GAPS BBQ

Memorial day inspired us to make a traditional BBQ menu.  It was a small party of 5, but well worth all the effort.  Here is what we served:

BBQ Chicken
Seasoned Bone-in, skin-on Chicken Thighs with tandoori spices, garlic, and salt.

Coleslaw
Mixed grated cabbage, carrots and pears with olive oil, vinegar and salt.

Watermelon
Cut off the rind and served in triangles.

Potato-Free Salad
Ingredients
2 Cauliflowers, cut into small florets, steamed
2 Pickles, but up into small pieces
4 Celery spears, cut into small parts
2 Green Onions, minced
1/3 cup cooked bacon, cut in small pieces
1/2 cup home-made mayonnaise
1 Tablespoon Mustard
Salt and Pepper to taste

Directions
1. Steam Cauliflower.
2. Cook bacon.
2. Cut up pickles, celery, onion and add to a large bowl.
3.  Mix Cauliflower, veggies, bacon, mustard and mayonnaise.