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By :( on May 17, 2008
"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."
Prep Time: 5 mins
Total Time: 25 mins