I'm not that worried about the sauces, to be honest. I use very little sauce anyway, so it's not that big a deal for me. It sounds like I can leave the sugar out of rubs and still come up with a good product. I've already come up with a pretty decent sugar-free poultry rub. That may be another case of a little bit not being a deal-breaker. I've been using some Head Country rub and haven't broken the bank. Same way with mops. I was just wondering if there was a good way to cut some of the sugar out of this stuff without sacrificing too much. Thank God in Heaven that fatties are low-carb!
Anyone ever use stevia for anything? I haven't, but I've read a little bit about it, and was wondering. It's a Stevia wonder, so to speak.
Weber Smokey Joe
18" Weber Kettle
22" Weber clone kettle
Curb-foundling char-broil gasser
WSM: Assembled! First cook: 8/25/06
Fanatical devotion to the Q