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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Older artificial sweetners from years ago would break down under heat and become totally unsweet and nasty tasting. Most of the crop of these sweetners available today do not have this problem. Brands like Splenda note right on the package that you can cook and bake with them, as you would with normal sugar. This is especially important when you use them in a sauce that will likely go on a grill or under a broiler when you're "finishing" the meat you've spread it on.
The recipes below are what this wuff would call "Basic" BBQ bases. Yup, they're not bad just "as is", but creative cooks can take these in many different directions without altering any of the no-sugar/lo-carb qualities in the slightest. Vargr will post a few of those ideas following the original recipes.
Basic No-Sugar/Low-Carb BBQ Sauce:
Ingredients:
3/8 cup vinegar
1 1/2 cup tomato sauce. (1 15 oz can) Don't use o sauce that has spices or flavorings
3 tablespoons Worcestershire sauce
1 1/2 tablespoon yellow hot dog mustard
3/4 tablespoon Franks Hot Sauce (the chicken wing sauce)
3/4 tablespoon salt (optional)
1 dash cayenne pepper
3 teaspoons lemon juice
1 1/2 teaspoon liquid smoke flavoring
6 teaspoons Splenda
Directions:
Add vinegar and all other ingredients except mustard to a sauce pan and cook over medium low heat until all the flavors combine.
Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended to "temper" the mustard and keep it from breaking in the heat.. Then add mustard mixture back to sauce in pan.
Increase heat to medium, and bring to a boil
Lower heat and let sauce simmer for a few minutes.
Refrigerate a couple hours before using. The flavor improves after it rests a bit.
Version #2 of Basic No-Sugar/Low-Carb BBQ Sauce:
Ingredients:
1 15 oz can tomato sauce
1 T dijon mustard
1/4 cup cider vinegar
3 packets stevia
1 t crushed garlic
1 T worstershire
1 T dried onion flakes
1 t liquid smoke
A good shake of Penzeys BBQ 3000
Directions:
Combine all ingredients and cook together on medium heat until flavors are fully combined.
It is better after it sits for a while, so recommend refrigerating it for a couple hours, or a day.
Variations:
"Heat it up" - Cayanne, Chipottle, and Black peppers hit your taste buds and heat receptors at different times and in different ways. Blend these three peppers and add to the basic sauce to "bring the heat" across your pallet. Note, the Cayanne is the "hottest", Chipottle next, and black pepper has the lowest heat, so keep this in mind when making your blends.
Cardimon, allspice, and nutmeg can bring sweeter aromas but add no sugars.
You can crank up the onions and garlics if you like those flavors
Experiment with different vinegars: White vinegar has no extra flavors but brings sharp tanginess, Cider vinegar will add apple and fruit tones, Wine vinegar will bring different fruits and more complexity, and other exotic vinegars like champagne have their own traits. Just be cautious of Balsamic - while it has wonderful, deep flavors, it often has a lot of additional sugar.
Imitation liquid flavors, like Maple, Orange, Cherry, etc., can swing the flavor profile in wonderful directions, but will add no additional sugar or carbs (or very little).
Whiskey (Jack Daniel's, Kentucky Burbon, etc) can take your sauce in whole new directions! But be careful! Not all the alcohol will "burn off" in the brewing, and you can pick up carbs here in addition to the wonderful flavors and aromas.
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