BBQ Gluten Strips - vital wheat gluten

Method

• Preheat the oven to 350 degrees.
• Start the coals in the grill.
• Lightly spray an 8x8 square pan with oil.
• Mix the first 5 ingredients together in a large bowl.
• Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients.
• Stir to mix well and then knead lightly in the bowl for a couple of minutes.
• Put the dough into the baking dish and flatten it so that it evenly fills the pan.
• I found this to be a bit challenging the first time as the gluten is quite elastic and does not want to settle down.
• Be patient and keep trying.
• It will lay flat after a few minutes of trying.
• Mend any holes in the gluten by pressing it back to shape.
• Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
• This is also hard to do, just do the best you can as you will have the opportunity to re-cut later.
• Put it in the oven and bake for 25 minutes, uncovered.
• Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the strips will pull apart easily later.
• Generously brush the top with barbecue sauce.
• Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the strips out, placing it sauce-side down on the grill).
• Brush the top of the strips with more sauce.
• Watch it closely to make sure that it doesn't burn.
• When it's sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary.
• When done, remove to a platter and cut or pull apart the individual strips to serve.
• Enjoy!