Plan ahead to make this simply delicious and juicy BBQ chicken. Marinating for 24 hours or more is best for providing the most flavor.

¾ cup QUALITY whiskey
¾ cup pineapple juice
½ cup of your favorite BBQ sauce
4-5 garlic cloves, FINELY minced
2 tablespoons QUALITY Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
4 chicken breasts

  • Whisk together whiskey, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper.
  • Pour over chicken and let marinate overnight (24 hours is best) in the refrigerator.
  • Remove chicken from marinade and grill for 12 to 15 minutes. (see notes)
  • Brush with additional BBQ sauce before removing from grill.


  • To prepare chicken inside instead of grilling, pan sear the chicken on both sides for 3 minutes. Place the chicken on a baking sheet, brush with BBQ sauce and bake for 5-10 minutes at 400º.
  • You can substitute Bourbon if you prefer.


As everyone knows bacon is the duct tape of the culinary world or more commonly BACON MAKES EVERYTHING BETTER 😀

This recipe is super simple, yet extremely tasty! PERFECT for any night of the week. It is also grill friendly if you don’t want to heat up the kitchen, but I prefer the oven.

8 slices bacon
4 LARGE chicken breasts
1 LARGE can WHOLE green chiles, rinsed and sliced open
FRESH ground black pepper
Garlic Salt
4 ounces COLD cream cheese, sliced into 8 pieces
1/2 cup shredded cheddar cheese
1/2 cup BBQ sauce, optional

  • Preheat oven to 375°.
  • Line baking sheet with foil and top with roasting rack LIGHTLY sprayed with non-stick cooking spray.
  • Slice chicken breasts lengthwise so you have 8 thin steaks.
  • Season both sides of chicken steaks with garlic salt and FRESH ground black pepper.
  • Place cream cheese slices on top of chicken steaks.
  • Add a green chile on top of the cream cheese.
  • Sprinkle with cheddar cheese.
  • Roll each piece up TIGHTLY.
  • Wrap each piece with a bacon slice and secure with toothpicks.
  • Arrange chicken bundles in a single layer on roasting rack.
  • Bake 30-35 minutes.
  • Brush with BBQ sauce and bake another 5 minutes or until bacon is crisp and chicken is cooked through.


2 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup QUALITY honey
1/4 cup chiles in adobo sauce, chopped small
1/4 cup yellow mustard (OPTIONAL) see notes
FRESH ground sea salt and black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
12 bone in pieces of chicken (legs and thighs work best) see notes
2 cloves garlic, FINELY minced
1 bunch green onions, FINELY minced
1/4 cup avocado oil

  • Whisk together the ketchup(s), brown sugar, vinegar, Worcestershire sauce, honey, Chipotle peppers in sauce, mustard if using, salt, pepper, garlic salt and onion salt until well blended.
  • Place chicken pieces in a large ziploc bag.
  • Pour marinade over chicken pieces and seal tight.
  • Marinade in refrigerator for AT LEAST 4 hours.


  • Preheat oven to 350°.
  • Line baking sheet with heavy duty foil.
  • In a small bowl toss together the avocado oil and onions.
  • Spread the onion and oil mixture onto the foil covered baking sheet.
  • Remove chicken pieces from the bag and place on top of the onion oil mixture in a single layer.
  • Brush with marinade.Reserve remaining marinade.
  • Bake 45 minutes.
  • Brush with reserved marinade again and bake 5 minutes more.
  • Let rest 5-10 minutes.


  • I’m deathly allergic to mustard so I substitute a jalapeno ketchup that works quite well 😀
  • Boneless, skinless pieces can be substituted, BUT be sure to adjust the cooking time accordingly! And I cover them for the first half of time with aluminum foil.
  • This recipe adapts to the grill quite easily also!


This quick and easy, but also budget friendly meal is flavor packed for a quick weeknight meal.

2 tablespoons butter
1 pound ground beef
2/3 cup FRESH breadcrumbs
2 tablespoons + 3/4 cup of your favorite BBQ sauce
1/2 cup beef broth
1 LARGE egg
1/4 cup FINELY chopped red onion
1/2 cup shredded Monterey Jack cheese
2 tablespoons FRESH chopped parsley, + more for garnish

  • In a large bowl combine ground beef, breadcrumbs, egg, red onion, 2 tablespoons parsley and 2 tablespoons BBQ sauce gently mixing JUST until combined.
  • Divide into 12 meatballs.
  • In a large ovenproof skillet melt butter over medium high heat making sure to coat sides also.
  • Add meatballs and brown 5-7 minutes until all sides are browned.
  • In a small bowl whisk together the 3/4 cup BBQ sauce and beef broth.
  • Pour into skillet around meatballs. Turn meatballs to coat.
  • Bring to a LOW boil, reduce heat and cover, simmer 5-7 minutes until sauce is heated through and meatballs are well coated.
  • Heat broiler.
  • Sprinkle cheese evenly over meatballs.
  • Broil 2 minutes until cheese is melted and golden.
  • Garnish with parsley.

