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Old 01-24-2008, 09:42 PM   #151
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Old 02-18-2008, 02:35 PM   #152
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I just made this again after about a year....OMG so delish! I used 1/4 c lc ketchup & 1/2 cup of coke zero and 1 large chicken breast split in two. I think I should've used only 1/3 c. of the soda, either way it was very good.
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Old 02-21-2008, 05:21 AM   #153
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Made this last night for tonight's dinner. I'll be back after dinner to update you on the family's reaction.
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Old 02-21-2008, 07:57 AM   #154
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My mom always made bbq sauce out of a can of coke and a cup of ketchup or 2 cups of ketchup I can't remember, we all loved it. When I used to make this for my family my dd would always ask if I was making " kids bbq sauce " My children always prefer this version over bottled, it is more of a sweet sauce some of the bottled stuff is pretty spicy. She always put the coke and ketchup in a small saucepan and let it reduce until it thicken and then put it on the chicken or ribs after it was reduced.
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Old 02-22-2008, 05:32 AM   #155
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Whole family loved loved loved it! Definately a keeper.
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Old 02-22-2008, 07:20 AM   #156
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I just had this last nite and make it alot whenever I want something that reminds me of a takeout dish..I add a bit of vinegar to mine as well to make it more sweet and sour and its awesome!
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Old 08-01-2008, 12:41 PM   #157
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this is so freakin awesome!!!!!!!!!!!!
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Old 08-03-2008, 08:29 PM   #158
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OMG thanks so much for sharing this recipe. It is SOOOO good. My non low carbing hubby even liked it. Its so good Ive made it two days in a row now. The first time i made it I made it according to the recipe with full size breasts. The second time around I cut the breasts into small chunks, cooked them a bit first then dumped in the some mixed up heinz one carb ketchup and a can of pepsi one (since like diet rite its made with splenda). I also added a pinch of guar gum this time and cooked it up until the sauce had thickened into a nice bbq sauce. OMG so tasty even cold from the fridge.
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Old 08-05-2008, 02:25 PM   #159
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I think it is yummy, but I think I would make it with chicken thighs next time. The breasts got a bit dry.
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Old 08-05-2008, 07:32 PM   #160
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I think it is yummy, but I think I would make it with chicken thighs next time. The breasts got a bit dry.
Mine didn't at all, I always soak breasts in cold, cold water for a few hours or so anyway. I was given this tip ages ago to keep them moist. I heard of people using 1/4 cup soy sauce and orange soda to make it with a oriental flair, but I haven't tried it my self yet.
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Old 08-09-2008, 12:10 PM   #161
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Wow...so glad this recipe was revived. My family and I LOVED this! Will definately be making this again,
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Old 12-05-2008, 02:01 PM   #162
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Sounds great Cheri.

Also, Heinz makes a 1 carb Ketchup... I have a bottle at home.

Nice to see you again! Great to be back... already feeling healthy. Keep the recipes coming too!

Rick/LeadSinger/Rickeroo
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Old 12-05-2008, 02:11 PM   #163
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This chicken is one of my kid's favorites and they are hard to please LOL. Very easy as well!

Welcome back to you Rick!
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Old 02-07-2010, 05:33 PM   #164
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Bumping this up for someone!
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Old 06-22-2012, 01:36 PM   #165
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this is an ancient thread but I'm bumping to say this sauce recipe also works really well on sausages. I use 1/2 the original recipe with 1/4 tsp molasses and a couple of drops of liquid hickory smoke and a splash of vinegar to taste-cut the sweetness. I boil the sauce on the stove till thickened and while the sausages are roasting in the oven. When sausages(about 10, 3 1/2 inch sausages ) are cooked and crispy, then toss them in a steel bowl to coat with sauce then back in the oven to bond the sauce onto the sausages.

