There is a new book out - The Low-Carb Barbecue Book by Dana Carpender. It has lots of sauce and rub recipes using Splenda. She also makes potato salad using cauliflower instead of potatoes. I think I will have to try it to be a believer! The August issue of Fiery Foods/The BBQer magazine also has an article on low carb BBQ with some of her recipes.
Low carb seems to be cropping up everywhere and I'm sure it will have some impact on the bbq world - just look at all the restaurants that are adding low carb items to their menus. Money talks and bbq restaurants will probably try to keep customers or lure new ones with low carb.
Competition is probably another story. How 'bout it all you competitors out there - will you change your recipes for the sake of low carb??
Mudgie