Summer BBQ Guide, Paleo Style

Hello there!

Happy summer to you! I woke up this morning a little sad that summer is more than half behind us. I love summertime and I don’t want it to end…ever! That’s probably why I live in sunny San Diego! To pay homage to lovely summer, I wanted to get you inspired to use your BBQ! I love me some barbecue, especially  on those hot summer nights when turning the oven on and heating up the house is just not an option. Here’s a fun little Summer BBQ Guide with my favorite tips and recipes to get your creative juices flowing. In case that’s not enough, ya need to watch this:

9 Ways to Use Your BBQ

Here’s a really cook slideshow from Michael Chiarello (he’s a fancy Napa Valley chef) showing you lots of different ways to use your BBQ you probably hadn’t thought of. You can literally make your entire meal on the grill (including dessert and drink garnishes). How cool (or hot) is that?!??!

Epic BBQ Recipes from Across the Web

Holy cow! This is a really great guide with sooooo many BBQ recipes your head will explode. A word of caution: many of them ARE NOT gluten-free or paleo-friendly, especially those pesky hamburger buns. Don’t fret, my pet! Here’s a great bun recipe made with coconut flour, cashews and almond flour. I don’t personally think the bun adds much, so I’d just wrap that sucker in lettuce or eat it with a fork n knife and call it a day 🙂

BBQ, Paleogasm Style

Couldn’t just leave you without a tasty little BBQ recipe from my cookbook, Paleogasm! I just adore lamb burgers and this recipe it dabomb.com.

Lamb Burgers with Greek Salad & Coconut Tzatziki

Serves 4

1 ½-2 pounds ground organic lamb (or combo of lamb and beef, if desired)

salt and pepper to taste

Season meat with salt and pepper and form into ⅓ pound patties about 1-inch thick. Preheat grill or heavy frying pan on medium heat. Heat well and cook on each side 6-9 minutes.

Greek Salad

½ pound ripe tomatoes, any variety

2 stalks celery

2 avocados, ripe but firm

2 red bell peppers

1 cup pickled onions

1 large English cucumber, seeds removed

½ cup flat-leafed parsley, chopped

2 tablespoons fresh oregano, chopped

⅓ cup extra virgin olive oil

¼ cup lemon juice

salt and pepper to taste

Cut all veggies into about 1-inch chunks, but it doesn’t need to be perfect. Remove seeds from tomatoes (unless using baby tomatoes) and cucumber. Add herbs, lemon, oil and season with salt and pepper to taste.

Coconut Tzatziki

16 ounces plain coconut yogurt

1 cup seedless or de-seeded cucumber, chopped small

½ cup extra-virgin olive oil

¼ cup lemon juice

¼ cup fresh parsley, chopped

2 cloves garlic, chopped small

2 tablespoons fresh dill, chopped

2 teaspoons salt

Combine all ingredients and allow flavors to marry 30 minutes before serving.

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Want more amazing BBQ recipes like Grilled Artichokes with Green Curry Dipping Sauce and BBQ Ribs with Roasted Pineapple Sauce? Well you gotsta pick up a copy of Paleogasm 🙂

Or if you think you’re ready to go all the way with me, Paleo Cooking at Home: Fast, Cheap & Easy is just what the doctor ordered. Learn more here: