Perfect Barbecue Dipping Sauce (sugar free)

May 25, 2013 at 5:51 PM (Grilling, Homemade Condiments, Recipes, Sauces, Stocks and Gravies, Whats for Dinner?)
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Perhaps you have figured this out by now, but we love a big hunk of roasted meat around here. So we get pretty excited when barbeques season finally arrives. Here in Michigan, it lasts for about 5 minutes, so we take full advantage. I came up with this dipping sauce a few years ago and we fell madly in love. The charred vegetables give it a smoky flavor that is so addictive! This sauce is great on any kind of meat or fish. I particularly love it on kabobs. Mmmmm kabobs….

kabob

Sugar Free Roasted Dipping Sauce

3/4 lb cherry tomatoes

8 cloves garlic

6 chile peppers, stemmed ( we like Serrano or jalapeno)

2 shallots, halved

1/2 red pepper, seeded

1/4 cup fresh cilantro

2 Tbsp fish sauce

1/4 tsp kosher or sea salt

  • Place vegetables (tomato, garlic, chiles, shallots and peppers) on hot barbecue grill (or broiler) for 8 -10 minutes until blackened and charred.
  • Place garlic, chiles, shallots and peppers in food processor.
  • Pulse until chunky
  • Add tomatoes, pulse until incorporated, but not pureed
  • Stir in cilantro, fish sauce and salt.

Serve warm or cold alongside your favorite barbecued meat. This is a very versatile sauce. We have used it with grilled steak, pork loin, kabobs, shrimp, bass, trout, and chicken. It is also great served with any Mexican dish!

Let me know what you think!

Slow Roasted Tomatoes

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Tender Grilled Brisket

May 29, 2012 at 1:01 AM (Grilling, Homemade Condiments, Homemade Seasoning Mixes, Whats for Dinner?)
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I love recipes that can be placed on the grill and left alone for hours. This recipe is one of my favorites. Resulting in a sweet and spicey, very tender and juicy brisket. Sliced thin, it is barbeque at it’s finest! If you have a freezer full of venison or other wild game, this works great with a big thick backstrap or steak as well.

Tender Grilled Brisket

6 cups mesquite wood chips

1 4-5 lb beef brisket

1 Tbsp coconut oil

Paprika

Coarse sea salt

Black pepper

Red pepper flakes

Thyme

  • Before grilling, soak wood chips in a bucket of water.
  • Brush brisket with oil and sprinkle with all spices. I never measure. Rub spices into meat.
  • Drain wood chips and light charcoal in grill. Place 1 large handful of wood chips over charcoal.
  • Place brisket on grill. Cook 3 to 4 hours, adding another handful of wood chips every 30 minutes or so.
  • Remember for extra tender meat, never pierce the meat with a fork. Use tongs!
  • After meat is cooked, brush with homemade barbeque sauce and serve hot.

Mesquite Wood Chips

For a spicy Barbeque Sauce you can try my usual or this new one I’ve been playing with:

Hot and Sweet BBQ Sauce

1/2 cup onion, chopped

6 fresh jalepeno chile peppers, seeded and chopped

3 cloves garlic, minced

1 tbsp coconut oil

2 cups ketchup

1/4 cup coconut palm sugar (or brown sugar)

1/4 cup white wine vinegar

1/4 cup orange juice

3 Tbsp Worcestershire sauce (make your own here)

1 tsp dry mustard

In saucepan heat oil and saute onion, pepper and garlic. Stir in all remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Makes 3 cups.

This is great with a basket of grilled fresh veggies, corn on the cob or green salad. The leftovers are excellent as a sandwhich, and I also love it served hot over cornbread.

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