4 LARGE Yukon gold potatoes
2-3 slices bacon, diced
FRESH ground sea salt and black pepper
1/2 cup shredded sharp cheddar cheese
1/3 cup FULL fat sour cream
4 tablespoons butter, divided and softened
2 green onions, FINELY diced

  • Preheat oven 400°.
  • Line baking sheet with foil.
  • Wash potatoes and pierce with fork.
  • Add potatoes to baking sheet.
  • Bake 1 hour until tender.
  • While potatoes are bacon, crisp up bacon in skillet and drain on paper toweling.
  • When potatoes are tender, slit them open.
  • Add 1 tablespoon of butter to each potato and generously sprinkle with
  • FRESH ground salt and pepper.
  • Add bacon pieces and cheese.
  • Increase heat to broil.
  • Add potatoes, broiling 2-3 minutes until cheese melts and becomes golden.
  • Add a dollop of sour cream and sprinkle with green onions or chives.


2-4 pound boneless pork butt
8 ounces tomato sauce
16 ounces BBQ sauce (whatever your favorite is)
1 large onion, SMALL chopped
2 teaspoons chili powder
1 teaspoon cinnamon
1/2 teaspoon cumin
8 buns

  • Whisk together the tomato sauce, BBQ sauce, chili powder, cumin and cinnamon until well blended.
  • Stir in onion pieces.
  • Add mixture to a large dutch oven.
  • Generously season pork with FRESH ground sea salt and black pepper.
  • Submerge pork in sauce, turning to coat.
  • Bring to a boil and then immediately reduce to low and simmer 4 hours or until meat is tender and shreds easily.
  • Shred meat into sauce and keep warm until ready to serve.

NOTE: If you prefer this can be baked in the oven using the same pan and time frame.


This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.


1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice

  • In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
  • Preheat oven to 425°.
  • Lightly spray a small sheet pan with non stick spray. Set aside.
  • Pat pork steaks dry with paper towels.
  • Generously season pork all over with salt and pepper.
  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
  • Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
  • Add to sheet pan in a single layer.
  • Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
  • Using the skillet the pork steaks were seared in heat butter over medium heat.
  • Add green onion whites and sear 1-2 minutes.
  • Pour in sauce ingredients from the bowl and bring to a SLOW boil.
  • Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
  • Thinly slice pork crosswise, if desired.
  • Drizzle pork  and rice with sauce.
  • Sprinkle with scallion greens and toasted sesame seeds.


2 1/2 pounds chicken (I like to use thighs)
2 tablespoons Pampered Chef Kansas City style BBQ rub
2 teaspoons baking powder

  • Preheat oven to 425°.
  • Toss the chicken with the rub and baking powder.
  • Arrange in a single layer on a large stone or stainless sheet pan.
  • Bake 30-35 minutes until cooked through, flipping chicken pieces midway.

1 cup jalapeno ketchup
1/4 cup water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 tablespoon Pampered Chef Kansas City style BBQ rub
2 tablespoons QUALITY honey

  • Whisk together the ketchup, water, vinegar, Worcestershire sauce, molasses and Kansas City style BBQ rub in a saucepan until well blended, bringing to a simmer 8-10 minutes until thickened.
  • Remove from heat and whisk in honey.
  • Add baked wings to a large bowl.
  • Pour sauce over chicken and toss to coat.


12 ounces Dr. Pepper
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon vinegar
2 cloves garlic FINELY minced
FRESH ground sea salt and black pepper, to taste
3-4 pounds of your favorite chicken pieces or wings

  • In a large sauce pan whisk together the Dr. Pepper, chili sauce, vinegar, garlic and sugar over a medium high heat and bring to a SLOW boil.
  • Reduce heat to medium low and simmer 20 minutes or so, stirring often until reduced and thickened. Set aside.


  • Prepare grill to medium direct heat grilling. (I use a non-stick spray).
  • Generously season the chicken with the FRESH ground sea salt and black pepper.
  • Place chicken skin side down over direct heat and sear 5 minutes.
  • Flip chicken skin side up to indirect heat. Close lid and cook 25-30 minutes until chicken is JUST about cooked through. (No blood or pink meat)
  • Generously brush chicken with sauce ever 5 minutes for 15-20 minutes more.


