I don’t want to brag but…
For the Pacific NW in May, this is AWESOME!
We have had nice weather during the week too and have bbq’d twice already and plan to grill all weekend. So what a great opportunity to share how we do it paleo style. Very easily as you can imagine with grilled food being one of the best methods to cook food and with the abundance of meats and salads that make up a traditional bbq we are pretty much in our paleo element with BBQ’ing
Even better when you can involve the kids in the process too. I am lucky that I have some big kids in training not only to be cavemen and women but handy in the kitchen/back yard too
My caveman in training, Jonathan LOVES to light the BBQ and hubby is passing down the BBQ’ing gauntlet from father to son and sharing his grilling prowess which I have no need to get involved in… right?! ha-ha
Baked sweet potatoes are an amazing accompaniment to a BBQ’d meal. They take a little while so either make them the first onto the grill or nuke them in the microwave until tender and then finish them off on the BBQ.
Our kebabs here are…
Chicken breast chunks dipped in Jamaica Me Crazy Lemon Pepper and partnered with bell peppers and fresh pineapple chunks. The flavors are sensational!
Fresh shrimp wrapped in bacon are also another fav. of this family. Easy to prepare and so darn good to eat!
Another great combo is beef steak chunks rubbed with Chicago Steak Seasoning or New Orleans Cajun Seasoning layered on the skewer with bell peppers of all colors and well anything that takes your fancy really
Here’s a collage of some of the great seasonings we use and our staple BBQ’ing condiments
Have you tried Firefly Kimchi before? Ever heard of it? This was a great find in the vegan section of my local PCC.
INGREDIENTS: Organic Green Cabbage, Organic Green Onions, Organic Garlic, Organic Ginger, Celtic Sea Salt & Korean Red Peppers
Based on the classic Korean style fermented cabbage, Firefly Kimchi is our special version of the spicy and flavor-intense food. The combination of ginger, garlic and spice in our kimchi achieves a well balanced spicy kick without the lingering burn. Unlike the Korean style, we have left out the fish sauce and shrimp paste to maintain our vegan and raw standards.
Enjoy with: Stir fry, rice and beans, wraps, eggs and braised greens.
I LOVE garlic and I have, well i would like to say fond memories of enjoying chips (fries) and garlic sauce from the local kebab shop after a partying night out on the town. Well enough about that BUT I did find this amazing garlic paleo-clean garlic sauce. This too can be found at PCC and lethal to the breath but delicious to the palette Over sweet potato fries is my favorite but just on the side of a BBQ’d platter is awesome too.
Make a great salad. We like to keep it quite plain with some organic mixed greens, cucumber, red onion or green onions, tomatoes and a nice raspberry balsamic dressing.
If you haven’t ever grilled pineapple sprinkled in ground cinnamon before then this is a MUST! Trust me if you are a lover of pineapple like me then this simple side/dessert is FAN’BLOOMIN’TASTIC!
Open a bottle of your favorite wine, pull up a wrought iron, sit back, soak up the warmth and dream of summer! Ahhhh you feeling it?… coz I AM!