benazir's blog

Sugar Free Carolina Gold Barbecue Sauce

Before we go any further I want to say thank you to a very good friend of mine. He is from North Carolina where this type of barbecue Sauce is very popular. This is all you need to know and he loves to cook as well as I do and he reads my blog too. However I made it up and put it on some chicken wings I had broiled.

However in my zabhiha Halal household that I would use this too also on turkey, beef, and veal besides chicken. If you want to use it on beef like a steak you can either bake broil or grill then add the sauce after the meat is done. I feel better roasting turkey in the oven and it can be applied to a brisket and a nice veal shoulder roast too when you are cooking this in the oven as well. You can also apply this to lamb or beef necks which are our version of halal neck bones here in my house.

Now you need to chop finely 1 small onion or shallot a long with 3 cloves of garlic, place this in a blender with 1/2 cup of water. Grind until you make a puré. It should be smooth too. Now to a very small sauce pot add dry ingredients first.

Add 3 dashes of seasoned salt, 3 tbs of dried mustard powder, 1 pinch of red chili powder 3 tbs of turmeric, stir with a spoon to blend then add 3 dashes of worchestershire sauce, 2 drops of hot sauce, 1 drop of ketchup, by the way I deem ketchup gross but I keep the one that has no high fructose corn syrup added around only just for certian recipes. Other then that I hate the stuff and it is my least favorite condiment.

Add 1/4 cup of agave nectar which is sweet but will give you the sweetness of this wonderful sauce without the fear of raising your blood sugar levels. Add 1/4 cup of apple cider vinegar a little at a time and whisk then add the onion garlic puré on high heat buy whisking these ingredients until it thickens slightly and it starts to reduce. This will take up to 10 minutes and turn heat off and apply it to your cooked meat of choice then let the meat cook for another 10 minutes. I placed my leftover sauce in a freezer proof container and stuck it in the freezer. Also if you are doing a veal shoulder or a beef brisket that you may season it as you wish with just seasoned salt and peppercorns that has been ground and cook it in the oven for at least 2 hours on 375F or 190C then pull the meat apart after it is nice and soft then apply the sauce over the shredded meet and put it back in the oven for another 1/2 hour.

Turkey takes longer you have to cook this 350F or 120C for at least 6 hours or until done and then add the sauce and stick it back in for another hour. Chicken is the same temp but you would have to cook a whole chicken for 1 1/2 hours same for Cornish hens and quails and you can put it on rabbit too which gets cooked for 2 hours then apply the sauce and cook them for another 1/2 hour.

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