Extreme BBQ: Chicken, Beef AND Pork

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Yesterday we had some friends over, plus my parents and as I’ve said before: there’ll be no bread, pasta, rice, beans or other such cheap fillers but I’m gonna fill you up with meat.

So how about this? Click for the high res version.

Extreme BBQ
Extreme BBQ

Actually, the chicken is roasted is the oven, freeing up the grill for the tri-tip and the country style boneless ribs. On the side I had SOGs excellent Paleo BBQ sauce made with my variations (including a whole jalapeno pepper, this time). I first detailed the process back here. I improved on the process this time. I first essentially boiled the garlic, onion and pepper in a cup of the beef stock until the ingredients were completely soft, and then I blended it all into a puree into which I added the tomato paste and the rest of the stuff. Came out nice. It blows my mind that the chief ingredient in nearly all commercial sauces is sugar (HFCS, usually). Below is about 2 1/2 cups and it has 2 tbsp of molasses. That’s it.

Paleo BBQ Sauce
Paleo BBQ Sauce

Other items on the menu were a simple romaine lettuce salad with parmesan cheese, EVOO, apple cider vinegar & citrus. Dessert was a platter of watermelon, red grapes, strawberries and black plums.

For drinks I did Paleo mojitos. Basically follow the standard recipe and substitute coconut water for the cane juice. That way you end up with a slight sweetness but nothing like a typically over sweet mojito.

That was mid afternoon (first meal of the day for me) and by about 9pm I was a bit hungry, thinking about describing my omelet preferences earlier and so decided to do a 3-egg toasted onion omelet. Here’s how the onions ought to look in butter and on low heat (be patient) when you toss in the eggs.

Toasted Onions
Toasted Onions

And then you toss in the eggs and do your omelet thing (I prefer using a fork, particularly in a non-stick pan). Here’s a photo just before the flip.

Toasted Onion Omelet
Toasted Onion Omelet

I was so anxious to dig in that it appears I forgot to get a final shot.

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  1. David Csonka says:

    Your blog title should have been “Feed The Animal”

  2. Katelyn says:

    Hey, where was my invite? :)

  3. I diiigg this. Tonight I made slow roasted mallard duck w/ roasted brussel sprouts + celeriac. Fried the ducks in goose fat first to brown then slow cooked in home made poultry stock (carrots, celery, onion, garlic, bay, thyme) & citrus (orange, lemon + zest). Mmmmm…….I <3 paleo food + checking out steaktehbook.com.

  4. Vegan Warrior/Stud says:

    By contrast, I ate 4 twigs and a bowl of raw millet yesterday. Then my friends and I had a group cry and hug over the plight of the wolf.


  5. Just wondering did’t see any mention of sous vide cooking method lately. gave up on that?

  6. Lute Nikoley says:

    Great BBQ, Richard, I enjoyed it very much, and used up all the BBQ sause that was put on my plate. I ate Chicken, pork and beef. And lets not forget Julie’s dish which was awesome.

  7. fooooooodgasm….yum. i never thought of deep frying onions in tallow. i must try this. ive always hated BBQ sauce BUT if we are talkin primal drinks this one is FANTASTIC

    – can of coconut milk
    – cup or 2 of pineapple(other fruit to cut carbs)
    – cup of nut(usually almond) milk
    – cup of ice
    – cup(i mean jiggers…ok however drunk you plan to get…) of rum/spirit

    garnish with lime, somehow it works with the lime well

  8. Isn’t this way of eating the ultimate bachelor food!

    Anything that only involves 1 or 2 pans is good in my books. ūüėČ

  9. AndrewS says:

    Nonstick pans are evil and have caused both the disappearance of seven species of freshwater fish and an increase in the global temperature of 2.5 degrees.

    In addition to nasty soaps & shampoos and aluminum-based antiperspirants, I’ve also stopped using heavy-metal based cooking equipment. Nonstick is nice, but I’d rather not have aluminum scrapings in my food. Obviously I have no idea if nonstick coatings are a *serious* threat, and proper utensils remove most of the concern. What are you using?


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