More Baking on the BBQ

Well, the heat wave is over here, but before it ended I did more baking on the BBQ. I used the set up described here and made kaiser rolls and whole wheat bread in loaf pans. Everything turned out awesome, just as good as in the oven. They key is making sure your temperature is consistent, which is easily done by putting an oven thermometer in the BBQ. Also, I also put some water in the steam pan, even for bread in loaf pans, because the BBQ is a pretty dry heat.

Your Clay Baker, Your BBQ, and You

Some people are a little baffled when it comes to vegan BBQ, but the truth is you can cook just about anything on a grill. One of my favourite thing to do is use clay bakeware to cook a variety of dishes. I love this little pig clay baker--perfect for potatoes. When you cook in a clay baker you can get rid of the aluminum foil and still get the same result. Pictured below are fingerling potatoes, tossed in a little olive oil, kosher salt, and freshly ground black pepper.
And here are some carrots, potatoes, and onions. Onions are a nice addition to any roasted vegetable since they come out very sweet and add great flavour.
And here is an Italian-style stew: veggies, white beans, and red wine, basted with a tomato sauce and baked without a lid in a high sided clay dish. If want to baste your veggies, make sure you use a warm liquid since adding something cold to hot clay will cause it to break.
The method is all pretty much the same. You toss the veggies in oil, then bake for about 40 mins, stirring the veggies regularly to keep them from burning to the bottom of the baker. You can use the lid or not. Keep the temperature at around 550 degrees, monitoring it with a thermometer like you see here.
And, of course, you can always grill some tofu.

In Praise of Smoked Paprika

I finally got around to getting some propane for the BBQ. Usually I grill right through the winter, but I think the cold temps and snow up here in the north is slowly sapping my will to grill. Either that or I am getting old. In any event, I inaugurated BBQ season 2010 with grilled oyster mushrooms. I can't get enough of these because they really have a great grill flavour and texture. The perfect addition to any grilled menu are these potatoes, tossed in smoked paprika. If you have not had smoked paprika, get thee to the bulk food store post haste! Smoked paprika is great for many things (southern tofu, for example) but I particularly like it on potatoes since it makes a great brunch dish, or a side for a BBQ meal. Pictured is a pound of baby red potatoes, boiled for 15 mins, until soft but not mushy, then chopped in half and fried in a bit of olive oil. When potatoes are cooked with a crispy outside, season with kosher salt to taste and toss in about 1 tbsp of smoked paprika. I like to add it when the pan is still hot so it smokes a little before it coats the potatoes. Truly addictive!

Super Easy Southern Tofu

This is a quick and simple version of my Memphis BBQ Tofu recipe. I have really been slacking off on the winter BBQing this year, and I am pretty sure I am out of propane. I guess I am getting old and timid because in years past I have had no problem shovelling a path to the BBQ to grill up tasty food and dream of summer. The meal started with Peter Reinhart's corn bread (recipe coming in my next post) and I felt I needed some southern flavours to go with it. I had bought some collard greens earlier in the week so I cooked whipped up this recipe (but cooked them for about an hour). And, I made this tofu.

INGREDIENTS

Dry Rub

- 4 tsp paprika
- 1 tsp salt

- 1 tsp seasoned salt
- 2 tsp onion powder
- 2 tsp fresh ground black pepper
- cayenne pepper to taste

- 1 pkg extra firm tofu, cut into 8 slices
- 2 tbsp oil
- 1/3 cup Jack Daniels
- 2 tbsp apple cider vinegar
- 1/4 cup brown sugar
- 3/4 cup ketchup
- 1/4 cup water
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- dash of hot sauce

METHOD
1. Combine rub ingredients. Roll each tofu slice in rub until coated. Set aside.
2. Heat oil on med to med hi in a large frying pan. Fry tofu for a few mins on each side, until nicely browned. Add more oil, if needed. Remove from pan.
3. Add Jack Daniels to pan and let reduce a bit. Add remaining ingredient and mix well. Bring to bubbling and let thicken. Add tofu and turn to coat. Serve.

Grilled Oyster Mushrooms

When Isa posted about grilled oyster mushrooms from her trip to NYC I figured I would take a stab at them. Oyster mushrooms have a delicate texture but are still tough enough to stand up on the grill. At first I wasn't sure how to season the shrooms, but eventually settled on a garlic and herb infused oil. This was a good call. These are absolutely delicious with plenty of BBQ flavour with subtle flavours from the oil. I also like them because they can be enjoyed for what they are instead of trying to masquerade as a vegan version of a meat dish.

