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Do you have a good BBQ sauce recipe--also ranch dressing?

Here's a good one for chicken. My family has loved this dish for years and little did I know--it is also low carb.

8 chicken breasts
3-4 oz. dried beef
8 slices bacon
1 cup sour cream
1 can cream of mushroom soup

Divide dried beef into 8 portions. Roll a chicken breast around each portion and wrap a slice of bacon around the chicken breast. Place into a 9 x 13 baking pan. Mix sour cream and mushroom soup together and spread on top of chicken. Sprinkle all with parsley or paprika for color. Bake uncovered at 350º for about 1 hour. This is easy to prepare for a large crowd. The "gravy" is excellent over rice for your carb eating family members. Delicious left over and freezes well. A good winter time selection.

A Lower (than average) Carb, Ranch Dressing

1/2 cup mayonnaise *
1/2 cup sour cream **
1/2 cup buttermilk***
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried dill weed
1 tablespoon dried chives
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese
1 dash hot pepper sauce *****
1 tablespoon Worcestershire sauce
1 teaspoon ground white pepper ****

Combine the mayonnaise, sour cream, buttermilk, garlic powder, oregano, dill weed, chives, parsley, Parmesan cheese, hot sauce, Worcestershire sauce, pepper and refrigerate for at least 1/2 an hour. If the dressing is too thick, add a little extra buttermilk to thin.
* see post #193, for the much better homemade version.
** Sour Cream Substitute: Try draining yogurt overnight to make a low-fat, high-calcium alternative to cream cheese, sour cream or whipping cream. Yogurt cheese made from plain lowfat yogurt is mildly tart. Substitute it for sour cream in stroganoff, or use it in place of whipping cream in quiche
*** Buttermilk Substitute: (adjust the amounts for each required use) For 1 cup, use 1 cup plain yogurt or sour cream; 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup; 1 cup milk plus 1 3/4 tablespoons cream of tartar; or 1/4 cup buttermilk powder and 1 cup water.
**** White Pepper Substitute: Yeah, I know, you don't have white pepper, go ahead use black.
***** Go to the damn store... Bwhahahahahahhahhahhahahaha
.sheesh, rookies..;o)

FAST AS A FLASH LOW CARB BBQ SAUCE
This is not going to win any prizes, but it works just as well as most store bought, and a whole lot cheaper.

1 cup tomato sauce ( you could use Catsup)
3 Tbls worcestershire sauce
1 Tbls cider vinegar (cider or distilled I prefer cider, because I had to look up how to spell "distilled")
1 tsp liquid smoke
3 pkts Splenda (any of the sweeteners would be OK I guess, I used this and it worked fine)

Combine all ingredients and cook over low heat for 10 min.
I snatched this recipe off a Liquid Smoke box, after I discovered I didn't I forgot to make my own FABULOUS recipe (not LOW CARB), and my kids were about to eat my toy Doxy. .:)

Makes 16 Tbls (1 cup) at 1.2 carbs ea.

Here's a vinegar-based barbecue sauce that's pretty good. I got this from Fran McCullough's The Low-Carb Cookbook. It was part of a brisket recipe I adapted for a crock-pot (brisket NEVER dries out in a crock-pot, and it won't heat up your kitchen either). The sauce also makes a good marinade for other things, and I don't miss the ketchup or the sweetness.

5 oz. Worcestershire sauce (half of a ten-ounce bottle)
1/8 cup hot pepper sauce
1/2 stick of butter (I have also used olive oil)
1 cup cider vinegar
1/2 tbsp. black pepper
1 tsp. salt
1 tsp. red pepper flakes

Combine all ingredients in a saucepan, bring to a boil, and simmer 10 minutes. Cool and refrigerate. It will supposed keep for several days, but I've never had it on hand long enough to find out. :D