BEST Low Carb BBQ Sauces EVER!

[Doug Varrieur]

I was playing around with some of the ingredients in my fridge to come up with a new BBQ sauce... I'm not fond of the Walden Farms brand, leaves a funky after taste in my mouth. I do like sweet/heat red sauce and savory white sauce and I've developed recipes for both...I think you're gonna love both of them.

Sweet n' Heat BBQ Sauce 1 1/2 net carbs per tablespoon



ingredients

1/2 bottle San-J Szechuan Gluten Free Hot & Spicy Marinade  
an equal amount  (5 ounces) Heinz reduced sugar ketchup
7 drops FAT TO SKINNY Zero Sweetener...then adjust to taste

Directions

1- (mix all in the San-J bottle and shake)
2- Baste all the food well as it goes onto the heat
3- During the last 10 minutes of cooking baste the food well once again


Savory Garlic Parmesan BBQ Sauce

8 cloves garlic sauteed in olive oil until soft
1/2 cup whipping cream
1/4 cup sour cream
2 tablespoons mayonnaise
4 tablespoons grated Parmesan cheese, (plus some extra to sprinkle on top of the BBQ food at the table)
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon dried oregano
1 1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/8 teaspoon black pepper

Directions

1-Mix all the ingredients except the reserved Parm in your blender till a fairly smooth sauce is achieved
2- during the last 10 minutes of cooking baste the food well with this sauce
 





 

[umpa]

This is very good and not too heavy

[Doug Varrieur]

BBQ Time!!!!!!!!!!!!!!!!!

[Doug Varrieur]

Most BBQ sauces are loaded with carbs, here's 2 of my fav sauces for your BBQ today!

[Doug Varrieur]

Right now I have both of these sauces on chicken wings on the grill!!!!!!!!!!

YUMMY!!!!

[mdanziger]

Doug,

Do you have a recipe for a LC Carolina style mustard based BBQ sauce?

[Doug Varrieur]

Sure, here you go

Ingredients

    1 1/2 cups prepared yellow mustard

    24 drops FAT TO SKINNY Zero Sweetener

    3/4 cup cider vinegar

    3/4 cup Michelob Ultra beer

    1 tablespoon chili powder

    1 teaspoon freshly ground black pepper

    1 teaspoon freshly ground white pepper

    1/2 teaspoon cayenne pepper

    1 1/2 teaspoons Worcestershire sauce

    2 tablespoons butter, room temperature

    1 1/2 teaspoons liquid smoke flavoring

    1 teaspoon Louisiana-style hot sauce, or to taste


Directions

1- In a heavy non-reactive saucepan, stir together the mustard, sweetener, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. Stir often and do not boil.
   
2- Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

3- Drink the rest of the beer!

[mdanziger]

  Thank You.  I discovered Sticky Fingers BBQ Sauces, especially love(ed) the South Carolina sauce.  But it is just too carby.