1

votes

How Paleo is traditional BBQ?

Answered on August 19, 2014
Created February 02, 2011 at 4:35 PM

I absolutely love BBQ....ribs, pulled pork, pulled chicken, 1/2 chicken, brisket, etc. The meat is cooked low and slow and falls off the bone and is super juicy. I am getting hungry just thinking about it.

Most restaurants BBQ their meats with their own special rubs and sometimes BBQ sauce and then top it off with additional BBQ sauce. Most BBQ sauce contains tons of sugar from a variety of sources but if you ask for it dry they won't add more BBQ sauce. With that said, how paleo is traditional BBQ if you ask for it dry knowing the meat is probably cooked with some sugar in the rub and definitely sugar in the BBQ sauce.

It also begs to question if there are any other known non-paleo ingredients in the rub or sauces?

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 03, 2011
at 10:18 PM

I'm in NC for a wedding this weekend, and the first place I'm going is to the pastured pork BBQ joint.

Aebee51dc2b93b209980a89fa4a70c1e

(1982)

on February 03, 2011
at 09:56 PM

and, NC BBQ is addictive, incredible stuff....you will have multiple foodgasms whilst eating it.

8ea84667a7f11ac3967f2ecfcad28ad8

(641)

on February 03, 2011
at 09:27 PM

Can't stand BBQ sauce. It just interferes with the taste of the meat. Traditional Texas BBQ calls for no sauce whatsoever, and we all know that it's the BEST BBQ! :-)

209d2fc1f43df88348031c7c38077172

(693)

on February 03, 2011
at 06:45 PM

Sweet! I went to my favorite BBQ place today and asked some questions. No rubs on the brisket and the sauce comes on the side so no worries there.

77877f762c40637911396daa19b53094

(78467)

on February 03, 2011
at 07:01 AM

Soy sauce?!?! = P

77877f762c40637911396daa19b53094

(78467)

on February 03, 2011
at 06:50 AM

Just a fun fact about high fructose corn syrup and "corn syrup": Both are almost always made from genetically modified corn.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 03, 2011
at 12:38 AM

Yes...due to my tenure at A Certain University, I have the tendency to use "Carolina" implicitly meaning that of the North. Mmm.

209d2fc1f43df88348031c7c38077172

(693)

on February 02, 2011
at 11:57 PM

Sure enough, ingredient #4 is corn syrup and sugar is on the list too.

6481788df76f391ba2746d9f1ad1e8f1

(799)

on February 02, 2011
at 11:52 PM

Damn, now I have a craving! I'll have to stock up on the next trip back home.

6481788df76f391ba2746d9f1ad1e8f1

(799)

on February 02, 2011
at 11:49 PM

YEEAAAAAH! But to further clarify that--and speaking as a native of Eastern NC--that would be referring to Eastern NC BBQ (South Carolina BBQ is a different ballgame). Generally, I would also ask an Eastern NC joint if they put any sugar in their sauce that they put on the tables. Most will be strictly a mixture of white and apple cider vinegar and hot pepper flakes, but some places may get "fancy" and slip in a little sugar. Some people find the Eastern NC style and sauce an acquired taste, specifically because it seems so plain compared to other styles.

77877f762c40637911396daa19b53094

(78467)

on February 02, 2011
at 11:36 PM

Hey y'all. Down here in Texas you better believe we smoke stuff in the pit for hours over indirect heat! Or else it's just "grilling" if it's over a flame and cooked fast. Ain't nothing like bbq'ed brisket though, seriously. No need for sauces or anything, just flavor from the smoke/wood. MMMMMmmm.

1d952d225819b0229e93160a90bf9bf8

(1600)

on February 02, 2011
at 10:51 PM

That sounds like northern Alabama BBQ.I didn't really care for it much.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 02, 2011
at 09:21 PM

Nope, the good stuff is smoked for hours in little shacks out back.

072fd69647b0e765bb4b11532569f16d

(3717)

on February 02, 2011
at 09:11 PM

Son of Grok's sauce is very good. In my opinion it needs a little kick though.

Medium avatar

(39831)

on February 02, 2011
at 08:57 PM

Oh really? I was under the impression that it was right over a flame.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 02, 2011
at 08:44 PM

BBQ is generally cooked at a very low heat for hours--it's a low-HCA form of cooking.

Ef9f83cb4e1826261a44c173f733789e

(13635)

on February 02, 2011
at 08:41 PM

I order sauce on the side and use it sparingly. I like the taste of charred bbq'ed meat on it's own. Actually, the need for sauce says something about the meat.

77877f762c40637911396daa19b53094

(78467)

on February 02, 2011
at 08:18 PM

Yep, if you eat anywhere they're going to have rubs or sauce with MSG in it. You can't eat out and eat paleo, it doesn't work. MSG = not paleo, and it's also neurotoxic.

209d2fc1f43df88348031c7c38077172

(693)

on February 02, 2011
at 05:57 PM

Man, I thought I was doing good too. We use wheat-free tamari for soy, but I'll have to research and find a good worcestershire.

