{"id":437,"date":"2015-09-02T12:00:00","date_gmt":"2015-09-02T16:00:00","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/09\/02\/2015831to-bbq-and-beyond\/"},"modified":"2016-04-05T10:58:58","modified_gmt":"2016-04-05T14:58:58","slug":"to-bbq-and-beyond","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/09\/02\/to-bbq-and-beyond\/","title":{"rendered":"To BBQ… and beyond!"},"content":{"rendered":"

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Photo Credit: Foodstander kimchoe<\/a><\/p>\n

We all love a good BBQ. Burgers, corn on the cob, a cold beer, some homemade parsnip fries, and a pizza on the grill\u2026 Hold the phone. Say what? We DO love a good classic BBQ, but this is 2015. It\u2019s the future. And time to mix things up a little and throw something new on the ol\u2019 grate! Our Foodstanders have been turning BBQ on its head all summer, and now it\u2019s time to say a grand farewell to the warm summer months with one last hurrah of the new and inventive.<\/p>\n

Don\u2019t get us wrong, there are some classic BBQ essentials. Like the aforementioned awesome burgers. So grab some Schweid & Sons<\/a> grass-fed beef, make some patties and grill them up. Want some BBQ sauce on that? Make your own, we say! Out of what? Cherries! They\u2019re in season, after all.<\/p>\n

But what about the fries? They\u2019re a burger\u2019s best friend, but how many people actually bust out the fryer at the BBQ? Well, now you don\u2019t need to with your very own homemade Sweet Potato Fries. Some people swear by ketchup, others by mustard, some by siracha mayonaise, but they\u2019re pretty darn good just by themselves. They\u2019ll be gone as fast as you can say \u201cthrong of hungry kiddos\u201d.<\/p>\n

Grilling some salmon for your fish-loving friends? Spice things up with our favorite Stone Fruit Salsa to serve on top. Celebrating the end of summer without some stone fruit would truly be sinful. You can blame it on the fish eaters, but really you\u2019ll just devour it all yourself. With your burger, and your fries.<\/p>\n

As for those who are giving the classics the boot? We\u2019ll let you peruse the photos of BBQ beetroot and pizza, and get inspired. We sure did.<\/p>\n

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Cherry BBQ Sauce
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Photo and Recipe Credit: Foodstander blog Cravings In Amsterdam<\/a><\/p>\n

Ingredients:<\/h3>\n

1 white onion, chopped
1 tablespoon of butter
1 clove of garlic, minced
1 cup of ketchup
2 cups of fresh cherries, pitted and blended
5 tablespoons of apple cider vinegar
2 tablespoons of balsamic vinegar
1 tablespoon of Worcestershire sauce
1\/3 of a cup of brown sugar
3 tablespoons of honey
Salt to taste
Pepper to taste<\/p>\n

Method: <\/h3>\n

Remove the pits of the cherries and blend them. Place the butter and onion in a deep pot over medium heat. Cook for 4 minutes, stirring. Add the garlic and cook for 1 extra minute. Add the rest of the ingredients and let it cook for 20 minutes on low heat. Stir from time to time. Use a deep pot because it splatters. Once the 20 minutes have passed and the sauce has thickened, transfer to a bowl and allow it cool.<\/p>\n

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Featured BBQ & Beyond Recipes from Foodstand Posts!<\/h2>\n

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!<\/em><\/h3>\n

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Stone Fruit Salsa<\/h2>\n

Homemade by annefood<\/a>
You can use any stone fruit you like for this salsa, whether it be peaches and pluots like I did here, or plums, nectarines, apricots or cherries. A little crunch and tang from some onion, spice from jalape\u00f1o, green from cilantro, and acid, and your barbecue transformation is complete. And it really doesn’t matter what protein you decide to cook since fruit salsas are amazingly universal.<\/p>\n

