Vinegar Adobo

INGREDIENTS
1 cup Datu Puti or UFC Vinegar
2 tbsps Datu Puti or Nelicom Fish Sauce
1 kilo ribeye, top round, or sirloin beef, cut into cubes
1 whole chicken, cut into pieces
3 pcs laurel leaves
¼ tsp dried oregano (optional)
½ chopped garlic
1 tbsp salt
½ tbsp whole peppercorn
2 cups water
½ tsp sugar
Cooking Oil

PROCEDURE

1. Place beef in a pot with the salt, laurel leaves, garlic, peppercorn, oregano, ¾ cup vinegar, and 1 cup water. Bring to a slow boil.
2. When the beef is half cooked, add the chicken, sugar, and the remaining vinegar. Simmer until the chicken is almost cooked, then remove the beef and chicken from the pot.
3. Fry the chicken and beef in shallow pan with cooking oil until the meat is golden brown.
4. Add the remaining cup of water to the contents of the pot. Place the fried chicken and beef back in the pot. Simmer for 10 minutes or until the meat is tender.

Datu Puti Savory Chicken

Ingredients:
1 whole medium size chicken
2 Tbsp. Golden Fiesta Cooking Oil
6 cloves garlic, minced
1/2 tsp. minced ginger
1 Tbsp. sugar
1/4 cup Datu Puti Soy Sauce
1/2 cup water
2 tsp. cornstarch mixed with 2 Tbsp. Water
2tbsp w Worchertershire sauce
2 tbsp Mang Tomas Gravy

Procedure:

1. Placethe chicken in a baking dish.
2. CombineGolden Fiesta Cooking oil, garlic, minced ginger, sugar, Datu Puti Soy Sauce,Worchestershire sauce. Rub well into chicken and roast for 40-50 minutes at 350F degrees or until done. Transfer the chicken into a serving dish.
3. Pourwater to drippings and transfer to a saucepan. Bring to a simmer then addcornstarch slurry and 2 tbsp Mang Tomas Gravy. Serve it on the side with thechicken.

TIP:

Idea Maker Tip: Chicken isroasted in a dark and delicious marinade that becomes its own gravy. Thismarinade is also good on liempo or ribs in which case it should be bakedlonger, about an hour.

Hearty Chicken Mango Salad

Ingredients:

For the Chunky Mango Salsa:
2 pieces ripemango, cut into small cubes
1/2 cup tomato,cut into small cubes
2 tbsps. cilantro,chopped
2 tsps. lemonjuice
1 piece onion,finely chopped
1/4 cup JufranSweet Chili Sauce
saltand pepper to taste

1 tbsp. garlic,minced
1/2 tsp. JufranHot Sauce
1 tsp. turmericpowder
2 tsps. mustard
3 tbsps. oliveoil
1/2 tsp. crackedblack pepper
salt
1 whole chicken,cut into half

Procedure:

1. For the Salsa: Toss all ingredients together. Set aside.
2. Mix garlic, Jufran Hot Sauce, turmeric, mustard, olive oil, black pepper and salt. Rub into chicken and marinate for 2 - 3 hours.
3. Cook chicken in a turbo broiler at 200?C for 30 minutes or until done.
4. Serve with chunky mango salsa.

TIPS:
IDEAMAKER - Thisrecipe will work well with porkloin orthis can be served with flour tortilla and be made into wraps.

SKILLBOOSTER ?chicken works well with certain fruits like mango bacuse it has a neutralflavor.

