Paleo Recipes for BBQ Lovers (cont'd)

hot giardiniera
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. read more
harissa paste
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. read more
warm potato salad thumb
The recipe for the world's easiest potato salad. read more
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Sous Vide Que Pork Belly
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. read more
tri-tip sandwich
A specialty of Santa Maria in California, this recipe for grilled tri-tip steak is sure to impress your guests. Tri-tip is a crescent shaped muscle from the bottom sirloin just in front of the hip. It has big beefy flavor, it is very lean, so it must be sliced against the grain in order to ensure it is tender. read more
Chimichurri
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. read more
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mayonnaise with a kick
Mayonnaise is a blank canvas and this recipe for homemade mayo with mojo is the perfect base for making your own signature masterpiece. Once created, you can use your mayo to coat grilled fish, chicken breasts, pork loins, lobster, shrimp, zucchini planks, potato slices, garlic bread, and so much more. read more
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grilled avocados
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. read more
All Purpose Hot Dog Chili Sauce Recipe
Dive into a bowl of red or the the chili dog of your dreams with this recipe for an amazing all-purpose chili and chili sauce. Packed with flavor, you'll be cooking up this chili for classic Coney dogs, chili cheese fries, or just a bowl full, Cinci style. Add some BBQ sauce and you'll even have sloppy joes! read more
sous vide que prime rib
Beef prime rib is a popular holiday roast. Here's how to prep a whole beef prime rib from the butcher so it cooks properly. I also share a super simple way to sous vide the roast ahead of time, then finish it on the grill so the holiday meal is ready right when you want it to be! read more
tartar sauce
Tartar sauce is the popular condiment for grilled or smoked fish. While many store bought tartar sauces can be bland and boring, this home made version is sure to become your go-to side sauce for your favorite fish dishes. read more
Chicken in mumbo sauce
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. read more
rendezvous ribs
Charlie Vergos' Rendezvous is a Memphis BBQ staple and now you can create their signature dry rubbed ribs at home. Baby back ribs are cooked hot and fast over charcoal, basted constantly with a vinegary mop sauce, and then covered in their seasoning. In true Memphis fashion, there is no sauce on these dry rub ribs. read more
flank steak
Crusty on the outside and juicy on the inside, this recipe for grilled flank steak is a great alternative to more pricey beef cuts such as ribeyes. Because they are thin, hot and fast cooking over direct heat is key to perfect flank steak. This is a great cut for a flavorful board sauce or chimichurri sauce. read more
Brigit Binns
Say so long to the thick brown steak sauce found at your local grocer and hello to a more flavorful homemade version. Created by cookbook author Brigit Binns, this is the real deal, providing a far deeper, richer, more complex, and bright alternative to A-1 and others. Try it on burgers, meatloaf, and so much more. read more

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Dave Joachim

AmazingRibs.com 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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