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

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