I love bbq sauce, but most bbq sauces I've ever seen are ketchup/tomato based.
I went down to NC to visit some family and ate at a BBQ place called Smithsfields BBQ. Their BBQ sauce is vinegar based rather than tomato based, some family also said if we go a little more south the BBQ sauces get more mustard based.
Being vinegar based its probably much lower cal than others however I noticed on the recipes I've got for them they are bit more sodium.
Here's 2 variants both have had alot of good reviews however its not something everyone likes... I love it, my wife hates it.
- 2 quarts cider vinegar
- 1/4 cup salt
- 2 tablespoons cayenne pepper
- 3 tablespoons red pepper flakes
- 1 cup light brown sugar
- 1 tablespoon hot pepper sauce
In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.
Second (smaller portion as well as no sugar added):
- 2 cups cider vinegar
- 1 tablespoon peppercorn
- 1 teaspoon celery seed
- 1 teaspoonsalt
- 1 tablespoon hot pepper flakes
- 1 onion, finely chopped
- 1 cup water
Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer slowly, uncovered for an hour. Strain to remove peppercorns if desired.
I do love me some eastern NC BBQ Sauce -- I'll have to try your recipes when I get better cooking facilities. I also love the SC mustard BBQ sauce -- so much that I add mustard to pretty much ALL my BBQ
Yum! I grew up eating this style of BBQ sauce (the 2nd recipe looks especially familiar). I really dislike ketchup/tomato based BBQ sauces--they are too sweet and not spicy enough for me! Nothing beats a good chopped BBQ platter, with NC style slaw - and don't forget the hush puppies ;)
I love that style of BBQ. However, the first sauce isn't any lower in calories, because in most types of BBQ sauce the calories come from the sugar. In the vinegar based sauces it tastes less sweet because the tart vinegar offsets the sweetness, giving it a nice balance of flavors. Tomato brings out the sweetness so there is not the same balance - it tastes too sweet a lot of the time.
The second recipe sounds really interesting and I'm wondering how it would taste. You just can't make good BBQ without that sweet element in the sauce (in my oh so humble opinion) but I could be wrong. If there's sugar in it you just have to account for it and work it into your normally healthy diet as a special treat.
Something I really hate is when people add liquid smoke to their sauce. The process of cooking BBQ lends plenty of smoky flavor - there's just no need to add it.
Mmm I live in NC and we sure do love our BBQ. There's a Smithfields right down the road from our office, and I will spend the next 5 hours trying to resist sneaking down there for lunch. Thank you very much!!
Be strong delaney86!
Original Post by delaney86:
Mmm I live in NC and we sure do love our BBQ. There's a Smithfields right down the road from our office, and I will spend the next 5 hours trying to resist sneaking down there for lunch. Thank you very much!!
I first had this type of bbq around Raliegh NC at smithfields :)
<blockquote class="reply"><a href="/forums/post/154666.html#3">Original Post</a> by <a href="/profile/clairelaine">clairelaine< ;/a>:<br><br><p>I love that style of BBQ. However, the first sauce isn't any lower in calories, because in most types of BBQ sauce the calories come from the sugar. In the vinegar based sauces it tastes less sweet because the tart vinegar offsets the sweetness, giving it a nice balance of flavors. Tomato brings out the sweetness so there is not the same balance - it tastes too sweet a lot of the time.</p>
<p>The second recipe sounds really interesting and I'm wondering how it would taste. You just can't make good BBQ without that sweet element in the sauce (in my oh so humble opinion) but I could be wrong. If there's sugar in it you just have to account for it and work it into your normally healthy diet as a special treat.</p>
<p>Something I really hate is when people add liquid smoke to their sauce. The process of cooking BBQ lends plenty of smoky flavor - there's just no need to add it.</p></blockquote><br>
Maybe the onion?
Is it possible to use stevia or splenda in BBQ sauce?
I am sure you could but you may want to add a starch to thicken the sauce, as the sugar usualy does this. If you want a more liquid sauce then go for it. I would also recomend the liquid stevia as it has less of an off flavor. If you are looking for a fool ya sweet, you could add 1/4 of sweetner and a dropper full of stevia, and taist for sweetness. With stevia a little goes a long way. Good luck with your experiments!
