Christinemeowk님의 저널, 2016년 05월 2일

I just eated it all. I ate yours, too. Neener neener neener :p (Guess who's being a brat today?) 

OMG that sounds so good. I think i'm getting close to the point where I can safely add another 10 grams of carbs without too big of an insulin hit. I'm looking forward to something like this. Its sounds so good. 

I cook mine that way on purpose Christine, dark and slightly crunchy, they add awesome flavor to lots of sauces, mainly use them for my homemade bbq sauce. 

Oooo I'm telling, SteelerMummeh! You're gonna be in so much trouble when ma gets home! 😠😂 

6.7 carbs for the meal including lettuce and tomato, Knuckles. You can haz it if you plan your fewds well. Totes worth the carbs on the satisfaction scale. Lol  

Debra, bbq sauce is the one thing missing from my life right now because all the store brands are sugar nightmares. Is this recipe of yours carb friendly or at least tweakable?  

Im not a huge fan of tomato. So I could cut that, and be under carb. Weeeee  

Actualy check Butter Bobs new video. He has 0 carb BBQ sauce in it. lemme go watch it again. I can tell you the name. 

Never mind, it was a diff video, ill find the name still. Gimme a few min. lol 

Lol ookies  

Walden Farms Thick and Spicy BBQ Sauce 0 Calories. Even got you a link https://jet.com/product/detail/a4a7ce11af3f4e54b3daa3a77b0574b7?jcmp=pla:ggl:cwin_jd_food_beverages_tobacco_a3:food_items_condiments_sauces_marinades_grilling_sauces_a3_other:na:na:na:na:na:2&code=PLA15&ds_c=cwin_jd_food_beverages_tobacco_a3&ds_cid&ds_ag=food_items_condiments_sauces_marinades_grilling_sauces_a3_other&product_id=a4a7ce11af3f4e54b3daa3a77b0574b7&product_partition_id=163796701500&gclid=CjwKEAjw9Zu5BRCS_OuVibujhQ0SJAD7t4KrAWT55P5O5heTPyzCPu1MLbFiChG0iJksgRt0pzSNRRoCGrzw_wcB&gclsrc=aw.ds 

Hmmm, perhaps that link is busted. lol Just go on google. lol 

Lol thanks 

The link worked for me. You can go ahead and google the BBQ sauce. ///I wanted to know the ingredients and was successful with it. What I don't understand, listed as the second ingredient is tomato paste. Since when is that carb free? Then, what si cellulose gel? The same they found in cheese? Well, I have to say I like Christine's sauce way better :-)))))) 

Ohhh, I just saw her say she missed BBQ Sauce. I have not had any in almost 2 months. I know Cellulose is what they made movie Film out of back in the old old days. I usually just use FRANKS RED HOT. "I Really DO put that sh*t on everything" lol 

The bbq sauce I miss the most is one I used to get down south. It was a tangy mustard based deal and it made the most magical pulled pork sammiches! I need to find a way to replicate that in an Atkins friendly way.  

Cellulose is a finly ground wood pulp. Lol maybe the little extra fiber will help ya 💩 

lol - Christine - now we can start a discussion about pulled pork and how it tastes best - what do you think? I prefer the vinegar based NC BBQ (pulled pork) 

We don't actually call that "burned the onions to hell"...we call that caramelizing ;-) Snort! And you're right, it's AMAZING how sweet and lovely onions are when you burn them to...er...caramelize. I do that with my french onion soup, as well as my potato leek...adds so much depth to the flavour!  

Is that one a red or yellow sauce Jozette? I'm a big vinegar fan so either way it's probs yum!