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
- 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
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.
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.