Here are a couple that I like. The first one is from a now-defunct restaurant in North Dakota (It's been over 50 years). The second is from the low-carb group. Crash will no longer use any barbecue sauce but the low-carb stuff. I put xanthan gum into mine to thicken it (it's very runny, but you might enjoy it more that way). You can use corn starch if you want to thicken it.
* Exported from MasterCook *
Barbecue Sauce
Recipe By :Damsel's Heirloom Recipes Serving Size : 0 Preparation Time :0:00 Categories : sauces
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1-2 cups vinegar 1-2 medium garlic clove -- mashed 1 tablespoon worcestershire sauce 2 tablespoons dry mustard 1-4 teaspoon tabasco sauce 1 cup sugar 2 cups ketchup 1 1-2 tablespoons salt
Doctor's Only Please 522Again, sorry my being openly Christian bothers you. You will remain in my prayers, dear Dimitri, whom I love, in Christ's...
Combine ingredients and simmer for 10 minutes.
Source: "Riverside Lodge Restaurant" Yield: "4 1-2 cups"
* Exported from MasterCook *
Jenny's Indispensable Almost No Carb Barbecue Sauce
Recipe By :Jenny the Bean (asdlc), modified slightly by Damsel Serving Size : 27 Preparation Time :0:00 Categories : condiments
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons SplendaĻ granular -- (18 drops liquid) 1 dash cayenne pepper 1-4 teaspoon xanthan gum -- optional 1 1-2 tablespoons yellow mustard 15 ounces tomato sauce -- plain 6 tablespoons vinegar 3 tablespoons Worcestershire sauce 1 tablespoon lemon juice 3-4 tablespoon Frank's Hot Sauce 3-4 tablespoon salt -- optional 1 1-2 teaspoons liquid smoke flavoring
Place Splenda and cayenne pepper into a medium sauce pan. Add xanthan gum, if you choose to thicken the sauce. Blend mustard into dry ingredients. Slowly blend in the tomato sauce. Stir in the rest of the ingredients.
Bring to a boil, then lower heat. Let simmer for a few minutes. Let cool, then refrigerate.
Note: this sauce will taste a bit peculiar if you taste it when it is still hot. Don't worry! Something magical happens when it sits in the fridge.
Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce is 1 gm carbs, 6 calories.
Source: Yield: "1 2-3 cups"
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Per serving: 8 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 2g Carbohydrate; trace Cholesterol; 301mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : This isn't a subsbreastute for the "real thing," it's an improvement. It's so good the rest of the family gobbles it up and I have to keep making more. - Jenny