INGREDIENTS
Garlic and Herb Infused Oil
- 1/2 cup olive oil
- 6 large cloves of garlic, chopped
- 1 tbsp dried basil
- 6 sun dried tomatoes (in oil), chopped
- oyster mushrooms (get the large bunches, like you see here); as many as you want to grill
- salt and pepper to taste

METHOD
1. Heat oil in a small saucepan over medium heat. Add garlic and reduce heat to med-lo. Add basil and tomatoes and let simmer for 20 mins. Strain thought a fine sieve into a glass container. Obviously, this makes more than you will need here, so just keep the extra for another time.
2. Cut the mushroom bunched in half both vertically and horizontally (so the bunch is not too thick and as much of the mushroom can touch the grill as possible). Brush generously on all sides with the oil, then season with salt and pepper.
3. Heat grill on high. Grill mushrooms 4-5 mins per side. Resist the urge to flip over--just let them sit there and get some good grill marks.
4. Serve. You can trim off the tough end, or just cut off the more tender parts as you eat.

Fire Roasted Vegetables en Croute

This dish came together from a desire to clean out the fridge and a need to make Son #1 a vegan pizza for a birthday party he was attending. I originally intended to just make pizzas for the rest of the family, but as I started grilling I decided to go more stromboli style and I'm glad I did. The drizzle of BBQ sauce brings it all together and takes the dish out of Italian territory and more into some ambiguous fusion zone. The veggies here are just suggestions since there was no coherent plan behind the dish. I think some eggplant and zucchini would fit in well. The roasted tomatoes are essential, though--they add great flavour and make a kind of sauce when you mix everything together.

INGREDIENTS
- 1 recipe pizza dough
- 1 cup white beans (cannelini) tossed with 2 tsp smoked paprika
- 2 medium red potatoes, grilled (cut in half, toss in olive oil and salt and pepper. Grill over medium heat for about 15 mins, mostly on the skin side, until soft)
- 1 roasted green pepper (roast on high heat until all skin is blistered. Skin and de-seed when cool)
- 12 medium cremini mushroom, grilled (toss in olive oil and salt and pepper, grill cap side down for about 5-7 mins over medium heat (until they release their water)
- 6 cloves roasted garlic (wrap unpeeled garlic in foil, roast over medium heat for about 15 mins)
- 1 large cooked carrot (grilled, steamed, whatever--mine was leftover in the fridge)
- 2 medium roasted tomatoes (place on grill and roast for 15 mins over medium heat--skin will blister and tomato will begin to release water)
- 1 tsp basil
- salt and pepper

METHOD
1. Mix beans with paprika and set aside. Cook whatever veggies you are using on the grill. Dice everything except the mushrooms (leave whole) and mix together in a large bowl. Season with salt and pepper and adjust basil and paprika to your liking.
2. Preheat oven to 400 degrees with a pizza stone in it.
3. Let mixture cool to room temperature (stick in the fridge to speed it up).
4. Proceed as per the instructions (starting at step 5) for my stromboli recipe. You really can pile the veggies up here, so go for it! Stuff that thing full!
5. When baked, drizzle slices with BBQ sauce and serve.

Malaysian Clay Pot Tofu

Sorry to say that all the great food people brought over after Vegan Daughter's birth has finally run out. That meant back to the kitchen for me. The weather here has taken a jump up into the high twenties, so that got me thinking about food from more tropical climes. You can bake this in the oven, or, if it is too hot to even think about using the oven, on the BBQ. There is not much spicing here, so the key is a fully flavoured veggie broth and a strong soy sauce.

INGREDIENTS

- 1 pkg tofu (firm or extra firm)

- oil

- 1/2 tsp tumeric

- 1/4 cup grated coconut

- 1 onion, diced

- 2 garlic cloves, chopped

- 1 lemon grass stalk, outer husk and end removed, finely chopped

- 1" chunk of ginger, minced

- 1 green chile, seeded and minced

- 1 -2 tbsp vegetarian oyster sauce, or mushroom soy sauce

- 1 can coconut milk, divided into fatty part and thin/watery part

- 1 1/4 cup vegetable stock

- juice of 1 lime

- 1 tbsp sugar

- 1 tbsp white wine vinegar

- 2 tomatoes, diced

- chopped fresh cilantro

- salt, if needed

METHOD

Preheat oven or BBQ to 400 degrees

1. Fry tofu in a bit of oil over medium heat until nicely golden on all sides. Sprinkle tumeric over tofu and mix well. Add a few splashes of veggie broth to help evenly coat the tofu, then remove from heat. Remove tofu from pan and wipe pan dry.

