This weekend Mother Nature blessed us with a couple of beautiful, warm, spring like days. We took full advantage of getting out by spending most of our Saturday at a local state park doing his and hers activities, I ran and Tim mountain-biked.
Another thing I love about the warmer weather, is the food. In this case, some good old-fashioned bar-b-Que was calling my name. I had a hankering for a brisket, and wanted to try my hand at using our electric smoker. Tim is pretty much a pro at using it, but I wanted to learn how to use it too.
It was pretty simple, just warm it up, add some wood chips from time to time, watch the temp rise from the handy-dandy remote, crack a beer and wait for 6 hours. Well, it wasn’t that simple, but we ended up learning something new this weekend. Anyone ever heard of the bbq stall? Yeah, me neither, but this physicist seems to have figured it out. We had a mild freak-out once we hit “the stall” but in the end it turned out just fine.
Anyways, it ended up taking almost 8 hours to cook, in that time I was able to come up with a paleo Carolina style BBQ sauce to accompany this much anticipated hunk of meat. Everyone’s definition of Carolina style sauce is different, seriously, Google it. In this case, it’s a vinegar based sauce, as opposed to a thicker tomato based sauce. I adapted it from a recipe that called for vegetable oil and refined sugar, and made it paleo/primal friendly.
This sauce is not for the meek, it has nice tang from the vinegar and big kick of heat from the spices. Not to brag, but it’s probably one of the better bbq sauces I’ve ever had! It was the perfect sauce to put over some chopped brisket. I am excited to try it as a marinade for bbq chicken, or even on pulled pork..basically all the bbq things!
Paleo Carolina Style BBQ Sauce Recipe
- 2 cups white vinegar
- ½ cup butter
- ½ cup grade-B maple syrup
- 2 Tbsp slow-as molasses
- 1 Tbsp paleo ketchup
- 1 Tbsp black pepper
- 1 Tbsp salt
- 1 Tbsp cayenne pepper
- 1 Tbsp dry mustard
- 1 Tbsp chili powder
- In a saucepan, bring the vinegar and butter to a rolling boil.
- Whisk in the maple syrup, molasses, ketchup and spices, continue to boil for 12 minutes.
- Remove from heat, sauce will thicken as is stands.
- Serve over smoked brisket, or use as a marinade for chicken.