My Uncle's BBQ sauce recipe from the 1950's LOW CARB

BBQ Sauce Recipe low carb home made

My recipe for BBQ sauce:





1/2 c vinegar
3 heaping Tablespoons mustard
1 small can tomato sauce (not paste)
1-2 lemons juiced and I put the sliced peeling in too
1 stick butter
2-3 cloves garlic (minced)
1 teas. red pepper
1 teas. black pepper
1 teas. salt
1/2 c water
Bring to a boil,
stirring, just to melt the butter,
then just take off heat to cool.
I love this and have used it for many years.
You can add your favorite Sugar Free sweetener too.
But I like it tart without any sweeteners..
It's great for chicken or pork.
When grilling meat, pork or chicken,
let your meat cook till almost done before
adding the sauce to it. Because tomato based
sauces will burn fast.
I usually add it during the last 10-15 minutes of grilling.Will keep in the refrigerator for a week or two.
I dip chicken pieces into a small bowl of this ,
or brush on with a pastry brush.
 Don't contaminate all your sauce at the grill,
  just take what you will use at the time and leave the rest to use at the table. 
This was my Uncle J.C. Anderson's recipe.
 
email me any time
bungej@bellsouth.net

Low Carb Red Lobster Biscuits 1.6 carbs each Grain Free

GRAIN FREE Red Lobster cheese and garlic Biscuits

Grain-Free Red Lobster Biscuits

Modified from the Satisfying Eats Cookbook

Makes about 9 small biscuits or 6 medium biscuits

1 small biscuit: 100 calories, 8 grams of Fat, 1 Net Carb & 3.5 grams of Protein

1/4 cup blanched almond flour (I use Bob's Red Mill)
2 tbsp coconut flour (I use Bob’s Red Mill)
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 cup fresh grated Parmesan cheese
1/4 cup heavy cream (or pure sour cream, I use sour cream now)
1 egg, cold
1/2 cup sharp cheddar cheese, grated (around 1 oz)
2 tbsp butter, softened (I used salted)

**Finish with Salted butter & dried or fresh parsley  

Directions

Preheat oven to 350 degrees F.  In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.  Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper .  Space 2-3 inches a part. Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.  Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.

I made these without the Parmesan Cheese last night, just added a little more of each of the flours to make up the difference. They were wonderful! 

PS Yall better make these!
I bought the coconut and almond stuff just for these and it's worth every penny, I promise.