Read The Ancestral Table: Traditional Recipes for a Paleo Lifestyle for Free Online Page A

CUP
    4 TBSP. KOSHER SALT
    4 TBSP. PAPRIKA
    2 TBSP. BLACK PEPPER
    2 TBSP. GARLIC POWDER
    2 TSP. ONION POWDER
    1 TSP. GROUND CELERY SEED
    1 TSP. DRIED OREGANO
    1 TSP. CHIPOTLE CHILI POWDER
    1. To make the rubs, simply combine the ingredients and store in airtight containers. These rubs work well with all smoked meats and can be used with dishes that use direct grilling as well. Experimenting with different chili powders will add a surprising amount of variety.
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    ALL-PURPOSE PORK AND POULTRY RUB
    YIELDS: 1 CUP
    4 TBSP. BLACK PEPPER
    4 TBSP. COCONUT PALM SUGAR
    4 TBSP. PAPRIKA
    3 TBSP. KOSHER SALT
    2 TSP. CHIPOTLE CHILI POWDER
    2 TSP. GARLIC POWDER
    2 TSP. ONION POWDER

Barbecue Sauce
    The exact origin of barbecue sauce is unclear, but it started appearing in written documents as early as the 1600s as a product of the New World. This makes sense considering that both tomatoes and peppers came from the Americas and are key components of this flavorful sauce.
    There are countless variations of barbecue sauce. Some of the most prominent regional favorites are from Kansas City (sweet), South Carolina (mustard-based), Texas (not sweet, often mixed with beef drippings as in my Barbecue Brisket recipe, see here ), and Tennessee (mixed with whiskey). The most common commercial barbecue sauces are Kansas City sauces. Memphis barbecue is unique in that a dry rub is preferred over a sauce, with the sauce often served on the side; Memphis sauces are similar to Kansas City sauces but with more vinegar. My recipe is modeled after Memphis-style sauces: sweet, tangy, with just a hint of spiciness.
    It’s amazing how much time (and how many ingredients) it takes to make a good barbecue sauce. If you’re planning on making your own, be sure to set aside several hours to get the flavors right. The act of making barbecue sauce itself is pretty easy—cook some onions, add the rest of the ingredients, simmer, and blend. The trick is balancing the hefty ingredients list to get the taste you want.
    YIELDS: 6 CUPS PREP TIME: 5 MINUTES COOKING TIME: 3 HOURS
    2 TBSP. COCONUT OIL
    2 MEDIUM ONIONS, MINCED
    2 (28 OZ.) CANS WHOLE TOMATOES IN JUICE
    2 (8 OZ.) CANS TOMATO SAUCE
    1 1/2 CUPS APPLE CIDER VINEGAR
    1/2 CUP HONEY
    4 TBSP. MOLASSES (BLACKSTRAP OR DATE MOLASSES)
    1/2 CUP ORANGE JUICE
    1/4 CUP DIJON MUSTARD
    2 TBSP. PAPRIKA
    2 TBSP. CHILI POWDER
    1 TBSP. BLACK PEPPER
    1 TBSP. HICKORY LIQUID SMOKE
    2 TSP. SEA SALT
    2 TSP. WORCESTERSHIRE SAUCE
    1/2 TSP. ALLSPICE
    2 BAY LEAVES
    1. In a stockpot, warm the coconut oil on medium heat for 1 minute, then add the onions and sauté until softened, about 6 minutes. Add the remaining ingredients; bring to a simmer, reduce the heat to low, and simmer, uncovered, for 2 hours, stirring occasionally.
    2. Remove the bay leaves and blend the sauce with an immersion blender (or in batches in a blender) until smooth. Simmer for another 30 minutes. Season with salt and pepper to taste, and add more honey or molasses to thicken if needed.
    3. The sauce will keep in the refrigerator for a month but can be preserved by canning for up to a year. To can the sauce, sterilize 3 pint-sized canning jars by boiling them in a stockpot lined with a steamer rack, with at least 1" water above the jars, for 10 minutes. Remove the jars and drain, but keep the water boiling; pour the sauce into the jars, cover, then submerge them in the hot water bath for 45 minutes. Remove the jars and leave them out to cool overnight. Verify that the canning worked by checking to see if the lids have sucked down into the jars.



Mayonnaise
    While the origin of the word mayonnaise is the subject of some dispute, it’s clear that the beloved white sauce is of French origin, appearing in the 1700s.
    It’s difficult to find the right oil to make a good mayonnaise. Avocado and macadamia nut oils are excellent but pricey. High-oleic sunflower oil has a decent health profile and is relatively inexpensive. Coconut oil works but creates a strange mouth