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Old 10-19-2010, 10:13 PM   #61
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Will it be okay if I skipped the liquid smoke? I don't think it's available where I am.
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Old 10-20-2010, 07:52 AM   #62
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I think you would be missing a lot of BBQ flavor without any liquid smoke. Have you asked the clerk at your market? The small bottles are easy to overlook.

I just found a quart bottle of it in the "industrial foods" section of my market (like a small Cash 'n Carry, Smart 'n Final catering to food service industries). I use a lot in jerkey and marinades. I also love a little of it mixed into my hamburger patties and add it along with salt, pepper and garlic before I pan fry or broil them. Its almost like off the BBQ!

I also occassionally add a bit into my salad dressings...especially if I'm using crumbled bacon or cheeses.

Last edited by cdilday; 10-20-2010 at 07:55 AM.. Reason: additional comment
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Old 10-21-2010, 07:10 PM   #63
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I gotta say this one thing with this recipe:

DO THE RECIPE EXACTLY AS POSTED! I promise you that deviating from the original will NOT give you the results that I and others have tasted and loved.

And after it has been in the fridge and then reheated it still tastes wonderful! Something about that cooling period does the trick!!
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Old 10-21-2010, 10:27 PM   #64
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Originally Posted by beeb View Post
I gotta say this one thing with this recipe:

DO THE RECIPE EXACTLY AS POSTED! I promise you that deviating from the original will NOT give you the results that I and others have tasted and loved.

And after it has been in the fridge and then reheated it still tastes wonderful! Something about that cooling period does the trick!!
I made it without the liquid smoke and for me and DH it worked well. I had to add more Splenda though. I used it for buffalo wings, had the wings in the fridge over night. Then I made up a sour cream and onion dip and OMG I ate like half a pound of chicken wings. It was soooo yummy. Finger-lickin' good.
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Old 10-22-2010, 07:45 AM   #65
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Quote:
Originally Posted by dollkey View Post
I made it without the liquid smoke and for me and DH it worked well. I had to add more Splenda though. I used it for buffalo wings, had the wings in the fridge over night. Then I made up a sour cream and onion dip and OMG I ate like half a pound of chicken wings. It was soooo yummy. Finger-lickin' good.
Great!! Glad you enjoyed this as much as I do and it's nice to know that the liquid smoke can be omitted if need be!

Thanks for posting this!
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Old 10-22-2010, 08:54 AM   #66
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Great!! Glad you enjoyed this as much as I do and it's nice to know that the liquid smoke can be omitted if need be!

Thanks for posting this!
According to DH (who's the only one who knows what liquid smoke even tastes like, I have never seen it ever!) it would have been better with liquid smoke but it totally worked with the ingredients I had. Loved it and still have leftovers in the fridge. I want more wings!
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Old 10-22-2010, 10:44 AM   #67
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Did you all thicken it. JUlie
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Old 10-22-2010, 12:24 PM   #68
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Beeb you need to bottle this stuff and sell it!
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Old 10-23-2010, 07:27 PM   #69
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This is excellent and being from the deep south we know barbecue. We love this sauce. I've tried several others and have given up and just buy the kraft light-no more. I am home. Thanks, Beeb.
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Old 10-24-2010, 07:48 AM   #70
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I have a question about the "Frank's Hot Sauce". I'm not familiar with this product. Would I find it in the aisle with the ketchup and barbecue sauces? Is it very hot? My hubby & I don't mind slightly spicy, but we really don't care for VERY spicy items.
Thanks.
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Old 10-24-2010, 07:57 AM   #71
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I have a question about the "Frank's Hot Sauce". I'm not familiar with this product. Would I find it in the aisle with the ketchup and barbecue sauces? Is it very hot? My hubby & I don't mind slightly spicy, but we really don't care for VERY spicy items.
Thanks.
Linda
I used Tabasco.
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Old 10-24-2010, 12:30 PM   #72
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I found Frank's sauce, but it doesn't say anything about it being chicken wing sauce. Just "Frank's Red Hot Original".
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Old 10-24-2010, 04:41 PM   #73
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That's it, Linda. Julie
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Old 10-24-2010, 04:48 PM   #74
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OK, Julie. Thanks!
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Old 10-24-2010, 08:01 PM   #75
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Quote:
Originally Posted by Linda0902 View Post
I have a question about the "Frank's Hot Sauce". I'm not familiar with this product. Would I find it in the aisle with the ketchup and barbecue sauces? Is it very hot? My hubby & I don't mind slightly spicy, but we really don't care for VERY spicy items.
Thanks.
Linda
Linda, if you & your hubby don't like things too spicy/hot, you might want to cut back on it. It is pretty hot. If you find you can stand it spicier, you can always add more later.
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Old 10-25-2010, 04:29 AM   #76
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Thanks, Billie, that's helpful.
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Old 10-25-2010, 07:15 AM   #77
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I have been making this with just hot sauce. I bought actual wing sauce how does this change the taste? Should I just hold off and use this regular wing sauce on actual "wings" or will this still give me the wonderful results.
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Old 10-31-2010, 10:46 PM   #78
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I made this today and let it sit about 6 hours in the fridge. It has an overwhelming vinegar taste, maybe I did something wrong or is it supposed to be so tangy? Next time I think I'll try apple cider vinegar.
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Old 11-01-2010, 01:47 PM   #79
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Beeb you need to bottle this stuff and sell it!
Quote:
Originally Posted by 1annewil View Post
This is excellent and being from the deep south we know barbecue. We love this sauce. I've tried several others and have given up and just buy the kraft light-no more. I am home. Thanks, Beeb.
We all need to thank Blood Sugar 101 for this recipe..........I just copied and posted!
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Old 02-07-2011, 03:22 PM   #80
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GREAT LC BBQ Sauce!
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Old 02-08-2011, 01:17 PM   #81
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ShirlC you are a genius. I thought the recipe would make way too much sauce for me, but your idea of freezing it in ice cube trays is brilliant! That way I can get a little out at a time. Thank you so much. I never would've thought of it on my own. Such simple suggestions can bring great joy!
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Old 02-14-2011, 10:51 AM   #82
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I have combined Blood Sugar 101's BBQ sauce recipe with a "57 Sauce clone" recipe that I found online and came up with this. I really like it as a "57 Sauce" substitute and still use as a BBQ sauce. DH loves it, too!


Indispensable Almost No Carb Barbecue Sauce

2 tsp. mustard powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. tumeric
1/2 tsp. black pepper
dash cayenne pepper. Go easy!!!!

3/4 cup white vinegar
2-15 oz. plain tomato sauce
1/4 cup + 2 T. Worcestershire sauce
1-1/2 T. Franks Hot Sauce
2 T. lemon juice
1 T. liquid smoke flavoring
6 drops Sweetzfree

Add vinegar and all other ingredients to a sauce pan and slowly heat.
Bring to a boil, and lower heat. Let simmer until it reaches desired thickness. Let cool, then refrigerate. Then I freeze what I don't use in ice cube trays.
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Old 02-16-2011, 05:48 AM   #83
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I just put out a large pork roast to thaw, and I am making this to go on it. I will cook it to shreds in the pressure cooker.....cant wait for supper! I will make some coleslaw to go with it.
I will have it with some pork rinds for crunch, it will be pig a la pig!

Linda
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Old 02-24-2011, 01:47 AM   #84
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Yum! I need to make this to go with my pulled pork. Thanks!
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Old 02-25-2011, 02:19 PM   #85
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I made this BBQ sauce today. Wow! It is a little tangier than I imagined but VERY good. I made some chicken nuggets with the heroine wing recipe to dip into it.
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Old 02-26-2011, 12:25 PM   #86
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This sounds good. I wish they would make SF Balsamic vinegar. I am addicted to the one in the purple bottle. I think it would taste good in place of the apple cider vinegar.
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Old 02-26-2011, 09:09 PM   #87
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I love BBQ. I'm subscribing to this and will report on how well I like the sauce. I tend to like my BBQ sauce spicy. I'll make it the way Beeb posted it first, and if it's too sweet and not spicy enough I'll try to modify it. I'd be happy to take Beeb's suggestions on that.

There's a bunch of BBQ down here in Florida. There's the Sonny's chain and Bubba Que's. They have a sauce I love called the Rump Roaster.
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Old 02-26-2011, 11:01 PM   #88
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I'm with you--I like my bbq sauce spicy. I've been using Jenny's recipe for a long time, exactly as written, but I go heavy on the cayenne when I sprinkle it in. Comes out nice and spicy!

As someone points out, the amounts of liquid or granular Splenda are NOT equivalent, for whatever reason. It may have to do with the brand of liquid that Jenny used. I use 18 drops of Sweetzfree, and that is equivalent to 3/4 cup of sugar or granular Splenda, which is way more than Jenny's recipe indicates for granular Splenda. Best advice--taste it and see, and be willing to go up to 3/4 cup sugar equivalent with whatever you use.

(Oh, and I never bother to temper the mustard--I just dump it right in and whisk it for a few seconds to incorporate it. I also think the sauce benefits even more, if that's possible, from a half teaspoon of blackstrap molasses!)
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Old 02-27-2011, 02:54 PM   #89
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Quote:
Originally Posted by ptireland View Post
I love BBQ. I'm subscribing to this and will report on how well I like the sauce. I tend to like my BBQ sauce spicy. I'll make it the way Beeb posted it first, and if it's too sweet and not spicy enough I'll try to modify it. I'd be happy to take Beeb's suggestions on that.

There's a bunch of BBQ down here in Florida. There's the Sonny's chain and Bubba Que's. They have a sauce I love called the Rump Roaster.
I love my bbq really spicy. We have a joint down here that makes it really spicy. What they do is put the chili peppers (the ones you sprinkle on Pizza). So what I do is to use a regular bbq sauce, unsweetened of coarse, and put a bunch of those babies in and put it on low heat for about an hour. Get things really hot. Julie
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Old 02-27-2011, 06:12 PM   #90
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gotta have this!
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