Paleo Recipes – Cavegirl Cuisine

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Bacon Bling BBQ Sauce

Bacon Bling BBQ Sauce

I was clicking around the TV channels last week and, as usual, I stopped on a Food Network show. They were talking about different food trucks and my ears perked up when The Gypsy Queen Cafe from Baltimore mentioned BBQ Bling, one of their famous toppings. First, I fell in love with the name Bacon Bling! Second, I knew I had to come up with my paleo version of this recipe. Their sauce is chunkier and is more “topping-like” but I wanted to take the inspiration of flavors and blend it down to a BBQ sauce. I hope you enjoy!

Ingredients

  • • 1 pound bacon, cut in quarter lengths
  • • 1 large Vidalia onion (or onion of choice), large chopped
  • • 2 Granny Smith apples (or apple of choice), peeled/cored/chopped
  • • 30 ounces organic tomato sauce
  • • 1/8 cup molassas or maple syrup
  • • 1 tablespoon Sriracha (or preferred hot sauce)
  • • 1 tablespoon unsweetened cocoa
  • • 2 teaspoons instant coffee crystals
  • • 2 tablespoons freshly squeezed orange juice
  • • 1 tablespoon whole grain Dijon mustard (or mustard of choice)
  • • 1/4 cup water

Directions

  1. In a large skillet over medium-high heat, cook bacon onion, and apples until the fat from the bacon has been rendered.
  2. With a slotted spoon, transfer bacon mixture to a slow cooker (leave the grease behind...it will not be used in this recipe). Add remaining ingredients. Cook on low for about 6-8 hours.
  3. Using an immersion blender, blend mixture until smooth. Alternately, you can use a stand blender to blend the sauce in batches.
  4. Note: this recipe makes about 6 cups, so I like to divide this up and freeze two additional portions for future use.
  5. In the above picture, I marinated the chicken legs in the sauce overnight before cooking.  I then brushed on a little more sauce right before I took them up to eat.
  6. Enjoy!

Ingredients

  • 1 pound bacon, cut in quarter lengths
  • 1 large Vidalia onion (or onion of choice), large chopped
  • 2 Granny Smith apples (or apple of choice), peeled/cored/chopped
  • 30 ounces organic tomato sauce
  • 1/8 cup molassas or maple syrup
  • 1 tablespoon Sriracha (or preferred hot sauce)
  • 1 tablespoon unsweetened cocoa
  • 2 teaspoons instant coffee crystals
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon whole grain Dijon mustard (or mustard of choice)
  • 1/4 cup water

Directions

  1. In a large skillet over medium-high heat, cook bacon onion, and apples until the fat from the bacon has been rendered.
  2. With a slotted spoon, transfer bacon mixture to a slow cooker (leave the grease behind...it will not be used in this recipe). Add remaining ingredients. Cook on low for about 6-8 hours.
  3. Using an immersion blender, blend mixture until smooth. Alternately, you can use a stand blender to blend the sauce in batches.
  4. Note: this recipe makes about 6 cups, so I like to divide this up and freeze two additional portions for future use.
  5. In the above picture, I marinated the chicken legs in the sauce overnight before cooking.  I then brushed on a little more sauce right before I took them up to eat.
  6. Enjoy!
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