Paleo Carolina Gold Bbq Sauce Recipe 44

CAROLINA GOLD BBQ SAUCE

Steps:

• Combine tomato paste, mustard, apple cider vinegar, garlic powder, onion powder, black pepper, smoked paprika, and cayenne pepper in a small bowl with a whisk or fork
• Add 1/2 cup of water to the bowl and mix again until a smooth sauce remains
• Add 1 cup of pineapple juice to a sauce pan and bring to a boil
• Reduce the mixture to medium low amd simmer for 16 minutes stirring frequently until a syrup like texture remains
• Pour the sauce mixture into the pot with the pineapple syrup
• Mix thoroughly and simmer for 5 minutes
• In a small bowl, combine arrowroot strach and water
• Optional thickening step: while stirring with a wooden mixing spoon pour in the arrowroot starch and water mixture
• Allow the sauce to simmer and thicken for another minute and then remove from heat
• Store in an airtight container in the refrigerator

PALEO CAROLINA GOLD BBQ SAUCE RECIPE - (4.4/5)

Steps:

• Sauté the diced onions and bacon in a heavy bottom pot for 15 minutes until the bacon is cooked and the onions are nice and soft. I used a Le Creuset for easy cleanup. Add the rest of the ingredients and simmer for 10 minutes until all the flavors have married. Store in glass mason jars, and serve on just about anything. Yup, it's delicious. I highly recommend you make some as soon as possible. Can it be made without bacon? Sure, but why would you? It might be good, but not nearly as good as the bacon version. Also, here is a little tip: it can be difficult to get all the mustard out of the plastic containers, so pour some of the apple cider vinegar into the mostly-emptied mustard bottles, reseal them, and shake them up. The vinegar is going to go in the sauce anyway, and this way you get all of the mustard. Waste not, want not! I hope you enjoy this recipe as much as we do!

CAROLINA BBQ GOLD SAUCE

Steps:

• In saucepan, whisk together all dry ingredients.
• Add mustard, tomato paste, and molasses.
• Slowly add vinegar, whisking till blended.
• Add water and whisk to blend.
• Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
• Cool, then pour into glass bottle or other non-reactive container.
• Refrigerate, if desired.
• Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
• The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.