Tag Archives: brisket

Paleo Carolina Style BBQ Sauce

Paleo Carolina Style BBQ Sauce

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.

Electric smokerIt 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.

Paleo Carolina Style BBQ SauceThis 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

Paleo Carolina Style BBQ Sauce
Author: 
Recipe type: sauce
Prep time: 
Cook time: 
Total time: 
 
Vinegar based bbq sauce made paleo, with a nice tang and a big kick of heat!
Ingredients
  • 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
Instructions
  1. In a saucepan, bring the vinegar and butter to a rolling boil.
  2. Whisk in the maple syrup, molasses, ketchup and spices, continue to boil for 12 minutes.
  3. Remove from heat, sauce will thicken as is stands.
  4. Serve over smoked brisket, or use as a marinade for chicken.

 

 

Brisket Two Ways

One of my favorite cuts of meat is the brisket. Growing up I remember eating a lot of roast or brisket on Sunday afternoons after church with my family. My mom or my papa would put one on before we headed out to church Sunday morning so that it was ready for feasting once we came home. What is it about church that makes everyone so hungry! Or is that just me…

I obviously had been dreaming of brisket, so on Sunday I tried my hand at cooking one in the crock pot for the first time. I usually marinate one overnight in Claude’s Brisket Marinade and pop it in the oven, but the last few times it has come out really dry. Thought about smoking it, but the arctic temps we’ve been having makes it hard to smoke outside.

I read through lots of recipes, and researched different techniques, and in an effort to keep it simple this is what I came up with.

P1010626In the crock pot goes a large thinly sliced yellow onion, and 2-3 roughly chopped carrots. Also forgot to mention the 3 cloves of peeled and smashed garlic.

P1010629Liberally salt and pepper both sides of a 3-4 lb brisket.

Place in crock pot, on top of the carrots and onions, and pour in 2 cups of beef bone broth (or any broth you have on hand). Cook on high for 6 hours.

What you get is a moist brisket, that is fork tender and shreds really easily.

Sunday night I sliced it up (tip:slice against the grain) topped with a little of the au jus from cooking, and served with the carrots and onions, steamed green beans, and cauliflower mash. A totally delicious and comforting meal.

Please excuse the lack of finished product photo, I just didn’t take one that did this delicious dinner any justice at all!

Brisket Part Deux

Jump to last night, when I was trying to figure out how we were going to eat up all that brisket. I’m not a huge fan of leftovers, but have been making an effort to eat up what I have made and stop wasting so much food!

As usual I was craving Mexican, I will pretty much each Mexican food any day of the week, and one of the easiest standby meals in our house is the taco. I usually have all the ingredients on hand, the only thing I had to go to the store for was corn tortillas. Since they are not paleo, I haven’t been keeping them in the house, but I made an exception last night…I make lots of exceptions on my paleo journey. If you want to though you can totally skip the tortillas and use romaine leaves or just make a salad.

Quick, Easy, Leftover Brisket Tacos

All I did was slice up some brisket and threw it in a skillet with about 1/4 cup of leftover au jus from cooking the brisket on Sunday, cook on medium until warm and able to shred with a fork. In hindsight, I could have added a little homemade taco seasoning to the meat as well to give it a little more of a Mexican dish flavor, but it was good without too.

P1010737I made a quick guacamole, had some homemade salsa already made, shredded some raw organic cheddar, chopped some lettuce and tomatoes, and warmed some corn tortillas. You can also serve with sour cream, or for us it was full fat plain Greek yogurt.

P1010744Stuff your tortillas with plenty of brisket and yummy fresh toppings, and ENJOY!!