I eat a very low carb diet which often leads to me looking for a low carb bbq sauce, mainly for pulled pork. I've tried Walden Farms but didn't care for it. Today, while searching on ebay, I found Scott's spicy bbq sauce with zero carbs. I researched it and found it to be a North Carolina based company and that the sauce is a thin sauce made of vinegar and spices. That sounds right up my alley, so I ordered two bottles. Has anyone here tried it? Did you like it? Were you disappointed? I'm excited about finally having a good, no carb sauce, but I've often been disappointed in trying a new low carb product. I am not affiliated with Scott's in any way. I'm just seeking the opinions of those that have tried it. I will post a review after it gets here. I'm hoping it arrives in time for me to do pulled pork this weekend.
Beautiful and lovely Villa Rica, Georgia
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http://allrecipes.com/recipe/72922/carolina-style-low-carb-barbecue-sauce/
Work on your own. Oil, vinegar, salt, cayenne. Both black pepper and mustard have tiny amounts of carbs, but maybe you can ignore those.
Camped out in the (757/948/804)
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tbs Paprika
1 Tbs Black Pepper
1 Tbs Salt
2 Tbs Yellow Mustard (French)
the hot sauce I use varies - could be Louisiana Hot Sauce, Tabasco, Franks Red Hot, Texas Pete. I tend to use the ones like those listed that I can buy in bulk fairly cheaply. I'll sometimes use Cajun Zombie Lagniappe (love that stuff!!) but I really prefer that sauce as is so I don't tend to mix that in anything else very often. Or sometimes I'll just use red pepper flakes instead of hot sauce.
I often use "shack attack sauce" to quick pickle cuke slices and thin onion slices for sandwiches or burgers as I too like pickled veggies.
Camped out in the (757/948/804)
It won't go bad. I have no idea why someone would think a vinegar sauce like that would only be good for 10 days. I mean it really takes a couple days for things to meld and mellow out a bit.
As I mentioned, I do sometimes use red pepper flakes and when I do I omit the mustard and paprika also so that it is basically just a straight eastern carolina sauce.
Camped out in the (757/948/804)
I do a good bit of pressure cooking and/or partial pressure cooking. As you already know a liquid is required for this. Most folks use water, however I feel that this leaves food on the bland side. As such I have used Scotts and Georges with real good luck. They are both super thin and while not identical in taste, they are certainly comparable. I find both Scotts and Georges to be good "all around use" sauces. In the pressure cooking arena, they both certainly stand head and shoulders above water.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
LBGE
Pikesville, MD
You have to acquire a taste for it though. Must be at room temperature too for it to taste good.
I know people who have eaten it for 10 years and still aren't a fan. Others love it.
Its different for for sure
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf
LBGE
Pikesville, MD