I love everything about summer—the sunshine, the warmth, and long days of

light. Warm evenings and abundant fresh vegetables beckon me to heat up the grill.
Nothing says summer like cooking outdoors! Truly, cooking food over a fire is as pri-
mal as it gets. It doesn’t matter if you cook with wood, coal, or gas. Everyone gets the
same gratification from preparing food over an open flame. Of course, the experience
is enhanced when you know how to make that food taste awesome!
Whether you’re a certified grill master or just learning your way around the
backyard barbecue grill, this ebook is for you. The only prerequisite is that you love
making and sharing great-tasting food. This ebook contains some of my favorite tried-
and-true staples along with new and exciting recipes that are guaranteed to light up
your grilling experience. These simple recipes make it easy to enjoy real food with
maximum flavor and minimum fuss. That’s what we’re all about at Primal Kitchen.
In this grilling guide, you’ll find a wide variety of recipes without dairy or glu-
ten, and nearly all of them are paleo and keto-friendly. There’s something for every-
one at your picnic table. So get ready for a summer of fantastic food and fun times
spent with friends & family. Fire up the grill and ‘cue the flavor!

Mark

THE ULTIMATE GRILLING GUIDE

 Asparagus Dip 5
Mexican Shrimp Ceviche 6
Potato Chips with Buffalo Sauce 7
Keto Deviled Eggs 8

Sheet Pan Cobb Salad 10-11

Rotisserie Chicken Salad 12
Classic Potato Salad with Bacon 13
Grilled Chicken Ranch Salad 14
Wedge Salad with Ranch Dressing 15
Classic Coleslaw 16
Easy Macaroni Salad 17

Mango BBQ Chicken Thighs 19

Hawaiian BBQ Pork Chops 20
Grilled Island Teriyaki Shrimp Skewers 21
Bacon Wrapped Hot Dogs 22-23
Sticky Ribs with Teriyaki Sauce 24-25
Grilled Chicken Kabobs with Vegetables 26
Spicy Keto Chicken Sandwich 27
Smoked BBQ Whole Chicken 28
Cheeseburger & Sweet Frites 29
Buffalo Half Chicken with Blue Cheese Dip 30

Grilled Broccoli & Cauliflower with BBQ Sauce 32

Grilled Portobello Mushrooms 33
Grilled Corn Ribs 34
Asparagus with Hollandaise Sauce 35

Reverse Seared Steak with Mayo 37

APPETIZERS
 CALORIES: 129
CARBS: 2 GRAMS
FAT: 14 GRAMS
PROTEIN: 4 GRAMS

TIME: 20 MINUTES / SERVES: 16

INGREDIENTS
1 bunch of asparagus
3 tablespoons Primal Kitchen Avocado Oil (divided)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bunch of green onions
1 clove of garlic
1 tablespoon Primal Kitchen Balsamic Vinegar of Modena
1 cup Primal Kitchen Pesto Mayo

INSTRUCTIONS
Preheat oven to 400° F.

Wash and dry asparagus. Trim bottom ends off of asparagus and discard. Place asparagus on a sheet pan and
drizzle with avocado oil, and sprinkle with salt and pepper.Toss to ensure asparagus is well coated.

Roast asparagus in the oven for 13 minutes, or until it’s just tender but still vibrant green. Remove from the
oven and cool for a few minutes.

Wash and dry the green onion. Cut the root ends off and any wilted parts off of the tops. Cut onions into thirds
and place in the blender.

Add roasted asparagus and 2 tablespoons of avocado oil to the blender. Pulse until the asparagus and green
onion are mostly broken down.

Add balsamic vinegar and pesto mayo to the blender. Blend until smooth.

5
12 THE ULTIMATE GRILLING GUIDE
 CALORIES: 128
CARBS: 12 GRAMS
FAT: 5 GRAMS
PROTEIN: 9 GRAMS

TIME: 20 MINUTES / SERVES: 4

INGREDIENTS
1 small red onion, diced
1 lb. shrimp
1 medium avocado, diced
2 tomatoes, chopped
1/2 cup lime juice
1/2 cup fresh cilantro, chopped
Salt, to taste
1/2 cup Primal Kitchen Cocktail Sauce

INSTRUCTIONS
Bring a large pot of water to a boil. Add the shrimp to poach for about 2-3 minutes.

Drain the pot and place shrimp in a separate, new bowl.

Add the onion, tomato, lime juice, cilantro, and cocktail sauce. Add salt to taste.

Toss the ingredients together, cover, and refrigerate for a few hours.

Add a diced avocado to the mixture before serving. Enjoy!

