It's only the beginning of August, but there's still time to light the barbecue a few more times before autumn starts to sneak in.
If you're on a gluten, grain or dairy-free diet then barbecues are quite a good option. If I'm invited to one I find there's always something for me to eat, especially if I can bring along some home-made (AIP-legal) burgers for everyone too. A handful of meat, some salsa, salad dressings and a few salad leaves and I'm sorted.
Here are a few tips I've put together after a lot of practice - I love barbecues!
- Spatchcocked chicken or poussin - marinate with garlic, parsley, lemon and coconut oil. Cooking it in the crisp skin keeps the bird juicy and flavoursome - just make sure it's cooked all the way through.