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No/low carb BBQ sauce? (Scott's)
![Hub](https://us.v-cdn.net/5017260/uploads/userpics/966/nUCXN4F1XTPJA.jpg)
Hub
Posts: 927
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
Comments
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I make one similar to this, but use the Splenda brown sugar instead of white.
http://allrecipes.com/recipe/72922/carolina-style-low-carb-barbecue-sauce/
Las Vegas, NV -
Do report. Too many sauces are basically sugar syrup at this point.
Work on your own. Oil, vinegar, salt, cayenne. Both black pepper and mustard have tiny amounts of carbs, but maybe you can ignore those.
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I make many batches of "shack attack" which is a vinegar based sauce during the year. I always have a batch in the fridge and I also take swigs out of the bottle now and then just cuz.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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Battleborn said:I make one similar to this, but use the Splenda brown sugar instead of white.
http://allrecipes.com/recipe/72922/carolina-style-low-carb-barbecue-sauce/
Beautiful and lovely Villa Rica, Georgia -
gdenby said:Do report. Too many sauces are basically sugar syrup at this point.
Work on your own. Oil, vinegar, salt, cayenne. Both black pepper and mustard have tiny amounts of carbs, but maybe you can ignore those.
Beautiful and lovely Villa Rica, Georgia -
HeavyG said:I make many batches of "shack attack" which is a vinegar based sauce during the year. I always have a batch in the fridge and I also take swigs out of the bottle now and then just cuz.
Beautiful and lovely Villa Rica, Georgia -
Scott's is great. My favorite vinegar sauce besides homemade.
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Hub said:HeavyG said:I make many batches of "shack attack" which is a vinegar based sauce during the year. I always have a batch in the fridge and I also take swigs out of the bottle now and then just cuz.
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.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Eggcelsior said:Scott's is great. My favorite vinegar sauce besides homemade.
Beautiful and lovely Villa Rica, Georgia -
HeavyG said:Hub said:HeavyG said:I make many batches of "shack attack" which is a vinegar based sauce during the year. I always have a batch in the fridge and I also take swigs out of the bottle now and then just cuz.
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.
Beautiful and lovely Villa Rica, Georgia -
Hub said:HeavyG said:Hub said:HeavyG said:I make many batches of "shack attack" which is a vinegar based sauce during the year. I always have a batch in the fridge and I also take swigs out of the bottle now and then just cuz.
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.
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.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
@Hub
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.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thank you for the info SGH. I had not yet discovered George's, but your positive comments make me look forward to my incoming shipment of Scott's.
Beautiful and lovely Villa Rica, Georgia -
Eggcelsior said:Scott's is great. My favorite vinegar sauce besides homemade.
LBGE
Pikesville, MD
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Hub said: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.
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I absolutely love it, but please understand I am a vinegar fan. It is basically a spicy (black pepper kind of spicy) vinegar with a hint of tomato or something similar. My sister is some kind of health nut that can't eat hardly anything, but she said Scott's passed her test and tasted great. After I gave her a sample on pulled pork, she asked if I had a bottle I could give her. I lied and told her no. But I told her how to get her own!
Beautiful and lovely Villa Rica, Georgia -
Hub said:I absolutely love it, but please understand I am a vinegar fan. It is basically a spicy (black pepper kind of spicy) vinegar with a hint of tomato or something similar. My sister is some kind of health nut that can't eat hardly anything, but she said Scott's passed her test and tasted great. After I gave her a sample on pulled pork, she asked if I had a bottle I could give her. I lied and told her no. But I told her how to get her own!
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epcotisbest said:Hub said:I absolutely love it, but please understand I am a vinegar fan. It is basically a spicy (black pepper kind of spicy) vinegar with a hint of tomato or something similar. My sister is some kind of health nut that can't eat hardly anything, but she said Scott's passed her test and tasted great. After I gave her a sample on pulled pork, she asked if I had a bottle I could give her. I lied and told her no. But I told her how to get her own!
Beautiful and lovely Villa Rica, Georgia -
Arthur Bryant's is the lowest carb sauce you'll find. It's lower than vinegar sauces too.
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 -
I found one of his "mopping sauce" jars a while back. It was very low carb. I didn't hate it but didn't really like it either. I'd take Scott's over Bryant's any day. But I would still rather do Bryant's over those bottles of sugar sauce.
Beautiful and lovely Villa Rica, Georgia -
I don't normally eat it with Q. Unless I'm at the actual restaurant. It is good for grilled chicken and sausages though. Should give it a try.
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 -
bhedges1987 said:
Arthur Bryant's is the lowest carb sauce you'll find. It's lower than vinegar sauces too.
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
LBGE
Pikesville, MD
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SGH said:
"... they both certainly stand head and shoulders above water. "Not a felon -
Scott's is made very close to where I live and I personally like it. It is spicy but that is right down my alley.
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I'm playing around with this stuff called vita fiber (Aka IMO). It's big in the paleo community and is the "secret" ingredient in quest bars. It's super sticky (like oil), but might have a place in BBQ sauce (as a no carb, natural sweetener).
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