While driving home from FL last week, I did stop and have some Cue. While the pulled pork was a bit dry (and the supposed Texas-style brisket god awful), I did have a South Carolina-style mustard vinegar BBQ sauce that I liked. So it made sense to use MH's recipe for my 1st attempt at converting a recipe to carb free.
I made only 3 changes to the recipe (only 2 were carb-related). I replaced the tomato paste with Walden Farms Calorie Free/Sugar Free/Fat Free/Gluten Free Ketchup, the Tabasco with Frank & Teressa's Original Anchor Bar Buffalo Wing Sauce (after all, that's where it all started), and I replaced the sugar with Stevia in the Raw
I use Stevia in the Raw, as it's cut with Maltadextrin to reduce the sweetness instead of just about every other brand that uses a sugar alcohol like erythritol. I think it has a better taste and doesn't have the digestive effect that some get from sugar alcohols. For sauces and such, you're supposed to be able to substitute 1 for 1.
It was a tad sweet "raw," but I don't know what it's supposed to taste like. Still I like it and will use it on some boneless pork loin chops tonight. I'll let you know how it heats.
I may need to micro-adjust next time since the ketchup has some of the recipe ingredients already in it. It's made of water, tomato paste, apple cider vinegar, white distilled vinegar, vegetable fiber, sea salt, xanthan gum, onion, garlic, red cabbage coloring and the ever popular "natural flavors."
Tomato paste, which is just tomatoes, has 5 net grams of carbs per tablespoon. Same for Heinz Ketchup, although it has both HFCS and regular corn syrup in it. Not a lot of carb for you regular folk, but for a diabetic on Atkins, every gram counts.
I made only 3 changes to the recipe (only 2 were carb-related). I replaced the tomato paste with Walden Farms Calorie Free/Sugar Free/Fat Free/Gluten Free Ketchup, the Tabasco with Frank & Teressa's Original Anchor Bar Buffalo Wing Sauce (after all, that's where it all started), and I replaced the sugar with Stevia in the Raw
I use Stevia in the Raw, as it's cut with Maltadextrin to reduce the sweetness instead of just about every other brand that uses a sugar alcohol like erythritol. I think it has a better taste and doesn't have the digestive effect that some get from sugar alcohols. For sauces and such, you're supposed to be able to substitute 1 for 1.
It was a tad sweet "raw," but I don't know what it's supposed to taste like. Still I like it and will use it on some boneless pork loin chops tonight. I'll let you know how it heats.
I may need to micro-adjust next time since the ketchup has some of the recipe ingredients already in it. It's made of water, tomato paste, apple cider vinegar, white distilled vinegar, vegetable fiber, sea salt, xanthan gum, onion, garlic, red cabbage coloring and the ever popular "natural flavors."
Tomato paste, which is just tomatoes, has 5 net grams of carbs per tablespoon. Same for Heinz Ketchup, although it has both HFCS and regular corn syrup in it. Not a lot of carb for you regular folk, but for a diabetic on Atkins, every gram counts.
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