6
12 THE ULTIMATE GRILLING GUIDE
 CALORIES: 132
CARBS: 24 GRAMS
FAT: 4 GRAMS
PROTEIN: 3 GRAMS

TIME: 65 MINUTES / SERVES: 8

INGREDIENTS
7 medium-sized Russet potatoes, scrubbed and unpeeled
2 quarts ice water
4 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
Primal Kitchen Avocado Oil
Primal Kitchen Buffalo Sauce, for dipping

INSTRUCTIONS
Use a mandolin, metal cheese slicer, or sharp knife to slice potatoes into uniform thin slices.

Place potato slices in a large bowl with 2 teaspoons salt and ice water. Soak for 30 minutes.

Drain potatoes. Place potato slices on clean kitchen towels to dry completely.

In a small bowl, combine 2 teaspoons salt, garlic powder, and black pepper. Set aside.

Heat ½ inch of Avocado Oil in a cast iron skillet until the oil reaches 375ºF.

Fry potato chips in batches until golden brown, about 3–4 minutes, stirring frequently.

Remove cooked potato chips from the skillet and allow to drain on clean kitchen towels or on a drying rack set
over a baking sheet.

Sprinkle immediately with seasoning mixture. Store any uneaten potato chips in an airtight container for up to
3 days on the counter or in the pantry.

712 THE ULTIMATE GRILLING GUIDE

 CALORIES: 104
CARBS: LESS THAN 1 GRAM
FAT: 9 GRAMS
PROTEIN: 9 GRAMS

TIME: 27 MINUTES / SERVES: 6

INGREDIENTS
6 eggs
2 tablespoons Primal Kitchen Mayo or Primal Kitchen Whip
2 tablespoons Primal Kitchen Dijon Mustard
1 teaspoon paprika

INSTRUCTIONS
Place eggs in a saucepan, covered with an inch of water, on the stove on medium high heat. Bring the water
to a rolling boil, then turn off the heat and place a lid on the eggs. Allow eggs to sit in the hot water for
10-12 minutes.

Remove the eggs from the pan and place in cool water (or run cold water over the eggs in the saucepan).
Peel eggs and slice them in half. Gently spoon the yolks out of the egg whites and put into a bowl, and place
egg whites on a plate.

Add mayo and mustard to the egg yolks, and mix well. Spoon egg yolk mixture into the holes in the egg whites,
and sprinkle with paprika.

816 THE ULTIMATE GRILLING GUIDE

 CALORIES: 676
CARBS: 24 GRAMS
FAT: 41 GRAMS
PROTEIN: 53 GRAMS

TIME: 25 MINUTES / SERVES: 4

INGREDIENTS
21/2 heads romaine lettuce
8 slices of bacon
4 medium skinless chicken breasts
11/4 teaspoon salt
1 teaspoon black pepper
4 eggs
1/4 cup red onions, thinly sliced
1 large avocado, thinly sliced
16 cherry tomatoes
1/2 cup Primal Kitchen Ranch Dressing

INSTRUCTIONS
Wash and dry lettuce. Chop and set aside.

Warm a large cast iron skillet over medium-high heat. Add bacon slices and cook, turning 3-4 times, until
cooked to desired crispness.

Remove bacon from skillet and drain on clean kitchen towels. Remove half of the rendered bacon grease.
When cooled, cut bacon into bite-sized slices, or crumble.

Season chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Place chicken breasts in the hot
skillet. Cook for 5–7 minutes on each side.

Remove the chicken breasts and place on a cutting board to rest for 5 minutes. When cooled, slice chicken
breasts.

Meanwhile, bring a pot of water to a boil on high heat. When the water is boiling, add eggs, place the lid on the
pot, and turn off the heat. Let the eggs sit on the warm burner for 10 minutes.

After 10 minutes, drain the eggs and let cool. When cooled, peel the shells, rinse the peeled eggs to remove
any tiny bits of shell, then slice into quarters.
Slice onion, avocado, and cherry tomatoes.

On a large baking sheet, place the chopped romaine lettuce in a layer. Layer the cobb salad ingredients in
rows: cherry tomatoes, hard boiled eggs, onions, chicken, avocado, bacon. Sprinkle with remaining salt and
pepper. Drizzle with Ranch Dressing.

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12 THE ULTIMATE GRILLING GUIDE
 CALORIES: 503
CARBS: 11 GRAMS
FAT: 42 GRAMS
PROTEIN: 27 GRAMS

TIME: 15 MINUTES / SERVES: 4

INGREDIENTS
1 rotisserie chicken
1 head butter lettuce
1/2 cup Primal Kitchen Whip or Primal Kitchen Mayo with Avocado Oil
1/4 cup Primal Kitchen Ranch Dressing
1/4 teaspoon black pepper
1 tablespoon white onion, diced
2 stalks celery, finely chopped
1 large apple, cored and chopped
4 strips bacon, crisped and crumbled

INSTRUCTIONS
Remove all of the meat from the bones of the rotisserie chicken, and place in a large bowl (it’s OK if some of
the skin is left on the meat).
Save the chicken carcass to make chicken bone broth. You can place the bones in a resealable freezer-safe
bag to freeze for later use.
Wash and dry the leaves of the butter lettuce. Divide the leaves into bundles of about 4 lettuce leaves per
bundle.
To the bowl with the rotisserie chicken, add mayo, ranch dressing, black pepper, onion, celery, apple, and
bacon. Mix well to continue.
Reuse the cleaned and dried rotisserie chicken container to store any chicken salad leftovers. Place chicken
salad to the right, and the washed and dried lettuce to the left. Pop the lid on and store for up to 5 days in the
refrigerator.

