The recipe as I've tweaked it makes just shy of a quart of sauce, depending on how much you reduce it. It lasts quite a while in the fridge.
I have yet to find a Sugar Free BBQ sauce on the shelves of a grocery store thats any good, and I must say I prefer this one over any store bought one I've ever had. Next time I make some, I'll post some pictures.
NORTH CAROLINA BBQ SAUCE (BBQ BROS)
Given to me by Sam Paul, and I changed it up a little bit
Original Recipe:
Given to me by Sam Paul, and I changed it up a little bit
Original Recipe:
1-1/2 CUP White Distilled Vinegar
1/2 Cup Sugar (I used White Ideal)
1/2 Cup of Ketchup (I used low-sugar Heinz)
3 TBS Louisiana Hot Sauce
3 TBS Honey (I used SF syrup)
1 TBS Salt
2 tsp of Red Pepper Flakes
2 tsp of Black Pepper
*I add a tblsp of liquid smoke mesquite
Sam’s Notes: Mix all together in sauce pan and allow to simmer for 20-25 minutes. This is a somewhat thin sauce, but it's very good! It's my favorite sauce right now.
My Tweaked version:
1 15 ounce can of tomato sauce
10 to 12 ounces white vinegar (I use the tomato sauce can and pour the vinegar in to clean it out, a trick my mom taught me)
½ can of water Using the can from the tomato sauce, about 3/4 cup
½ teaspoon of allspice (to replace some of the flavor in the ketchup I replaced)
¾ cup of SF Sweetener of choice (I’ve used Splenda, Whey Low, and Xylitol with good results)
Splash of Worcestershire sauce (replacing some of the stuff in ketchup again)
1/4 cup of Louisiana Hot Sauce or Hot Sauce of choice
1/4 cup of SF Maple Syrup (or SF brown sugar, or honey)
1 Tablespoons of salt
2 to 3 teaspoons Red Pepper Flakes (depending on the heat you want)
2 to 3 teaspoons Black Pepper
½ teaspoon Xanthan Gum or other thickener of choice. (Optional for thickening)
My Notes: Made my way, it makes about a quart of sauce and lasts quite a while in the fridge. I like to cook it very low and slow for a long time and let it reduce by about 1/3. Makes it nice and thick. And it also makes your house smell like a smoke house! In a good way.
1/2 Cup Sugar (I used White Ideal)
1/2 Cup of Ketchup (I used low-sugar Heinz)
3 TBS Louisiana Hot Sauce
3 TBS Honey (I used SF syrup)
1 TBS Salt
2 tsp of Red Pepper Flakes
2 tsp of Black Pepper
*I add a tblsp of liquid smoke mesquite
Sam’s Notes: Mix all together in sauce pan and allow to simmer for 20-25 minutes. This is a somewhat thin sauce, but it's very good! It's my favorite sauce right now.
My Tweaked version:
1 15 ounce can of tomato sauce
10 to 12 ounces white vinegar (I use the tomato sauce can and pour the vinegar in to clean it out, a trick my mom taught me)
½ can of water Using the can from the tomato sauce, about 3/4 cup
½ teaspoon of allspice (to replace some of the flavor in the ketchup I replaced)
¾ cup of SF Sweetener of choice (I’ve used Splenda, Whey Low, and Xylitol with good results)
Splash of Worcestershire sauce (replacing some of the stuff in ketchup again)
1/4 cup of Louisiana Hot Sauce or Hot Sauce of choice
1/4 cup of SF Maple Syrup (or SF brown sugar, or honey)
1 Tablespoons of salt
2 to 3 teaspoons Red Pepper Flakes (depending on the heat you want)
2 to 3 teaspoons Black Pepper
½ teaspoon Xanthan Gum or other thickener of choice. (Optional for thickening)
My Notes: Made my way, it makes about a quart of sauce and lasts quite a while in the fridge. I like to cook it very low and slow for a long time and let it reduce by about 1/3. Makes it nice and thick. And it also makes your house smell like a smoke house! In a good way.
