Paleo Recipes for BBQ Lovers

By:

Dave Joachim

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, AmazingRibs.com 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.

pecans with a sweet glaze

Got Beer? Snack On These Beefy Beer Nuts Between Sips

By:

Meathead

This recipe for grill roasted nuts is an instant party pleaser. A splash of Worcestershire, black pepper, garlic, cumin, and hot sauce give these nuts a bold, beefy flavor. Serve them at any tailgating party or backyard BBQ and grilling party. You can also roasted these in the oven if you don't have a grill.
Sliced brisket

Authentic Texas Style Smoked Brisket Recipe

By:

Meathead

Behold the best smoked brisket recipe ever! Texas style 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!
grated carrot and cabbage make coleslaw

The Best Basic Creamy Southern Coleslaw Ever

By:

Meathead

Just say no to bland store bought coleslaw and hello to this delicious homemade recipe. This classic simple creamy Southern 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.
Sliced prime rib roast

The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts

By:

Meathead

There are some tricks to learning how to cook a perfect prime rib, tenderloin, round, rump, and other beef roasts and we have assembled them all in one place! Discover our secrets for ensuring it is cooked right from end to end and with a deeply flavored crust in this ultimate prime rib recipe.
roast turkey with sage

The Ultimate Grilled And Smoked Turkey Recipe Takes Any Holiday Over The Top

By:

Meathead

Our grilled turkey recipe and smoked turkey recipe makes your ordinary holiday meal extraordinary! Here's everything you need to know about making the ultimate holiday bird including tips for shopping, thawing, prep, injecting, cooking, gravy, and carving. We also bust some myths, discuss side dishes, and so much more!
Grilled steak

Recipe Secrets Revealed For Grilled Steaks That Put The Best Restaurants To Shame

By:

Meathead

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!
Arthur bryant's

This Kansas City Style BBQ Sauce Is The Real Deal

By:

Meathead

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.
Sauced rack of ribs on a tray

How To Make The Best Smoked Ribs You Have Ever Tasted: Last Meal Ribs

By:

Meathead

This mouthwatering smoked ribs recipe will ensure juicy and tender ribs every time, just like the top pitmasters and rib joints. It all starts with our award winning spice rub and end with championship tangy sticky sweet sauce. And unlike the hyped 3-2-1 method which can result in mushy, overcooked ribs, we'll help you master the techniques that ensure perfection.
sweet and sour cole slaw

Sweet And Sour Coleslaw, The Perfect BBQ Side

By:

Meathead

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.
Sliced smoked chuck roast

Thrill Your Tastebuds With This Slow Smoked Chuck Roast Recipe

By:

Clint Cantwell

With this smoked sliced chuck roast recipe, you'll be able to create beef as moist, tender, and flavorful as traditional Texas brisket. 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.

Sweet And Sour Coleslaw, The Perfect BBQ Side

By:

Meathead

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.

Bayou Bite Louisiana BBQ Sauce Recipe

By:

Meathead

This Louisiana BBQ sauce recipe is spicy and sweet with Chipotle Tabasco, roasted jalapenos, red peppers, and Steen's Cane Syrup. Referred to as Bayou Bite, this delicious sauce blends sweet and hot peppers for a mildly spicy finishing and dipping sauce for ribs, chicken, steaks, chops and so much more.

This Kansas City Style BBQ Sauce Is The Real Deal

By:

Meathead

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.

Grill Smoked Almonds Beat The Canned Stuff Hands Down

By:

Meathead

Canned smoked almonds taste just okay. Smoking nuts on the grill makes them truly extraordinary. Serve these smoke almonds straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. You could even crush them to top chicken. If you don't have a smoker or grill you can make this recipe in your indoor oven.

Fresh Pico De Gallo Adds Zip To Countless Dishes

By:

Meathead

Fresh tomatoes, scallions, jalapeno, and cilantro are the cornerstones of our addictively delicious recipe for homemade pico de gallo. Add a touch of brightness to tacos, quesadillas, and other Mexican dishes; a bold bite to scrambled eggs and omelets; a vibrant twist to salsa and chips; and so much more.

Bring The Heat With Fiery Harissa Hot Pepper Paste

By:

Meathead

If made properly, harissa is a very deep, rich, complex paste, much more interesting than any bottled hot sauce. You can buy it, but it is easy to make with this recipe. Use it on everything from fajitas to stews, soups, couscous, fish, and meats. It's great mixed in to mayonnaise, ketchup, and BBQ sauce.

The Perfect Mop Sauce For True Texas Beef Barbecue

By:

Meathead

In Texas the traditional barbecue sauce recipe is usually more like a tomato soup, thin and spicy, it penetrates the meat.

The Backstory And Recipe For DC’s Special Sauce, Mumbo Sauce, Or Is It Mambo Sauce?

By:

Meathead

Theresa Varga wrote "The Italians may have their marinara and the French their bearnaise, but for many DC natives, the sauce that captures the flavor of home is called Mumbo. Mumbo Sauce is unique to Washington, DC, and is used on everything from fried chicken to Chinese food to barbecue. Here's the full story and recipe.

Easy Spring Potato Salad Recipe

By:

Dave Joachim

This tasty recipe for a potato salad is a bit sharper tasting than traditional American style potato salad, thanks to a healthy dose of vinegar in the dressing. It is more akin to German style potato salad without the mustard and served cold instead of warm.

Bright And Bold Chimichurri Sauce Amps Up Your Grilling Game

By:

Meathead

Our mouthwatering chimichurri sauce recipe is the perfect way to liven up grilled beef, chicken, fish, and more. In addition to the traditional Argentinian combination of fresh parsley, olive oil, garlic, and salt, our recipe takes it over the top with the addition of bright and lively lemon juice.

Sunlite Kentucky Black BBQ Sauce And Dip Recipe For Lamb and Mutton

By:

Meathead

In Western Kentucky the BBQ is mutton, and the sauce is vinegary, spiked with Worcestershire sauce. Here's a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce & Dip. This thin tart sauce cuts the rich fat, making it perfect for use as a deeply penetrating baste as the meat cooks or as a finishing sauce.

This Warm French Potato Salad Has Got To Be The World’s Easiest Potato Salad Recipe

By:

Meathead

The warm French potato salad just might be the world's easiest potato salad. Olive oil, salt, and fresh herbs are all you really need. It's a snap to make and soooo good. Served warm, it is a sure-fire hit.
this item is for members only

Grilled Avocados with Strawberry-Mango Salsa Recipe

By:

Rick Browne, Ph.B.

Say goodbye to traditional desserts and surprise your guests with this delicious recipe for fruit salsa stuffed grilled avocados. Rich and creamy with the perfect touch of smoke, the avocados match perfectly with the sweet strawberry and mango salsa to create the perfect addition to your next backyard BBQ bash.

Grilling Takes Eggplant Caponata To New Heights

By:

Meathead

Grilling the ingredients adds a layer of complexity to caponata, a traditional eggplant based recipe that is especially popular in southern Italy. Grilled caponata is perfect as a sandwich; as an appetizer on crusty bread; as a sauce for grilled seafood, pork chops, or chicken; in pasta; and even on pizza.

Italian Giardiniera, A Celebration Of The Season’s Best Vegetables

By:

Meathead

Here's a go-to recipe for Italian Giardiniera, a condiment made from fresh vegetables, chopped into small bits and used to top sandwiches and other foods. Giardiniera can be found in every grocery and in the door of every Italian American fridge in Chicago but you've never truly enjoyed its freshness until this recipe.

Published On: 7/1/2019 Last Modified: 3/23/2021


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