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13 THE ULTIMATE GRILLING GUIDE
 CALORIES: 249
CARBS: 24 GRAMS
FAT: 17 GRAMS
PROTEIN: 5 GRAMS

TIME: 80 MINUTES / SERVES: 10 (1/2 CUP PER SERVING)

INGREDIENTS
6 cups baby red potatoes, scrubbed
1 teaspoon sea salt
3/4 cup Primal Kitchen Whip or Primal Kitchen Mayo with Avocado Oil
1 tablespoon Primal Kitchen Dijon Mustard or Spicy Brown Mustard
8 slices all-natural bacon, cooked and crumbled
1 tablespoon fresh dill, chopped

INSTRUCTIONS
Cut the potatoes into uniform pieces.

Boil the potatoes in a large pot of salted water for about 15 minutes, or until slightly al dente.

Drain the potatoes.

Mix mayo and mustard together in a large bowl. Add potatoes, bacon, and dill. Mix gently until just combined.

Refrigerate the potato salad for an hour before serving.

13 THE ULTIMATE GRILLING GUIDE

TIME: 4 HOURS, 30 MINUTES / SERVES: 4

INGREDIENTS
1 bottle of Primal Kitchen Ranch Dressing & Marinade
1 lb boneless, skinless chicken breast
1/2 lb your favorite salad mix
8 oz cooked bacon
1/4 cup sliced tomatoes
1 avocado
1/4 red onion, sliced

INSTRUCTIONS
Pour half of your Primal Kitchen Ranch Dressing & Marinade in a bowl with your chicken breast. Cover and let
set in a refrigerator for 3-4 hours.

When ready to cook, preheat your grill on high heat. Remove chicken breast from marinade, and lightly pat
chicken with a paper towel to remove excess marinade. Leave a little on, but not so much that it’s dripping.

Grill chicken for about 5-6 minutes per side until 165°F interal temperature. Let rest for about 5-10 minutes.

Prepare your salad, assort lettuce in a large bowl, along with sliced cherry tomatoes, avocado, cooked bacon,
and sliced red onions.

Slice chicken breast into thin strips and top over salad. Drizze with Primal Kitchen Ranch Dressing & Marinade
and serve!

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13 THE ULTIMATE GRILLING GUIDE
 CALORIES: 423
CARBS: 13 GRAMS
FAT: 39 GRAMS
PROTEIN: 10 GRAMS

TIME: 10 MINUTES / SERVES: 4

INGREDIENTS
1 head of iceberg lettuce
1 cup Primal Kitchen Ranch Dressing
16 cherry tomatoes, quartered
8 slices bacon, cooked and sliced
4 tablespoons blue cheese crumbles

INSTRUCTIONS
Wash and dry the lettuce. Cut the lettuce in half and cut out the stem. Cut each lettuce half in half so you have
four wedges.

Place each iceberg lettuce wedge on a plate. Drizzle with a bit of ranch dressing. Add chopped cherry
tomatoes, cooked bacon slices, and blue cheese crumbles. Add a bit more ranch dressing, if desired.

15
13 THE ULTIMATE GRILLING GUIDE
 CALORIES: 155
CARBS: 8 GRAMS
FAT: 13 GRAMS
PROTEIN: 1 GRAMS

TIME: 5 MINUTES / SERVES: 3

INGREDIENTS
12 oz. coleslaw mix (or shredded cabbage and carrots)
1/4 cup Primal Kitchen Whip Dressing & Spread
2 Tablespoons chopped parsley
1/2 Tablespoon apple cider vinegar
Salt and pepper, to taste

INSTRUCTIONS
In a bowl, combine the Primal Kitchen Whip, parsley, and vinegar.

Fold in the coleslaw mix until combined.

Season with salt and pepper to taste and enjoy!

