Measuring before and after is probably as accurate as anything. When I make barbeque sauce, I figure the carbs in the batch, and then figure out how much I use total, then divide by portions, then eyeball the meat to see how much really stayed on. Then, my calculated carbs per portion usually ends up a negligible figure, so I say it's one carb. I really think the main purpose in marinating while grilling,(not marinating ahead of time to tenderize,) is to lock in the juice and flavor. For that reason, I always include olive oil in my sauce. Most of what holds on with the oil is spices, and I don't count them. I try to keep all the rest of the ingredients low carb, and figure most of it sweats off anyway.

I clicked on page 5 to see the latest OMM recipe, and mouseissue is talking about his wife's pinkeye? Thought I must have got on the wrong thread!lol