BUDGETKEEPER - usechicken leg and thigh only instead of 1 whole chicken

TIMESAVER? Marinate chicken a day in advance and make mango salsa a day in advance tosave time on actual preparation

Jufratada

Ingredients:

1 1/2 tbsps minced garlic
1/2 cup Golden Fiesta Cooking Oil
3/4 cup slicedonions
1 tbsp DatuPuti Patis
1 pc chicken,cut into parts
1 1/2 tbsps DatuPuti Soy Sauce
1/2 cup JufranSweet Chili Sauce
3 tbsps UFCTomato Sauce
1 cup water
1 pc chickencube
1/2 pc potato,cubed
1 pc redbell pepper, sliced
1 pc greenbell pepper, sliced
saltand pepper

Procedure:

1. Saut? minced garlic in Golden Fiesta Cooking Oil. Add onions and cook until translucent. Add Datu Puti Patis and reduce for 30 seconds or until the sauce becomes fragrant.
2. Add in chicken pieces and cook well for around 10 minutes.
3. Add in Datu Puti Soy Sauce, Jufran Sweet Chili Sauce, UFC Tomato Sauce and water.
4. Drop chicken cube and potatoes and let boil, simmer for 10 minutes. Add in red and green bell pepper. Let boil again and simmer.
5. Taste and adjust seasoning with salt and pepper.

TIPS:
IDEAMAKER - addingdried herbs like oregano, basil and marjoram will give this dish a Europeantaste

SKILLBOOSTER - Panfryingthe chicken pieces before putting thesein the stew will make the stew tastier and the chicken juicier.

BUDGETKEEPER - usethe chicken parts that are inexpensive or add in some pork cubes to extend thedish for more people to enjoy

TIMESAVER - havingall ingredients before hand and preparing them well in advance will makecooking this dish a breeze.

Mang Tomas Favorite Fried Chicken

Ingredients:

1 whole Chicken, cut into 8parts for frying

1 cup evaporated Milk

2 tbsps. Datu Puti Patis

2 tbsp. Garlic, minced

1/2 tsp. Onion powder

1/2 tsp. garlic powder

1/4 tsp. Black pepper

1/2 tsp. Salt

GoldenFiesta Cooking Oil for deep frying

For the seasoned all purposeflour:

1 cup Allpurpose flour

1/2 tsp. Salt

1/2 tsp. Pepper

1 tsp. Onion powder

1/2 tsp. Paprika

For the sauce:

4 pieces mushrooms,sliced

1/2 bottle Mang Tomas Gravy

2 tbsps. onion, miced

1 tbsp. butter

4 tbsps. stock or water

Procedure:

1. For the seasoned all purpose flour: mix all ingredients. Set aside.
2. For the sauce: Saute onions in butter. Add the rest of the ingredients and simmer.
3. Rub chicken with salt and black pepper.
4. Simmer chicken in milk, Datu Puti Patis, onion powder, garlic powder, salt and pepper until cooked.
5. Dry chicken pieces by letting it stand for a few minutes.

Dredgein seasoned all purpose flour. Deep frywith Golden Fiesta Cooking Oil

Tsinoy Tinola

Ingredients:
1 kilo wholechicken, cut into parts
3 tbsp. GoldenFiesta Corn Oil
1 pc. Onions,sliced
3 slices ginger
5 cloves garlic,crushed
2 pcs. Onionleek stalks, sliced
1/4 tsp. fivespice powder
1 pc. Staranise
1 tsp. sesameoil
2 pcs. UFCChicken Broth Cube
8 cups water
1 pc. Unripepapaya, sliced
1 cup dahonng sili
salt & pepper

Procedure:

1. Saute onions, garlic and ginger in Golden Fiesta CornOil.
2. Bring all ingredients to a simmer except for sayote anddahon ng sili.

Add sayote when chicken is cooked. Add dahon ng sili and simmer for 5minutes. Adjust seasoning.

Rhapsody in Red Curry

INGREDIENTS
3 tbsps cooking oil
2 cloves garlic, minced
1 pc onion, diced
2 tsps ginger
3 stalks lemongrass, white part only, crushed
750gms chicken breast meat, cut into cubes
2½ tbsps Thai red curry paste
3 cups coconut mily
2 tsps Datu Puti or Nelicom Fish Sauce
3 tbsps Jufran or UFC Sweet Chili Sauce
½ tsp sugar
2 tsps lime juice
½ cup chicken stock

PROCEDURE

1. Sauté garlic, onion, and ginger in cooking oil. Add lemongrass. Cook until fragrant.
2. Add chicken and brown on all sides.
3. Mix curry paste with 1½ cups coconut milk until curry paste dissolves. Add mixture to the chicken.
4. Pour in the remaining coconut milk, fish sauce, lime juice, sweet chili sauce, and sugar. Simmer over low fire.
5. Add stock as required to lighten the mixture.

