BBQ Sauce Alyssa, was Re: What I Ate Today!!

[Guest guest]

I am trying to cut down too! Damn it is rough. I do pretty well during the day,

but pretty much break down at night.

Okay, don't get too excited about the BBQ sauce. It's just OK. I was on a

mission to create a sauce that tastes just like a store bought version. I tried

a few batches and then finally gave up (it takes so long to get through a batch

and I don't have the heart to throw anything away!) My father-in-law makes

chipotle sauces and a bunch of rubs

(http://www.atasteofohio.com/products.php?cat=97), but they are not SCD legal. I

think I've got him on board to do an SCD legal BBQ sauce in the future so I hope

his taste buds can improve this version. In the meantime, here's my sub-par

recipe

Joanna's BBQ Sauce

1 can peeled tomatoes, pureed (I use CENTO- it's about 3 1/2 cups)

1 cup apple cider vinegar

1/4 cup lemon juice

1 cup honey

3 Tbl dijon mustard

1 Tbl pepper

2 tsp salt

1 tsp garlic powder

1 tsp onion powder

Mix all ingredients in a pot on the stove.

Bring to a boil and simmer until you reach the desired thickness.

(an hour???)

enjoy!

-Joanna

>

> > I also noticed you guys not eating many " desserts " - I can't be the

> > only one with a sweet tooth!

>

>

> Nah, I'm just trying to cut down on my fruit/honey intake. Which is

> hard!! By the way, what recipe do you use for your BBQ sauce?

>

> Cheers!

> Alyssa 16 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Azathioprine 75 mg 1x per day

> Prednisone 20 mg 1x per day

>

[Guest guest]

Dear Joanna,

I looked at your recipe, and it looks yum, though I thought it missed

a smoke flavor.

I googled smoke flavor and scd, and found the following recipe on the

Eating SCD website; I think it is Stocker's. I have several

others in my own SCD archives one of which I will also paste below,

otherwise: too long. Hearty appetite.

Ruth

Guiding principals: tangy, sweet, spicy, smokey, complex. Great on

everything, but made for the ribs.

Ingredients:

(2) 46 oz cans tomato juice (only salt added) OR fresh tomatoes: see

notes below

1-1/2 cup white vinegar [a comment after this recipe suggested less

vinegar. It does look like a lot]

2 bay leaves

1/2 tsp ground cinnamon

1/2 tsp ground mustard

1/4 tsp sweet hungarian paprika

1/2 tsp ground chipoltle pepper

2 tsp salt

2 medium yellow onions, roughly chopped

12 cloves garlic, smashed

1 Tbs liquid smoke (see note below)

1-1/2 cups honey

and maybe 1 tablespoon Tabasco Hot sauce (the original red only)

Directions:

1. Combine all ingredients, except for honey and Tabasco in a large pot.

2. Simmer for hours and hours until very thick, stirring occasionally,

more so as it thickens.

3. Add honey and simmer another 30 minutes, stirring more frequently

to prevent burning.

4. Remove bay leaves.

5. Taste and add Tobasco Hot sauce if you see fit.

6. Transfer to a blender and puree well.

Yields about 3 pints

Notes:

To substitute fresh tomatoes for canned juice, use six pounds, cored

and skinned.

The initial simmering will take 6-8 hours.

Halving the recipe will halve your simmer time.

Regarding liquid smoke: I use ’s Hickory or Mesquite Liquid

Smoke. The labels list no illegal ingredients. I emailed the company

to be sure and they confirmed the legality. Find the exchange below.

My inquiry:

I am on an extremely strict diet that does not allow me to have any

forms

of refined sugars, gums or starches.

Do either your hickory or mesquite liquid smoke products contain any

forms

or refined sugar, gum or starch?

Thank your for your help.

Sincerely,

Stocker

Their reply:

Dear Mr. Stocker,

’s Liquid Smoke is a natural product that gives foods a charcoal

broiled taste.

It is made from hickory wood that is burned in an enclosed unit.

As the smoke rises it is captured in a condenser, allowing the smoke

to cool.

The cooled smoke forms water droplets (condensation).

