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Living the Good Life with Sauce Goddess

The Sauce Goddess, Jennifer Reynolds, talked with Guy Bower from KNSS 1330 in Wichita, Kansas about grilling/cooking, how the caramel corn came to be, the Show Off Your Meat video contest and starting a BBQ sauce company. Take a listen to this fun interview on their website.

Good-Life-KNSS

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Home Made Pastrami

Home Made Pastrami

Make your own pastrami by using store bought corned beef and a smoker or oven.


  • 2 lb package of corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp Black Pepper, coarsely ground

  1. Get your wood chips soaking in water. About 1-2 cups should do it.
  2. Remove corned beef from package.
  3. Rinse with water.
  4. Place in a bowl and cover completely with water.
  5. Let soak 10 minutes.
  6. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  7. Pat the roast dry.
  8. Combine Super Chunk and black pepper.
  9. Completely coat the roast.
  10. Use a water bath in your smoker. (See notes below if you don't have a smoker.)
  11. Smoke until the meat is 160.
  12. Wrap in foil and continue smoking until the meat is 180-190.
  13. Remove from smoker and cool.
  14. Slice and enjoy.

If you don't have a smoker, this can be done in the oven or on the grill with smoking wood chips soaked in water. Using oven and grill is the best method and least odoriferous. Use half your grill on high and put the wood chips directly on the fire side. Place the meat on the cool side. After 30 minutes of smoking, you can transfer the roast to the oven on a rack above a pan. Cook to temperature as directed above.

Prep Time: 1 hour - Cook Time: 4 hours ; Yield: 8 servings

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Grilled Ratatouille

Grilled Ratatouille

This rich veggie side dish is better grilled with a little sweet roasted flavor of the flames.


  • 3 small Japanese eggplant, sliced in 1" thick slices
  • 6 small yellow squash and zucchini, sliced in half lengthwise
  • 1 small onion, sliced in 1/2 " thick slices
  • 1 bell pepper
  • 3 cloves garlic (diced)
  • 1/2 cup black olives, sliced in half
  • 1/2 cup olive oil
  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp dry oregano
  • 1 Tbsp dry parsley

  1. Wrap garlic in foil with 1 tsp of olive oil.
  2. Place eggplant, squash, zucchini, onion and bell pepper in a bowl.
  3. Drizzle with 1/2 cup of olive oil.
  4. Sprinkle with Super Chunk, oregano and parsley and toss gently.
  5. Place all veggies directly on a medium grill, including the pouch of garlic in foil.
  6. Cook, flip as needed to prevent burning.
  7. When the veggies are done the garlic should be as well.
  8. Remove everything from grill and dice veggies into bite-sized pieces.
  9. Place all grilled diced items in a serving bowl with garlic and olives.
  10. Stir to combine, add salt and pepper as needed for seasoning.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 8 servings
Serving Size: 1/2 cup

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Almond Rice Pilaf

Almond Rice Pilaf

Nutty rice pilaf with almonds is a versatile side dish that goes great with just about anything. It can also be prepared gluten free.


  • 1 Tbsp butter, salted
  • 1 Tbsp olive oil
  • 2 ea shallots, sliced thin
  • 1 Tbsp lemon zest
  • 1 cup long grain rice, brown is nice for a nuttier flavor
  • 1 tsp Sauce Goddess Original Super Chunk spice rub
  • 1 can chicken broth, 14 oz. (will work with gluten free broth as well)
  • 1/2 cup sliced almonds

  1. In a medium sauce pan (that has a lid), melt butter and olive oil.
  2. Cook shallots until golden brown, stirring occasionally.
  3. Add rice and cook rice dry for 2 minutes, until the edges start to turn clear.
  4. Add broth, lemon zest and Super Chunk and bring it to a boil.
  5. Cover and reduce to a simmer. Cook about 20 minutes until the broth is completely absorbed. Allow extra time for brown rice.
  6. While rice is cooking, place sliced almonds on a sheet pan and toast at 350 degrees for 10 minutes until lightly brown. This can also be done in a toaster oven very easily.
  7. When rice is done, fluff with a fork. Stir in almonds and serve.

If you use unsalted butter, add 1/4 tsp kosher or sea salt to the shallots while they are cooking.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 4 cups
Serving Size: 1/2 cup

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