We’ve heard from a few friends who may know that Gates Bar-B-Q Sauce from Kansas City is The Best Barbecue Sauce.
Bjorn’s co-worker Jason was kind enough to bring us a bottle of Gates Bar-B-Q Sauce back from a recent trip home to Kansas City. What better way to welcome the arrival of grilling season than slather some Extra Hot Gates Bar-B-Q sauce all over vegetarian and meat Shish Kebabs on their way to the grill?
Veggies on hand included bright yellow bell peppers, zucchini, green onions, button mushrooms and heirloom cherry tomatoes. In a matter of minutes, those can be washed and chopped into large chunks of similar size and threaded on to bamboo skewers, pre-soaked in water. It was late and we were tired so this meal needed to be fixed quickly. The protein selected for the vegetarian version was pre-made vegetarian “meatballs” and for the omnivore iteration, real beef meatballs from the freezer, defrosted quickly in the microwave.
After grilling, as usual, the difference between the vegetarian and the real beef version is difficult to distinguish visually. I made a simplified parsley pesto of fresh Italian Parsley, fresh garlic and olive oil, zipped in the food processor which pulled together green peas, chickpeas and Basmati rice into a cohesive side.
The finished plate: this happens to be the veggie version. Notice the delicious char on the heirloom yellow cherry tomato toward the top of the left skewer. That Gates Bar-B-Q Sauce has kick! The meal prep was quick and left flavorful leftovers that re-heated well for a tasty and easy lunch at work the next day.