The BBQ Chef ain’t Doing His Job if there ain’t No Tri Tip Shish Kabobs!

Tri Tip Shish kabobs

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Did you know….

Who has never heard of shish kebab? In Turkish, shish kebab, literally means “gobbets of meat roasted on a spit or skewers.” Probably the most famous preparation for grilled lamb, there seems to be countless recipes. It is said that shish kebab was born over the open field fires of the soldiers of the Turkic tribes that first invaded Anatolia, who used their swords to grill meat, as they pushed west from their homelands in Central Asia. Given the obvious simplicity of spit-roasting meat over a fire, I suspect its genesis is earlier. There is iconographical evidence of Byzantine Greeks cooking shish kebabs. But surely the descriptions of skewering strips of meat for broiling in Homer’s Odyssey must count for an early shish kebab.

In the Arab world, the same preparation is called shish kabab or lahm mishwy (grilled meat). The true shish kebabs are pieces of marinated lamb affixed to flat or four-sided bladed metal skewers that are grilled over a fire suspended by a skewer holder, without the meat ever touching the grilling grate. The varieties of marinades are wide and could include any combination of olive oil, lemon juice, onion juice, milk, yoghurt, rigani (wild marjoram), crumbled bay leaves, cinnamon, allspice, and other spices. Using tomatoes, onion wedges, and green bell pepper to separate the meat on the skewers has been suggested by several food writers to be a modern concoction invented by Turkish restaurateurs to make the skewers look more attractive to customers.(

Today’s Restaurant

St. John’s Bar and Grill – Santa Clara

Average Cost

$9.50 for shish kabob awith salad or fries, $15 for a burger, fries and a soda

Rating (1-10)


Recommended Dishes: 

Shish kabobs or any burger or sandwich of your choice!

It’s Friday and the kick off to a 3 day Memorial Day Weekend!

A 3 day weekend makes us all dance for joy but another thing that us Americans look forward to is lots and lots of barbecue!

Barbecue ribs..barbecue chicken, barbecue baked beans, barbecued corn on the cob and last but not least barbecue Shish Kabobs!

Continue reading “The BBQ Chef ain’t Doing His Job if there ain’t No Tri Tip Shish Kabobs!”

Nothing better packs a barbecue for lunch!!

ombo plate consists of Tri Tip, BBQ chicken, side salad, beef chili, garlic bread, and a 20 oz fountain drink

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Did you know….

In 2007 Israeli scientists at University of Haifa uncovered evidence that early humans living in the area around Carmel, about 200,000 years ago were serious about barbecue. From bone and tool evidence, these early hunters preferred large mature animals and cuts of meat that had plenty of flesh on them. They left heads and hooves in the field. Three of their favorites were an ancestor of cattle, deer, and boars. From burn marks around the joints and scrape marks on the bones, there is evidence that these cave dwellers knew how to cook.

Early barbecue cooking implements will likely never be found because they were probably made of wood. The first meats were probably just tossed into a wood infereno.

They quickly learned that the food tasted better if the food was held above or to the side of the fire. According to barbecue historian Dr. Howard L. Taylor, the first cooking implements were almost certainly “a wooden fork or spit to hold the meat over the fire.

Eventually they built racks of green sticks to hold the food above the flames, and learned that the temperature was easier to regulate and the flavor better if the if they let the logs burn down to coals before the meat was put in place.(

Today’s Restaurant

Tasty Subs and Pizza – Santa Clara, Ca

Average Cost

$10 or less  for bbq plate, $7 or less for subs

Rating (1-10)


Recommended Dishes: 

BBQ Combo Plate, Pizza, Subs

What better way to enjoy a Friday than barbecue and good company!

My comrade Justin Englehaupt and I decided that today would be a perfect day for some barbecue so we journeyed on over to this mystical restaurant of enlightenment called Tasty Subs!

“Uhh Trevis, a place called Tasty Subs doesn’t sound to me like a BBQ spot. Are you falling off your mark?”

“My dear humble friend, while it may seem like that by the name but don’t judge a book by its cover.You curious little thing you…”

Continue reading “Nothing better packs a barbecue for lunch!!”

I’ll Cheerlead with Pom Poms for BBQ from Jon Jon’s!!


Live Action Quick Tips

Did you know….

No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the wordbarbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues. Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections). Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics (

Today’s Food Truck of Choice

Jon Jon’s – San Jose, Ca

Average Cost

$10 or less

Rating (1-10)


Recommended Truck(Dishes): 

Tri – tip sandwich, Hotlink Sandwich, Potato Salad

Give me a B! Give me an B!
Give me an Q!
What’s that spell? BBQ! BBQ!
Put it to the test!
Tri-tip is the best!
We won’t give it a rest!

It’s Food Truck Tuesday’s folks and I hope by now that you have found a food truck event in your area. If not, then at least you can enjoy this festivity with me today while we engage ourselves in the pursuit of life, liberty and happiness in extravagant food truck dining!

Continue reading “I’ll Cheerlead with Pom Poms for BBQ from Jon Jon’s!!”

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