Howdy doody all! After struggling to find any BBQ sauce on the shelves at the grocery stores, I was forced to come up with my own version. It's soooooo good, my non-lcing hubby asks for it! It's great on chicken, pulled pork, Italian Beefs, or anything else you would want to BBQ. 1 TBS may not be enough for y'all, so figure the carbs based on measuring it out. 4 TBS. = 1/4 cup. If you use 1/4 cup, say in Pulled Pork, divide your portions of the meat after you've measured out the sauce and calculate from there. If you eat it all and have used 1/4 cup of sauce, calculate the serving size stats and multiply by four. (since it's figured per TBS.)

LC BBQ Sauce by Barb Keith

Ingredients
1/4 cup minced onion & 2 cloves minced garlic sauted in 1 TBS. olive oil
8 oz. no sugar added tomato sauce (Hunts is nice - read your labels!))
1 c. sugar-free catsup
2 tsp. liquid smoke (absolutely essential)
1 TBS. Worcestershire sauce
1/2 tsp. smoked paprika
1 TBS. sweet paprika
1/4 cup Splenda
2 TBS. cider vinegar


After sauteing the onion and garlic until slightly browned, add tomato sauce to cool down the onion mixture. Add this to a food processer and whiz that up until all the onion bits are smoothed out. Pour this back into the pan and add the remaining ingredients. Simmer about a half hour to incorporate all the flavors together and to reduce. Let cool and pour the sauce into a squeeze bottle and label it BBQ Sauce.

Serving size: 1TBS
Servings per batch: 32
Calories:********10.65
Fat:*************.084g
Carbs:***********2.83g
Net Carbs:********2.6g
Fiber:************.23g
Sodium:**********137mg


Enjoy!

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This sounds good Barb. Is your carb count based on using granular Splenda?

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Henry

Hi Henry! Yes it is. If you use something with less carbs, so much the better. It's also based on tomato sauce from Aldi, which has a little higher carb count than Hunt's. So it's possible to reduce the carbs, probably. I just don't know what the proportions would be if you sub some other type of sweetener, but you could certainly use the recipe as a base and play around with it.

I hope you like it!

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Barb, I would just sub liquid splenda which has 0 carbs for the granular.

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Henry

How much liquid splenda does one use in place of 1/4 cup of granular? I've never found liquid Splenda around here, so I've never used it. I'm sure it wouldn't alter the flavor, but might thin it some.

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Barb, I make mine with a concentration of 2 tsp = 1 cup of sugar. For 1/4 cup of sugar sweetness, I would use 1/2 tsp of liquid splenda. Because of the concentration, using liquid splenda usually does not affect the viscosity of the dish because so little is used.

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Henry

Okay, that's good to know. I'm going to have to see if I can find liquid Splenda. There seems to be more and more Splenda products coming out on the market. I COULD make my own liquid Stevia......which reminds me, I've got to get some more from Trader Joe's. (Note to self)

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Barb, here is a link to a thread that discusses sources for obtaining liquid splenda.
Consumer Report Update: Liquid Splenda
I obtained my first supply from Dale Hoffman. I subsequently found a domestic supply source that is usually available twice a year. Liquid splenda is not manufactured for commercial resale, so it can be tricky to find, but it is well worth using to reduce the carb count from granular splenda and on a cost per cup of sugar sweetness basis, it is much more economical than granular Splenda. I have several types of a/s, but I mainly use liquid splenda. To make my concentration of liquid splenda, I combine 4 tsp of the concentrate with 1 and 3/4 cups of distilled water to make a syrup where 2 tsp = 1 cup of sugar.

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Henry

Thanks Henry. I checked out splenda's official site and discovered this, but can't seem to find any stats on it. I wonder if it has zero carbs. I'm also wondering if DaVinci's simple syrup is 0 carbs. That might be easier to get ahold of.

Maybe if we all bug Splenda about coming out with a liquid, they would eventually do it.

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Barb, people have bugged McNeil for years about offering retail concentrated splenda with no success. In fact, McNeil has activly tried to shut off the backdoor sources for the concentrate. The Davinci simple syrup would have 0 carbs. However, it is not concentrated so the amount of simple syrup liquid you would need for sweetness equivalence could alter the recipe. Simple syrup is essentially equal parts of sugar and water. When I make simple syrup as the base for my fruit syrups/glazes, I use 2tsp of concentrate per 1 cup of water. Accordingly, if a recipe called for 1 cup of sugar/splenda, it would take 1 cup of simple syrup liquid for that amount of sweetness and that amount of extra liquid could definitely alter the recipe results. I had not seen the Splenda Mist before but since the carbs in granular splenda comes from the maltodextrin that is used as the carrier for the sucrolose, I suspect the mist would not have any carbs, but I also suspect it would not be concentrated either.

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Henry

I tend to favor sweetzfree myself. It is highly concentrated, so you use it by the drop. I will often add a little erythritol to a recipe if I feel it needs some more "structure."

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Hey, Barb. Thanks for the link to the splenda "mist". I wasn't aware of this product and have ordered some to give it a try.

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HEY Maggie, how the heck are ya?

I'm very curious about the spray too. I might be placing an order for it soon. I haaven't ordered anything from them directly, so I can't tell ya whether they ship promptly or what. If you geet yours pdq, let me know, K?

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Will do. I'll report on a thread whatever I learn about it.

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Thanks! We have a grocery store around here that stocks DaVinci and Torani syrups and if I remember correctly, they have a simple syrup made by one of them. Next time I shop there I'll check it out and see how that affects the sauce. At any rate, it's still much lower in carbs than any store bought BBQ sauce you can find on any shelf. No matter how it's made, as long as you cut out the sugar it's pretty LC safe.

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