The condensation droplets are collected in a pan, filtered and placed

in 55 gallon drums. The drums are taken to the production filling

location where it is filtered for a second time and transferred to the

filling line.

The bottles are filled, capped and labeled. They are then placed into

shipping cases ready for distribution.

It contains no salt, carbohydrates, sugars, gum, starches, food

additives, colorings or carcinogens. It is designated “natural” by the

FDA.

—

Some other liquid smoke brands do contain illegals so read carefully.

Here’s an article on Slashfood about liquid smoke.

In the interest of full disclosure it should be noted that the gold

standard for investigating a processed food as set forth by Elaine

Gottschall is to get a physical letter from the company on official

letterhead with a person’s title and signature. By this measure, my

investigation fails as I conducted it by email. Given this specific

product and that most communication now takes place electronically, I

am personally comfortable with the validity of the email exchange. You

will have to decide for yourself where your comfort lies.

If you want to omit the liquid smoke, but keep the smoke flavor, two

options come to mind:

• Smoke some onions or other vegetable on your grill and use them in

thr sauce (Thanks to Marilyn on the BTVC-SCD group for this suggestion).

---------------------------------------------------

5b.Re: bbq sauce Posted by: " Engel " rre831@... Wed Apr

7, 2010 12:48 pm (PDT)

I'm not sure who originally posted this BBQ sauce receipe, but we love

it at my house..

BBQ Sauce Recipe:

• 1 cup Honey

• 1/2 cup Yellow Mustard

• 1/3 cup Lemon Juice

• 1 cup Tomato Juice

• 1/2 cup Apple Cider Vinegar

Optional Additions… cumin or homemade chili powder to suite your taste

You can use more or less tomato juice depending on your tastes. We

also threw

in garlic cloves and strained them out later after it was cooked.

We mixed all these ingredients in a small pot on the stove and boiled

them

simmered it until it thickened. It can be used on pretty much anything.

I poured it over chicken wing drumsticks on top of parchment paper and

threw it

in the oven until they'd cooked. Because our son likes things chewy, I

actually

finished them off in a frying pan for 1 minute, just to harded up the

surface

texture just a bit. Served it on top of tin foil (so it would look store

bought! I mentioned he was picky) and he loved them!!

[Guest guest]

Here is another from 's

HEAL ~ BALANCE ~ LIVE website.

Ruth

SCD BBQ Sauce

Posted: 21 Jul 2009 06:16 AM PDT

SCD Barbecue Sauce

1 c. minced onion (as fine as you can get it)

3 garlic cloves, minced

1/3 c. olive oil

2 15 oz cans crushed tomatoes (check for added sugar) or 4 c. peeled

and chopped fresh tomatoes

1/2 tsp. chili powder

1/8 tsp. ground coriander seed

1/8 tsp. cumin

2/3 c. honey

4 T. apple cider vinegar

1 tsp salt

1/4 tsp. ground black pepper

1/2 tsp. ground dried chipotle pepper

1/2 c. water (omit if using fresh tomatoes)

1. Saute onion and garlic in oil in a large stockpot 8-10 minutes

stirring occasionally.

2. When the onions are beginning to brown add all other ingredients.

Simmer stirring occasionally for 1-2 hours. Sauce should thicken and

its color become darker.

3. Adjust seasonings, I added another 2 tsp. salt.

4. Cook until sauce is the consistency you want. You can make it

smoother by blending with an immersion blender or a food processor but

personally I like the little chunks.

5. Serve with your favorite chicken, ribs or beef. I had enough for

the chicken tenders pictured and I plan on using the rest for Shredded

Beef Sandwiches.

[Guest guest]

Hi Ruth- thank you thank you thank you! You are right- it is not smoky enough. I

actually bought some of that liquid smoke not too long ago- next time I make a

batch of sauce I am totally going to try adding some I will perfect it one of

these days and share with everyone!

-Joanna

>

> Dear Joanna,

>

> I looked at your recipe, and it looks yum, though I thought it missed

> a smoke flavor.

> I googled smoke flavor and scd, and found the following recipe on the

> Eating SCD website; I think it is Stocker's. I have several

> others in my own SCD archives one of which I will also paste below,

> otherwise: too long. Hearty appetite.

> Ruth

>