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  FORUM:   SmartCarb Recipes
TOPIC:   BBQ SAUCE 


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MORTICIAADDAMS
MORTICIAADDAMS's Photo SparkPoints: (266,244)
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2/18/13 7:54 P

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I love catfish. We are going to get some new ones this year for our pond.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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DREAMWEAVER1637
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2/11/13 11:57 A

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That's pretty much what I did. Kept it for 4 days and tossed what little was left.

Cooking some catfish today. Krogers had it on sale this week. YUMMY!!!!!

Edited by: DREAMWEAVER1637 at: 2/11/2013 (11:58)
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MORTICIAADDAMS
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2/10/13 11:38 A

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I error on the side of caution and use the 4 day rule on practically everything. But some people say it will keep a lot longer than that due to the vinegar. I would freeze what I didn't use.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


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MORGANPARK
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2/7/13 9:38 P

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Thank you for this recipe. I recently had a craving for bbq sauce. Thought I'd buy some at the market only to find out that it's FULL of sugar. Why? It really doesn't need to be. Question, how long will it last in the fridge?

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MRSSHOWME
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1/12/13 8:52 A

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Thanks again Nancy! I know I made this a few years ago, but I can say it is going to become my go to sauce recipe!

Working on a 40 lb loss by my 40th birthday June 26, 2013


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DREAMWEAVER1637
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1/12/13 3:47 A

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"NANCY"
TEAM LEADER-CHOLESTEROL SUPPORT
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MRSSHOWME
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1/11/13 9:02 P

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It came out fantastic! I didn't use the bacon and used a garlic aoli mustard and a bit of horseradish.

Working on a 40 lb loss by my 40th birthday June 26, 2013


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MECALISFIT
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1/11/13 7:09 P

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I'm so glad this was bumped up.... it looks outrageously yummy!!

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MRSSHOWME
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1/10/13 10:08 A

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Bumping this up so I'll have an easier time finding it the next time. ;-)

Working on a 40 lb loss by my 40th birthday June 26, 2013


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COUNTRYMOM831
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7/30/08 1:52 P

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Thanks for posting this. My husband loves BBQ

Have a blessed day, Sheila

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CHERMI
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7/6/08 11:11 A

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Thank you for this recipe. It sounds great & I'll definitely have to try it.



DREAMWEAVER1637
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7/5/08 9:15 P

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2 strips of thick bacon, chopped fine (or see note)
1 small onion, minced
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 small can (6 oz) tomato paste
1 can (12 oz) diet (sugar-free) cola - Splenda-sweetened preferred
1/4 cup low carb (sugar-free) catsup, (or see note)
3 T mustard
1 Tablespoon Worcestershire sauce
1 pinch ground cloves
Hot sauce to taste
Preparation:
Note 1: If you prefer to leave the bacon out, add 1-3 teaspoons of liquid smoke, to taste, near the end of the cooking. Alternatively, add some smoky flavor using 1 teaspoon of smoked paprika, or chipotle powder to taste.

Note 2: If you can't find low carb catsup, leave it out, but add about a tablespoon of vinegar and some sweetener, to taste.

1) Fry the bacon in a saucepan - a 2 qt pan works well.

2) Add the onion and cook over medium until soft - 3-5 minutes. Add garlic at this point if you're using fresh and stir it for half a minute or so.

3) Add the rest of the ingredients, plus about half a cup of water. Stir well. 4) Simmer for 20-30 minutes. It will cook down a bit and flavors will combine. 5) Adjust the seasonings so you have the balance you want - you can add vinegar, artificial sweetener (liquid preferred), or hot sauce. (If it's too hot, adding more sweetener will tone it down.)

The recipe makes approximately 10 servings of 1/4 cup each. Each serving has about 3.5 grams of carbohydrate plus 1 gram of fiber.


"NANCY"
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