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13 THE ULTIMATE GRILLING GUIDE
 CALORIES: 404
CARBS: 30 GRAMS
FAT: 28 GRAMS
PROTEIN: 13 GRAMS

TIME: 20 MINUTES / SERVES: 6

INGREDIENTS
8 ounces uncooked chickpea, gluten-free, or veggie elbow noodles (about 3 cups)
1/2 cup red bell pepper, diced (about half a pepper)
1/2 cup orange bell pepper, diced (about half a pepper)
1/2 cup celery, diced (about 2 stalks)
1/2 cup red onion, diced
3/4 cup Primal Kitchen Whip Dressing & Spread
2 Tablespoons Primal Kitchen Dijon Mustard
2 Tablespoons fresh dill, finely chopped, plus more for garnish
1 Tablespoon apple cider vinegar
1 teaspoon raw cane sugar (optional)
Salt and black pepper, to taste
4 ounces grass-fed cheddar cheese, cubed (about 1 cup)

INSTRUCTIONS
Cook the pasta according to package instructions. Drain and rinse under cold water until cooled.
Pat dry, then set aside in a large bowl.
In the same large bowl, add the bell peppers, celery, and red onion. Gently stir until incorporated.
In another small bowl, whisk together Whip, Dijon mustard, dill, apple cider vinegar, sugar, and salt and pepper.
Pour this creamy mixture over the pasta and vegetable mixture and toss well to combine.
Finally, add the cubed cheese to the same bowl and gently mix in.
Cover and refrigerate for at least 20 minutes or overnight to allow the flavors to meld together. Enjoy!
Store extra macaroni salad in the fridge in an airtight container for up to 3-5 days.

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13 THE ULTIMATE GRILLING GUIDE
 MEAT &
SEAFOOD
 CALORIES: 289
CARBS: 5 GRAMS
FAT: 16 GRAMS
PROTEIN: 30 GRAMS

TIME: 5-11 HOURS / SERVES: 4

INGREDIENTS
4 large bone-in, skin-on chicken thighs
1/3 cup Primal Kitchen Mango Jalapeno BBQ Sauce
1/2 tablespoon Primal Kitchen Avocado Oil
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
½ teaspoon black pepper
Chopped cilantro, red onion, and bell pepper, to garnish

INSTRUCTIONS
Pat your chicken thighs dry with a paper towel. Combine the avocado oil, salt, onion powder, garlic powder,
and black pepper in a bowl and toss the chicken in them. Place the chicken skin side up on a pan uncovered in
the fridge for at least 4 hours or overnight. This will help the skin dry slightly.

Preheat one side of your grill to medium-high heat. Oil the grates to help prevent the chicken from sticking.
Once hot, place the chicken skin side down on the lit side of the grill and cover. After 3 minutes, carefully turn
the thighs 90 degrees to help make some nice grill marks. Grill for an additional 3 minutes. Be careful for any
flare ups due to the fat in the thighs.

Flip the chicken over and grill for an additional 3 minutes. Transfer the chicken to the unlit side of the grill and
cover. Grill for 5-10 minutes, then flip the chicken over. Continue to flip every 5 or so minutes until the chicken
reaches a minimum internal temperature of 170 degrees Fahrenheit (we like to put a meat thermometer with
a probe in the center of the thickest piece of meat to ensure proper temperature). When the chicken is nearly
cooked through, use a brush to brush some of the BBQ sauce on the chicken. Continue to brush the chicken
with sauce until the desired internal temperature is reached. Brush with more sauce and garnish with chopped
onion, bell peppers, and cilantro.

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18 THE ULTIMATE GRILLING GUIDE
 CALORIES: 278
CARBS: 5 GRAMS
FAT: 9 GRAMS
PROTEIN: 42 GRAMS

TIME: 45 MINUTES / SERVES: 3

INGREDIENTS
3 boneless pork chops, about ¾” thick
1/2 tablespoons Primal Kitchen Avocado Oil or Extra Virgin Avocado Oil
½-1 teaspoons chipotle powder
½ teaspoon salt
½ teaspoon black pepper
¼ cup Primal Kitchen Hawaiian BBQ Sauce

INSTRUCTIONS
Rub the pork chops in the avocado oil. Mix together the chipotle powder, salt and pepper and sprinkle the
mixture all over the pork chops. Let the pork chops rest for 15 minutes.

Preheat one side of your grill over medium heat. Grill the pork chops for 2 minutes, then turn them 90 degrees
for an additional 2 minutes to get nice grill marks. Flip the pork chops over and repeat. Move the pork chops
over to the unlit side of the grill and shut the lid. Grill until the pork reaches an internal temperature of
145 degrees Fahrenheit. If you have a meat thermometer with a probe, this is a great time to use it so you can
keep the lid shut as the meat cooks. If you are using thicker cut pork chops, the cook time will be a little longer.

When the pork is close to reaching the goal temperature, brush a small amount of the Primal Kitchen Hawaiian
BBQ Sauce on top. When the pork comes off the grill, brush with the remaining sauce.

