Hey Paleo peeps!
It’s not 4th of July without BBQ! I had the opportunity to try a couple of BBQ sauces and hot wing sauces recently and picked some winners to share with you just in time for Independence Day celebrations.
First up, Tessemae’s All Natural Hot Wing Sauce. Tessemae’s has got it all: a sweet backstory as American as apple pie, organic and simply clean ingredients, visually striking wax-sealed bottles, and most importantly, 100% delectable flavor. Not to mention, they are this year’s top young company as voted by Inc.com. The founders of Tessemae’s, Matthew, Brian and Greg Vetter (all brothers) started their salad dressing empire with a simple premise: to bring the best of their mom’s kitchen to yours. So far, they’ve made that dream happen. The sky is the limit for this young company.
When I tried the samples, first was the Mild version. It was a wonderful balance of classic flavor with the perfect amount of heat. I put it on scrambled eggs and realized I could eat it all day. (Who’s Frank?)
I also had the Hot variety. Warning: I AM ADDICTED TO THIS SAUCE. Oh wait, the other guy’s tagline “I put that $@#& on everything?” I would put this new $@#& on everything…
Seriously, throw some wings on the grill this weekend and marinate with Tessemae’s genius recipe. You can thank me when you’re done licking your fingers.
Your new favorite BBQ sauce:
Barbecue sauce is something that I never really perfected making at home, so I am overjoyed to have a healthy and delicious recipe that is foolproof! It is rich and flavorful. And I’ll do you one better: it’s not chock-full of artificial preservatives, vegetable oils, fake sweeteners, or cavity-causing quantities of added table sugar.
POTG’s very own Head Chef came up with a recipe and made some steak with it. Usually I would be scared of ruining a good steak with a disappointing sauce, especially a barbecue sauce, but this is mouthwateringly delicious. Give it a chance and you won’t be let down!
- 1 ¼ cup bone broth or au jus from braising your brisket.
- 1 Tbsp. Coconut Oil
- 1 tsp. Cumin
- 2 tsp. Dijon Mustard
- 1 tsp. Sea Salt or more to taste
- 1 tsp. Smoked Paprika
- 1 tsp. Chipotle Powder
- ¼ cup pureed dates
- 2 Shallot, minced
- 3 cloves Garlic, minced
- 6 oz Tomato Paste
- juice of one lime or more to taste
- Sauté shallots in a saucepot in coconut oil until tender. Add in garlic and sauté briefly. Add the rest of the ingredients to the pot and whisk together. Let simmer 20 min. Taste for seasoning.