Asian Chicken Pastel

INGREDIENTS
2½ tbsps minced garlic
1¼ tbsps chopped ginger
¼ cup cooking oil
1½ cups onions, diced
1 tbsp Datu Puti or Nelicom Fish Sauce
3 tbsps Datu Puti or UFC Soy Sauce
1 pc whole chicken, cut into pieces
6 pcs dried shitake mushrooms
¼ cup hot water
½ cup Jufran or UFC Sweet Chili Sauce
1 pc chicken cube
8 pcs young corn
½ cup fresh green peas
Salt and pepper

PROCEDURE

1. Saute garlic and ginger in oil. Add sliced onions.
2. When onions begin to turn translucent, stir in fish sauce and soy sauce. Add chicken pieces. Cook until mean is lightly browned.
3. Refresh shitake mushrooms in hot water. Remove from water and slice into quarters. Add to the chicken.
4. Pour in the hot water from the mushrooms. Stir in sweet chili sauce and bring to a boil. Simmer over a medium fire for about 5 minutes.
5. Crush chicken cube and mix into the dish until dissolved. Add young corn and green peas.
6. Simmer for another 20 minutes. Season with salt and pepper.

Nuggets Casserole

INGREDIENTS

CHICKEN NUGGETS
200 g	ground chicken
1 pc (70 g)	small tokwa mashed
50 g	carrot, coarsely grated
1 pc	small onion, chopped
1 pc	egg, beaten
2 tbsp	all-purpose flour
SAUCE
3 cloves	garlic, crushed
1 pc	small onion, chopped
1 pc	pork bouillon cube
1 pc	small red bell pepper, cut into cubes
1 pouch (200 g)	DEL MONTE Filipino Style Tomato Sauce
1/2 cup	canned button mushrooms, sliced

1 pc	egg, beaten
1/2 cup	breadcrumbs
1 pc	medium potato, cut into wide strips and deep-fried

PROCEDURE

1. COMBINE ingredients for chicken nuggets. Season with salt and pepper. Mix well.
2. TRANSFER into greased square pan/ tray. Chill for 10 minutes. Cut into 1-1/2” square to make 18 pieces. Using spatula, dip each cut piece into egg then coat with breadcrumbs. Deep-fry until golden brown. Set aside.
3. FOR the sauce, sauté garlic, onion, bouillon cube and mushrooms for 2 minutes. Add bell pepper, DEL MONTE Filipino Style Tomato Sauce, water, and salt to taste. Simmer for 10 minutes. Stir in potatoes then pour over chicken.

Chicken Empanada

INGREDIENTS

3 cloves	garlic, crushed
1 pc	medium onion, chopped
1/4 kg	chicken breast, deboned and diced
1 pc	large potato, cut into small cubes
2 tbsp	raisins
1 pc	medium red bell pepper, diced
1 pouch (115 g)	DEL MONTE Quick 'n Easy Italian Pizza Sauce

CRUST
3/4 cup	evaporated milk
1 tsp	calamansi juice
1/2 cup	margarine, softened
1 pc	eggyolk
2-1/2 cups	all-purpose flour
1 tsp	sugar, (optional)

PROCEDURE

1. CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour.
2. KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each into round pieces 3” in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels.
3. FILLING: Sautè garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside.

