Paleo Carolina Gold Bbq Sauce Recipe 44

Steps:

• Sauté the diced onions and bacon in a heavy bottom pot for 15 minutes until the bacon is cooked and the onions are nice and soft. I used a Le Creuset for easy cleanup. Add the rest of the ingredients and simmer for 10 minutes until all the flavors have married. Store in glass mason jars, and serve on just about anything. Yup, it's delicious. I highly recommend you make some as soon as possible. Can it be made without bacon? Sure, but why would you? It might be good, but not nearly as good as the bacon version. Also, here is a little tip: it can be difficult to get all the mustard out of the plastic containers, so pour some of the apple cider vinegar into the mostly-emptied mustard bottles, reseal them, and shake them up. The vinegar is going to go in the sauce anyway, and this way you get all of the mustard. Waste not, want not! I hope you enjoy this recipe as much as we do!

Steps:

• In a saucepan over medium heat, stir together the mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.
• Stir in the soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely, and refrigerate overnight to blend flavors before using.

Steps:

• In saucepan, whisk together all dry ingredients.
• Add mustard, tomato paste, and molasses.
• Slowly add vinegar, whisking till blended.
• Add water and whisk to blend.
• Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
• Cool, then pour into glass bottle or other non-reactive container.
• Refrigerate, if desired.
• Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
• The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.

Steps:

• In a heavy saucepan, combine mustard, and vinegar.
• Then add chili powder, chipotle, black pepper, and cayenne pepper.
• Bring to a simmer over medium high heat.
• DO NOT BOIL, as this could cause scorching.
• Reduce heat and simmer for about 20 minutes.
• Mix in the Worcestershire sauce, butter, hot sauce, and liquid smoke.
• Then simmer for another 15 minutes.
• Pour into an airtight jar and refrigerate.
• This will keep in fridge for a couple of weeks.