On Saturday, our friends Stacy and Matt of the Paleo Parents, hosted their annual Halloween party. Brent and I have a habit of inadvertently bringing foods to their parties that Stacy can’t have (she follows an autoimmune protocol, AIP), and I always feel bad about it. Plus, we knew another AIP friend, Sarah Ballantyne, aka The Paleo Mom, was going to be attending. So this time, I was determined to make sure we brought something that everyone could enjoy.
I began experimenting a couple weeks in advance, and the result was this AIP-Friendly White Barbecue Sauce. It is tangy and smoky, but you won’t find a multitude of nightshades that are present in traditional barbecue sauces. In fact, the only pepper is white pepper. It’s optional because some people following AIP can tolerate it (Stacy and Sarah both can), but others cannot.
Lastly, I want to point out that I made this white barbecue sauce using our homemade mayo recipe. Some folks can tolerate eggs when following a modified AIP. However, if you’re following a strict AIP, you’ll want to use egg-free mayo. Melissa at The Clothes Make the Girl has an excellent egg-less homemade mayo recipe that we’ve linked to in our ingredients list for you all to try.
After tasting my AIP-Friendly White Barbecue Sauce, Brent crafted our AIP-Friendly Game Day Wings recipe—Also live on the blog today!—and the two are a match made in heaven. Everyone at the Halloween party enjoyed the wings and sauce. We hope you will, too.
I did not like meatloaf as a kid. It was bland. It was dry. It was grayish brown and completely unappetizing. I needed a lot of ketchup to get it down; and I liked ketchup, but the experience wasn’t ever truly satisfying.
Then, a few weeks ago, Brent suggested we make a meatloaf. Thankfully, at this point in my life, I know there are a lot of foods that I didn’t like as a kid, that I love now. Plus, he didn’t want to make regular meatloaf. He wanted to make a meatloaf that reflected one of my favorite kinds of burgers: the western burger. Bacon, barbecue sauce, onion rings, yum.
This western meatloaf is savory, tangy, and super moist. I love it and I know you will, too!
We love ribs. They’re great on the grill and in the oven, and are something you can make nearly year round. It’s always a little awkward for me to eat them at my desk, but it’s worth it. These ribs were inspired by the leftover apricots we had in the house from our cooking at the Farm to Consumer Legal Defense Fund’s Baconpalooza. Our apricocity didn’t take the prize, but it was an awesome time with new and existing friends.
Pulled pork sandwiches were one of my terrible downfalls growing up; not so much that they made me feel sick, or that they made me gain weight, but because I would put down several pounds of pulled pork before I knew what hit me (this may still be partially true today). There are many recipes out there for this delicious dish, but we’ve always struggled with dry pork on and off. This is probably due to our inability to read directions, but nevertheless this recipe is the result.
We dressed this pulled pork with our homemade barbecue sauce, tripling the recipe. Don’t feel confined to that, though; it was equally delicious plain, or with hot sauce. We’ve made use of this for breakfast, lunch, and dinner. This, along with chili, has become one of our staple weekend meals to take advantage of cooking in bulk.
Ribs. They’re easily one of my favorite foods. There was a time in my life where I would go out to dinner with my parents and grandmother and eat an entire rack of ribs, with french fries, and finish it off with a chocolate mousse. Totally not paleo, but cut me some slack, I was a growing boy for goodness sake.
Those days are long gone; the infamous restaurant closed due to a kitchen fire, and I can’t handle eating anything I want like I somehow survived during middle and high school. These ribs, however, are a fun project that do take the better part of a day from start to finish, but are totally worth it just to have a house that smells like ribs. We make our barbecue sauce from scratch, and I highly recommend it–but I’m sure your favorite brand will also do.
For Mother’s Day, we were lucky to visit my parents and stop by the farm for eggs and a whole chicken. Moving Meadows Farm is a local hangout at the weekly farmer’s market, and my parents have come to know them fairly well. They were awesome enough to let us stop by Mother’s Day morning, and it was very much worth the trip. The fresh eggs and chicken really added to the food enjoyment for the day.
This chicken takes advantage of our barbecue sauce and memphis rub. Now that we’ve got perfect outdoor grill weather, I can’t think of a better meal with the family.
Just over a week ago, Heather and I received terrible news. Our friend and former neighbor Brian had died suddenly at home. We had seen Brian last at our house to watch a UFC fight and indulge on one of the most intense feasts of 2012: bacon-wrapped venison, steak, and sweet potato fries. I was full for 2 days. It was a great night of food and fights. His wife had recently been relocated for work to North Carolina, and we were looking forward to hosting them occasionally while Brian continued his school and work up here in Virginia. We were devastated when we heard the news, and have spent a good deal of time reflecting on our time together.