Homemade Reduced Carb Barbeque Sauce
|June 14, 2012||Filled under Freezer Tips, Recipes: Dressings, Sauces and Marinades||
Don’t like weather in New England? Not a problem. Give it a few hours and it will change completely. The usual rainy spring weather last year that generally runs from March until April ended up lasting until the end of July. This year we’ve had summer like weather since the beginning of May. Someday the temperatures have made it up into the 80’s. With weather like this it’s time to get grilling! We’ve already been grilling up burgers, brats, skewered chicken with veggies and the occasional batch of chicken wings. Today it’s going to be steak tips topped with homemade barbeque sauce.
Why homemade and not something out of a bottle? Have you actually checked out the nutrition label for most of the store bought varieties? The vast majority are loaded with sugar and salt for a small ¼ cup serving size. If you’d like to skip all the unnecessary ingredients and try your hand at some homemade sauce here’s a great recipe. If you double the batch you can even freeze the extra in small freezer bags. Just pull a bag out to thaw whenever you break out your grill. Fast and easy without all of the extra calories.
- 1 small onion, minced OR 1 TB dried chopped onion
- 1 clove garlic, minced OR ¼ teaspoon garlic powder OR 1 teaspoon dried garlic
- 6 oz can tomato paste
- 1 can (12 oz size) diet/sugar free cola
- ½ cup of water
- 3 tablespoons yellow mustard
- 1 tablespoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
- Dash of hot sauce to taste if preferred
- Optional: 2 strips of cooked bacon, chopped fine
- In a large sauce pan fry the two strips of bacon if you are using them. When crispy remove and allow to cool before chopping them finely. Do not drain the fat out of the pan. Continue with the directions below.
- If your not using the bacon then in a large sauce pan add the onion, garlic, tomato paste, diet cola, mustard, liquid smoke, Worcestershire sauce and vinegar.
- Simmer for 20 to 30 minutes to allow the flavors to combine. Add in enough water to create a sauce with the consistency you prefer….thick or thin. Usually no more than ½ cup is necessary. Taste the sauce and adjust the seasoning to your taste. Add hot sauce if you prefer spicy barbeque sauce. An additional teaspoon or two of vinegar can make it a bit tangier. You can also add a little bit of sweetener, such as Equal or Splenda, to create a sweeter sauce if desired.
- Serving size is ¼ cup. Each serving has about 3 grams of carbs.
When your done cover the pan and allow the sauce to cool unless you are using it immediately. To save extra sauce you can ladle it out into plastic containers or freezer bags. If using bags I usually stand them up in some type of container and place them in the freezer. The picture below shows the sauce all bagged up and ready to be put into the freezer.
Once frozen I make sure the bags are completely sealed and then store all the smaller bags into one large freezer bag. Don’t forget to mark the bag with the contents and date. I usually write on an index card and stick it into the larger bag. It makes it easier to read and I don’t have to worry about the writing on the plastic bag rubbing off.
The one ingredient that really makes the sauce is the liquid smoke. You can probably find it in the grocery store in the same row where canned/jarred gravy and gravy mixes are found. The liquid smoke really gives it a great flavor. Besides using the sauce on barbeque foods I have also used it to create delicious BBQ pizza. Try replacing your pizza sauce with this one. Top the pizza with shredded beef, pork or chicken. We love shredded chicken, black beans, diced tomatoes, sweet red pepper slices and cheddar cheese on our BBQ pizza