Do you have a recipe? We have a carryout rib place here that has that type of sauce and I have never quite been able to duplicate it.
In news:[email hidden], Chris Smolinski <[email hidden]> stated | In article <Pp8ie.43665$_K.34446@fed1read03>, | Bunky42 <[email hidden]> wrote: | || Does anyone have a BBQ sauce recipe made with splenda? I had one || bookmarked in my Favorites, but managed to lose it somehow. I tried || the Carb-Well from Kraft and wasn't to impressed. I'm looking for || one thats more of a sweet BBQ rather than a smokey one. | | Not what you're looking for, but have you ever tried making an eastern | NC style (vinegar based) sauce? Inherently very low carb - and tasty! | | -- | --- | Chris Smolinski | Black Cat Systems | http://www.blackcatsystems.com
Mine is fairly simple: 2 cups of apple cider vinegar 2T whole peppercorns, 2T salt 1T crushed red pepper flakes 1t red pepper powder
Traditionally you smoke the pork, but I get acceptable results just wrapping in aluminum foil and cooking in the oven at very low heat, around 225F, for a few hours. Then take out and let cool. Pull the pork shreds (hence the name pulled pork). What I find works very well is to then put the pulled pork in a cast iron pan on the stove along with the above sauce (save some for mopping later) and cook down the sauce. This adds more flavor to the meat. You can also put a rub on the pork before cooking it.
In article <[email hidden]>,
FOB said:
Do you have a recipe? We have a carryout rib place here that has that type of sauce and I have never quite been able to duplicate it.
In news:[email hidden], Chris Smolinski <[email hidden]> stated | In article <Pp8ie.43665$_K.34446@fed1read03>, | Bunky42 <[email hidden]> wrote: | || Does anyone have a BBQ sauce recipe made with splenda? I had one || bookmarked in my Favorites, but managed to lose it somehow. I tried || the Carb-Well from Kraft and wasn't to impressed. I'm looking for || one thats more of a sweet BBQ rather than a smokey one. | | Not what you're looking for, but have you ever tried making an eastern | NC style (vinegar based) sauce? Inherently very low carb - and tasty!
I'll give that a try though I think the one from the local place contains paprika.
In news:[email hidden], Chris Smolinski <[email hidden]> stated | Mine is fairly simple: | 2 cups of apple cider vinegar | 2T whole peppercorns, | 2T salt | 1T crushed red pepper flakes | 1t red pepper powder | | Traditionally you smoke the pork, but I get acceptable results just | wrapping in aluminum foil and cooking in the oven at very low heat, | around 225F, for a few hours. Then take out and let cool. Pull the | pork shreds (hence the name pulled pork). What I find works very well | is to then put the pulled pork in a cast iron pan on the stove along | with the above sauce (save some for mopping later) and cook down the | sauce. This adds more flavor to the meat. You can also put a rub on | the pork before cooking it. |
