Primal BBQ Sauce
My good buddy Roger De Rok and I were out doing arroyo sprints yesterday (sprints in a sandy arroyo.. they will WRECK you). It is about a 45 minute walk to and from the arroyo through the desert with the lizards and jackrabbits (100s of them) and it makes for good talk time. Roger told me about a debate spurred recently on MDA about what the most primally acceptable BBQ sauce was.
Well it just so happens that I created a 100% primal and 100% delicious barbecue sauce last week when I made some BBQ brisket. I wanted to make bbq but I wanted it primal so I researched a bunch, made myself an expert on bbq sauce and adapted a primal recipe version. I decided to replicate the results for measurements so I could give the recipe to all of you. Here it is and wowzas is it good. I could (and did) eat this stuff by the spoonful.
SoG Zesty Barbecue Zauce
Ingredients:
- 1 6oz can tomato paste (preferable organic)
- 1 to 1.5 cups of beef stock (I made my own but if you buy, you want it without salt)
- 3 Cloves Garlic
- .5 of an onion
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 teaspoon sea salt
- 2 tablespoons chili powder
Directions:
1. Dice your onions and garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.
3. Bring sauce to heat on stove with a low setting.
4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.
5. Enjoy!
Extra can be stored in refrigerator.
Who said BBQ can’t be primal? I can just imagine this spread over a nice Bacon Explosion! I am using some of my sauce for rotisserie chicken tonight.
P.S. You can probably substitute garlic and onion powders for the fresh garlic and onion for a slacker sauce.
June 12th, 2009 - 9:57 am
Looks great
June 12th, 2009 - 12:59 pm
A “slacker” sauce.
I just love the way you talk, SoG!
This looks delightful, but I’ll let you in on a little secret. It sounds a bit scary, but it’s oh so worth it. Add a bit of ground up anchovies to the sauce. (Or, if you can find a decent Worcestershire sauce that’s not packed full of preservatives & other bad for you stuff, you can use it.) It’ll liven up the sauce in just the right way, AND it will give you all those good-for-you fish oils and sea minerals.
Thanks for submitting this to Fight Back Fridays today.
Cheers,
KristenM
(AKA FoodRenegade)
June 12th, 2009 - 3:42 pm
Nice SoG!
Another thing you can try (if you don’t already) is too marinate the meat in your sauce (maybe a little more vinegar for acid if you do), and then boil the marinade together with the juice that comes out of the meat while it cooks and rests. You can boil it down pretty thick and save it, or spoon it on the meat.
If you save some of the sauce, it makes a good starter for soup or pot roast or something like that
June 12th, 2009 - 7:27 pm
Recently when I went to a specialty store to buy the barbecue sauce we like that doesn’t have any crap in it, and paid $7 for a pint, it hit me how dumb that was. So I’m going to try your recipe – I’m guessing it will cost a fraction of what I was paying.
Thanks!
Kelly
June 12th, 2009 - 9:19 pm
Making this ASAP now that I’ve heard about how good it is 2 weeks in a row and the pics leave me wanting BBQ!
June 13th, 2009 - 5:57 am
SOG,
That sounds delicious my man!!
now I know what I’l have for dinner. Ribs with your sauce.
Marc
June 15th, 2009 - 8:09 am
We may have to give this a try. Sauces and condiments are one area that we still “cheat” on and generally use the best store bought stuff we can find.
This is something we’d like to get away from though and making this doesn’t sound too bad. I’ve also discovered a newfound love of brisket (only had it in a slow cooker before). Smoked Brisket is pretty awesome.
June 15th, 2009 - 7:39 pm
Thank you for this. I’ve been wanting a good sauce to spice up the dinner.
June 16th, 2009 - 8:29 am
Hey, just started checking your stuff out over here….but I’m a long time MDA reader.
Made this last night, and it tasted quite good. I added a bit of cayenne pepper too, because I’m obsessed with it and add it to almost everything.
I’ve got my soon-to-be pulled pork sitting in my crockpot waiting for some BBQ sauce, and I can’t wait to get home!
June 18th, 2009 - 3:13 pm
[...] – Farmers Market Asparagus Ragout Recicpe32. Amy (Roasted Veggies with buttery saffron sauce)33. Son of Grok (Zesty BBQ Sauce)34. Diane Hatz (Guide to Good Food – buying food)35. Clark County Food & Farm36. Michelle @ [...]
June 18th, 2009 - 8:06 pm
I made this sauce for dinner tonight and it was dynamite! Totally beats the store-bought BBQ sauce I’ve been using for awhile. I was eating it from the pot, lol. Thanks for the recipe!
June 21st, 2009 - 7:04 am
The sauce tastes really good… but not sure it really tastes like bbq sauce. But it is really good.
June 21st, 2009 - 8:00 am
[...] Top your brisket with Son of Grok’s zesty Primal BBQ sauce. [...]
June 22nd, 2009 - 2:10 am
[...] Of Grok gives us a zesty BBQ Sauce that I’m going to put on my next rack of [...]
June 28th, 2009 - 1:52 pm
This is fantastic! I have been dying for some BBQ – totally incredible.
IMO – this is your best recipe to date.
June 28th, 2009 - 5:19 pm
This is totally better than buying premade sauce. Way to go! Perfect for summer.
June 29th, 2009 - 3:18 pm
I recently started posting on MDA and found your blog.
This BBQ sauce looks awesome–thanks!!!
June 29th, 2009 - 10:48 pm
I made your sauce today and was in heaven! I stood at the kitchen counter tearing my rotis chicken apart and dipping it in the bbq sauce that was still simmering on the stove top.
June 30th, 2009 - 7:42 am
this sauce was so good, i made another batch with the other half of the onion and beef stock i had
July 17th, 2009 - 10:23 pm
My batch is on the stove now! Had to use red wine vinegar, so we’ll see how that goes.
I was checking out some “BBQ” sauces online and it seemed like all of them were trying to be BBQ sauce, but without the sugar, so they add Splenda.
I think one of the most exciting things about adopting a new way of eating isn’t really want you’re missing, but what you are gaining. That is, the ability to open your palette and explore ways to make things that taste well with the kind of food you are eating. And this WOE is great, because of it’s focus on food that is as REAL as you can make it.
Thanks! Can’t wait to try this!
August 26th, 2009 - 8:27 am
Hey SoG, I made this yesterday to go with pork loin I cooked in a crock pot for some primal pulled pork. Good stuff!!!
September 23rd, 2009 - 12:16 pm
I loved that stuff so much I canned 6 quarts of it over the weekend. Now all I have to do is crack one of the jars open and enjoy. Hopefully it lasts:) Thank you for the recipe.
February 18th, 2010 - 9:57 am
[...] Salad Dressings and Marinades – Countyline Fitness Paleo Ketchup Recipe – CrossFit XLR8 SoG Zesty BBQ Zauce – The Son of [...]