2. Add coconut to the pan and dry fry for a few mins until it begins to turn golden. Add onion, garlic, lemon grass, ginger and chile with a splash of oil and fry for 4-5 mins, until softened.

3. Add oyster sauce with the thin part of the coconut milk and mix well. Add veggie stock, lime juice, sugar, and vinegar and mix well.

4. Pour mixture into a clay baker and add tofu. Cover and bake for 40 mins, stirring after 25 mins. Add in coconut fat and mix well. Bake for 10 more mins.

5. Remove from oven, stir in diced tomatoes. Adjust seasoning if needed. Garnish with cilantro and serve over rice.

Memphis BBQ Tofu

The quest to redefine BBQ continues! When I posted my ultimate BBQ tofu recipe, Justin suggested that I also try using a dry rub a la southern BBQ. Tonight I took him up on the offer and I am glad I did. This tofu is absolutely bursting with flavour and was enjoyed by young and old. I will leave it to Justin and my friend John P. to school me in the ways of Memphis BBQ and tell me if I got it right.

INGREDIENTS

Dry Rub

- 4 tsp paprika
- 1 tsp salt

- 1 tsp seasoned salt
- 2 tsp onion powder
- 2 tsp fresh ground black pepper
- cayenne pepper to taste

BBQ Sauce

- 1 recipe sweet and sticky BBQ sauce, replacing the water with 1/4 apple cider vinegar and 1/4 cup Jack Daniels (I also strained the onions out before BBQing)

- 1 pkg extra firm tofu, cut in 8 slices

METHOD

1. Combine ingredients for dry rub (it will make about 2x more than you need, so store the rest for next time). Rub all sides of the tofu with about half of the mixture and let sit for at least 30 mins.

2. Heat half of the grill to high heat. Oil the grill and grill tofu for a few mins per side to get some nice grill marks and to make the outside golden and crispy.

3. Move tofu to the other side of the grill (i.e. the one that is off) and spoon thick layer of BBQ sauce over top. Close the top and cook for 5 mins. Flip tofu over and repeat. You can serve it now, or you can sauce it again.

Ultimate BBQ Tofu

If you follow this blog you know that I have made BBQ tofu before. So, what makes this "ultimate?" Good question! It's all about the method. I noticed that freezing tofu makes it rather like a sponge; much more able to soak up sauces. So, I thought I would try freezing the tofu in BBQ sauce, thawing it, then throwing it on the grill. The experiment was a success--full of flavour and with a great texture. It does takes some planning to make this dish, so consider throwing a few batches in the freezer at the beginning of the week.

INGREDIENTS

- 1 pkg firm or extra firm tofu, sliced into 8

- 1 recipe Sweet and Sticky BBQ sauce (but finely dice the onions)

METHOD

1. Bring ingredients for BBQ sauce to bubbling in a saucepan. Add tofu, then reduce heat and simmer, uncovered, for 10 mins.

2. Remove tofu and place in a Pyrex dish (or whatever you use to freeze stuff). Cover with sauce, cover, and place in the freezer. Let freeze completely.

3. The day before you want to eat said tofu, place in the fridge to thaw. Or, just thaw in the microwave before grilling.
4. Grill tofu on a hot grill 3-4 mins per side, then rotating 90 degrees and repeating. Baste regulalry with the BBQ sauce. If you like, set aside some sauce and thicken in a saucepan on the stove, then slather over the grilled tofu.

Fire Roasted Pepper and Mushroom Salad

This is a pretty easy dish to make if you already have the BBQ on. Fresh thyme really is a must here so you get those wonderful bursts of flavour when you bite down. I didn't even try to get the kids to eat this one, what with Son #1's professed hatred of both peppers and mushrooms.

INGREDIENTS

Serves 4

- 1 red pepper

- 1 yellow pepper

- 1 orange pepper

- 10 large white or cremini mushrooms

- juice of 1/2 lemon

- olive oil

- salt and pepper to taste

- fresh thyme sprigs

METHOD

1. Roast peppers on the BBQ over med-hi heat for 12-15 mins, turning regularly, until skin is blistered and wrinkled. Place in a large bowl, cover with a plate, and steam for 10 mins.

2. While peppers are roasting, toss whole mushrooms in a bit of olive oil and place cap side down on the grill. Roast for about 10 mins, until mushrooms release most of their water.

3. Skin and seed peppers when they have cooled enough to touch. Dab off excess water and cut into chunks. Thickly slice mushrooms. Place peppers and mushrooms in a bowl, drizzle with a little olive oil, add lemon juice, and season to taste with salt and pepper.

4. Place in serving bowl and top with fresh thyme. Serve.

Maple Balsamic BBQ Tofu

The weather is getting warmer, the days are getting longer, and my thoughts have turned to the BBQ. I usually BBQ right through the winter, but there was no much snow this winter that I just did not feel like shovelling a path out to the grill. But, now that the porch is snow-free, it's time to BBQ again! This is a very simple dish, and the kids just love it.

INGREDIENTS

- 1 pkg extra firm tofu, cut into 8 slices

- 1/4 cup balsamic vinegar

- 1/3 cup maple syrup

- 2 tbsp water

- 1 tbsp olive oil

- salt and pepper to taste

METHOD

1. Whisk together all ingredients (except tofu, of course) in a bowl. Place tofu in a baking dish and pour half of the marinade over it, turning to coat. Let marinate for 30 mins, if you have the time, turning once.

2. Heat grill to med-hi. Place remaining marinade in a small saucepan and bring to bubbling over medium heat. Reduce heat and let simmer for about 10 mins, until reduced and syrupy.

3. While marinade is reducing, grill the tofu, 3-4 mins per side, then rotating 90 degrees and grilling 3-4 per side again. Baste tofu with marinade with each turn.

4. Gently toss tofu in reduced marinade and serve.

Southern-Style BBQ Tofu Burger

I say "southern-style" because I am fairly sure that no one south of the Mason-Dixon line actually eats anything like this. This dish just kind of came together on the fly and I was happy with the result. I knew the kids would totally freak out if I made them eat greens on anything that looked like a burger, so I let them eat them on the side. They still did not thank me.

INGREDIENTS

Makes 8

- hamburger buns

- 1 recipe southern-style greens (I left the stalks on this time for some crunch, and opted out of the onions)

- 2 tbsp oil

- 1 Vidalia onion, halved and sliced

- hot sauce to taste

- 1 pkg extra firm tofu, cut in half vertically, then each half sliced into 4 pieces horizontally

- 1/2 cup BBQ sauce (more if needed)

METHOD

1. Get your greens cooking.

2. Heat oil in a frying pan over medium heat and saute onions for 5-7 mins, until nicely browned. Douse with as much hot sauce as suits your fancy, mix well, and remove from pan.

3. Add a bit more oil to the pan and fry tofu for a few mins each side, until golden brown. Add BBQ sauce to the pan and simmer until sauce is nice and thick (5-7 mins) , turning tofu regularly.

4. To make the sandwiches, place a slice of tofu on a bun, top with some onions, and then some greens. Add whatever fixin's suit your fancy (I just put some Vegenaise on the top bun), and eat!

Roasted Corn on the Cob

I have never had roasted corn in my life so I am not sure if this is the preferred method, but it worked out very well for me. Local corn is in season now and the kernels are tender and very sweet. Roasting only amplifies the sweetness. And, if you are a corn-roasting expert, let me know your method.

INGREDIENTS

- corn cobs, husk on

METHOD

Preheat BBQ to 500 degrees

1. Trim top tassells and soak corn in a sink if water for 20 mins.

2. Roast on the BBQ for 25 -30 mins, turning every 5 mins, and rotating cobs if your BBQ has hot spots. The husks will be pretty black by the end, but you want to make sure you don't burn the corn underneath.

3. Remove corn from grill and let cool for 5 mins. Remove husks and serve.

Here are the cobs after 1 turn. The real trick is getting the husks off the hot cobs. I held them with an oven mitt and peeled off the husks with a set of tongs.

Veggies in a Clay Baker

Not really a recipe tonight, more of an idea/method. I love cooking stuff in cast iron pans on the BBQ, and in clay bakers like the one seen here. This particular pig is happy that no one is eating his body. Tonight I filled him up with cauliflower and broccoli, about an inch of water, and placed in on the grill for about 20 mins.