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21 THE ULTIMATE GRILLING GUIDE
 CALORIES: 287
CARBS: 37 GRAMS
FAT: 8 GRAMS
PROTEIN: 17 GRAMS

TIME: 76 MINUTES / SERVES: 3 (2 skewers per serving)

INGREDIENTS
1 pound large shrimp, peeled and deveined
1/2 pineapple, cubed
1 large red bell pepper, chopped
1 onion, cubed
1/2 cup Primal Kitchen No Soy Island Teriyaki Sauce
1 ½ tablespoons Primal Kitchen Avocado Oil
3 cloves garlic, grated
Pinch of salt and pepper
Sesame seeds and cilantro, to garnish

INSTRUCTIONS
Note: If you are using wooden skewers, soak them ahead of time for 30 minutes.

In a bowl, combine the Primal Kitchen No Soy Island Teriyaki Sauce, Primal Kitchen Avocado Oil, grated garlic,
and a pinch of salt and pepper. Toss the shrimp in ¼ cup of the mixture, and the pineapple and veggies in
2 tablespoons of it. Reserve the remaining sauce for later. Allow the shrimp to marinate in the fridge for
15-30 minutes.

Preheat your grill over medium heat and oil the grates to prevent sticking. Thread the shrimp and veggies on
skewers, alternating between the shrimp, pineapple, pepper and onion. Place the skewers on the grill and grill
for 3 minutes on each side. When the shrimp is finished cooking, brush the remaining sauce mixture on each of
the skewers. Garnish with sesame seeds and cilantro before serving.

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22 THE ULTIMATE GRILLING GUIDE
 CALORIES: 383
CARBS: 35 GRAMS
FAT: 21 GRAMS
PROTEIN: 14.4 GRAMS

TIME: 35 MINUTES / SERVES: 4

INGREDIENTS
4 nitrate-free, all natural hot dogs
4 slices bacon
1 tablespoon Primal Kitchen Avocado Oil
½ yellow onion, sliced into ¼-inch strips
1 red bell pepper, sliced into ¼-inch strips
1 green bell pepper, sliced into ¼-inch strips
Salt and pepper to taste
4 gluten-free buns
Primal Kitchen Unsweetened Ketchup
Primal Kitchen Spicy Brown Mustard

INSTRUCTIONS
Soak 8 toothpicks in water for about 10 minutes. Wrap 1 slice of bacon around each hot dog. Use toothpicks to
secure the bacon slices to the hot dogs.

If using a gas grill: Get the grill medium hot on one side, and keep the other half unheated. Place the hot dogs
over the warm side of the grill, turning about every 40 seconds or so until you hit every side. The bacon should
crisp and the hot dog should start expanding, but not be sputtering, when the hot dogs are ready. When this
happens, move the hot dogs to the unheated side of the grill. Place the split bun, split side down, on the hot
part of the grill. Allow to warm for 40-60
seconds before removing.

If using a charcoal grill: Heat the coals and allow them to burn off so they’re ashen. Bank to coals to one side
of the grill. Place the hot dogs over the warm coals, turning about every 40 seconds or so until you hit every
side. The bacon should crisp and the hot dog should start expanding, but not be sputtering, when the hot dogs
are ready. When this happens, move the hot dogs to the side of the grill without coals underneath. Place the
split bun, split side down, on the hot part of the grill. Allow to warm for 40-60 seconds before removing.
Remove the hot dogs and buns from the grill and tent with aluminum foil or a kitchen towel to keep warm.

In a large cast-iron skillet over medium high heat, add 1 tablespoon avocado oil. Add onions and peppers and
cook, stirring frequently, until softened and lightly caramelized, about 17-20 minutes. Add salt and pepper and
stir. Remove peppers and onions from heat.

To assemble the hot dogs: Add 1 bacon-wrapped hot dog to each bun. Top with sauteed peppers and onions.
Add ketchup and mustard, as well as mayonnaise, if desired.

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26 THE ULTIMATE GRILLING GUIDE
 CALORIES: 633
CARBS: 28 GRAMS
FAT: 40 GRAMS
PROTEIN: 36 GRAMS

TIME: 5 HOURS, 30 MINUTES / SERVES: 6 (1 serving = 4 ribs)

INGREDIENTS For the garnish:

For the ribs: ¼ cup raw cashews, soaked, drained, and roughly chopped
2 slabs pork spare ribs 2 tablespoons toasted sesame seeds
1 ½ cups Primal Kitchen No Soy Teriyaki ¼ cup cilantro, chopped 1 scallion, sliced
Primal Kitchen Avocado Oil Spray

For the marinade:

2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ cup coconut aminos
3 tablespoons raw honey, optional
1 tablespoon chili sauce
1 teaspoon sesame oil
½ teaspoon fish sauce

INSTRUCTIONS
Remove the membrane from the back of the ribs by getting a butter knife under it, and then using a paper towel to grab
hold and pull the membrane away. Place ribs in a large resealable plastic bag or large glass
container with a lid.

