Tag Archives: paleo

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: 
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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.

 

 

Brussels Sprouts Slaw

Brussels Sprouts Slaw w/ bacon & honey mustard dressing

Most people can probably tell you some story or another about how much they hated brussels sprouts when they were kids, and were forced to eat them. I don’t have that story, I don’t ever remember it being a part of any of our dinners growing up. I am pretty sure I had never even tried a brussels sprout before last year. What was I waiting for, I actually really love brussels! I love them roasted, or shredded in a salad. My favorite way to cook them is with bacon and wine. Bacon and wine make so many things a little more delicious.

This week I wanted to try something a little different. I was looking for a light side dish to accompany a grilled pork tenderloin. This brussels sprouts slaw turned out to be a quick and easy side dish that I threw together in less than 20 minutes.

P1020094

Brussels Sprouts Slaw w/ bacon & honey mustard dressing
Author: 
Prep time: 
Cook time: 
Total time: 
 
A slaw made from brussels sprouts and carrots, with a tangy honey mustard dressing. Quick, simple side dish, best served warm.
Ingredients
  • 3 cups shredded brussels sprouts
  • 2 large carrots shredded
  • 4 slices bacon, diced
  • 2 Tbsp mayo
  • 2 Tbsp dijon mustard
  • 2 Tbsp honey
  • 2 Tbsp chopped almonds
Instructions
  1. In a small bowl whisk together the mayo, mustard, and honey to make the dressing
  2. In a large skillet fry bacon until crispy
  3. To the same skillet, add in brussels and carrots and cook until they start to soften, 3-5 minutes depending on how done you like your veggies. I like mine to keep a little crunch.
  4. Remove from heat and stir in dressing
  5. Top with chopped or slivered almonds and serve!

 

If you are looking to save time, Trader Joes sells bags of already shredded brussels that are just enough for this recipe.

What’s your favorite way to eat brussels sprouts?