Smoked Tofu

I tried my hand at smoked tofu once before, but the results weren't as good as I would have liked. This time I changed the method to allow for a longer smoking time and a better flavour.

INGREDIENTS

- 1 pkg firm tofu, cut into 8 slices
- 3 tbsp HP or A1 steak sauce
- 2 tbsp light soy sauce
- 3 tbsp maple syrup
- few drops sesame oil
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- 2 tbsp water

- 4 cups (or so) smoking wood chips

METHOD

1. Soak wood chips in water for 30 mins. While chips are smoking, mix ingredients together and marinate tofu.

2. Drain wood chips and wrap in a rectangular foil package. Poke a bunch of holes in the top with a knife. Go crazy--you want that smoke to get out of the package. Remove the grill from one half of the BBQ and place foil package on the coals. Replace grill and light BBQ on the side with the foil package and heat on high until package begins to smoke. Reduce heat to med-lo.

3. Place tofu on the unlit side of the BBQ as far from the heat as possible. Close lid and cook/smoke for about 40 mins, turning the tofu once halfway through. Tofu should be a nice golden brown when done.

4. Serve with a nice BBQ sauce.

BBQ Tempeh Ribz with BBQ'ed Potatoes

A caveat: this recipe is not an attempt to make a vegan rib that has the texture of a meat rib. Instead, this is a combination my love of a) cooking on the BBQ; b) tempeh; c) cast iron pans; and d) BBQ sauce. This is a great dish to make on a hot summer day because it is almost all done on the BBQ.

INGREDIENTS

Serves 4

- 1.5 recipes sweet and sticky BBQ sauce, made with 2x the water

- 2 pkgs tempeh, sliced

METHOD

1. Make the BBQ sauce. Transfer 2/3rds of the sauce to a large cast iron skillet and add sliced tempeh. Place on a BBQ on medium heat (about 500 degrees) and bring to bubbling. Cook for 15-20 mins, or until sauce has thickened and mostly reduced. Baste regularly.

2. Remove pan from BBQ and place tempeh on the grill. Grill 5 mins per side, then return to pan. Put pan back on the BBQ.

3. Add remaining sauce to pan and cook until sauce is thick. Serve.

BBQ'ed Potatoes

Microwave 4 large Yukon Gold potatoes for 4-5 mins. They should be partially cooked--firm but beginning to soften. Thickly slice, let cool, and toss with olive oil. Grill 5 mins per side, until golden.

Vegan Express and Cooking at the Cottage

We got back yesterday from a few days of relaxation at the cottage. I tried to spend as much time as possible in the Muskoka chairs you see pictured above, and as little time as possible in the kitchen. I decided that I would crack open Nava Atlas' Vegan Express, which she sent in recognition of my Veg Bloggy Award (because she is cool like that). You may remember that Susan V of Fat Free Vegan did the photos for the book. The whole concept is vegan meals in under 30 mins. Sounded good to me.

First up: Seitan and Polenta Skillet with Fresh Greens. I loved the pairing of seitan and polenta, and it was a good way to get some dark leafy greens.

For dessert: Choclately Banana Pizza. I'm sure you don't need a degree from a culinary school to figure out how to make this. I made Isa's pizza crust from Vegan With a Vengeance, but used 1/4 cup brown sugar and 3 tbsp of butter, melted, for a thin, crispy, and sweet crust. I was able to get 4 smaller pizzas out of a single recipe, and I pre-baked the crust for a few mins (which made it puff up like a pita, actually). The next night we went crazy and added raspberries and peaches.

Day Two was my all-time favourite cottage meal: BBQ roasted veggies and grilled tofu (not from Vegan Express). Toss baby potatoes in oil and wrap tightly in heavy duty foil. Roast on a med-hi BBQ for about 30 mins, turning regularly. This can also be done in the embers of fire if you are camping. Do the same with carrots and roast for 20 mins. As for the tofu, this time I went with a non-pressed firm tofu and grilled it on med-hi for about 20 mins, until it was crispy and chewy. The softer tofu dehydrates and makes for a nice texture, but is more finicky than a firmer tofu. I then tossed it in BBQ sauce.

