We love NC BBQ and this is my play on Coleslaw for my BBQ. I layer it right on top of the meat and enjoy it with great sides like deviled eggs or Sweet potato fries.

Carrot, Brussels Slaw with Bacon 

Ingredients:

• 1 Cup Carrots
• 2 Cup Brussels Sprouts
• 2 Tbsp. Apple Cider Vinegar
• 1 tsp. Sea Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. Cumin
• 1/2 Cup Fresh Bacon bits

Process:

1. Place Carrots and Brussels in a Chopper and chop finely.
2. Place Carrots and Brussels in a bowl and add Vinegar and seasonings.
3. Mix well, cover and place in the refrigerator for about 3 hours to let flavors marinate.
4. Add the bacon bits and mix well.

*This slaw is how I get baby boy to eat more veggies. This is one of his favorite side dishes.

We were able to have delicious hot dogs using No. 1 Sons Sauerkraut (thanks to Paleo Parents for posting about No.1 sons at our local farmer’s market!) Brandon topped his with No. 1 sons dill pickles.

Romaine lettuce, Applegate hot dog, onion, tomato, kraut and Heinz yellow mustard. This tasted like summertime!

Thanks to companies like Applegate Farms, we know what is in our meat and now I don’t have to search too hard for it. Wegmans and Trader Joes always have them stocked! These have been very helpful for camping trips and traveling.

Black Tar BBQ sauce drizzled on top gave this roast a juicy spicy flavor but not overpowering.

Pulled BBQ Roast


Ingredients: 


1 Roast (any kind- we used Venison Roast)
2 Tbs Garlic Powder
1 Tbs Sea Salt
2 tsp Pepper
1/2 Cup BBQ Sauce
2 Cups Water
1/2 Cup Apple Cider Vinegar


Process: 

1. Place all ingredients in a Crock Pot for  8-12 hours on low heat. 
2. Take a fork and pull it apart. Allow it to soak in all of the juices for another 1/2 hour – 1 hour on Warming setting.

I did the roast last night so when I woke up my house was full of the Roast aroma. I can use one roast for several meals throughout the week. The smell was driving my crazy this morning so I had to try it and it was great. I never would have thought to put pulled roast in my eggs. 

Pulled Venison Omelet


Ingredients: 


2 Eggs
1 tsp BBQ sauce, for drizzle on top
1-2 Arugula leaf stems
As much Roast as you want. I used about 1/4 Cup.
Salt and Pepper to taste
*Onion and pepper optional*


Process:

Pour into greased skillet

1. In a bowl whisk together 2 eggs, Salt, Pepper, Pulled Roast, Onions and peppers. 
2. Grease a skillet and turn on medium heat.
3. Pour in the egg mixture and allow it to cook on one side for 3-4 minutes. 
4. Using a spatula, fold the egg in half like a burrito. 
5. Allow the egg to cook all the way through (3-4 more minutes) Egg should be lightly browned sides. 
6. Drizzle with BBQ sauce and Enjoy!

Easy enough to make when running late to work.