Just a few weeks from now summer will be in full swing again. The grills are already coming out, tongs are being dusted off. Beer fridges are being…who are we kidding, beer fridges are ALWAYS stocked.
Putting together the guest list and the menu – those are easy. Preparing everything is usually too much work unless you have invited your favorite mom, aunt or nana. So, we usually revert to store bought potato and macaroni salads, or coleslaw, even the been-warmed-for-way-too-long-in-the-deli-counter-steam-pan baked beans have been known to frequent your local neighborhood bbq. Blech!
Part of the problem is related to the fact that it is virtually impossible to find mayo-free or gluten-free salads and slaws. This month you’ll get our mayo-free, gluten-free recipes for each!
We grill all the time, but we love to mess around with simple party dishes that really get the salivary glands going. A little sweet, a little spicy, savory & piquant, we try them all. A recent effort was a super-delicious potato salad with pickled eggs that had been pickling for three years. Yes, you read right, THREE years. How’s that for party planning?
We are certain it was a culinary first and it served more than 50 people in the process. Most came back for seconds. It included 10 lbs. of red potatoes, 3 lbs. of bacon, 3 lbs. of sour cream, 8 oz. of coarse ground mustard, 3 cups of fresh dill 3 large red onions, 2 bunches of green onions and 1 dozen of the aforementioned eggs. It was so good some ate it for breakfast the next day! (Tipping the scales at more than 20 lbs. when finished, it was a potato salad worth repeating, but those eggs take a long time to pickle.)
So today, we offer something a bit simpler but just as tasty because, above all, bbq should be finger licking good! Grilled sausages (or brats) and boneless skinless chicken thighs with a fresh spicy coleslaw. If you are gluten intolerant, the buns are optional, but seconds won’t be. You just can’t help yourself!
Tips for cooking the chicken and the brats:
Tip #1 – Grill both over indirect heat after warming the grill up. Then finish over direct heat to quickly sear. This will keep both juicy and prevent the brats from bursting prematurely and causing flare ups.
Tip #2 – Salt the chicken AFTER grilling while the chicken is resting. We recommend our Applewood Smoked Sea Salt.
Spicy Coleslaw Recipe
2 lbs. shredded cabbage
12 oz. sour cream
2 Tbsp. soy sauce
3 Tbsp. Sriracha Hot Chili Sauce
3 Tbsp. sugar
4 pinches Bolivian Rose
Mix all ingredients except cabbage together in the bottom of a large bowl, then toss cabbage in and mix thoroughly. Let coleslaw rest for 2-3 hours in fridge before serving.