Welcome to June! This is one of my favorite months for several reasons. For one, the weather is just fantastic (at least where I live) – the winds usually die down by now, the danger of frost is past, and it’s not too hot. For another, my mother was born smack dab in the middle of June and although she’s gone from this world, the lovely month always reminds me of what a lovely person she was.
This is the perfect time to start grilling outdoors as much as possible. At least for us, the grilling season is limited so we really enjoy being outdoors in the warmer weather and making meals that are healthy (no frying!) and require little clean up.
To get the month started, I’m sharing a barbecue sauce that is my adaptation of a recipe I first found in Sunset magazine. It has amazing flavor that is perfect for grilled chicken, ribs, or pork chops.
Ginger-Ale Barbecue Sauce
1 T. coconut oil
1 t. sesame oil
1/2 large red onion, chopped
2 T. minced fresh ginger
2 T. minced fresh garlic
1 cup pale ale or any dark beer
½ cup ketchup
3 T. rice wine vinegar
3 T. brown sugar
1 T. Dijon mustard
1 t. soy sauce (can substitute Worcestershire sauce)
½ t. sea salt
½ t. freshly ground black pepper
1/8 t. cayenne pepper
2 T. freshly squeezed lemon juice
Saute vegetables in coconut and sesame oils over medium heat for about 5 minutes, until softened. Add remaining ingredients, up to lemon juice, and simmer over medium-low 5 – 6 minutes, until slightly thickened. Add lemon juice. When cool, puree in a blender until smooth. Makes 2 ½ cups barbecue sauce.
Tip: Prepare chicken pieces by sprinkling with salt and pepper (or brining). Grill for 45 minutes, then brush on barbecue sauce. This is the best way to keep the skin from burning.
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