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Saucy Stuffed Burgers (aka juicy lucy)

Saucy Stuffed Burgers (aka juicy lucy)


  1. Dice the bacon into small pieces. Cook until done. Set aside.
  2. Season the meat with Sweet Heat spice rub.
  3. Divide the meat into 4 portions.
  4. Divide each portion into 2 balls, one a third the size of the other.
  5. Shape the smaller ball into a flat patty about a ½ inch thick.
  6. Shape the larger ball into a cup with edges up the side that are ½ inch thick. We are creating the holder for the cheese and bacon and gooey saucy relish stuff.
  7. Place cheese, then relish or sauce, then bacon then more cheese into the cup. Be careful not to get the saucy on the meaty edges or the “lid” won’t stay attached to the bottom cup.
  8. Once each burger cup is filled, place the small patty on top. Carefully seal the edges by pressing the meat together.
  9. Using both your hands gently check the form of the burger to make sure it is sealed closed and there are no areas with sauce. At this point you can use a tiny bit of water to help if needed.
  10. Place the burger (lid side up to start) into a hot fry pan with a small amount of oil. I like to use a pan for this instead of the grill because the filling can ooze out without going into my grill. It works either way though.
  11. Sear the first side. We are only going to flip this once so it’s very important.
  12. Flip the burger and continue cooking until done. Place extra cheese on top if desired.
  13. Get out your toasted bun and top with more Sauce and enjoy!

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Sweet Peach Overtime

Sweet Peach Overtime

This recipe is great for a simple dessert. Beautiful, exotic and really delicious.



  1. Grill is on low or at the end of cooking your meal
  2. Place peaches cut side up on the grill
  3. Baste with butter
  4. Sprinkle with spices (see more if you like)
  5. Grill until the skin has some nice grill marks and it's warm (about 5-10 minutes)
  6. Flip over and cook for another 5 minutes
  7. Plate and top with whipped cream or ice cream

Prep Time: 10 minutes - Cook Time: 15 minutes ; Yield: 8
Serving Size: 1/2 peach

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Triple Option Tacos


    The taco
  • corn and flour tortillas
  • shredded cabbage or lettuce
  • salsa
  • sour cream
  • shredded cheese
  • lime wedges
  • avocado slices
  • cilantro

  1. Place Tri-tip in a ziptop bag
  2. Add 1/4 cup Big & Tangy Black Pepper Sauce and 2 Tbsp Latin Heat spices
  3. Move the meat around to make sure the marinade coats the entire surface of the meat
  4. Remove the air from the bag and seal closed
  5. Refrigerate overnight or at least 4 hours (while you're on the way to the big game)
  6. Grill on high to sear
  7. Reduce heat and cook until done
  8. Let rest 5 minutes and then slice thin
  9. Serve on tortillas with extras listed above

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Cherry Balsamic Pork Tenderloin

Cherry Balsamic Pork Tenderloin

Take your pork to a new level of sophistication without the fuss. This recipe is a flavorful light dish versatile enough for any time of year. The marinade can also be made with cranberries, pomegranate or dried cherries (re-hydrated).


  • 2 cups cherry juice (or pomegranate)
  • 1/2 cup +2 Tbsp olive oil
  • 1/2 cup balsamic vinegar
  • 2 Tbsp Sauce Goddess Moroccan Twist Spice Rub
  • 2 Tbsp lemon juice
  • 2 pork tenderloin, cut into 2" thick fillets
  • 1 cup fresh sweet cherries, pitted with steams removed

    Marinade and Finishing Sauce
  1. In a blender combine cherry juice, balsamic, lemon juice, 3/4 cup of the sweet cherries, 2 Tbsp of oil and Moroccan Twist seasoning. Blend on low to puree the cherries.
  2. Pour half the mixture into a storage container for basting. Add 1/4 cup cherries and refrigerate the finishing sauce until ready to cook.
  3. Pour the other half of the blended sauce into a zip top bag.
  4. Add remaining olive oil and pork to the bag.
  5. Refrigerate for at least 6 hours. Overnight is better.
    Cooking Pork
  1. After 6 hours, remove pork from fridge. Let sit while you heat the finishing sauce.
  2. Remove storage container of sauce from fridge and pour into sauce pan.
  3. Heat on warm until it starts bubbling to a simmer.
  4. Pour 1/2 cup into a basting bowl to use when grilling.
  5. Reduce the remaining sauce by continuing to simmer for 20 minutes on low to thicken.
  6. Heat your grill on medium.
  7. Remove pork from marinade bag and discard the marinade liquid and bag.
  8. Place pork fillets on the grill.
  9. Cook pork for 5 minutes per side.
  10. Then begin basting and flipping every 3 minutes until it feels firm and measures 165 degrees with a thermometer.
  11. Cover pork with finishing sauce and serve.

The combination of Moroccan spices and cherrie or pomegranate is really delicious.

