companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Sunday, March 22, 2015

Ultra Sriracha Barbecue Sauce and the Ultimate Man Burger

If you happen to have the Classic Diner e-book, you  probably know that "Ultra" is kinda my code word for beer. We Marshalls are not beer drinkers, but I do seem to appreciate it in cooking now and then. Beer as a marinade in my Ultra Chicken is the bomb and has lots of great recipes. I call everything Ultra because Michelob Ultra is a very low carb brand choice. That and I just like the sound of it. My man also liked the Ultimate Man Burger. You decide if it is the man or the burger that deserves that description...

Gotta admit that the hubby was rather fearful when he saw me putting this sauce together. Not of the beer, but of the Sriracha. Don't worry--the heat is not a big deal here. If you like it, you can add some more even. You will have plenty of sauce for multiple burgers. You will want leftovers because this is good stuff!

This month's Diner News is all about "man food." This sauce is in the newsletter, and let me tell you--it's perfect man food. So many complex flavors going on here, but remarkably easy to make. This sauce will be great on burgers, brisket, pulled pork, you name it. We used burgers. Yes, from frozen patties, but an upgrade would be even better. But if you are like us, and some meals need to be easy fix--this sauce will take those preformed patties to wonderful places. Cook the burgers on the grill, baste them with this sauce. Then just fry a little bacon and saute some onion for topping and you are ready for the Ultra experience.

Ultra Sriracha Barbecue Sauce

8 oz tomato sauce
8 oz Ultra Michelob or any light beer
1/3 cup soy sauce
1/3 cup granulated erythritol blend sweetener
2 tbsp Worcestershire sauce
2 tsp smoked paprika
1 1/2 tsp Sriracha sauce
1 tsp garlic powder
1 tsp onion powder
1/8 tsp stevia powder (or 2 tsp granulated sweetener of choice)
1/2 tsp glucomannan (m.o.l.)

Combine all ingredients except glucomannan in a saucepan. Stir well and simmer on the stovetop over low heat for 10 - 15 minutes. Add the glucomannan to the sauce. Use a stick blender to make sure sauce is free of clumps.  Adjust the amount of glucomannan as needed.  (xanthan gum can also be used)

Sauce is 2 tbsp serving = 25 calories 3 net g carb

We are eating good around here this month. Bet ya wanna know what other manly meals we are enjoying. But you will just have to wait til the April Diner News comes out. Hubby's team--the Razorbacks of Arkansas-- is out in March Madness, but my Sooners are in the Sweet 16. It may be time to come up with some game treats too. Spring break is over for me--again I didn't get everything done that I wanted to. I always try to fit so much in that week. But spring is here and I do love that.

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Amy said...

That is a great recipe! Thank you for sharing. I just started my low carb lifestyle after multiple failed attempts. I did a program called 21 day sugar detox that really helped me out.

NRHughes said...

I can't have alcohol. What would be a good substitute for the beer?

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Unknown said...

What's the difference between the two sweeteners please?

Lisa Marshall said...

I use two sweeteners because I like the synergistic effect of combining. Not too much cooling from erythritol, less bitterness from stevia. You can add whatever sweetener you like.