The reason BBQ Sauce typically has high carb levels is the sugar, so if your are looking to cut out those carbs take your favorite BBQ recipe and replace the sugar with a substitute like Splenda..

Here is my favorite low carb BBQ sauce recipe:

1 cup prepared yellow mustard
1/2 cup granular no-calorie sucralose sweetener (e.g., Splenda ®)
3/4 cup cider vinegar
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke flavoring

In a saucepan over medium heat, stir together the mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.

Stir in the soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely, and refrigerate overnight to blend flavors before using.

To make your own low carb bbq sauce all you will need some type of base tomato product such as ketchup, tomato sauce, or a mixture of tomato puree and tomatoes. Then add what ever ingredients that you want.
 
You can add any of the following items to give your bbq sauce a unique flavor: green peppers, Worcestershire sauce, habanero peppers, onions, red peppers, orange juice, jalapeno peppers, pineapple juice, soy sauce. This is not the complete list you can add anything you want that you feel will increase the distinctive flavor of your sauce. But, for it to be considered a low carb bbq sauce stay away from sugar or any items that have sugar added. Be careful with ketchup’s because most of the time they have sugar added. Be sure to read label’s closely.

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Q Haven’s first competition was the Rhode Island state championship in May of 2006 and they took 3rd place overall and 2nd place in the brisket.  They were hooked. Ted Lorson who started Q-Haven first heard about competitive BBQ on food network, and really discovered more about it when searching for recipes for beer can chicken on the Internet.

Home based in Connecticut their team name is a play on words for the town of New Haven CT.  They participate primarily in New England BBQ Society events and have a schedule of their upcoming events listed on their website: www.qhavenbbq.com/

Some of their accomplishments already include:Grand Champions, New Hampshire Rock-n-Ribfest, June 2006.  Reserve grand
Championship, Winter Sizzler, Lincoln, NH January 2007.  2nd place brisket, Rhode Island, May 2006.
 
The Pit master, Ted Lorson’s, advise to you is:

“I don’t necessarily feel like you have to make all of your own sauces and rubs.  There are great products out there, try them all, experiment!”

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There are literally a thousand and one ways to clean your grill and it is completely up to you to choose. One of them is to light a good amount of charcoal and place all over the charcoal grate, and some around the edges. This results in the accumulated old cooking greases to catch fire and burn, making it easy to brush it down and clean it. Another cleaning method is to scrape your grill with your shoes on sand and washing off the dirt later on. The best part about these methods is that they are natural ways of cleaning your grill.

Other things that give good results are oven cleaners, vinegar, even orange, but nothing beats good old water in cleaning your barbecue. Here are some ingenious was to clean your grill: Take an oven cleaner, cover your grate with it, tie it up in a plastic bag, leave it in the sun, and forget it for one day. Later you rinse it with water to get a grill as good as brand new. Another much recommended method is to clean your grill by heating it up and then taking a slice of orange to rub it on the grill racks for a sparkling BBQ. Try to place your grill in a bucket containing lukewarm malt vinegar. This helps to release the dirt and then cleaning it with cold water and a metal scourer gives you literally a spotless grill.

Cleaning your barbecue however assumes two vital tips:

Firstly, always wear gloves while cleaning your bar-b-q, and

Secondly, and most important of all do not use steel wool on your porcelain grill as this may lead to corrosion.

You could always use brass-bristled brush in its place. Now that the cleaning is done and you know a thing or two about it, you can get back to your grilling business.

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The first of these techniques and the most popular method for those who grill in their back yards is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly. This is more appropriate when you are cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you are cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you are using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it is important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it is important to find that line and stick to it.

If you are already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it is important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.

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In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary “BAMA” football program. White BBQ Sauce’s intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.

Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.

White BBQ Sauce Recipe

Ingredients:
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

Directions:
Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

Chris McCarthy is the owner of InsaneChicken’s BBQ Sauce Catalog. InsaneChicken is proud to sell Big Bob Gibson White BBQ Sauce and some of the BBQ Sauce of the month club.

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