Barbecue season is in full swing and it is the perfect time to show off your skill with an outdoor grill. With our recipes, you can invite your friends over for a terrific outdoor barbecue, and no one will know or care that the succulent pork butt or those spicy ribs are not only delicious, but also gluten free!

True barbecue, the method of slow cooking for a long period of time, usually includes rubs, sauces and marinades as preparation for the meat prior to cooking. Store bought BBQ sauces can include gluten in the ingredients; unlike homemade rubs and sauces which can easily be made gluten free. Homemade sauces and rubs are also a terrific opportunity for you to experiment with your unique ‘secret recipe’.

For complete, step by step instructions on how to select a grill, light the coals, what fuel to use and how to prepare, see our archived Cooking Class , ‘True BBQ’. Once you’ve mastered the technique, you’ll become the neighborhood BBQ hero!

The ‘How To’ of Barbecue

Begin preparing the BBQ grill after you have prepared your meat. Clean the grill with a brush. It is not true that left over food will burn off. The grill surface needs to be clean each time you use it.

Begin by starting the coals in a chimney. While chimney is heating, place a container of water (I make a square or rectangle container out of foil and fill it with water about half full). Decide where you are going to place the meat, water and coals. The water container should be opposite the coals and the coals should be directly below the grill handle so you can add them without lifting the grill. The meat should be placed over the water container. When you position the lid, make sure the vent is wide open and over the meat. If you are going to use wood chunks or chips, have a bucket of water and chips near the barbecue. Make sure your tools are ready and handy; gloves or mitts, thermometers, tongs and of course, plenty of briquettes.

When the briquettes are ready inside the chimney, add 8-10 to the barbecue and immediately close the lid. Replenish the briquettes in the chimney and repeat this process until the meat is done. Place a thermometer (one that registers over 300 degrees), in one of the vent holes in the lid and keep checking the temperature, adding a few briquettes if necessary until the barbecue reaches the desired temperature. Add the meat and immediately close the lid. The next time you add briquettes, throw some wood chips on top of the coals. You may want to adjust the bottom vents to increase or decrease heat. The key to a good barbecue is slow consistent temperature. Check the temperature often and add briquettes as necessary to maintain the desired temperature. Spray the meat with apple juice periodically to keep it moist. Do this when you have the lid open, don’t open it just to spray it. When the meat is halfway through cooking, turn it. Turn it again two or three more times as it cooks. True barbecue can take up to 16 hours so prepare accordingly. About 30 minutes before the meat is done, brush or mop the meat with sauce.

Recipes:

True Barbecue Pork Butt

Ingredients:

• One 5 pound pork butt

For Rub:

• 3 Tablespoons sugar
• 2 Tablespoons paprika
• 1 Tablespoon chili powder
• 1 Tablespoon pepper
• 1 Tablespoon garlic salt
• 2 teaspoons celery salt
• 2 teaspoons onion salt
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup apple juice
• Barbecue sauce-optional

Directions:

Trim the pork, leaving 1/4" of fat. Pat dry with a paper towel. Mix rub ingredients together until well blended and sprinkle all over pork generously. The pork butt should be at room temperature. Barbecue according to True BBQ Technique instructions keeping temperature consistent at 250 degrees F for hours. Pork should register 170-180 degrees when done. Meat should fall off the bone. Let cool 15 minutes before cutting.

True BBQ Baby Back Ribs

Ingredients:

• 2-1/4 pounds baby back ribs
• Apple juice

For Rub:

• 1 cup cane sugar
• 1/3 cup paprika
• 1/4 cup seasoned salt
• 1/4 cup garlic salt
• 1/4 cup celery salt
• 2 Tablespoons onion salt
• 2 Tablespoons chili powder
• 2 Tablespoons black pepper
• 1 Tablespoon lemon pepper
• 2 teaspoons ground ginger
• 1/2 teaspoon thyme
• 1/2 teaspoon allspice
• 1/2 teaspoon cayenne

Directions:

Combine all ingredients and mix well. Rub generously over meat. Let stand at room temperature for 15 minutes or marinate in refrigerator for up to 24 hours. Store in an air tight container.

• Sauce
• Apple juice

For Sauce:

• 3/4 cup gf brown sugar, packed
• 1-2 Tablespoons ground black pepper
• 2 Tablespoons chili powder
• 2 teaspoons dry mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon mace
• 1 cup cider vinegar
• 1/4 cup molasses
• 1/4 cup water
• 32 ounces gf catsup

Directions:

Combine all ingredients in a saucepan and mix well. Bring to a boil, stirring constantly. Reduce heat to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Sauce will store in refrigerator for several weeks.

For Ribs:

Directions: Ribs should be at room temperature. Remove membrane. Sprinkle generously with rub. Cook at 225 degrees for 5 hours. Spray periodically with apple juice and baste with sauce 30 minutes before done. Ribs are done when meat temperature is 180 degrees.

True BBQ Chicken

Ingredients:

• Whole chicken, with skin on
• Apple juice

For Injection fluid:

• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 ounce dry white wine
• 4 ounces grapefruit juice
• 1 teaspoon Worcestershire sauce

For Rub:

• 1/2 cup garlic salt
• 1/2 cup onion salt
• 1/2 cup maple sugar
• 1/2 cup can sugar
• 1/2 cup paprika
• 2 Tablespoons lemon pepper
• 2 Tablespoons minced garlic
• 2 Tablespoons lime zest
• 1 Tablespoon parsley flakes
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground anise
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon

Directions:

Combine all ingredients together and mix well. Rub generously over poultry. Store left-over rub in an air tight container.

For Sauce:

• 3/4 cup crushed pineapple
• 1/2 cup gf catsup
• 1/2 cup water
• 1/4 cup chopped onion
• 3 Tablespoons vegetable oil
• 2 Tablespoons gf brown sugar
• 2 Tablespoons lemon juice
• 2 Tablespoons wine vinegar
• 2 tablespoons gf soy sauce
• 1 Tablespoon gf mustard
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon gf hot sauce
• 1/4 teaspoon garlic powder

Directions:

Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes stirring occasionally. Sauce can be stored in refrigerator for up to one week and frozen up to 3 months.

Directions: Start with chicken at room temperature. Prepare injection fluid by mixing all ingredients until all dry ingredients are dissolved. Fill a poultry injector and inject liquid into breasts, legs, thighs and wings. Inject chicken and sprinkle with rub 8 hours before you barbecue. Chickens can be barbecued whole or butterflied. If you barbecue the chicken whole, set it on an empty soft drink can, so that the can is inserted into the body cavity. Cook the chicken for 6 hours at 225 degrees. Baste with apple juice every 1/2 hour. Baste with sauce 30 minutes before done. Let stand 10 minutes before serving. Chicken is done when meat temperature is 170 - 180 degrees.

True BBQ Salmon

Ingredients:

• Salmon fillet
• Olive oil

Rub (use the above rubs, or experiment with your own secret ingredients)

Directions: Marinate salmon for 30 minutes. Sprinkle with rub. You can omit the marinade and just use a rub. Cook at 225 degrees for 30 to 45 minutes. Salmon is done when meat temperature is 135 degrees.