In a bowl or pyrex cup, whisk together all marinade ingredients. Pour marinade over the ribs. Seal tightly and then slosh the
marinade around in the bag or container to ensure both rib slabs are equally coated.

Place ribs in the refrigerator and marinate for at least one hour—ideally, four hours total.
When you’re ready to cook the ribs, remove them from the refrigerator and place them on a baking sheet.

Pour the marinade, plus ½ cup of water, into an InstantPot or saucepan on the stove.

If using the InstantPot: Cook on manual high for 30 minutes. Release valve and let pressure release for 10
minutes.

If using the stove: Bring marinade to a rolling boil over high heat (to ensure you kill any bacteria). Once the marinade has
boiled, reduce the heat to medium-low to low and allow it to simmer for about 20 minutes, or until the liquid has reduced by
about half.

In the meantime, heat the grill. Brush Primal Kitchen No Soy Teriyaki on both sides of the ribs.

If using a charcoal grill: Lightly spray the grill rack with Primal Kitchen Avocado Oil Spray. Transfer ribs to an area of rack
with few coals underneath, and cook, covered with lid, basting generously with Teriyaki Sauce.

If using a gas grill: Lightly spray grill rack with Primal Kitchen Avocado Oil Spray. Transfer ribs to rack above the shut-off
burner. Grill, covered with lid, basting generously with Teriyaki Sauce and turning over and
rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40
minutes total.

Place ribs onto a cutting board and spoon reduced marinade on top. Sprinkle chopped cashews, seeds,
cilantro and scallions on top. Allow to stand for 5–10 minutes before cutting into ribs. Serve with more sauce on the side.

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28 THE ULTIMATE GRILLING GUIDE
 CALORIES: 124
CARBS: 17 GRAMS
FAT: 4 GRAMS
PROTEIN: 24 GRAMS

TIME: 1 HOURS, 10 MINUTES / SERVES: 3

INGREDIENTS
3 bell peppers (one red, one green, one yellow)
1/2 red onion
1 chicken breast (about 8 oz)
1 cup Primal Kitchen Classic BBQ Sauce to marinate
Primal Kitchen Avocado Oil Spray
2 tablespoons Primal Kitchen Classic BBQ Sauce to brush on during cooking

INSTRUCTIONS
Cut the chicken breast, peppers, and onion into cubes.

In a resealable bowl, airtight container, or large mason jar, combine the ingredients with a cup of your sauce of
choice. Allow the ingredients to marinate in the refrigerator for at least an hour.

Drain and dispose of the excess sauce, and thread the marinated ingredients onto skewers.

Spray the grilling grate with Avocado Oil Spray.

Place the skewers onto the grill and grill for 5-10 minutes, or until the chicken begins to brown.
While grilling, continue to brush on sauce for extra flavor. Enjoy!

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13 THE ULTIMATE GRILLING GUIDE
 CALORIES: 693
CARBS: 22 GRAMS
FAT: 47 GRAMS
PROTEIN: 50 GRAMS

TIME: 35 MINUTES / SERVES: 4

INGREDIENTS
21/2 ounces pork rinds (We used Epic brand)
1/3 cup melted butter or ghee
4 boneless, skinless chicken breasts cut into tenders
1 teaspoon water
4 tablespoons Primal Kitchen Whip or Primal Kitchen Mayo with Avocado Oil
1 cup Primal Kitchen Buffalo Sauce
4 Unbun Grain-Free Buns
4 large pieces of iceberg lettuce
16 small pickle slices
INSTRUCTIONS
Preheat oven to 400°F.
In a food processor, pulse pork rinds until they are the consistency of bread crumbs. You can also place pork
rinds into a plastic baggie, seal it, and pound it into small bits using a rolling pin.
Pour crumbs into a tray or a large plate. In a medium-sized saucepan over medium-heat, melt butter or ghee.
When melted, pour butter into a tray or large plate.
Coat chicken tenders in butter, and then coat in crumb mixture. Press as much coating onto each breast as
possible. Bake chicken for 20 minutes, or until fully cooked (to be safe, insert a meat thermometer in the
thickest part of the breast. The internal temperature should be 160°F when fully cooked.).
Dilute mayo with water, sitr and set aside.
Assemble the keto spicy chicken sandwiches. Split the buns apart. Tear each large piece of iceberg lettuce into
2 smaller pieces, and place 1 piece on top of each bun bottom. Layer 2 chicken tenders on top of each piece of
lettuce, drizzle on some buffalo sauce, add 2 more chicken tenders on top and drizzle with more buffalo sauce.
Add 2 pickles then 1 more piece of lettuce. Spoon on mayo, another 2 pickles, then the tops of the buns to
close the sandwich.

