Turn on the Grill

Its summer! Time to hike, bike, tan, and barbecue! Did you know that there are tons of great recipes and suggestions for putting on a gluten-free BBQ? Here are a few of our favorite ideas from around the web.

Apple Mint Salad

Adapted from Tassajara Cooking by Edward Espe Brown

• 2 large gala or granny smith apples, diced
• 1 large ruby red grapefruit, pared and diced
• 3-5 leaves fresh mint
• 1/4 cup orange juice
• 2 tablespoons greek yogurt
• 1 tablespoons honey

Directions:

1. In a pretty glass serving dish mix chopped apples and diced grapefruit pieces.
2. “Chiffonade” your fresh mint by rolling the leaves together horizontally. Then cut the roll into small slices, this will result in a chiffonade cut. Toss the chiffonaded mint into the apple and grapefruit.
3. In a small measuring cup mix together the orange juice, honey, and greek yogurt. Drizzle over the salad and toss to coat. Serve immediately or chill for several hours.

Freakin’ Awesome Tropical Chicken
(Recipe from Jen, adapted by Ging)

• 8 lbs. cut up chicken (or boneless, skinless breasts)
• *Ging note: If I were doing this in the oven for a potluck again, I would use boneless, skinless thighs. They will hold better. I also think this would be FA with boneless pork chops!
• Marinade
• 1/4 cup prepared mustard (I used French’s and Dijon, mixed)
• 1 cup apple cider vinegar
• 1 cup dark brown sugar
• 1/2 cup molasses
• 1/2 cup GF soy sauce or wheat-free tamari
• 1 can (20 oz.) crushed pineapple with juice
• 3/4 teaspoon ground ginger (I used ginger juice)
• -these were my additions-
• 2 T. Chinese Chili Sauce (optional)
• Six cloves fresh garlic, crushed

Directions

Memphis Style Ribs

• 1 big rack of spare ribs (you can use baby back ribs if you want, but I like the bigger spare ribs)

FOR THE RUB:

• 2 tablespoons paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons celery salt
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 2 cups hickory chips or chunks, soaked in cold water

Directions:

1. Wash the ribs and blot dry.
2. Combine the ingredients for the rub in bowl and stir to mix.  Rub as much of the mixture on both sides of the ribs as needed to coat.  If you have time, let the ribs “marinate” for a few hours in the fridge.  I didn’t, and it didn’t matter.
3. Wrap the ribs tightly in aluminum foil and place in a baking pan (you don’t want a mess in the bottom of your oven).  Cook in a 325 degree oven for about 1 1/2 hours.  This will vary depending on how many ribs you are cooking and what kind they are.  You want them mostly done.
4. While they are cooking, prepare the grill. If using a charcoal grill, arrange the coals on one side. The meat will go on the other side, so you are cooking over indirect heat. You also want to adjust the vents so the air comes up under the coals and goes out over the meat. (If you have a gas grill, well, you are on your own.)
5. Put the hickory chips on the fire before the ribs. Place the ribs on the grill and cover the grill. They don’t take long on the grill, maybe 1/2 hour, because they will come out of the oven mostly (if not completely) cooked. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. If you want to add wet sauce, add it to the ribs only a few minutes before removing them from the grill (otherwise you will burn it).

Serve, and enjoy with a cold New Planet Beer!

What are your favorite BBQ recipes? Let us know with a comment!