Tag Archives: primal barbecue sauce

Best Barbecue Sauce

7 Jan

One of the first blogs we started following when we began our primal journey was SonofGrok. He had witty posts and tasty recipes, but sadly he is no longer blogging. I’m pretty sure, however, his Zesty Barbecue Sauce recipe will remain. I’ve used it several times and it never disappoints! Last week it proved to be a winner for all company so I just had to share it with you. SonofGrok could definitely bottle this. I would buy it!  You WON’T miss the sugar.  

Ingredients

1 Tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 large onion, finely diced
1 6oz can tomato paste
1 to 1 1/2 cups of beef stock
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar (I’ve also used red wine vinegar or pomegranate vinegar in a pinch)
1 tsp sea salt
2 Tbsp chili powder

Directions

Heat oil in sauce pan, sauté onion and garlic. Add spices, tomato paste, mustard, and vinegar. Combine until fragrant. Slowly add beef stock, constantly mixing until you reach your desired consistency. Simmer for 15-20 minutes to allow flavors to combine. Tastes great right from the pan, but even better if you make it ahead and refrigerate for a day or two. You can also run it through a food processor once cooled if you prefer a smoother consistency. Go ahead and make a double batch!

I recently served mine with beef brisket, but it’s ideal for so many dishes. Try it with simple pulled pork, fresh roast chicken, on burgers, as a sweet potato fries dip, or with ground beef for a new twist on spaghetti squash and meat sauce. If you prefer a vinegar based barbecue sauce, try our Eastern Carolina sauce.

Happy Fall!

Heather

img_3547

the base before the broth is added

img_3552

This is the first time I am going for a blog repost.  We are not using much of our personal social media for self-promotion.  But I really want to bring a selection of gems back to life.  We have published 171 posts (wow!) here in the last 5 years…and some of them definitely deserve a re-look.  

Also, we’ve picked up many new followers who may have not seen some of our old content…  I (Leigh) am still trying to decide whether or not to use social media to direct traffic over here.  That seems to be the blogger-thing to do; however, we risk becoming just more “white noise” people scroll past.  

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Best Barbecue Sauce

30 Sep
img_3549

put this on everything!

One of the first blogs we started following when we began our primal journey was SonofGrok. He had witty posts and tasty recipes, but sadly he is no longer blogging. I’m pretty sure, however, his Zesty Barbecue Sauce recipe will remain. I’ve used it several times and it never disappoints! Last week it proved to be a winner for all company so I just had to share it with you. SonofGrok could definitely bottle this. I would buy it!

Ingredients

1 Tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 large onion, finely diced
1 6oz can tomato paste
1 to 1 1/2 cups of beef stock
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar (I’ve also used red wine vinegar or pomegranate vinegar in a pinch)
1 tsp sea salt
2 Tbsp chili powder

Directions

Heat oil in sauce pan, sauté onion and garlic. Add spices, tomato paste, mustard, and vinegar. Combine until fragrant. Slowly add beef stock, constantly mixing until you reach your desired consistency. Simmer for 15-20 minutes to allow flavors to combine. Tastes great right from the pan, but even better if you make it ahead and refrigerate for a day or two. You can also run it through a food processor once cooled if you prefer a smoother consistency. Go ahead and make a double batch!

I recently served mine with beef brisket, but it’s ideal for so many dishes. Try it with simple pulled pork, fresh roast chicken, on burgers, as a sweet potato fries dip, or with ground beef for a new twist on spaghetti squash and meat sauce. If you prefer a vinegar based barbecue sauce, try our Eastern Carolina sauce.

Happy Fall!

Heather

img_3547

the base before the broth is added

img_3552

Eastern Carolina Barbecue Sauce

2 Oct

My family loves pulled pork in pretty much any combination–from plain oven roasted to smothered in some sort of “friendly sauce” and everything in between. I love it because it feeds the family and provides great leftovers for everyone’s lunch. My kids love it because it’s both yummy and “easy to chew.” Win. Win.

Ever since Leigh shared this incredibly easy and scrumptious way to make pulled pork, I always start there. My staple sauce is usually Son of Grok’s famous barbecue sauce, but this time I was out of tomato paste. After a bit of research, I learned about many types of barbecue sauce from different regions of the country. Since I just moved back to North Carolina, an Eastern Carolina barbecue sauce was in order! It turned out to be an easy meal that tasted like I slaved all day over it. Enjoy!

Ingredients

3/4 cup yellow mustard
1 cup apple cider vinegar
1/4 cup white vinegar or water
2 Tbsp chili powder
1 tsp garlic powder
1 Tbsp liquid smoke
2 tsp raw honey

In a small saucepan over low heat, whisk together mustard, and vinegars. Stir in spices, liquid smoke and honey. Simmer on low for 10-15 minutes. Pour over cooked pulled pork (mine nicely covered 2.5lb of pork tenderloin) and serve!

Happy Tuesday,

Heather

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