Ingredients: <\/h3>\n

1 yellow peach, pitted and chopped
2 pluots, pitted and chopped
1\/3 cup red onion, finely chopped
1\/2 jalape\u00f1o, deseeded and minced
a large handful cilantro, chopped
1\/2 lime, juiced
a splash of apple cider vinegar
a splash of extra virgin olive oil
sea salt and freshly ground black pepper, to taste<\/p>\n

Method: <\/h3>\n

Combine all ingredients in a bowl. Toss, and taste. Add additional salt and pepper as needed. Let sit for 30 minutes (or longer) before serving.<\/p>\n

Serves 4<\/p>\n

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Sweet Potato Fries<\/h2>\n

Homemade by annefood<\/a>
I like to balance the sweet potatoes with a little extra kick of spices, but feel free to limit your recipe to salt and pepper if you’d like to stay on the traditional side of things. Also, I leave the skin on because it’s a pain to peel off and doesn’t get in anyone’s way. Plus the skins are full of fiber and nutrients.<\/p>\n

Ingredients:<\/h3>\n

2 sweet potatoes, cut into 1\/3-1\/2″ wide sticks (of varying lengths)
extra virgin olive oil
paprika
chili powder
garlic granules
sea salt and freshly ground black pepper<\/p>\n

Method: <\/h3>\n

Preheat the oven to 450 degrees. Toss your sweet potatoes with a splash of olive oil on a baking sheet before spreading in a single layer. Lightly dust the potatoes with paprika, chili powder, and garlic granules. Toss to coat, and spread into a single layer again. Sprinkle with salt and a few grinds of black pepper.<\/p>\n

Place your sheet pan in the top third of the oven and cook for 10-20 minutes, tossing part way through, until beginning to crisp. Remove the pan from the oven and let sit for a minute or two. Serve and enjoy!<\/p>\n

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More BBQ & Beyond around Foodstand!<\/h2>\n

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BBQ beetroot<\/strong><\/p>\n

Ingredients: red beets, olive oil, black pepper, sea salt<\/p>\n

Posted by: gingerandchorizo<\/a><\/p>\n

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The beginnings of purple cabbage and radish kraut for BBQ tofu planks.<\/strong><\/p>\n

Posted by: RealFoodRealKitchens<\/a>
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Our last night together in Toronto before heading back to Vancouver and Anita<\/a> grilled homemade pizzas on the bbq. The farmers market provided many of the toppings…<\/strong><\/p>\n

Ingredients: Chanterelle mushrooms, hen of the woods, green olives, micro arugula, blue cheese, sesame seeds, extra virgin olive oil, pizza dough<\/p>\n

Posted by: JenniferEmilson<\/a><\/p>\n

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<\/a><\/strong>
Baked Parsnip Fries + Apricot BBQ Sauce:)<\/strong><\/p>\n

Ingredients: Apricot, parsnips, BBQ sauce<\/p>\n

Posted by: SeedPlantWaterGrow<\/a><\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Photo Credit: Foodstander kimchoe We all love a good BBQ. Burgers, corn on the cob, a cold beer, some homemade parsnip fries, and a pizza on the grill\u2026 Hold the phone. Say what? We DO love a good classic BBQ, but this is 2015. It\u2019s the future. And time to mix things up a little and throw something new on the ol\u2019 grate! Our Foodstanders have been turning BBQ on its head all summer, and now it\u2019s time to say a grand farewell to the warm summer months with one last hurrah of the new and inventive. Don\u2019t get us wrong, there are some classic BBQ essentials. Like the aforementioned awesome burgers. So grab some Schweid & Sons grass-fed beef, make some patties and grill them up. Want some BBQ sauce on that? Make your own, we say! Out of what? Cherries! They\u2019re in season, after all. But what about the fries? They\u2019re a burger\u2019s best friend, but how many people actually bust out the fryer at the BBQ? Well, now you don\u2019t need to with your very own homemade Sweet Potato Fries. Some people swear by ketchup, others by mustard, some by siracha mayonaise, but they\u2019re pretty darn good just […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/437"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=437"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/437\/revisions"}],"predecessor-version":[{"id":1087,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/437\/revisions\/1087"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}