Chicken Adobo Aloha

INGREDIENTS

3/4 kg	chicken, cut into serving portions
1 can (234 g)	DEL MONTE Pineapple Chunks, drained (reserve syrup)
12 cloves (60 g)	garlic, crushed and fried
MARINADE
6 cloves (30 g)	garlic, crushed
1/4 c (57.5 g)	DEL MONTE Red Cane Vinegar
1 tsbp (17 g)	soy sauce
1 tsp (7 g)	iodized fine salt
1/2 tsp (1.5 g)	peppercorns

PROCEDURE

1. MARINATE chicken for 30 minutes. Drain and reserve marinade.  
2. FRY chicken in oil until golden brown.  
3. COMBINE chicken with marinade then simmer until chicken is tender.
4. ADD DEL MONTE Pineapple Chunks. Top with fried garlic.

Chicken Sandwich Spread

INGREDIENTS

1 pack (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
1 1/4 cups (250 g)	chicken meat, cooked
1 cup (280 g)	mayonnaise
1 tbsp (10 g)	diced celery

3 tbsp (30 g)	diced green apple
1/2 tsp (2.5 g)	sugar to taste

PROCEDURE

1. COMBINE all ingredients. Mix well. Serve with bread.

Chicken Pineapple Platter

INGREDIENTS

• 600 g (600 g) chicken breast, deboned and cut into strips
• 1/2 tsp (2 g) ginger, grated
•  1 pc (50 g) egg, beaten
•  3/4 cup (82.5 g) bread crumbs
•  4 cloves (20 g) garlic, crushed
•  1 (50 g) medium onions, sliced
•  1 (150 g) medium carrot, sliced
•  1 (150 g) medium potato, sliced
•  1 cup (238 g) chicken broth or water
•  439 g (439 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
•  1 pc (50 g) medium red bell pepper, cut into rings
•  1 1/2 tbsp (13.5 g) cornstarch, dissolved in 1 tbsp water
•  2 tbsp (34 g) soy sauce
•  1/2 tsp (1.5 g) pepper
•  1/3 tsp (.75 g) iodized fine salt

 PROCEDURE

1. MARINATE chicken in ginger, 2 tbsp soy sauce, 1/2 tsp pepper and 1/3 tsp iodized fine salt ( or 1 tsp iodized rock salt) for 15 minutes. Mix chicken with egg. Coat with breadcrumbs and fry until golden brown. Arrange on a platter. Set aside.
2. SAUTé garlic, onion, carrot and potato. Add chicken broth or water, pineapple syrup, 1/2 tsp iodized rock salt and 1 tbsp brown sugar. Simmer for 8 minutes.
3. ADD bell pepper, DEL MONTE Fresh Cut Sliced Pineapple and dissolved cornstarch. Allow to simmer. Pour sauce over chicken. 

Grilled Spring Chicken with Blood Orange and Rosemary

Ingredients:

• 2 game hens
• 2 tbsp olive oil
• 1 blood orange
• 1 tbsp Asian garlic chili sauce (hot)
• 1 tsp minced fresh rosemary
• 6 sprigs rosemary leaves
• salt and fresh ground black pepper to taste 

I knew it was only a matter a time before I'd set a video recipe to the Chicken Dance. This spring and summer, millions of inebriated people will be joyously flapping their elbows, and bobbing their heads, to this tune at weddings all over the county. I have no problem with them, they're drunk, what do you expect? It's the sober ones that go out there to "get their Mick Jagger on," I wonder about. They really should know better! That's right, I'm talking to you Tom and Katie (see photo below).

Anyway, this video is a recipe for the game hen (aka Spring Chicken) I posted a picture of a few weeks ago. It was so delicious and beautiful I promised to film it the next time I made it, and I did. The key ingredient here is the erotic, exotic blood orange. They're Spanish in origin I believe, and add a wonderful sweet/tart flavor that's just perfect with the spicy chili sauce and aromatic rosemary.

I know what you're thinking, "this jerk just used another ingredient I can't buy where I live!" "So much for that $1,000 donation I was just about to send him…now I'm sending it to Ralph Nader instead." Hey, I don’t blame you. I'm sure it's frustrating trying to find some of the stuff I use. Sometimes I even make up fake ingredients to mess with you. But, when it comes to the blood orange, there is a solution.

