♫ 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)
- [Narrator] Welcome to bbqpitboys.com.
Today we're gonna do a vegetarian favorite,
that's squash casserole with a sausage crust
and it's real easy to do.
All right, we've just picked some fresh
garden zucchini here and we got some yellow squash.
And if you never had this 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,
but either or will do on this classic squash casserole.
Now, the first thing you wanna do is cut up the squash
into bite sizes, 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.
Now, 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 sizes, just like that.
All right now, let's put this together.
We've got a full, 9 x 12 x 3 inch deep pan,
it's a big casserole pan,
and it's about four pounds of squash.
Now, 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.
Now, here we're adding
about 1/2 pound of Parmesan cheese.
And you wanna use the fresh Parmesan, all right.
Oh yeah, get it in there, this is gonna be good.
Now, here we've got some sausage, we've got
an Italian-style sausage which has your basic fennel,
garlic powder, onion powder, paprika, black pepper.
Just a good, spicy Italian sausage,
or use your favorite sausage for this dish.
Then we're just gonna cook it down a bit,
(metal banging) yeah.
Yeah, that smells good.
Now, back to the casserole mix, we're adding
a couple of eggs.
You gotta have the eggs in this casserole.
And here we've got some SPG, we put about a tablespoon
in there for some seasonings and also we've got
some Italian seasoning, all right?
This is your basic American-style Italian seasoning
and you wanna put about a tablespoon in there as well.
Give it a good mix.
Now, again this is a 9 x 12 x 3 inch deep
casserole dish,
and then we'll just put the ingredients in there.
(metallic scraping)
- [Mixing Man] That's good, that's good.
- [Narrator] Your vegetarian friends are gonna be
lining up for this, trust me.
(electric guitar rock solo)
Now, let's make the sausage crust, all right.
Make the crisp top, right?
And we're gonna use these Ritz crackers, all right?
Use your favorite crackers, but these guys have been
around 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 a couple 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 butter down in the sausage pan,
just like that, all right.
Now, we're gonna combine the fresh-browned and cooked
sausage with the butter, with the four packages
or 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, a classic vegetarian dish.
And if your vegetarian friends don'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 placed the sausage and Ritz cracker
topping just on the top,
just like that.
This is good enough to eat already, trust me.
(metallic crash)
Now, we're gonna put it in our wood-fired oven,
but first we're gonna cover the 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 at
about 375 degrees Fahrenheit.
Yeah, and you could do this in your kitchen
if you want.
Oh man.
(electric guitar mellow rock solo)
And be sure to check out our line of barbecue grills
and 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 just take the aluminum foil off
and we'll cook it till the top gets nice and crispy.
(chuckling)
Just like that. (chuckling)
Can you smell that? It smells good!
And if you can't, well you'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 apologize
for 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're looking for a dish
to serve to your vegetarian friends,
check out our Sausage-crusted Squash Casserole
at bbqpitboys.com.
(rock music fanfare ending)
(flames crackle and roar)
(crow caws)