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Paleo Recipes for BBQ Lovers (10 Recipes) (cont'd)

Melt-In-Your-Mouth Sous Vide And Smoked Pork Belly Recipe

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

If you like bacon then you'll love pork belly. Fall apart tender and full of smoky goodness, this recipe for sous-vide-que pork belly is sure to be a crowd favorite. Starting with a low and slow sous vide water bath, the moist and tender pork belly is then smoked and grilled to create a truly amazing dish.

Hitting The Grill Takes Guacamole To Epic New Heights

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

Add a delicious smokiness to your favorite party dip with this recipe for grilled guacamole. Grilled avocados, limes, and onion are the key.

Smoked Pork Rib Tips Are The Best Treats, No Tricks

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

This simple smoked rib tips recipe makes the perfect snack, appetizer, or main course. The rib tip (a.k.a. brisket, costal cartilage, or break) is the triangular, cartilage-dotted slab of meat attached to the lower end of the sparerib. Seasoned with BBQ rub then slow smoked on the grill, these bites are a surefire hit.

Melt In Your Mouth Duck Confit, The Sous-Vide-Que Method

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. Here, meaty duck legs are slow cooked in duck fat until fall apart tender before being finished on the grill until it is kissed with smoke and the skin is perfectly crisp.

Thrill Your Tastebuds With This Slow Smoked Chuck Roast Recipe

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

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.

How To Cook A Whole Beef Tenderloin Or Butcher Into Smaller Cuts

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Beef tenderloin is the most tender muscle on the steer. But regardless of how wonderful this cut is, many people have no idea what to do with it. As such, here's a "how to", offering simple techniques for cooking whole or in parts.

This Pulled Chuck Roast Recipe Is A Smoky Flavor Explosion

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

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. Using the pulled BBQ chuck roast method results in beef that can be used for tacos and countless other dishes.

Slice Into Juicy And Tender Pork Loin, Sous-Vide-Que Style

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

Create perfect pork loins every time with this recipe for sous vide and smoked (sous-vide-que) pork loin. Lean pork loin is cooked to perfection in a sous vide water bath until moist and tender before being finished with indirect heat on the grill until smoky and golden brown. You'll never look at pork loin the same.
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Smoked Dry Rubbed Lamb Ribs Will Become Your New Obsession

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

With this simple flavorful recipe, feast on succulent lamb ribs that are seasoned with a dry rub and slow smoked until tender. These grilled lamb ribs are served without any sauce to highlight the balance of the slightly gamey meat and the herb scented dry rub. A squeeze of lemon never hurts though.

Perfect Grilled Turkey Breast, Bobby Flay’s Tandoori Method

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

If you're a turkey breast fan then you're sure to fall in love with Bobby Flay's recipe for tandoori style grilled turkey breast. Turkey breast can be difficult to cook as it can easily overcook but Flay's flavorful marinade helps to keep it moist and tender while grilling.

Chicken Skin Cracklins Are The Zero Waste Snack You’ve Been Craving

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Don't throw away those chicken skins! Cook them up into crispy, savory cracklins to snack on or serve as a garnish with the cooked poultry. It's easy. This recipe shows you two methods for making any poultry cracklins on the grill or in a frying pan. Plus recipes for chicken bacon, schmaltz and gribenes!

Lamb Merguez Sausage Recipe: A Taste Of Morocco

By:

Chef Ryan

Take your grilled sausages to a whole new level with this tested recipe for homemade Moroccan Merguez lamb sausage. Merguez is a spicy sausage from North Africa whose popularity has spread all over Europe with African immigrants. You'll find it being grilled in Berlin on street corners and in Paris' finest restaurants.

Grilled Salsa Is Your New Go-To Condiment

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Skip the store bought salsa and opt for these two flavorful home made Mexican salsas: Pico de Gallo and a Grilled Salsa Roja. Known in the US as tomato salsa, salsa roja is an important building block in Mexican cuisine. Fresh quality ingredients are essential, especially fresh tomatoes, when making salsa at home.

Sweet Georgia’s Brown Smoked Chicken Recipe, Parts Or Pulled

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

You've never truly had BBQ chicken until you bite into this recipe for smoked chicken, Georgia style.

Authentic Texas Style Smoked Brisket Recipe

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

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!

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

 

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