Biz Velatini recipes

My late husband and I could never agree on a barbecue sauce until we went to Rudy's BBQ in Austin, Texas. We were shocked that we loved the same barbecue sauce! Sadly, we only bought one bottle to bring home, so I came up with this copycat version that I think tastes almost identical to Rudy's. Side note: If you are in the Austin area, check out Rudy's BBQ as it has the best moist brisket!

Raising Cane's Copycat Dipping Sauce

¼ cup sugar-free pancake syrup

2 tablespoons yellow mustard

¼ cup spicy barbecue sauce

1 tablespoon lemon juice

1 tablespoon dill pickle juice

½ cup nonfat Greek yogurt

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon pepper

Mix everything together and use as a dip for your favorite cooked chicken.

Makes 4 (¼ cup) servings

Biz Velatini

Eastern Carolina BBQ Sauce

1 cup vinegar (I used champagne)

2 tablespoons honey

4 tablespoons brown sugar

2 cups ketchup

½ teaspoon cayenne pepper

1 teaspoon crushed red pepper

1 teaspoon salt

1 teaspoon pepper

Add all ingredients to a stock pot and simmer for 15 minutes. Store in Mason jars in the fridge for up to 14 days.

This makes about 3 cups of barbecue sauce. I typically use 2 tablespoons per sandwich.

Biz Velatini

Korean BBQ Sauce

1/8 cup water mixed with 1 tablespoon cornstarch

½ cup low sodium soy sauce

¼ to ½ cup no calorie Splenda

1 tablespoon sambal oelek

½ teaspoon white pepper

2 teaspoons fresh chopped ginger

1 tablespoon minced garlic

Mix the water and cornstarch together and set aside. Add the soy sauce, Splenda, sambal oelek, pepper, ginger and garlic together with a whisk, until the Splenda melts.

Add that sauce to a nonstick pan and over medium heat, cook for 4 minutes. Turn the heat up to high, add the water/cornstarch mixture and cook for another minute, or until bubbly and thickened.

Drizzle over pork, or serve as a dipping sauce for your favorite wontons.

This makes approximately 1 cup of barbecue sauce.

Biz Velatini

Rudy's BBQ Copycat BBQ Sauce

1 (8-ounce) can tomato sauce

1 cup ketchup

½ cup brown sugar

2½ tablespoons white vinegar

2 tablespoons Worcestershire sauce

¼ cup lemon juice (2 lemons) (I reduced to two tablespoons)

1 teaspoon garlic powder

1 teaspoon coarse black pepper

¼ teaspoon cumin

1/8 teaspoon cayenne pepper

Combine all ingredients in a large pot. Simmer until slightly reduced, over low heat, for 30 minutes.

Let cool and store in a Mason jar in the fridge for up to 14 days.

Makes approximately 2 cups of barbecue sauce.

Biz Velatini