I’ve been hearing great things about Carnivore BBQ sauces on the Big Green Egg Forum for some time now, and finally decided to give them a try.
Being allergic to wheat gluten, I first sent them as email asking if their product was gluten-free. I was pleasantly surprised that instead of the usual corporate response, I got a nice email from the owner himself, asking for more information on gluten allergies and what products might contain gluten. We exchanged a few emails, and while his sauces aren’t certified gluten-free, we couldn’t identify any ingredients that would be an issue.
I ordered up a bottle of each of their 3 sauces – Robust, Sweet, and Hot Chipotle. Of course, the day the sauces arrived I wanted to taste all 3 of them, but after my dear wife (kindly and with much love in her heart) pointed out that I already had 6 bottles of other barbecue sauce in the fridge I decided that maybe it would be best to start with the Hot Chipotle.
Initial tasting – plenty of heat right up front. Hot, but transitory and balanced with some sweetness, so it’s not overwhelming. Some smokiness, but it doesn’t scream CHIPOTLE, which is nice. Has a very rich base with plenty of herbs that doesn’t get lost in the heat. Wow, there’s a lot going on in there. This is a very, very nice hot barbecue sauce. I can’t wait to try out the others.
Now, what food to pair it with for grilling? We’d just picked up some nice-sized prawns, so I decided to make some skewers and use the Carnivore sauce both as part of the marinade and drizzled over the finished product.
1 1/2 pounds large (21/25 count) prawns or shrimp, shelled and deveined
1/2 cup Carnivore Hot Chipotle BBQ sauce
1 tablespoon olive oil
Juice of 1 lime (about 2 tablespoons)
1 teaspoon kosher salt
6-8 bamboo skewers
Place skewers in water to soak.
Set your grill up for a direct cook over high heat (about 450°F).
Combine barbecue sauce, olive oil, lime juice, and salt in a lidded container. Add shrimp and toss to coat. Refrigerate for 30 minutes to an hour.
Skewer the shrimp – run one skewer through the head end and then another through the tail.
Grill 2-3 minutes per side, or until shrimp turn pink. Don’t over cook.
Serve with more barbecue sauce on the side.
This recipe turned out really well. The sweetness of the shrimp paired nicely with the heat of the sauce. I plan on using the Carnivore Hot Chipotle instead of the usual hot sauce in my next batch of buffalo wings.