Paleo Recipes for BBQ Lovers

"Barney Rubble: You know, Fred, I hear that eatin' too much red meat is bad for you. Fred Flintstone: What a load of bunk! My father ate it every day of his life and he lived to the ripe old age of thirty eight."The Flintstones, a modern Stone Age family

Nostalgia is a powerful drug. Maybe if we just ate the way our hunter-gatherer ancestors did, all our health problems would disappear? Hmm…don't count it. Diet isn't the only thing determining your health, and health care was pretty primitive in the Paleolithic era. Yet the idea of eating fewer processed foods and eating more whole natural foods does have some merit. That, in essence, is the Paleo diet, which favors eating meat, fish, eggs, vegetables, fruits, roots, and nuts over the foods produced by modern farming and food processing like grains and legumes, cheese and dairy products, processed oils, and refined sugar. There are worse diets out there. And truth be told, has been celebrating the joys of eating meat for many years. We just never called it "paleo."

Is the Paleo diet good for you? It's hard to say. This way of eating takes on many different forms, from strict adherence to what hunter-gathers ate to simply eating whole foods and avoiding modern processed foods. The diet's biggest proponent, Loren Cordain, is an exercise physiologist in Colorado. He trademarked the term "Paleo diet," and his 2002 book of the same name describes the diet as 55% of daily calories from meat and seafood with the remaining daily calories evenly divided between vegetables, fruits, nuts and seeds. No dairy. No grains. No added salt. No added sugar. Some research has shown that eating this way may improve your cardiovascular health and body composition (muscle mass), but no credible studies have shown that a paleo diet will help you lose weight. Plus, there's a lot of debate about evolutionary biology and how our genetic makeup has evolved over thousands of years and adapted to our modern dietary choices. Simply, put our bodies and metabolism are no longer the same as those of Paleolithic humans.

Regardless, if you're following a Paleo diet, you are no doubt craving good meaty recipes, and we have a ton of them. Barbecue is all about the meats! And the tasty sides, of course. Along with ribs, brisket and steaks, you'll find lots of vegetable and fruit recipes among the recipes listed below. Just keep in mind that if you're following the Paleo diet very strictly, you may want to swap out some ingredients here and there. For instance, some of our spice rubs call for small amounts of sugar. You can omit it, or replace it with natural coconut sugar, a sweetener that many Paleo dieters allow. If a barbecue sauce recipe calls for sugar, replace it with natural sweeteners like honey, maple syrup, or coconut sugar. As for salt, you can switch refined salt like Kosher salt to unrefined salt like pink Himalayan salt. And if processed vegetable oils show up in a recipe for sautéing or frying, use olive oil or coconut oil instead. Make whatever swaps you like so you can adhere to your version of the paleo diet. Then bring on the brontosaurus ribs.

pig candy
Impress guests at your next BBQ and grilling cookout for this sweet and savory rib recipe starring a glaze of real maple syrup. The result is extremely tender, juicy, meat with a beautiful mirror like sheen from the glaze. More than one cook has written to tell us that the recipe results in the best ribs ever tasted. read more
Turkey Dinner For Thanksgiving
Better your bird! Here's everything you need to know about making the ultimate turkey, smoked, grilled, or barbecued. We cover shopping, thawing, prep, injecting, cooking, gravy, and carving. And we bust the myths about brining and resting, and explain how to spatchcock (butterfly). Plus a recipe for stuffing muffins! read more
There are some tricks to making great prime rib, tenderloin, round, rump, and other beef roasts. Discover our secrets for cooking and serving a juicy, tender beef roast that is evenly cooked from edge to edge with a deeply flavored crust. Our top secrets? Embrace the reverse sear! read more
Behold the best smoked BBQ beef brisket recipe ever! Brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results! read more
ribs with a good coating of sauce
Say so long to bottled BBQ sauce and hello to amped up homemade Kansas City-style sauce with this step-by-step recipe. Thick and sweet, Kansas City barbecue sauce has been a crowd favorite since the introduction of KC Masterpiece in the 70s. Our delicious recipe features multiple layers of flavors, sweets, and heats. read more
Thick ribeye steak on grill
Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe. From selecting the right cut and beef grade to smoking and searing on the grill, you'll be grilling up mouthwatering steaks for your family and guests in no time! read more
Smoked Nuts
Spicy, savory, sweet roasted nuts are always a hit as a snack. Serve them straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. If you don't have a smoker or grill you can make most of these recipes just fine in your indoor oven, though they will lack the deep smoky flavor of the grill. read more
mayo slaw
Just say no to bland store bought coleslaw and hello to this delicious homemade recipe. This classic simple creamy coleslaw recipe is not only the perfect side dish for your next BBQ and grilling cookout but is also amazing on a Memphis and South Carolina style pulled pork sandwich or on a West Virginia style hot dog. read more
sweet sour slaw
Looking to step up your coleslaw game? Here is a simple recipe that is sure to impress your guests. In the South there are two kinds of slaw: Sweet-sour and creamy. Sweet-sour is vinegar and sugar based. Creamy is mayo or sour cream or buttermilk based (or a blend of them). This sweet-sour recipe is super easy to make. read more
Chuck roast becomes as moist, tender, and flavorful as traditional Texas brisket in this recipe that smokes and then slices the roast. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price and weight. read more
tuscan ribs
Ribs have never tasted better than with this tested recipe for Tuscan Marinated Ribs. In Italy pork on the grill, carne di maiale alla griglia, is extremely popular as are fresh herbs. This recipe features a flavorful herbed oil and vinegar marinade and roasting without smoke. The results are complex and exotic. read more
Smoked and Pulled Chuck Roast
Chuck roast has never tasted better. By using a low and slow barbecue technique, this already flavorful cut of beef picks up the wonderful taste of smoke and is rendered juicy and tender enough to pull into shreds. When shredded, the beef can be used for tacos and countless other dishes. read more
fire roasted charred red pepper pimento
Don't buy roasted peppers or pimientos when you can make stellar ones at home. Take your pimento cheese, potato salad, harissa, Italian sausage sandwiches, Italian beef sandwiches, omelets, risotto, and so many more over the top with this pimento recipe. The recipe also works for any number of peppers. read more
slow cooker
If weather or other impediments prevent you from making the real thing outdoors, you can make pretty tasty ribs in a crockpot with this recipe. The idea is to braise the meat until very moist and tender, cooking the meat in a closed pot over a low temp in a flavorful liquid that covers the meat only about halfway. read more
leg of lamb
Create mouth watering leg of lamb on the smoker or grill with these various techniques. Leg of lamb is a complex bundle of muscles, with layers of fat and connective tissue throughout. Here are four methods for dealing with the wonderful log of meat and how to create deliciously smoky grilled leg of lamb. read more


dinosaur ribs

Dave Joachim Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

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