My family loves my BBQ sausages and I think they're pretty great too!
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Old 06-24-2012, 03:49 AM   #166
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Has anyone tried this with Zevia? (Have not read through all 76 pages of notes.)
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Old 06-25-2012, 11:49 AM   #167
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The sausages sound delish...What temp, for how long, covered? My son-in-law is tough to cook for...but he loves Italian sausage.
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Old 06-25-2012, 06:56 PM   #168
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Originally Posted by Deb34 View Post
this is an ancient thread but I'm bumping to say this sauce recipe also works really well on sausages. I use 1/2 the original recipe with 1/4 tsp molasses and a couple of drops of liquid hickory smoke and a splash of vinegar to taste-cut the sweetness. I boil the sauce on the stove till thickened and while the sausages are roasting in the oven. When sausages(about 10, 3 1/2 inch sausages ) are cooked and crispy, then toss them in a steel bowl to coat with sauce then back in the oven to bond the sauce onto the sausages.

My family loves my BBQ sausages and I think they're pretty great too!
Please...oven temp, how long to roast, covered or uncovered?
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Old 06-26-2012, 07:57 AM   #169
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I'm sorry it took so long to see the requests, i just got the notification in my email.

I never follow the pkg directions for my sausages but here's my method. I place the sausages in a pan with enough room to move them around, then I add a quarter cup water, slap on a tight fitting lid and let them steam for about 10 minutes, then I take the steamed sausages and put them in a baking dish, uncovered and let them finish cooking for about 30 minutes? at about 350 degrees. I generally never time them, I leave them until they are really crispy and brown and a few have split a bit.

That's when I toss them with the BBQ sauce and back in the oven(i might crank up the heat to 400 to quicken the process) uncovered until the sauce is no longer wet and sloppy but sort of baked on to the sausages. I don't like too much sauce on mine so it really is a thin coating but feel free to put on as much as you want.

Last edited by Deb34; 06-26-2012 at 07:59 AM..
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Old 06-27-2012, 11:02 AM   #170
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Thanks, so much.
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Old 06-27-2012, 01:48 PM   #171
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Has anyone tried this with Zevia? (Have not read through all 76 pages of notes.)
I plan on using Zevia tomorrow night for dinner.
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Old 06-27-2012, 02:07 PM   #172
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I plan on using Zevia tomorrow night for dinner.
Would you please let me know how it turns out? It seems like diet right was emphasized but I can purchase one can at a time of Zevia and not a 6 pack from Whole Foods. I would experiment but since not cooking much, and have learned that too much around goes bad.
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Old 06-28-2012, 07:20 AM   #173
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Would you please let me know how it turns out? It seems like diet right was emphasized but I can purchase one can at a time of Zevia and not a 6 pack from Whole Foods. I would experiment but since not cooking much, and have learned that too much around goes bad.
Sure will. I've got both the cola and Dr. Zevia but I think I'll try the cola first.
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Old 06-28-2012, 06:00 PM   #174
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I made this with a 3.5 lb package of boneless skinless chicken thighs. Put them in my electric skillet with some melted coconut oil and browned them a bit. I mixed 1 cup low-carb ketchup with 12 oz. of Zevia cola, a few shakes of liquid smoke and 1/2 tsp blackstrap molasses and poured it over the chicken. Lowered the heat and cooked about 20-25 minutes, removed the lid and let the liquid cook down.

Delicious!!
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Old 06-29-2012, 06:05 PM   #175
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I made this with a 3.5 lb package of boneless skinless chicken thighs. Put them in my electric skillet with some melted coconut oil and browned them a bit. I mixed 1 cup low-carb ketchup with 12 oz. of Zevia cola, a few shakes of liquid smoke and 1/2 tsp blackstrap molasses and poured it over the chicken. Lowered the heat and cooked about 20-25 minutes, removed the lid and let the liquid cook down.

Delicious!!
Ooooo, I can smell that wonderful cooking now!
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Old 03-27-2013, 09:22 AM   #176
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Reading for recipes, and found this old thread that looks great, but the link to bruce's recipes is gone! Is there a place I can still find them, or does someone have them they can post? Thanks!
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Old 03-28-2013, 07:33 AM   #177
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I had to read this again. Lori post your question in another thread so everybody can see it. I don't have his recipes anymore 'cause my PC crashed but I'm sure there are other people who may have some of his recipes.

Bruce is awesome.
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