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I'm interested in Egging sugarless in keeping with the way of eating I've adopted.
Anyone else chasing this goal?
MG, You are only goin to go sugar less with your own makins,Very few rubs or marinades without sugar. Good Luck
I'm not too worried about that. I plan on using olive oil and sea salt for pork & beef, brisket etc. I do like wings but smoke them naked then toss in Franks buffalo sauce which is just pepper and vinegar. I'm not so puritan that I wont spritz apple juice when moisture is needed or include a couple TBS when foiling ribs.
The carmelizaton will be missing but I can live with that. My goal for including low & slow cooking in my diet is to allow good smoke flavor to substitute for sweetness. I've not had sugar since the new year and have grown accustomed to living without it now.
Anyway, I'll be interested to see if any others here chase this goal out of choice or necessity.
I've got a book on low carb barbeque but many of the recipes contain Splenda - sometimes tablespoons of it. Rather than introduce chemistry-set ingredients for the sake of sweetness I'd prefer to just concentrate on natural flavor alternatives such as mentioned in the replies here.
Thanks for the replies.
Bad Byron's Butt Rub has no sugar and tastes great.
+1 for Bad Byron's. If i want some sugar in the mix I either use it with another rub or just add a little brown sugar. I started on a low carb diet about 21/2 weeks ago so I have been dealing with the same issue. Really easy diet for meat lovers. Grilled chicked, chops, steaks, veggies. Eating like a king and dropped 15lbs since starting.