This is the barbecue
sauce that I use when I want to add the flavor of Jamaica to my
meals. This sauce is not a high fat sauce, but you could add 1 - 2
tablespoons of butter to not only increase the fat content, but to
give the sauce an even smoother taste and greater “mouth feel”. I
use this sauce primarily on grilled chicken (yes with the skin on)
when I do not have the time to marinate the chicken overnight in my
jerk marinade. I also use it on hamburger patties whenever we cook
them on the grill. In addition, it is a great sauce for ribs and
other meats as well.
Traditionally jerk
sauce is made with scotch bonnet or habanero peppers, in this recipe
I use cayenne pepper giving it a milder tastes so that my wife can
enjoy the sauce as well since she is not quite the chili head that I
am. If you like your sauce to have a little more kick, then please
use a scotch bonnet or habanero pepper, or you can increase the
cayenne pepper to suit your tastes. For a milder kick add a minced
jalapeño or two (0.9 carbs for a medium to large jalapeño) in place
of the habanero or scotch bonnet pepper.
LCHF Jerk BBQ Sauce
Yield (23 tablespoons)
8 ounces tomato
sauce
2 tablespoons
water
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Jerk
Seasoning
1 teaspoon minced
garlic
1 teaspoon cayenne
pepper or ½ scotch bonnet pepper
1 drop liquid
sucralose or 1 teaspoon granulated sweetener of choice (optional)
1 teaspoon salt
½ teaspoon black
pepper
In a medium saucepan
combine all ingredients and bring to a boil. Reduce heat and cover
and simmer for 10 to 15 minutes or until sauce is thick and coats the
back of a spoon. Remove sauce from heat and cool before bottling in
jar or plastic bottle.
Total Recipe –
Calories 120.8, protein 2.57, fat 0.36 grams, carbohydrates 17.8
grams
Per Tablespoon –
Calories 5.25, protein 0.11 grams fat 0.01 grams, carbs 0.76 grams
Jerk Seasoning
You can make your
own Jerk seasoning or purchase a ready made variety. Just make sure
that if you use a ready made Jerk seasoning that you check the
ingredient list. Some may contain sugar with will increase the
carbohydrate count. If you are watching your sodium, you can omit the
salt, from this recipe and simply adjust the seasoning of the sauce
just before bottling. This recipe is my variation of the Jerk
Seasoning that I originally found in a Helen Willinsky's cookbook
'Jerk: Barbecue From Jamaica'. Not only is this recipe an important
part of this barbecue sauce, but you can use it as a seasoning on
grilled meats and fish.
Jerk Seasoning (3
tablespoons)
1 tablespoon onion
powder
2 teaspoons salt
1 teaspoon allspice,
ground
1 teaspoon thyme,
ground
1 teaspoon black
pepper
1 teaspoon cayenne
pepper
¼ teaspoon nutmeg,
ground
¼ teaspoon
cinnamon, ground
Mix all ingredients
in a small plastic container and store in your cupboard with all your
other spices.
Total Recipe –
Calories 44.5, protein 0.96 grams, fat 0.4 grams, 17.84 carbohydrates
Per Tablespoon –
Calories 14.8, protein 0.32 grams, fat 0.13 grams, carbs 0.99 grams
Conclusion
One of the
milestones in my life was meeting my soul mate and getting married on
a beach in Jamaica. There were a lot of things we experienced on this
trip that we will never forgot, one of those being the discovery of
Jerk chicken. This fiery, delicious chicken marinated overnight and
grilled over pimento wood served with a Jerk style barbecue sauce is
simply delicious. Although we have been back to Jamaica several
times, when I make Jerk chicken my mind is always flooded with
memories of our first trip eleven years ago, and that's a good thing.
I have adapted this
barbecue sauce recipe from my original recipe to be low carbohydrate
high fat (LCHF) and keto friendly. I know this recipe will not have
the same powerful memories for you that it has for us, but I hope
that you and your family will enjoy this recipe as much as my family
does. As always, we ask that if you have found this recipe
informative and enjoyable please share it with your friends. Don't
forget to follow use on our Facebook page 'CulinaryYouLCHF' or add us
to your circle on Google+.
Other Related
Articles On Our Blog:
References:
Willinsky, Helen,
Jerk: Barbecue From Jamaica, The Crossing Press, CA, 1990.
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