Tag Archives: bbq

Simple Grilled Barbecue Chicken

A mainstay of the summertime is barbecue. We love barbecue chicken, ribs, and more; but we often don’t make the time to get it done. The one exception is Memorial Day—I usually get up at 7 am to start smoking ribs for dinner. That being said, we love chicken drumsticks and thighs. Not only are they a great meal, we can cook them in bulk and pack them in meals for the week.

This recipe uses the rib rub we put together for our Memphis Dry Rub Ribs, and is less involved than our other Split Barbecue Chicken recipe. You’ll love these alone, or with a side of our barbecue sauce. Happy grilling!

Continue reading

Grilled Beef Kabobs

DSC_1102

Now that we’ve gone through what we hope is the last of the bi-polar transition to spring and summer, it is a perfect time to dust off the grill and enjoy some outdoor cooking.  Growing up in Wisconsin, weekend brat cookouts were common, even well into the winter.  We don’t grill as much as I did growing up, but I still love taking the time to be outdoors, and the smell of the grill.   Continue reading

Beef Short Ribs

DSC_0853

Short ribs are one of my favorite things.  They’re juicy and tender, and often fall off the bone.  We decided to pick these up shortly after coming up with our barbecue sauce recipe to celebrate the life of our friend Brian, and with it still on the mind, we slathered it on these short ribs and went to town.   Continue reading

Beef Barbacoa

DSC_0892

When in a pinch, I will occasionally visit the local Chipotle for a quick lunch; their carnitas or barbacoa salad with extra salsa, hot sauce, and guacamole is extremely filling, and not too hard on the wallet when it comes to healthy eat-out options.  The other day, I wanted to attempt to recreate some of what I love about barbacoa at home.   Continue reading

Brian’s Barbecue Sauce

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. Continue reading

Colonel Cole Slaw

This recipe is an attempt to pay homage to the cookbooks that attempt to have the same effect as The Masked Magician Secrets Revealed.  I really hope the reaction to this recipe doesn’t result in a similar style of exile and anger.  We all know of the famous Southern Colonel who is known for his poultry and sides, and we decided to try and rip a page out of his book without the associated diabetes.  


My mother was kind enough to share such a cole slaw recipe from a book that suggested using 1/2 cup of sugar for cole slaw.  I think back to my fond memories of this delicious side, and I felt betrayed.  To me it feels like the equivalent of lacing your food with some addictive substance and just non-chalantly accepting the accolades of how “addicting” it is.  Here is our take, sans sugar and dairy.

Potent Primal BBQ Sauce

If you haven’t discovered Stubb’s BBQ sauce, you are missing out. It’s the cleanest, tastiest stuff on the market. Yes–I did just say tastiest–and coming from a former Sweet Baby Ray’s-enthusiast, that’s A LOT.

However, Stubb’s is not Whole30 approved. In fact, we’ve not seen a Whole30-friendly BBQ sauce at any store, any time, any where. So, we make our own during Whole30 challenges, and this time, I think we made a good one. 🙂 Edit: Since this recipe, we’ve toyed around more with barbecue, and think this recipe is both easier to make and more delicious!
Why do we love this sauce so much? Well, it’s got bold tomato flavor, the natural sweetness of which is subtle but delightful. Then there’s the slightly smokey, lingering heat from the roasted jalapeño and spices. Finally, it has a great tangy bite from the garlic, mustard, and lime juice.
Warning: This sauce is not for the faint of heart. If you don’t like spice or heat, don’t bother reading the rest of this post. You’re wasting your time.

Just kidding! You could easily modify this to suit your tastes, whether you like more kick or less in your sauce. (Follow the recipe below, and then water it down a smidgen with chicken broth or amp up the heat with more spices once you’ve tasted it.)

Potent Primal BBQ Sauce

Ingredients
  • 6 Campari tomatoes, sliced in half and seeded
  • 2 Jalapeños, sliced in half and seeded
  • 3 Garlic cloves
  • 1 Tablespoon of bacon fat, melted
  • 1/4 Teaspoon sea salt
  • 1 Tablespoon coconut oil
  • 1 Shallot, minced
  • 1 Teaspoon organic spicy mustard
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon chipotle chili powder
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon sea salt
  • 1 Cup organic chicken broth
  • 1 and 1/2 limes, juiced
  • 1 6-oz can of tomato paste

Method

First, roast the tomatoes, garlic and jalapeños:

  • Pre-heat the oven to 450 degrees F.
  • Place the tomatoes, garlic and jalapeños in a baking dish or roasting pan (we used a shallow glass baking dish).
  • Drizzle the bacon fat over everything.
  • Sprinkle the 1/4 teaspoon of sea salt over everything.
  • Roast for approximately 15 minutes.

Set aside and allow it to cool. Then, move on to the rest of the recipe.

 

  • Heat coconut oil in a medium sauce pan over medium heat.
  • Press the roasted garlic and add to the sauce pan.
  • Immediately add the minced shallot. 
  • Sauté until shallot is soft and translucent.
  • Add the mustard, smoked paprika, chipotle chili powder, cumin and the 1/2 teaspoon salt.
  • Stir to blend in the spices.
  • Then, add the chicken broth, lime juice, and tomato paste.
 
 
Stir again (use a whisk if you have one!) until smooth.

  • Add roasted tomatoes and jalapeños, and stir.
  • Bring everything to a soft boil, then reduce it to a simmer and lightly cover it with a lid.
  • Simmer for about 25 minutes, stirring occasionally.
  • Remove from heat, and allow the mixture to cool.
Pour the mixture into a blender or food processor (we used our handy-dandy Ninja!), and blend until the whole mixture is smooth.

Wednesday for lunch, we slathered it on slow-cooked pork shoulder and served it on a bed of greens (baby spinach and spring mix, to be specific). It was delicious! Next week, we’re thinking about using it on ribs and/or chicken. We hope you enjoy it as much as we have!

%d bloggers like this: