Has anyone got a sauce recipe that a diabetic could possibly handle?
Tomato/Ketsup based sauces are out- way too much sugar.
Honey, although a natural sweetner, is still a sugar and has to be limited.
Mustard, vinegar, most (if not all) spices are okay.
I've been asked to smoke something for the brother in law's birthday, BUT
any sauce to be served has to meet his diet.
Thanks.

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Da Chief wrote:

> Has anyone got a sauce recipe that a diabetic could possibly handle?
> Tomato/Ketsup based sauces are out- way too much sugar.
> Honey, although a natural sweetner, is still a sugar and has to be limited.
> Mustard, vinegar, most (if not all) spices are okay.
> I've been asked to smoke something for the brother in law's birthday, BUT
> any sauce to be served has to meet his diet.
> Thanks.
>

Make up any of the sauces you'd normally make, but use Splenda instead of
white sugar, and in place of brown sugar, use Splenda + molasses as:

replace 2 cups brown sugar with 2 cups Splenda + 3 tablespoons molasses

If your sauce calls for ketchup, you can buy diabetic ketchup.

Try to make a dish where the sauce isn't really the focus point. Use rubs
and seasonings and smoke instead.

Grant Erwin

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Da Chief wrote:
> Has anyone got a sauce recipe that a diabetic could possibly handle?
> Tomato/Ketsup based sauces are out- way too much sugar.
> Honey, although a natural sweetner, is still a sugar and has to be limited.
> Mustard, vinegar, most (if not all) spices are okay.
> I've been asked to smoke something for the brother in law's birthday, BUT
> any sauce to be served has to meet his diet.
> Thanks.
>

DH is Diabetic so we watch total carbohydrate count. Sugar is just
another carbohydrate. One tablespoon of sugar and a slice of white
sandwich bread do exactly the same thing to a Diabetic. If you don't
know this, you need to go to Diabetes education.

Anyway we use Stubb's brand. It is much lower in carbohydrates than
other store brands and DH likes the taste. Stubb's has 5 g of
carbohydrates in two tablespoons. As an example: two tablespoons of KC
Masterpiece, regular flavor, has 15 grams.



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Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Grant Erwin wrote:
> Da Chief wrote:
>
>> Has anyone got a sauce recipe that a diabetic could possibly handle?
>> Tomato/Ketsup based sauces are out- way too much sugar.
>> Honey, although a natural sweetner, is still a sugar and has to be
>> limited.
>> Mustard, vinegar, most (if not all) spices are okay.
>> I've been asked to smoke something for the brother in law's birthday,
>> BUT any sauce to be served has to meet his diet.
>> Thanks.
>>
>
> Make up any of the sauces you'd normally make, but use Splenda instead of
> white sugar, and in place of brown sugar, use Splenda + molasses as:
>
> replace 2 cups brown sugar with 2 cups Splenda + 3 tablespoons molasses

molasses has a high concentration of carbohydrates. 1 tablespoon has 15
grams---same as table sugar.
>
> If your sauce calls for ketchup, you can buy diabetic ketchup.
>
> Try to make a dish where the sauce isn't really the focus point. Use rubs
> and seasonings and smoke instead.

Exactly. I use dry rubs to flavor our meats. When there is a lot of
smoke and flavor, a lot of sauce is not necessary. When DH does want a
little sauce, he uses a bit of the Stubb's brand.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Da Chief" > wrote:
> Has anyone got a sauce recipe that a diabetic could possibly handle?
> [ . . . ]

You might also ask on alt.food.diabetic.

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Janet Wilder wrote:


>> replace 2 cups brown sugar with 2 cups Splenda + 3 tablespoons molasses
>
> molasses has a high concentration of carbohydrates. 1 tablespoon has 15
> grams---same as table sugar.

Absolutely. However, here we are replacing 2 cups of brown sugar (32
tablespoons) with the equivalent carbs of 3 tablespoons, that's about
a 90% carb reduction.

GWE

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Posted via a free Usenet account from http://www.teranews.com

Da Chief wrote:
> Has anyone got a sauce recipe that a diabetic could possibly handle?
> Tomato/Ketsup based sauces are out- way too much sugar.
> Honey, although a natural sweetner, is still a sugar and has to be
> limited. Mustard, vinegar, most (if not all) spices are okay.
> I've been asked to smoke something for the brother in law's birthday,
> BUT any sauce to be served has to meet his diet.
> Thanks.

You can use Splenda for white sugar substitute. There are also sugar-free
substitutes for brown sugar, molasses, and maple sugar.

Here are a couple that I have used to concoct stuff for patrons.
http://store.efoodpantry.com/cgi-bin...N/Catalog/1080
http://www.edietshop.com/onlinestore...sp?ITEM_ID=460
http://www.sugarfreekitchen.com/

--
Dave
www.davebbq.com

> You can use Splenda for white sugar substitute. There are also sugar-free
> substitutes for brown sugar, molasses, and maple sugar.
>
>



Dave,

Can you "finish" off the sauced meat on the grill? I doubt it caramelizes
like sugar.
We kinda like baked on sauce on grilled chicken.

