Tag Archives: Paleo

grilling

Paleo Grill Cooking: Gluten Free Recipes for Paleo Grilling and Barbecue Dishes (Paleo Diet Solution Series)

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Just to say Thank You for checking out this Book I want to give you a copy of my upcoming book Paleo Pantry: The Beginner’s Guide to What Should and Should NOT be in Your Paleo Kitchen. 

Go to aPaleoPantry.com to reserve your FREE copy! 

Nothing says summer like a cold drink, and the intoxicating aroma of meat sizzling over charcoal wafting through the balmy evening air. 

When it comes to converting to a Paleo lifestyle, grill lovers pretty much have it made: you confront very little recipe conversion at barbecue season! But even meat-lovers need to watch their sauces, rubs, and marinades, and like Mama always said, “Don’t forget the fruits, and veggies…!” 

Here in my native Virginia summers can be scorchers and even when you’re using the grill for the main dish some days you just don’t want even the heat of a single sauté pan going in the kitchen so in “Paleo Grill Cooking: Gluten Free Recipes for Paleo Grilling and Barbecue Dishes” we’ve created combinations of meats, fruits, and veggies and yes, even a mock-tail that can all be prepped without lighting a single burner on your stove. 

Now if all you have is a stove and a grill pan, all of these recipes can be prepared using just them, and they will be tasty, but there’s a certain magic that happens when charcoal and fire dance with fresh seasonal ingredients and succulent slabs of meat! 

Don’t worry if you’re not the next Bobby Flay, we cover the steakhouse secrets to grilling so you too can make those perfect crosshatch grill marks, and finish your meat like a pro. 

Even if you’re a complete novice you’ll be able to get your grill on with: 

* Barbecue Standbys like a traditional Grilled Rib-Eye, Classic BBQ Chicken, and Memphis Style- Baby Back Ribs 

* Seafood Stunners like Shrimp on the Barbie, Mahi Mahi with Mango Salsa, and Citrus Salmon on a Cedar Plank 

* A secret for super-juicy grilled chicken breasts every time – no more dried our chicken “planks” for you! 

* And some innovative NEW ways to get eat your veggies like Grilled Salsa, Portobello Bruschetta, and Grilled Sweet Potato Hash with Chili and Lime 

* You certainly won’t want to miss the Grilled Stone Fruit using peaches, plums, nectarines, or whatever is freshest at the farmer’s market – heck even mangoes and pineapple are amazing like this! 

* You’ll even get my favorite summer mocktail recipe for Grilled Pineapple Coladas with a dash of my secret ingredient (I discovered the “secret ingredient” on a trip to the Caribbean island of St. Maarten and was hooked – yummm!!) 

So break out the blender, fire up the grill, and let’s make some barbecue!!! 

Scroll up and get your copy of “Paleo Grill Cooking: Gluten Free Recipes for Paleo Grilling and Barbecue Dishes” now… 

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grilling

Paleo Grilling: A Modern Caveman’s Guide to Cooking with Fire

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The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book, from Tony Federico and Chef James Phelan, features more than 100 recipes for grilling, smoking, and searing natural, locally farmed beef, chicken, pork, and wild game over fire. Paleo Grilling will help you to choose the best meats for any meal, and offers both innovative new recipes as well as internationally inspired dishes, including desserts and sides, suitable for the modern caveman.

The Ultimate Paleo Burger

The Ultimate Paleo Burger
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The Ultimate Paleo Burger

Bite off a piece of awesome with these burgers packed with killer toppings . The custom blend of ground chuck and sirloin will keep this burger moist thanks to the fat in the chuck and flavorful due to the rich beefiness of the sirloin . Wrapping this baby in lettuce kicks wheat buns to the curb while keeping all the fillings in control.

Burgers Looking More Like Meatballs?

Pressing a small divot into the center of your burger patties before putting them on the grill will help keep them flat as they cook.

Directions

To make the burgers: In a large bowl, combine the ground sirloin, ground chuck, Worcestershire sauce, garlic, and minced onion. Crack in a generous amount of fresh black pepper and season with a good pinch of sea salt. Combine the mixture well and form into 2 patties. To prepare the toppings: Get your grill nice and hot and, using a cast-iron skillet, fry up the strips of bacon until crispy. Remove the bacon and use the bacon fat to fry the sliced onion. The onions should take about 20 minutes to get really caramelized, so you can cook your burgers during this time. Cook the burgers on direct high heat. Whatever you do, don’t press on them with your spatula. Pressing on burgers only squeezes out the juice, which is a stupid thing to do if you want a juicy burger. Flip the burgers after 4 or 5 minutes and cook for an additional 4 or 5 minutes or less if you want them on the rare side. When the burgers are done cooking, put them on a plate to rest. The reason for this is the same as for resting a steak: it lets all the juices redistribute into the meat, keeping them from immediately running out when you take your first bite. Remove the caramelized onions from the skillet and use the remaining fat in the pan to fry up the eggs. Prepare the “buns” by cutting the head of lettuce in half, removing several layers of the largest leaves. A single layer of lettuce will wilt and won’t hold up to the heat and heft of the burger, so use several more layers than you think you need. Place a piece of parchment paper down and put a stack of iceberg lettuce leaves on top of it. Put down the burger patty and dress with the Paleo Mayo, Kicked-up Ketchup, and mustard. Add the pickles and bacon on top of the condiments, saving the fried egg for the very top. Cap the burger with another stack of iceberg lettuce leaves. Use the parchment paper to wrap the burger up, folding the paper first from the bottom and then from the sides. Repeat this process for the second burger and high five your dining partner. Start eating and don’t look back until you’ve destroyed all the evidence. Yield: 2 Servings

Ingredients
  • For burgers:
  • 1/2 pound (226 g) ground sirloin
  • 1/2 pound (226 g) ground chuck
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/2 medium white onion, minced
  • Freshly ground black pepper
  • Sea salt
  • For burger “bun” and toppings:
  • 8 slices bacon
  • 1/2 medium white onion, thinly sliced
  • 2 eggs
  • 1 head iceberg lettuce
  • 2 tablespoons (32 g) Paleo Mayo
  • 1 tablespoon (15 g) Kicked-up Ketchup
  • 1 tablespoon (11 g) yellow mustard
  • 1/2 cup (118 g) bread and butter pickles

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outdoor grilling

Paleo Grilling: The Complete Cookbook: From Ribs to Rubs to Sizzling Sides, Everything You Need for Your Paleo BBQ

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With over 250 mouthwatering paleo recipes, this definitive cookbook delivers charred perfection to grillmasters seeking a healthier lifestyle.

There’s no doubt that adopting a Paleo diet and saying goodbye to dairy, grains and starches can be challenging. But this cookbook makes the Paleo diet easy, taking you step-by-step to a healthier lifestyle, one that has been proven to promote weight loss and a stronger immune system… without skimping on that bold barbecue flavor! With over 250 tantalizing recipes, this cookbook promises to bring out the best in each simple, hearty ingredient, starting with Paleo-friendly rubs and marinades, moving on to meats and veggies, and ending with decadent desserts (grilled peaches, anyone?). Filled with grilling guidance, Paleo wisdom, shopping advice and an extensive variety of dishes, there’s no better way to enjoy the simple pleasure of eating delightful, wholesome food.

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