I need help coming up with a Paleo friendly BBQ sauce.
Announcement
Collapse
No announcement yet.
Paleo BBQ sauce recipe needed.
Collapse
X
-
Founding Member
- Jul 2014
- 5572
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
skorepeo here’s what I would do, for what it’s worth
I would start by making your own tomato sauce so that you can avoid refined sugars and vegetable oils. This isn’t hard, just take a bunch of tomatoes, chop em up by hand or give em a few pulses in a blender or food processor. The more fine you chop/blend/process them the smoother the sauce will be. Cook the tomatoes in a sauce pan for 30-90 minutes at a simmer. The longer they simmer, the thicker the sauce, which also increases the sweet profile of the sauce. If you want to get fancy, first heat a couple tablespoons of olive oil in your saucepan, add 3-4 cloves of minced/pressed garlic and sauté until aromatic (3-4 minutes). Then add some oregano for about 1 minute. Then add your tomatoes to this. Now you have a nicely seasoned tomato sauce when you are done cooking it.
to the tomato sauce I would add the following ingredients to build your BBQ flavor profile
some onions sauteed until translucent.
Some peppers, probably poblano or Anaheim, also sautéed a bit to release oils and flavor .... make sure you de seed them.
Molasses
apple cider vinegar
Thai/Vietnamese fish sauce or Maggi seasoning for the savory without soy
Honey
kosher salt
black pepper
Simmer all this together for 15 minutes, or so. Once it tastes right to you, run it through a colander to get the onion and pepper chunks out of it. Let it cool, then throw it in a jar. Should keep in the fridge for 2-3 months.
All I did was get rid of processed foods (like ketchup and tomato sauce), soy, and refined sugars from my normal BBQ sauce :-)
I used to eat pure paleo, but have transitioned to refrigerator hunter/gatherer ;-)Last edited by ecowper; October 28, 2017, 03:05 PM.
-
Excellent! You could also consider throwing uncooked quartered onions with the skin on into the pan during the tomato sauce manufacture. And a little butter. Sweetens it right up. Remove them when it's cooked.
-
You may want to concsase Ethel tomato first to remove the skin and such. I need to look up this paleo that you speak of. I am exclusively on the seefood diet.
-
HouseHomey ! I like your style -- see food, eat food! I gotta say, though, that I'm not as interested in the overly sweet foods as much anymore. I like a little hint in the bark on the meat, but prefer spicy to sweet.
Announcement
Collapse
No announcement yet.
Comment