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Need Non-sugar BBQ sauce

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  • berndcrisp
    berndcrisp Posts: 1,166
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    If there is added sugar in ketchup, make your own with tomato sauce and paste.

    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • bikesAndBBQ
    bikesAndBBQ Posts: 284
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    Focker said:
    bikesAndBBQ said:
    NC low lands can be made with just vinegar (ACV or white), salt, pepper and red pepper flakes.  
    How is this even a sauce?  =)

    When it comes to the yin and yang sweet heat salt and tang...just use good balanced sauce, but less of it.
    I use the version with sugar. I really like it on pork.  I got the receipe from amazingribs.com. The receipe says some purists use just vinegar and red pepper flakes. I think it would still be good on pork. I haven’t tried it but thought I’d offer it up. 
    Pittsburgh, PA. LBGE
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Shack Attack Sauce (from BBQ Brethren)

    An old VA BBQ sauce inspired by a guy named Shack.

    1 1/2 cups ACV
    1/4 cup water
    1/4 cup your favorite hot sauce
    1 Tbls paprika
    1 Tbls black pepper
    1 Tbls salt (I use FAR less)
    2 Tbls yellow mustard

    Mix well, let sit for at least 24 to 48 hours before serving for best results. Can use a blender if desired. 


    One more...

    Sauce from the Skylight Inn (NC)
    50/50 Texas Pete and ACV
    Maybe more ACV than Pete. Hard to tell from watching the video of them pouring it on.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GrillSgt
    GrillSgt Posts: 2,507
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    I wonder what APL would do, I wonder what APL would do.
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  • GATraveller
    GATraveller Posts: 8,207
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    GrillSgt said:
    I wonder what APL would do, I wonder what APL would do.
    I don't know but it'd take 50 steps over the course of a couple days. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Focker
    Focker Posts: 8,364
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    GrillSgt said:
    I wonder what APL would do, I wonder what APL would do.
    His bbq sauce recipe is fantastic.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Son goes keto and uses stevia - a little dab 'll do ya....
    It is great stuff, expensive as hell but good results. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • CincyTiki
    CincyTiki Posts: 346
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    @Mickey This site published a Keto rub and sauce about an hour ago, their recipes are usually good. Hope this helps.
    https://www.vindulge.com/sugar-free-smoked-pork-ribs/

    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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  • smokeybreeze
    smokeybreeze Posts: 216
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    Here's 2 recipes from James Beard's "Barbecue with Beard" book (pp232-233):

    t == teaspoon
    T == tablespoon

    Uncooked barbecue sauce
    ------------------------------------------
    2 cloves garlic
    1 1/2 t salt
    1 t freshly ground pepper or crushed pepper
    1/4 C finely sliced scallions or green onions
    2 t prepared mustard
    1 t dry mustard
    juice of 1 lemon
    1/3 C A-1 sauce or steak sauce
    2 C tomato sauce, tomatoe puree, or strained canned tomatoes
    dash of tabasco sauce (optional)

    Combine all ingredients and shake furiously in a cocktail shaker or blend in your blender. Taste for seasoning. Makes about 2 1/4 C sauce.



    Pungent barbecue sauce
    ------------------------------------------
    1 C peanut oil or olive oil
    6 cloves garlic, chopped
    1 C finely chopped onion or shallot
    1 C finely chopped green pepper
    1 C peeled and finely chopped tomatoes
    1 or 2 stalks finely chopped celery
    1 T basil
    1 T chili powder
    1/4 C chopped parsley
    1 C red wine
    1 C consomme or bullion
    1 T vinegar
    1 C tomato puree
    1 1/2 t salt
    1 t freshly ground pepper

    Heat oil in large skillet and saute garlic until browned and almost crist.
    Add onion and cook until wilted and soft but not brown. Add green pepper, tomatoes, celery, basil, chili powder, & parsley. Pour ocer this the wine, consomme, and vinegar. Coveer and simmer ~40minutes.

    Put the sauce through a strainer or blend in your blender. Add the remaining ingredients and simmer again for 10 minutes. The longer this sauce simmers the better it is.

    To serve, it may be used either hot or cold for basting or serving with meats or fish.

    Makes about 5 1/2 C of sauce.


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