Ef9f83cb4e1826261a44c173f733789e

(13635)

on February 02, 2011
at 05:41 PM

It has sugar in various forms, plus I've seen recipes online that include soy sauce. I'll bet my house that commercial worcestershire sauces contain HFCS.

209d2fc1f43df88348031c7c38077172

(693)

on February 02, 2011
at 05:27 PM

Ooh, what's wrong with Worcestershire sauce? I use it in my jerky marinade all the time.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 02, 2011
at 05:19 PM

That sounds tasty as hell. Dang.

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11 Answers

2
1471beca8e3adff4ae2f89d10e5f7acb

on February 02, 2011
at 04:43 PM

Reason #999 to eat your 'cue Eastern Carolina style: the sauce ain't sweet--just gorgeous vinegar and pork.

Know your regions.

Aebee51dc2b93b209980a89fa4a70c1e

(1982)

on February 03, 2011
at 09:56 PM

and, NC BBQ is addictive, incredible stuff....you will have multiple foodgasms whilst eating it.

6481788df76f391ba2746d9f1ad1e8f1

(799)

on February 02, 2011
at 11:49 PM

YEEAAAAAH! But to further clarify that--and speaking as a native of Eastern NC--that would be referring to Eastern NC BBQ (South Carolina BBQ is a different ballgame). Generally, I would also ask an Eastern NC joint if they put any sugar in their sauce that they put on the tables. Most will be strictly a mixture of white and apple cider vinegar and hot pepper flakes, but some places may get "fancy" and slip in a little sugar. Some people find the Eastern NC style and sauce an acquired taste, specifically because it seems so plain compared to other styles.

6481788df76f391ba2746d9f1ad1e8f1

(799)

on February 02, 2011
at 11:52 PM

Damn, now I have a craving! I'll have to stock up on the next trip back home.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 03, 2011
at 12:38 AM

Yes...due to my tenure at A Certain University, I have the tendency to use "Carolina" implicitly meaning that of the North. Mmm.

8ea84667a7f11ac3967f2ecfcad28ad8

(641)

on February 03, 2011
at 09:27 PM

Can't stand BBQ sauce. It just interferes with the taste of the meat. Traditional Texas BBQ calls for no sauce whatsoever, and we all know that it's the BEST BBQ! :-)

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 03, 2011
at 10:18 PM

I'm in NC for a wedding this weekend, and the first place I'm going is to the pastured pork BBQ joint.

2
7e746be2f0e550a8cd7df881322ae705

on February 02, 2011
at 04:40 PM

Most traditional BBQ places aren't going to share their "secret" recipe, though they may tell you if it has sugar in it.

Some rubs use sugar, some don't. Some rubs with use nightshade spices, which aren't an issue for most people, but could be for others. Pretty much every sauce, even the vinegar based ones will have some sugar.

Personally, I would try to keep it to eating the BBQ about once a month and not worry about the sugar. Order it the way you love it.

If this is something you are eating once a week or more, order it dry and make your own "Paleo" BBQ sauce.

1
A8d95f3744a7a0885894ee0731c9744c

(3761)

on February 02, 2011
at 04:42 PM

I don't think that having some BBQ periodically is that bad. I would view it as more of a "cheat" or "vice". That being said, if you want to eat it often, I would definitely request a list of ingredients, or at least ask what the sugar content of the rub is.

If you find some BBQ without any sugar, go for it! Slow cooked meat is totally paleo!

0
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on February 03, 2011
at 06:15 AM

Yup, bbq is by nature, very paleo oriented. Just try to put grain on the grill and it will fall right through the cracks and into the fire. Where it belongs! For sauces, I sometimes use properly fermented soy sauce with no other weird additives. Plus ginger and garlic. I personally have no major issues with salt either, even though it's not technically paleo.

77877f762c40637911396daa19b53094

(78467)

on February 03, 2011
at 07:01 AM

Soy sauce?!?! = P

0
1d952d225819b0229e93160a90bf9bf8

on February 02, 2011
at 10:55 PM

Let your meat slow cook until it falls apart,but isn't dry.Then add a good mustard/vinegar sauce, a side of homemade slaw(cabbage,carrot,shallot,sour cream,salt,pepper,dill and a pinch of garlic) and some sweet potato fries.Good eating.

0
D38c0cc994b194de08289e0fe3f99d1e

(421)

on February 02, 2011
at 09:10 PM

Perhaps worse than sugar, many "sauces" contain the devil's fat in high concentrations (i.e., omega-6 PUFAs from vegetable seed oils).

Simple Paleo versions of most any sauce or condiment are quite easy to make; if you can't find a recipe outright, just find a conventional receipe and adjust accordingly to make it paleo (e.g., forego the sugar, and replace any veg seed oils with healthy alternatives).

