When most people think of barbecue, thoughts of meat sizzling over an open fire come to mind. But, there’s much more to the story.
Cavemen have been cooking plants in fire pits for over 30,000 years and it’s only recently that barbecue has shifted in a meat-centric direction. Cavemen grilled everything from meat to vegetables and kicked it up a notch with hearty soups and flat breads cooked on hot stones.
It’s important to realize that almost any fruit or vegetable can be cooked on the BBQ as it would be cooked on the stove or in the oven. This includes: asparagus, corn, potatoes, peppers, tomatoes, onions, and peaches to name a few. We should go back to our roots and introduce our barbecues to a new friend of the family: veggies.
The next time you’re hosting a BBQ, think outside of the box. Construct a few dishes that take advantage of fresh, seasonal vegetables and surprise guests with a decadent dessert like grilled peaches glazed with honey and topped with a scoop of vanilla ice cream.
Frontier BBQ Pitmaster