Some dude named Jeff, suggested in a comment on the Game Recognize Game Hen post, that blood orange juice could be simulated with regular orange and a splash of pomegranate juice. Brilliant! In fact, it may be even better. Give this a try, and enjoy!

Grilled Game Hens

Ingredients:

• 2 Cornish game hens, halved or chicken halves
• 1 jalapeno pepper, seeded
• 1 habanero pepper, seeded
• 4 cloves garlic
• 2 tablespoon vegetable oil
• 2 tablespoon sherry vinegar
• 2 tablespoon mayonnaise
• 2 teaspoon salt

Of course they're not called game hens because they're so great for pre-game tailgate cookouts, but they could be. I'm not exactly sure when it will happen, but sometime this summer you will reach your grilled chicken limit, and when you do, this simple marinated game hen recipe will be there for you.

The idea here is borrowed from the highly successful Cornell Chicken experiments, and uses a similar acid/salt/oil/egg concoction, only this time the part of egg is played by mayo. Needless to say you can season this a million ways, and use any combination of hot chilies, but the little kick the habanero adds is really nice.

You can, and so many of you probably will, use regular old chicken halves for this recipe, but the smaller, sweeter hens are a nice change of pace, and a half of one makes for a perfect picnic-sized portion per person. I hope you give it a try. Enjoy!

Paprika Chicken

Ingredients:

• 1 cut up chicken
• 3 cloves garlic
• 2 tbsp olive oil
• 3 tbsp paprika
• pinch of cayenne
• 1 tbsp hot chili sauce
• 6 tbsp plain yogurt

Sauce:

• 1 tbsp ketchup
• dash of hot sauce
• pinch of paprika
• 2 tbsp sherry vinegar
• 1/4 cup olive oil
• salt and pepper to taste

My non-fat yogurt kick continues with this yogurt and paprika marinated grilled chicken. The name in the title is an homage to one of the best chicken take-out joints in San Francisco, called "Good Frickin' Chicken." I've always loved the name, so I'm stealing it for this recipe.

While this is a pretty straightforward grilled chicken recipe, the vinaigrette trick you'll see at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior. It's this part of the recipe where you can summon your inner chef and decide what oil, vinegar, and other flavorings you'll use to bath your chicken.

I mention in the clip to use a fresh Spanish paprika to get the best results. The cheap, rusty-brown dust in the back of the spice shelf you use to sprinkle on the deviled eggs once a year is not going to cut it. There's really a major difference in taste and appearance - it's like using bacon bits instead of real crumbled bacon. You wouldn’t do that, would you? Enjoy.

Turkey

Ingredients:

• Turkey
• 1 tbsp black pepper
• 2 tbsp kosher salt
• 1 tbsp poultry seasoning (fresh, not from 1997)
• 2 onions
• 3 ribs celery
• 2 carrots
• 3 rosemary sprigs
• 1/2 bunch sage
• 1 bay leaf
• 1 stick butter, or a flavored butter recipe

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. This video recipe for how to cook a turkey will show a very easy method for producing a moist, delicious, and beautiful turkey every time.

One of the secrets is a flavored butter under the skin. You can see that recipe here. You can tweak this any way you want, as the possibilities are endless. This video recipe for prepping and roasting the turkey is just part 1, and will conclude with how to make the gravy in part 2.

Be sure you buy a meat thermometer before thanksgiving. It is the most important tool in the kitchen that day. Other than that, you probably have everything needed, and yes, this method will work with the ubiquitous foil roasting pans.

So, proceed with confidence, joy, and the knowledge that since you're the one cooking the turkey, you won't have to wash any dishes! Even if this is your first time, don't play scared, this will work. There is nothing to fear, but the fear of dry turkey itself. Enjoy!

Gravy

Gravy Ingredients:

• 3 cups cooking liquid from turkey pan (fat removed)
• 4 cups turkey stock from the neck
• 1/2 cup cooked onions from pan
• *2-3 tbsp turkey fat
• *1 tbsp butter
• *1/4 cup flour
• salt and pepper to taste
• 1 tbsp chopped sage
• *double for thick gravy

Gravy is the lifeblood of any real thanksgiving feast. It will moisten the driest turkey, and saturate the most solid stuffing. Lumpy mashed potatoes are no match for its slow-moving seduction. I like gravy, I like it a lot.