0
Medium avatar

on February 02, 2011
at 08:37 PM

I fry all of my meat for a long time at a low temperature in the absence of sugars to decrease the carcinogen load. Seems like even finding a "safe" BBQ sauce would only address part of the problem.

Edit: Just re-read the title; yeah I guess it's "paleo."

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 02, 2011
at 09:21 PM

Nope, the good stuff is smoked for hours in little shacks out back.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 02, 2011
at 08:44 PM

BBQ is generally cooked at a very low heat for hours--it's a low-HCA form of cooking.

Medium avatar

(39831)

on February 02, 2011
at 08:57 PM

Oh really? I was under the impression that it was right over a flame.

77877f762c40637911396daa19b53094

(78467)

on February 02, 2011
at 11:36 PM

Hey y'all. Down here in Texas you better believe we smoke stuff in the pit for hours over indirect heat! Or else it's just "grilling" if it's over a flame and cooked fast. Ain't nothing like bbq'ed brisket though, seriously. No need for sauces or anything, just flavor from the smoke/wood. MMMMMmmm.

0
D30ff86ad2c1f3b43b99aed213bcf461

on February 02, 2011
at 08:15 PM

If/when you make your own, try Son of Grok's BBQ sauce: http://www.sonofgrok.com/2009/06/sog-zesty-bbq-zauce/

I haven't tried it yet myself but it comes highly recommended.

And yes, MSG it a common commercial BBQ ingredient, while worchestershire (even Lea & Perrins' so called traditional recipe) typically contains HFCS.

072fd69647b0e765bb4b11532569f16d

(3717)

on February 02, 2011
at 09:11 PM

Son of Grok's sauce is very good. In my opinion it needs a little kick though.

0
072fd69647b0e765bb4b11532569f16d

(3717)

on February 02, 2011
at 05:23 PM

Get a smoker if you can afford one and eat bbq until your belly hurts. If you can't afford a smoker, you can go a long way with an oven and a grokpot. I love bbq, dry, or with a vinegar based sauce. Pulled pork, brisket, oh my.

0
Ef9f83cb4e1826261a44c173f733789e

on February 02, 2011
at 05:23 PM

A BBQ sauce might have worcestershire and/or soy sauce and/or any kind of booze in it. Rubs might include MSG.

77877f762c40637911396daa19b53094

(78467)

on February 02, 2011
at 08:18 PM

Yep, if you eat anywhere they're going to have rubs or sauce with MSG in it. You can't eat out and eat paleo, it doesn't work. MSG = not paleo, and it's also neurotoxic.

209d2fc1f43df88348031c7c38077172

(693)

on February 02, 2011
at 05:57 PM

Man, I thought I was doing good too. We use wheat-free tamari for soy, but I'll have to research and find a good worcestershire.

Ef9f83cb4e1826261a44c173f733789e

(13635)

on February 02, 2011
at 08:41 PM

I order sauce on the side and use it sparingly. I like the taste of charred bbq'ed meat on it's own. Actually, the need for sauce says something about the meat.

209d2fc1f43df88348031c7c38077172

(693)

on February 02, 2011
at 11:57 PM

Sure enough, ingredient #4 is corn syrup and sugar is on the list too.

209d2fc1f43df88348031c7c38077172

(693)

on February 02, 2011
at 05:27 PM

Ooh, what's wrong with Worcestershire sauce? I use it in my jerky marinade all the time.

Ef9f83cb4e1826261a44c173f733789e

(13635)

on February 02, 2011
at 05:41 PM

It has sugar in various forms, plus I've seen recipes online that include soy sauce. I'll bet my house that commercial worcestershire sauces contain HFCS.

77877f762c40637911396daa19b53094

(78467)

on February 03, 2011
at 06:50 AM

Just a fun fact about high fructose corn syrup and "corn syrup": Both are almost always made from genetically modified corn.

209d2fc1f43df88348031c7c38077172

(693)

on February 03, 2011
at 06:45 PM

Sweet! I went to my favorite BBQ place today and asked some questions. No rubs on the brisket and the sauce comes on the side so no worries there.

0
07ca188c8dac3a17f629dd87198d2098

(7970)

on February 02, 2011
at 05:16 PM

I've actually made my own cream based (yes, cream based!) 'BBQ' sauce. Not paleo, but at least primal.

Take your pan drippings, add in some tamarind paste, tomato paste, chili powder, paprika, onion powder, garlic powder, and any other spices that grab your fancy (but that ought to do it). Then add cream!

Sounds really weird, but tastes pretty decent.

Sorry I don't have any exact measurements, I always do it by eye/smell/taste.

BTW, I've tried preparing my own tamarind paste from raw tamarind pods, but it's an awful lot of trouble and using a prepared paste is just so much easier.

1d952d225819b0229e93160a90bf9bf8

(1600)

on February 02, 2011
at 10:51 PM

That sounds like northern Alabama BBQ.I didn't really care for it much.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on February 02, 2011
at 05:19 PM

That sounds tasty as hell. Dang.

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