With summer here this recipe also works GREAT on the grill 😀

Canola oil
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
4 cloves, minced garlic
13-ounce jar apricot or apricot-pineapple jam
1/2 cup FRESH orange juice (1 LARGE orange)
1/4 cup apple cider vinegar
1/2 cup jalapeno ketchup
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon canola oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the red pepper flakes and garlic; cook an additional 2 minutes.
  • Stir in the jam; cook until the jam melts, 3 to 4 minutes more.
  • Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey and
  • Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

1 tablespoon smoked paprika
FRESH ground sea salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160°, about 2 minutes.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.


This recipe for Dimples BBQ Chicken, a type of jerk chicken, is based on a recipe from Fastina Sherman who was?/is a chef at Boar Hill outside of Kingston, Jamaica. The page is a torn cookbook page of unknown age that I think is from the BBQ Bible from 2008 maybe.  I found it among my cousin’s things when we were rehabbing the House From Hell and saved it because it sounded so good.  I kept the flavors virtually the same, but converted it to the oven.

8 bone in, skin on chicken thighs
1 bunch green onions, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 tablespoon sweet paprika
1 teaspoon FRESH thyme, chopped
FRESH ground sea salt and black pepper
2 tablespoons Bragg’s liquid aminos
1 tablespoon avocado oil

  • In a small processor, mince together the green onions, garlic, jalapeno, liquid aminos, paprika, thyme and avocado oil.
  • Pour into a large ziploc bag with chicken and marinade 12-24 hours.
  • Preheat oven to 350°.
  • Drain chicken and place skin side down on rack in a baking tray.
  • Bake for 30 minutes.
  • Dip each piece of chicken in BBQ sauce and return to baking rack skin side up for another 30 minutes.
  • Baste with BBQ sauce every 10 minutes during the final 30 minutes.
  • Serve remaining sauce on the side.

1 cup jalapeno ketchup
1/3 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
2 tablespoons QUALITY dark rum
1 cup red onion, finely minced
2 cloves garlic, finely minced
2 tablespoons finely minced ginger
1/2 cup packed brown sugar

  • In a small saucepan whisk together the ketchup, liquid aminos, apple cider vinegar and rum until well blended.
  • Stir in brown sugar until completely dissolved.
  • Stir in onions, ginger and garlic.
  • Simmer on LOW heat 20-30 minutes until thick and bubbly.



2 pounds boneless pork shoulder
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons avocado oil
1 1/2 cups BBQ sauce (whatever your favorite is)

  • Stir together the paprika, cayenne, garlic powder and onion powder.
  • Rub seasonings all over the pork and chill several hours or overnight.


  • Preheat oven to 375°.
  • In a large dutch oven heat avocado oil over medium-high heat.
  • Brown pork 3 minutes per side until seared well.
  • Add BBQ sauce.
  • Cover and roast 5 hours undisturbed.**
  • Shred pork with 2 forks and mix well with the sauce.

NOTE: This recipe can also be made in slow cooker 4 hours on HIGH or 8 hours on LOW.


I found this recipe on Facebook and decided to give it a try for our special Superbowl goodies this year. I try and find “unusual” recipes to try each year for the BIG game. Recipes on Facebook and Pinterest can really be a hit or miss situation.  I’d say we probably have a 75% success rate 😀  But, these were fantastic!

10-12 thin sliced bacon strips
1 pound hamburger
FRESH ground sea salt and pepper
1/4 cup FRESH chopped parsley
1 egg
1/2 onion, FINELY chopped
1/4 cup bread crumbs
2 cloves garlic, FINELY minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Favorite BBQ sauce

  • LIGHTLY spray ice cube tray with non-stick cooking spray.
  • Overlap bacon slices across an ice cube tray.
  • Gently push bacon into the ice cube holes.
  • Mix together hamburger, egg, parsley, bread crumbs and seasonings until well blended.
  • Divide meat into equal portions and press into ice cube tray.
  • Fold bacon slices over top of meat mixture.
  • Preheat oven to 400°.
  • Turn ice cube tray over onto a baking sheet and gently lift ice cube tray off.
  • Bake 20 minutes.
  • Remove tray from oven and generously brush with BBQ sauce.
  • Bake 10 minutes more.
  • Remove from oven and cut apart into individual “cubes.
  • Insert toothpicks and serve.