you just turn the other way.Now, there's nothinglike fresh squash pickedout of the garden, thiscomes from a cousinand he dropped off about40 pounds of squashfrom the farm. (chuckling)Oh man, yeah, this is onething about eating goodin the summer, right?Some good summer squash.All right, like I said,it's real easy to do,you just get down andget these squash downto bite sizes, just like that.All right now, let's put this together.We've got a full, 9 x12 x 3 inch deep pan,it's a big casserole pan,and it's about four pounds of squash.Now, to this we're addingone pint of sour cream.And here we've got somemayonnaise, all right,and we're going to addabout one cup of mayo.I told you this was gonna be easy to do.Oh man,the vegetarians aregetting hungry, I know.Now, here we're addingabout 1/2 pound of Parmesan cheese.And you wanna use thefresh Parmesan, all right.Oh yeah, get it in there,this is gonna be good.Now, here we've gotsome sausage, we've gotan Italian-style sausagewhich has your basic fennel,garlic powder, onion powder,paprika, black pepper.Just a good, spicy Italian sausage,or use your favoritesausage for this dish.Then we're just gonna cook it down a bit,(metal banging) yeah.Yeah, that smells good.Now, back to the casserolemix, we're addinga couple of eggs.You gotta have the eggs in this casserole.And here we've got some SPG,we put about a tablespoonin there for some seasoningsand also we've gotsome Italian seasoning, all right?This is your basicAmerican-style Italian seasoningand you wanna put about atablespoon in there as well.Give it a good mix.Now, again this is a 9 x 12 x 3 inch deepcasserole dish,and then we'll just putthe ingredients in there.(metallic scraping)- That's good, that's good.- Your vegetarianfriends are gonna belining up for this, trust me.(electric guitar rock solo)Now, let's make thesausage crust, all right.Make the crisp top, right?And we're gonna use theseRitz crackers, all right?Use your favorite crackers,but these guys have beenaround for 100 years,they make a great cracker,and this makes for a great,crispy top, all right?I'm sure you know all about that.(banging, cracking)And you break it up a little bit.Now, the sausage has been cooked, right?And we're gonna add acouple of sticks of butter.Now the food police are rolling over,but to hell with 'em, right?This is how you do it.(metallic banging)And you melt the butterdown in the sausage pan,just like that, all right.Now, we're gonna combinethe fresh-browned and cookedsausage with the butter,with the four packagesor about one pound of crackers.(metallic scraping, stirring)Give it a good mix,and we've got our crisp. (chuckling)Oh yeah, like I said, aclassic vegetarian dish.And if your vegetarian friendsdon't like the sausage crisp,well tell 'em just don't eat it.Just eat the squash underneath, right?Oh, ho, yeah, we're gettin'a lot of thumbs down, right?From the food police and the vegetarians,but that's how we roll, right? (chuckling)All right, now we've placedthe sausage and Ritz crackertopping just on the top,just like that.This is good enough toeat already, trust me.(metallic crash)Now, we're gonna put itin our wood-fired oven,but first we're gonna coverthe top with aluminum foil.And this will help cook the squash,to bring it up to simmer.And we're gonna have our oven running atabout 375 degrees Fahrenheit.Yeah, and you could dothis in your kitchenif you want.Oh man.(electric guitar mellow rock solo)And be sure to check outour line of barbecue grillsand smokers when you get a chance.We appreciate your support.All right, about 45 minutes has gone by.We'll show you what it looks like.We're gonna take the foil top off.And the squash is cooking,getting real tender.Now, we're gonna want to crisp the top.All right, so we justtake the aluminum foil offand we'll cook it till thetop gets nice and crispy.(chuckling)Just like that. (chuckling)Can you smell that? It smells good!And if you can't, wellyou're on the wrong channel.Now, I say it's time to eat.Oh man, oh, I told you this would be good,good eating at the pit, all right.The chickens are gonna love this one.(mellow rock band music)(sharp tapping)Now as always of course, we do apologizefor eating in front of you like this.But we call this Pit Master privilege.(chuckling)And vegetarians, eat your heart out, oh.(victorious rock band instrumental)Whoa, I told you the chickens love this.Good!(upbeat rock instrumental music)Cheers!(clinking)(rock band instrumental music)So, the next time you'relooking for a dishto serve to your vegetarian friends,check out our Sausage-crustedSquash Casseroleat bbqpitboys.com.(rock music fanfare ending)(flames crackle and roar)(crow caws)\n"