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13 THE ULTIMATE GRILLING GUIDE
 E Y R YAN
BAIL ensink
lekitch
@who

TIME: 2 HOURS, 15 MINUTES / SERVES: 6

INGREDIENTS
1 (4-5lb.) whole chicken
2 teaspoons garlic powder
11/2 tablespoons salt
1 teaspoon smoked paprika
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon mustard powder
1-11/2 cups Primal Kitchen Classic BBQ Sauce

INSTRUCTIONS
Heat the smoker to 225°F using apple or signature pellets.
Measure out spices in a small dish and then stir to combine. Pour half of the spices over the bottom of the
chicken and rub into the skin really well.
Flip the chicken over and pour the remaining half of the spices over the top and rub in really well.
Place the chicken onto the smoker and let cook for 60 minutes.
After 60 minutes, turn the smoker up to 350°F and cook until the chicken’s internal temp is at 165°F at the
thickest point (about 1 hour).
30 minutes prior to the chicken being done, slather the BBQ sauce over the entire chicken, coating well.
Only do this once the chicken has about a half hour left to allow the BBQ sauce to caramelize, but not burn.
Remove the chicken from the smoker and let rest for 10 minutes prior to serving.

28
13 THE ULTIMATE GRILLING GUIDE
 E Y R YAN
BAIL ensink
lekitch
@who

TIME: 40 MINUTES / SERVES: 6 INSTRUCTIONS

Add shredded cheddar cheese, diced red onion to the ground
beef and season with your favorite burger rub and pink salt.
INGREDIENTS
For the burger & sweet potato: Make one 41/2 lb. burger and slice into equal 8 parts to make eight
3 packages (1.5 lb.) of ground beef approximately 1/2 lb. burgers.
Diced red onion Slice 2 whole sweet potatoes into thin wedges and season with
Shredded cheddar cheese Primal Kitchen Avocado Oil and your favorite rub.
Favorite burger rub Heat Primal Kitchen Avocado Oil in cast iron skillet on your
Pink salt favorite grill. Place sweet potato wedges in the skillet, and cook
Fresh buns for 10-15 minutes, stirring frequently.
Sliced cheddar cheese Place burgers onto sear plate of your favorite grill and cook for
Green leaf lettuce 3-4 minutes.
Sliced tomato
Flip the burgers and cook another 3-4 minutes or until 135-140°F
Spicy dill pickles
internal temp then add sliced cheddar cheese.
Picked red onions
Primal Kitchen Avocado Oil Allow cheese to melt and conform to Burger then take off grill
2 sweet potatoes and rest.
Favorite sweet potato rub Make the burger aioli using Primal Kitchen Avocado Mayo,
Ketchup, Spicy Brown Mustard, pink salt, crushed black pepper,
For the burger aioli: minced garlic. Mix evenly in a bowl.
1 cup Primal Kitchen Avocado Mayo Build the cheeseburger on a fresh bun with the aioli, green leaf
1/4 cup Primal Kitchen Ketchup lettuce, burger, sliced tomato, spicy dill pickles, and pickled red
1/8 cup Primal Kitchen Spicy Brown Mustard onions.
1 tablespoon pink salt
Add the top bun, slice with your sharpest knife, take a bite, and
1/2 tablespoon black peppercorns
enjoy the delicious cheeseburger with aioli and sweet frites!
1/2 teaspoon minced garlic

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13 THE ULTIMATE GRILLING GUIDE
 CALORIES: 376
CARBS: 3 GRAMS
FAT: 28 GRAMS
PROTEIN: 29 GRAMS

TIME: 1 HOUR / SERVES: 6 INSTRUCTIONS

Grilled Chicken:
Season the chicken halves liberally with olive oil, salt, and pepper
INGREDIENTS (or your favorite rub).
Chicken:
2 half chickens
Heat your grill to 350°F.
1 bottle of Primal Kitchen Original
Buffalo Sauce
Place skin side down on the grill and cook for 5-10 minutes or
2 Tablespoons Primal Kitchen Extra
until golden brown. Using tongs, flip the chicken over so the skin
Virgin Olive Oil
side is facing up.
1 Tablespoon salt
1 Tablespoon pepper
Cook chicken until the breast meat hits 165°F (approximately
30 minutes).
Blue Cheese Dip:
1/2 cup Primal Kitchen Mayo with
Remove chicken from the grill and toss it in Primal Kitchen
Avocado Oil
Buffalo Sauce.
1/3 cup blue cheese crumbles
1/4 cup sour cream
Place the chicken back on the grill, skin side up, for 2-3 minutes
1 teaspoon apple cider vinegar
1/4 teaspoon black pepper
Let it rest uncovered for five minutes & then enjoy!
1 Tablespoon organic parsley, chopped fine
Blue Cheese Dip:
Mix ingredients until blended.

