Father’s Day is just around the corner.  If you happen to be someone, like myself, who struggles every year with that perfect Father’s Day gift, consider throwing a good ol’ fashioned barbecue…and not just any barbeque, a completely gluten-free barbeque!  This year’s Father’s Day menu comes complete with grilled steak and even beer!  The recipes within this menu are simple to prepare and are guaranteed not to taste gluten-free.  So flame on that grill and give Dad a special day that he will always remember.

BBQ Bacon Wrapped Shrimp

Ingredients

• 1/2 cup gf ketchup
• 2 Tablespoons gf soy sauce
• 2 Tablespoons dry white wine
• 1 Tablespoon lemon juice
• 1 Tablespoon brown sugar
• 2 teaspoons fresh ginger, minced
• 1 teaspoon gf dijon mustard
• 2 garlic cloves, minced
• 1/4 teaspoon chipotle powder
• Salt and freshly ground black pepper
• 1 1b. peeled & deveined large shrimp, (about 16-20 per pound)
  10 slices of thinly sliced bacon, cut in half crosswise

Directions
In a 2 quart saucepan, combine the ketchup, soy sauce, white wine, lemon juice, brown sugar, ginger, dijon, garlic and chipotle powder. Bring mixture to a boil. Reduce heat and simmer for 15 minutes or until slightly reduced and thickened. Adjust seasonings to taste with salt and freshly ground black pepper.
Preheat the oven to 450°F. Arrange the bacon slices on a foil-lined baking sheet in a single layer. Bake in the oven until the bacon begins to brown on the bottom, about 5-8 minutes. Transfer the bacon to paper towels to drain.
When bacon is cool enough to handle, wrap 1 bacon strip around each shrimp and secure with a toothpick.
Lightly oil a grill rack and preheat the grill. Place the shrimp on the hot grill rack and baste top with the prepared sauce. Grill for about 2 minutes. Turn shrimp over and baste with remaining sauce. Grill for another 2 minutes. Transfer to a platter and serve.

Grilled Steaks with Sun-Dried Tomato Butter

Ingredients

• 2 large sun-dried tomatoes
• 1 large garlic clove, minced
• 4 Tablespoons unsalted butter, at room temperature
• Salt
• 4 rib eye steaks, trimmed of fat
• Olive oil
• Salt and freshly ground black pepper

Directions
Hydrate tomatoes in 1/2 cup hot water for
5-10 minutes or until soft. Drain and mince. Combine with butter and garlic. Season butter mixture to taste with salt.
Place butter on wax paper and shape into a log. Chill in refrigerator or freezer until firm.
Season steaks with salt and freshly ground black pepper. Spray steaks lightly with olive oil.
Grill steaks for 4 minutes per side or until done. Top each steak with 1/4" slice of sun-dried tomato butter, tent steaks with foil and let rest for 5 minutes. Serve.

Grilled Corn on the Cobb with Chive Butter

Ingredients

• 4 ears of corn, husks on
• For chive butter:
• 2 sticks unsalted butter, softened
• 2 cups coarsely chopped chives
• 1/2 teaspoon salt
• 1 teaspoon dijon mustard
• 1/2 teaspoon lemon juice
• Salt and pepper to taste

Directions
For chive butter:
Place chives and 1/2 teaspoon salt into a food processor and process until smooth. Place butter in a medium bowl and stir until smooth. Add chive mixture, dijon and lemon juice to the butter and mix well. Season to taste with salt and pepper mixing well.
Transfer chive butter to a sheet of parchment paper in dolops horizontally in a line across the middle of the parchment. Fold the bottom half of the parchment in half over the butter and with a ruler, press it towards you to make a log. Twist the ends of the parchment (like a tootsie roll) and freeze for up to 6 months. Chive butter can be made ahead and frozen for many uses.
Peel back husks, being careful not to completely remove them and remove silk. Fold husks back around corn cobb. Place corn in a tub or sink of cold water. Let soak for 15 minutes. Preheat grill.
In a small bowl, combine basil and butter. Set aside.
Remove corn from water and pull back husks. Dry corn with a paper towel. Spread chive butter over corn. Fold husks back over corn. Repeat with remaining corn cobbs.
Grill corn for about 12-15 minutes, turning frequently.
Remove corn from grill and pull off husks. Season corn with salt and serve.

Father's Day S'mores

Ingredients

For spice cookies:

• 1-1/4 cup gf flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg, freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon mace
• 6 Tablespoon unsalted butter
• 3/4 cup firmly packed brown sugar
• 1 Tablespoon molasses
• 1 large egg white
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pecans, coarsely chopped

For chocolate sauce:

• 1-1/3 cups whipping cream
• 8 oz. semisweet chocolate, chopped
• gf Marshmellows (we used Jet Puffed)
• gf chocolate ice cream

Directions
Whisk together gf flour, cinnamon, ginger, nutmeg, salt, baking soda, and mace.
In work-bowl of a stand mixer, fitted with a paddle attachment, cream butter on medium- low speed until smooth, about 2 minutes. Add brown sugar and beat for 2 minutes. Add molasses and continue to beat until combined, scraping down sides of bowl occasionally. Add egg white, whole egg and vanilla, scraping down sides of bowl again.
Reduce speed to low and add dry ingredients and pecans, mixing until combined.
Spoon dough onto a large sheet of parchment papper (dough will be very soft).
Position log on a sheet of parchment paper. Wrap paper around log and twist ends tightly to seal. Freeze log until firm. (it will also keep frozen for up to 3 months).
Preheat oven to 350°F.
Line a rimmed baking sheet with parchment paper. Using a small serrated knife, slice dough into 1/4" rounds, using a gentle sawing motion. Set rounds 1" apart on prepared baking sheet.
Bake until tops feel set and slightly firm, about 14-16 minutes. Let cool on pans for
5 minutes.
With a metal spatula, transfer cookies to a cooling rack.

For chocolate sauce:
Bring cream to a simmer in a small saucepan. Remove from heat and add chopped chocolate. Stir until smooth.

To assemble:
Preheat broiler.
Place 1 cookie on each dessert plate and top each with 2 marshmellows. Place under a broiler just until marshmellows begin to brown. Remove plates from oven. (be careful, they will be hot) Place a second cookie on top of the marshmellows and gently press down. Place two small scoops of ice cream just to the side of the cookies and drizzle with chocolate sauce. Serve immediately.

Tips
This recipe is a little involved because you will need to make the spice cookies ahead of time. Once the cookies are made, the assembly takes just a few minutes.

BBQ Bacon Wrapped Shrimp

Ice Cold RedBridge Beer (gluten-free)

Grilled Steaks with Sun-Dried Tomato Butter

Steak Fries

Grilled Corn on the Cobb with Chive Butter

Watermelon

Father's Day S'mores