Prep Time: 45 minutes - Cook Time: 30 minutes ; Yield: 6 servings
Serving Size: 3 filets

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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Bacon Wrapped Cheese Stuffed Hot Dogs

Bacon Wrapped Cheese Stuffed Hot Dogs


  1. Partially slice thru the hot dogs lengthwise. They should look like a hotdog bun themselves, opening partially.
  2. Break cheese slice in half.
  3. Place each half slice into hotdog opening.
  4. Get 2 toothpicks and one slice of bacon.
  5. Sprinkle Sauce Goddess Sweet Heat spice rub on one side of the bacon slice.
  6. Using one toothpick attach one end of the bacon to the hotdog spice side facing towards the hotdog.
  7. Wrap the bacon around the hotdog from one end to the other, attaching the second toothpick.
  8. Place on the grill and cook until the bacon is slightly.
  9. Baste the hotdog with Sauce Goddess grilling sauce.
  10. Cook until sauce is caramelized and bacon is completely cooked.

Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 6

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Grilled Asparagus

This is a recipe that is made for almost every grill out. It’s bright and fresh tasting with fennel and thyme.

Grilled Asparagus

  • 1 lb asparagus, whiter hard ends trimmed off
  • Olivie oil
  • 1 tsp Original Super Chunk

  1. Drizzle olive oil over asparagus.
  2. Sprinkle Super Chunk.
  3. Grilled until the stems just begin to get a bit softer.

Prep Time: 5 minutes - Cook Time: 10 minutes ; Yield: 4-6

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Carne Asada

This is a lighter take on traditional carne asada you might be use to. It’s a bit spicy and fresher than a heavy marinade. Great for tacos or with a simple salsa for dinner. Can be made with chicken too.

Carne Asada


  1. Lay the flap meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 16
Serving Size: 1/2 cup

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Get out the plank for this fish

This dish is a healthy dish that is simple and delicious. It only takes 20 minutes to cook the fish, so you could create a salad to put the salmon on or cook some veggies on the grill sprinkled with your favorite Sauce Goddess spice rub to make a great meal!

Sweet Heat Salmon


  1. Soak the plank for 30 minutes in water.
  2. Preheat your oven to 350 degrees.
  3. Place salmon on the plank and sprinkle with BBQ Sweet Heat. If you don’t have a plank, lightly oil a piece of foil or a baking dish and place salmon on that.
  4. Place the plank in the oven. Bake for 20 minutes or until fish is almost done. There will be some cooking after it is removed from the heat.
  5. Plate your fish and enjoy with some healthy veggies.

This recipe can be done in the oven or on the grill. If you don’t have a grilling plank use a pan or piece of foil.

If you are grilling the fish, the plank will smoke a bit and burn. That’s okay, it imparts a nice mild flavor to the salmon.

Prep Time: 30 minutes - Cook Time: 20 minutes ; Yield: 2

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Drunk Dunked Chicken

This is a long slow basting by dunking process. You can use any Sauce Goddess rub and it’s delicious. It’s also great on the smoker. Feel free to use wine, bourbon or tequila instead of beer. If you want to go alcohol free, use low sodium chicken broth instead. Relax enjoy and have a glass or two of your favorite beverage yourself while everything is cooking.

Drunk Dunked Chicken

  • 4 lbs of chicken thighs, drumsticks, wings and/or breasts (skin on)
  • 2 cups water
  • 8-12 oz good quality beer (pick what you like then enjoy the rest)
  • 1 stick butter
  • 2 Tbsp Sauce Goddess spice rub (each one is delicious in this recipe so pick your flavor)
  • Juice of 2 lemons, plus the lemons
  • 3 cloves of smashed garlic
  • 1 tsp salt

  1. Place all ingredients (except the chicken) in a pot big enough to easily dunk the chicken pieces.
  2. Heat up the dunking liquid until butter is melted. Taste for seasoning, add more spice rub or salt if needed. Don't taste it once you start dunking raw chicken, so get the flavor right before you dunk.
  3. Heat your grill on medium to low with flames on one side, or get your smoker going using the water pan.
  4. Carefully dunk the chicken pieces into the “drink” and place them on the grill side where there is no flame.
  5. Close the lid and watch for too much smoke/heat. If it’s cooking too fast open the lid and turn the heat down.
  6. After 15 minutes, dunk again, flip over to the other side and repeat.
  7. This dunking process will continue every 15 minutes until the chicken is perfectly cooked and ready to eat. It may take an hour and a half.
  8. After an hour using the off-heat side of your grill, you may dunk and place over the “live” fire and get a bit more browning.

If you are using a thermometer, go for 160 degrees. If you are doing it by eye, I like to take one piece off (thigh) and gently press it into a cutting board (not cutting it, just applying a small amount of pressure to see if any red juices come out). If it’s clear the chicken is done, if the juices are bloody looking get it back on the grill for a few until the next test piece has clear juices.

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 8-10 servings
Serving Size: 1/2 pound each

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