This is Part 2 in the How to Cook a Turkey miniseries. We join the turkey in progress, with about an hour left to cook. As you'll see, the foil is removed, the turkey browns beautifully, and then it’s time to get our gravy on. I hope this video recipe leads you to a nice boat of gravy at your holiday table, and even though your turkey will be moist and tender, you'll have this liquid love on hand just in case.

A few words for you advanced turkey chefs. These video recipes are intended for the novice chefs among us, which is why I tried to use a minimum of steps. There was no brining, frying, injecting, smoking, bagging, or upside-downing. That's not to say I don't appreciate all those techniques, and the endless quest for turkey perfection. So, enjoy your turkey no matter what you did to it.

Grilled Five Spice Chicken

Chinese Five Spice Chicken Recipe Ingredients:
For the marinade:

• 1/2 lime, juiced
• 2 teaspoons grated fresh ginger
• 3 cloves garlic crushed
• 2 teaspoons sambal, or other red chili sauce
• 1 tablespoon fish sauce
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon soy sauce
• 1 tablespoon 5-spice powder

For the sauce:

• 1/2 lime, juiced
• 1 teaspoon fish sauce
• 1 teaspoon sambal, or other red chili sauce
• 1/3 cup seasoned rice vinegar
• all these can and should be adjusted to taste

Chinese Five Spice has a proven track record of awesomeness when combined with smoky, caramelized meats, and this grilled five spice chicken recipe is a great example.

I'm not a huge fan of premixed spices. I don't buy rubs and seasoning blends, although thanks to my swag-baggy lifestyle I do have a decent collection. The problem with these aesthetically pleasing packages is you're getting someone else's idea of the perfect formula.

I have a pantry full of spices, and half the fun of cooking is tossing them together until deliciousness is achieved, but, once in a while it's nice to reach over and grab the 5-spice.

This blend, usually consisting of cinnamon, anise seed, cloves, ginger, and fennel, has been used for centuries to turn the flavor dial up more than a few aromatic notches.

Grilling season will be coming to a damp end soon, so don't wait too long to give this a go. I think you'll also enjoy the super simple, sharply flavored rice vinegar condiment that I serve along side. I didn't, but this would be absolutely perfect served with a cold rice salad. What kind? Surprise me. Enjoy!

Barbecue Chicken

Ingredients:

• 2 chicken halves
• 1/4 cup rice vinegar
• 2 tbsp San Francisco-style barbecue sauce, plus more for brushing
• 2 cloves crushed garlic

For the rub:

• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp cayenn

It's one of the saddest sights of the summer barbecue season; a picnic table platter piled high with black, burnt barbecue chicken. Actually, the chicken isn’t burnt, that's probably juicy and delicious, it's the barbecue sauce on the skin that has incinerated.

Pouring barbecue sauce on an already cooked piece of chicken, while much safer, just isn’t the same. That's chicken with barbecue sauce on it, not barbecued chicken. When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks.

Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. This video recipe shows my fairly simple solution to the problem. I just "mark" the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.

In addition to seeing how not to burn chicken, you'll also see a slash and marinade pre-grill prep that adds to this recipe's overall deliciousness. This will work with any prepared barbecue sauce, but is especially good with San Francisco-style barbecue sauce.

What is San Francisco-style barbecue sauce? That's a great question! Soon you will be able to buy my very first prepared food product. Michele and I have been working on this sauce recipe for years, and it's finally ready to unveil.

Of course, I can't give you the exact recipe, but it’s a traditional American barbecue sauce base kicked-up with spices from around the world, as well as three of San Francisco's favorite things; red wine, chocolate, and coffee. It is an incredible sauce, and you be seeing it here soon!

In the meantime, use your favorite barbecue sauce recipe or brand and give this a try. Enjoy!