Red Cat Barbecue Sauce

July 4th just wrapped up and barbecue season is in full swing. For most Primal folks like myself, it sometimes means questionable condiments and sauces, because really who wants to eat plain chicken?

Last June, Son of Grok introduced us to a fantastic barbecue sauce recipe that has become a favorite in the Primal community. His sauce has quickly become one of my favorites and I had been eating it on everything. Seriously, everything. Even my eggs.

With the July 4th weekend approaching, and the pending family picnic, I wanted to make sure I could eat as Primal as possible. Often that means bringing my own dessert, a couple extra side dishes, and condiments. The trick is finding foods that not only will I love, but that my conventional-eating family will enjoy as well. Not that Son of Grok's barbecue wouldn't have been enjoyed by my family- it would have- but I wanted to incorporate something that would win them over so that it wasn't "just another healthy change" I was forcing on them.

Red Cat. Wine.

Red Cat table wine is a local favorite. It's incredibly popular with the younger wine drinkers, especially the college crowd. It's the wine for non-wine drinkers. It's sweet and you could chug it down like kool aid with your pizza or burgers. It's the party wine. My family loves it, and so do I. As luck would have it, I had one "kitten" left in the fridge- Hazlitt's little single serving bottles. Perfect!

So with that, Red Cat Barbecue Sauce was born.

Red Cat BBQ Sauce

Ingredients:
1 6oz can tomato paste (organic)
1 cup of beef stock
3/4 cup Red Cat table wine
3 Cloves garlic, minced
1 medium onion, chopped
2 tablespoons dry mustard
2 tablespoons apple cider vinegar
1 tablespoon Extra Virgin Olive Oil
1 teaspoon sea salt
2 tablespoons chili powder

Combine all of your ingredients in a sauce pan or crockpot. If using a sauce pan simmer on LOW for 30 minutes or until your onions turn soft. If using a crockpot use the HIGH setting. Stir and taste regularly. Adjust flavor and seasonings as needed.

When your onions have softened, pour your sauce into a blender and blend for a couple minutes until the sauce is creamy and smooth.

Return your sauce to the pan or crockpot and allow it to simmer another 15 minutes or more. If it's too thin, let it cook down until it thickens. If it's too thick, add more stock (or wine!) and heat it through.

The barbecue sauce was a big hit. Everybody liked it and it worked wonderfully well on chicken. The Red Cat adds a little more tang and just a little sweet so the sauce isn't too spicy. I can't wait to make more! I think I'm gonna tinker a bit and see what happens when I use Hazlitt's Brambleberry wine, which is much sweeter.