Refrigerate for two hours or until chilled.

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13 THE ULTIMATE GRILLING GUIDE
 VEGAN &
VEGETARIAN
 CALORIES: 209
CARBS: 22 GRAMS
FAT: 12 GRAMS
PROTEIN: 8 GRAMS

TIME: 15 MINUTES / SERVES: 4

INGREDIENTS
1 large head broccoli or 2 smaller heads, cut into large florets
1 head cauliflower, cut vertically into steaks
3 tbsp. Primal Kitchen Avocado Oil
Salt and pepper
¼ cup ‘

INSTRUCTIONS
Toss the broccoli and cauliflower in the avocado oil with a large pinch of salt and pepper.

Heat your grill to medium heat. Lay the oiled and seasoned vegetables on the grill. Grill for 2-3 minutes,
then flip them over. Cover the lid until they are nicely grilled. The total grill time will depend on the size of the
veggies, so feel free to adjust the thickness of the steaks and change grill time accordingly. Serve alongside
BBQ sauce and dip the veggies into them.

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31 THE ULTIMATE GRILLING GUIDE
 CALORIES: 60
CARBS: 8 GRAMS
FAT: 0 GRAMS
PROTEIN: 6 GRAMS

TIME: 16 MINUTES / SERVES: 2

INGREDIENTS
4 portobello mushrooms
Primal Kitchen Steak Sauce
1 teaspoon parsley, chopped

INSTRUCTIONS
Clean mushrooms and remove stems, if desired.

Heat a grill to high and brush grill grate with an oiled towel, or spray grate with Primal Kitchen
Avocado Oil Spray. Brush both sides of each mushroom cap with Primal Kitchen Steak Sauce.

Cook mushrooms for 5-7 minutes per side; turn over and cook for 5-7 minutes on the other side.
Remove mushrooms from the grill and place on a large plate or platter. Sprinkle fresh chopped parsley on top,
and serve.

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34 THE ULTIMATE GRILLING GUIDE
 CALORIES: 393
CARBS: 11 GRAMS
FAT: 36 GRAMS
PROTEIN: 4 GRAMS

TIME: 35 MINUTES / SERVES: 6

INGREDIENTS
2 Ears of corn on the cob
8 Tablespoons Primal Kitchen Avocado Oil
2 teaspoons lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 Tablespoon cilantro, chopped
¼ cup cotija cheese or feta
2 Tablespoons Primal Kitchen Chipotle Lime Mayo

INSTRUCTIONS
Cut off ends of the ear and cut in quarters from end to end (cut in half longways, then cut each half again).

In a small bowl, combine avocado oil and spices.

Brush the oil mix onto the corn ribs.

Grill at 400° F for 30 minutes.

Top with cilantro and cotija cheese, to taste. Dip corn ribs in Chipotle Lime Mayo or squeeze it directly on top.

34 THE ULTIMATE GRILLING GUIDE

 CALORIES: 92
CARBS: 8 GRAMS
FAT: 6 GRAMS
PROTEIN: 5 GRAMS

TIME: 17 MINUTES / SERVES: 2

INGREDIENTS
1 bunch asparagus
Water
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup Primal Kitchen Hollandaise Sauce

INSTRUCTIONS
Fill the bottom of a pot with about an inch of water and place over medium-high heat.

When the water comes to a boil, add the asparagus. Cook the asparagus until tender, about five to 10 minutes.

Meanwhile, heat the hollandaise sauce. Place a small saucepan of water over medium-high heat. Once the
water comes to a simmer, place a heat-proof metal or glass bowl on top of the water. Add the hollandaise
sauce and warm for 1–2 minutes, stirring frequently.

Remove asparagus from the water and drain on clean kitchen towels to remove excess water.

Place asparagus on a plate and sprinkle it with salt and pepper. Spoon on warmed hollandaise sauce.

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34 THE ULTIMATE GRILLING GUIDE
 CALORIES: 646
CARBS: 2 GRAMS
FAT: 52 GRAMS
PROTEIN: 43 GRAMS

TIME: 65-75 MINUTES / SERVES: 2

INGREDIENTS
3 8 oz. New York strip steaks
1 jar Primal Kitchen Whip Dressing & Spread
Salt and pepper, to taste

INSTRUCTIONS
Preheat the oven to 200°F.

Place steaks in a single layer in a shallow baking dish.

Cover liberally on all sides with Primal Kitchen Whip Dressing & Spread.

Bake in the oven for 55-60 minutes until steaks reach an internal temperature of 130°F (about medium-rare).
Remove the steaks from the oven and preheat the grill.

Season with salt and pepper to taste.

Place steaks on a preheated grill and sear on both sides, then plate and enjoy!

See our Mayo Steak recipe in action.

Watch the video.

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34 THE ULTIMATE GRILLING GUIDE