Day Three: BBQ-Flavoured Roasted Tempeh and Vegetables. This dish is supposed to be oven-roasted, but I just grilled everything and tossed it in BBQ sauce. I even threw in the extra seitan I had. Tasty!I also made burgers and sausages ahead of time and kept them in the fridge. They grilled up perfectly for quick lunches. You just need to remember that a) you need a bit of oil to keep them from sticking; and b) they are already cooked, you just need to warm them up. Keep the heat lower and the cooking time shorter than actual meat.

Grilled Jerk Tempeh and Mushrooms with Roasted Peach Salsa

I decided that since it was Sunday I had some time to do a wee bit of grilling. They don't have a propane BBQ where I am staying so I purchased some hardwood charcoal at Trader Joe's and went totally old school. The idea for the dish started with a packet of jerk seasoning I bought at the Reading Terminal Market the other day. As far as jerk seasoning goes, it is fairly mild. I thought it would taste good with tempeh and so I began constructing what was in my mind was a terrine-like dish. In the final analysis, I don't think it works as a coherent dish, but all the different elements of the dish are tasty (I particularly like the roasted peaches). I am posting the recipe and you can do with it what you want. Instead of tempeh on the top and bottom I think it would work better to pile everything on a slice of tempeh.

INGREDIENTS

Marinade

- 1 tbsp oil

- 1/4 cup orange juice

- juice of 1 lime

- 1/2 tsp salt

- 3 tbsp jerk seasoning (or to taste)

- 1 pkg tempeh, cut in half vertically and horizontally

- 1 portabello mushroom

- 1/2 red pepper

- 1/2 cup (frozen) corn

- 1 large peach peeled and halved

- salt and pepper

- 1 cup chickpeas

- 1/2 tsp jerk seasoning

- 1/4 tsp salt

- splash of oil

METHOD

1. Combine ingredients for the marinade and marinate tempeh and mushroom for a few hours. Steam or boil the tempeh first if you think it has a "taste."

2. Make 2 rectangular containers out of heavy duty foil. Place corn in one. Toss chickpeas with spices and oil and place in another. Wrap peach in foil.

3. Start roasting the red pepper (BBQ should be nice and hot). When skin in blackened, remove from grill and place in a bowl. Cover with a lid and let steam.

4. Place corn and chickpea foil containers on med-hi grill (stir every min or so to keep stuff from sticking). Place peach on the grill, turning every few mins. Grill tempeh and mushrooms, basting with extra marinade, until done. Mushrooms should have released some water, tempeh should be golden, as should corn and chickpeas.

5. Remove skin from roasted pepper. Chop pepper and peach, and mix with roasted corn. Season with salt and pepper.

6. Mash chickpeas with a fork (add splash of water, if needed). Slice mushroom.

7. Put a tempeh slice on a plate. Top with mashed chickpeas and mushroom slices. Top with another tempeh slice (if you want) and peach salsa.

Hickory Smoked Tofu Steaks

Yet even more BBQ goodness for those planning to grill this weekend. I bought some smoking chips and thought they would enhance the flavour of some marinated tofu steaks. Indeed they did.

INGREDIENTS

- 1 pkg extra firm tofu, frozen, thawed, pressed, and cut into thick slices

- 1/4 cup HP or A1 steak sauce

- 1/4 cup vegetarian stir fry sauce

- 3 tbsp maple syrup

- few drops sesame oil

- 2 tbsp olive oil

- 2 tsp Dijon mustard

- 2 tbsp water

- smoking wood chips (optional)

METHOD

1. Combine all ingredients in a shallow dish and marinate tofu slices for 30 mins or more.

2. Preheat grill with smoking chips (see instructions on bag) to about 500 degrees.

3. Oil grill and cook tofu 4-5 mins per side, flipping 4 times to get those nice criss cross grill lines, and basting with extra marinade.

4. Serve slathered with HP or A1 sauce.

Sweet and Sticky BBQ Skewers

While I was visiting family for the Canada Day weekend I made these skewers and thought I would post them for those south of the border about to relax for the long weekend. These work best went cooked on a perforated BBQ grate, like the one pictured here.

INGREDIENTS

- 1 recipe of wingz, cut into chunks

- 1 recipe sweet and sticky BBQ sauce

METHOD

Preheat BBQ to about 400 degrees. Oil grill.

1. Thread seitan chunks on skewers and lightly spray with oil.

2. Cook skewers about 3 mins per side to let them brown up. Then begin basting with BBQ sauce. Rotate and baste skewers every 3-4 mins. Be careful that they don't burn or dry out. They should cook for about 20 mins.