Spud

Thanks to one and all, I really do appreciate all comments and suggestions.
I found two items on the grocer's shelf that I'm going to try on my
brother-in-law.
Both are zero carbs, zero sugar. Pretty much zero everything except sodium.
Only one looks like que sauce. (Walden Farms, Calorie Free, Thick & Spicy
Barbeque Sauce)
The other looks like salad dressing with "fly specks" in it. (Glenns Gourmet
Goodies, White BBQ Sauce)
Being a diabetic for more than 25 years now, I suppose my b-i-l may find one
or both
actually apetizing since he's been restricted for so many years.
I'll try em right along with him, but, I just hope I get the meat right and
he doesn't want/need the sauce.

OBTW, brand names were provided as a reference and not an endorsement.
--
Shelby Foles, Realtor
Property Systems Real Estate
Foreclosure Specialist; General Sales and Listings
Email:
Phone Direct 678-409-7891
Toll Free 1-877-522-5577, ext 8074
Fax 1-866-458-7444

Spud wrote:
>> You can use Splenda for white sugar substitute. There are also
>> sugar-free substitutes for brown sugar, molasses, and maple sugar.
>>
>>
>
>
>
> Dave,
>
> Can you "finish" off the sauced meat on the grill? I doubt it
> caramelizes like sugar.
> We kinda like baked on sauce on grilled chicken.

Hi, Spud.
I don't apply any sauce to the meat at all, just the rub. If patrons want
sauce, it is in squirt bottles on the table.

It is funny to see a newbie come in with folks who have been in a few times.
When they get the food, the newbie will automatically reach for one of the
sauces, sorta like a person who compulsively adds salt before even tasting
the food. I'll see one of the 'experienced' customers urge him to taste the
meat first. :-)

--
Dave
www.davebbq.com

Da Chief wrote:

snip
> Being a diabetic for more than 25 years now, I suppose my b-i-l may
> find one or both
> actually apetizing since he's been restricted for so many years.
> I'll try em right along with him, but, I just hope I get the meat
> right and he doesn't want/need the sauce.

Walden Farms is pretty well known in the low carb/diabetic community.

As to the taste, remember that their are a lot of herbs and spices,
vegetables and fruits that can be used to 'customize' the flavor. I would
spend some time tinkering with it and find something you think your BIL will
enjoy.
--
Dave
www.davebbq.com

Janet Wilder > wrote in
:

> Grant Erwin wrote:
>> Da Chief wrote:
>>
>>> Has anyone got a sauce recipe that a diabetic could possibly handle?
>>> Tomato/Ketsup based sauces are out- way too much sugar.
>>> Honey, although a natural sweetner, is still a sugar and has to be
>>> limited.
>>> Mustard, vinegar, most (if not all) spices are okay.
>>> I've been asked to smoke something for the brother in law's
>>> birthday, BUT any sauce to be served has to meet his diet.
>>> Thanks.
>>>
>>
>> Make up any of the sauces you'd normally make, but use Splenda
>> instead of white sugar, and in place of brown sugar, use Splenda +
>> molasses as:
>>
>> replace 2 cups brown sugar with 2 cups Splenda + 3 tablespoons
>> molasses
>
> molasses has a high concentration of carbohydrates. 1 tablespoon has
> 15 grams---same as table sugar.
>>
>> If your sauce calls for ketchup, you can buy diabetic ketchup.
>>
>> Try to make a dish where the sauce isn't really the focus point. Use
>> rubs and seasonings and smoke instead.
>
> Exactly. I use dry rubs to flavor our meats. When there is a lot of
> smoke and flavor, a lot of sauce is not necessary. When DH does want a
> little sauce, he uses a bit of the Stubb's brand.
>
>

Back when I was on a low carb diet several years ago, I bought something
called Brown Sugar Twin. It's a low carb version of brown sugar. I don't
know it they still make it but you could do a search on the internet. I
don't know about low sugar ketchup, as I think the tomato itself has lots
of carbs. I don't know who here uses cider-based sauces, but you might
try one of those.

"Da Chief" > wrote in
:

> Has anyone got a sauce recipe that a diabetic could possibly handle?
> Tomato/Ketsup based sauces are out- way too much sugar.
> Honey, although a natural sweetner, is still a sugar and has to be
> limited. Mustard, vinegar, most (if not all) spices are okay.
> I've been asked to smoke something for the brother in law's birthday,
> BUT any sauce to be served has to meet his diet.
> Thanks.

Dry rubs are the way to go. A good dry rub can have no sugar or only the
tiniest amount.

If you're partial to marinades, you might check out Wicker's Original BBQ
Marinade. For years, it was a staple on the contest circuit, wit cooks
using Wickers for a base and then adding their own particular twist.

Personally, I haven't ever used tomatos or sugar in my BBQ. BBQ just
shouldn't be sweet.

BB

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