This is a wonderful BBQ sauce for grilled pork and I’m having my husband grill 1/2 pork loin for dinner tonight. So I thought I’d re-share this tasty sauce and marinade. It is equally good on fish, chicken and shrimp. I use this buttery BBQ sauce regularly on grilled pork, but also for inside baked chicken! It is simply delicious! And so simple to make! It is certainly Atkins Induction friendly. You can also use this as a marinade for grilling or baking fish filets. Marinate for an hour in a [plastic bag in the refrigerator and then grill the meat or seafood as you do usually. I always reserve some of the mixture for basting during cooking and a bit for table basting. The pork ribs in the photo above are shown with Linda Genaw’s Just Like Stuffed Baked Potatoes recipe, a delicious side for any meat!
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2 tsp. “Montreal Steak” seasoning (recipe below)
1 stick butter, UNSALTED since the above spice has salt (but luckily no sugar!) (4 oz.)
1-2 tsp. red wine vinegar
1/8 – ¼ tsp. cayenne pepper
DIRECTIONS: Melt butter, add Montreal Steak spice, vinegar and cayenne. Simmer on lowest heat for 2 minutes. Remove and use as grilling baste. If marinating meat first in this, set a little aside for a final basting right before serving meat at table.
My Homemade Montreal Steak Seasoning:
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon granulated garlic
- 1 tsp. salt
- 1 tablespoon granulated onion
- 1 tablespoon cayenne pepper
- 1 tablespoon coriander seeds, coarsely ground
- 1 tablespoon dill seeds
NUTRITIONAL INFO: Makes around 8 tablespoons sauce. Should be enough to marinate and baste 10 pieces (1 whole chicken cut up), a full rack of pork ribs, 8-10 fish filets, 4# shrimp or a 5-6 lb. pork roast. Each tablespoon of this sauce contains:
103 cals, 11.5g fat, 0.26g carbs, 0.1 g fiber, 0.16g NET CARBS, 0.12g protein, 48 mg sodium