I like to have this on my grilled food and barbecue. It is adapted from a recipe…

I like to have this on my grilled food and barbecue. It is adapted from a recipe by Bill and Cheryl Jameson and their book Smoke and Spice. I just try to use it sparingly because I find large amounts of Splenda to be only marginally acceptible on low carb.

Source by cmbillings