Made for Fun

Meat & BBQ Sauce

This is our original, thick, hearty meat sauce that has a hint of horseradish and a great tanginess. Great to pour on a juicy, hot hamburger.

Meat and BBQ Sauce - 14.5 oz

Our price is $5.50

Teriyaki Marinade

For an easy BBQ marinade, try our Teriyaki Marinade & Sauce. This delicious sauce is made from fresh onions, ginger and garlic in a soy based sweet sauce. Everything you need for a delicious marinade is included.

Teriyaki Marinade - 14 oz.

Our price is $5.70

Spicy Barbecue Sauce

If spice is your game, then try our Spicy Barbecue Sauce. We have added garlic and jalapeno in a tomato base along with other spices for a terrific blend that is sure to make your backyard barbecue so much better.

Spicy BBQ Sauce - 14 oz.

Our price is $5.50

Check out more sauces!
The Barbecue Page

Barbecuing is always fun anytime of the year, especially with friends and family. Here are a few barbecuing tips for your enjoyment. If you have more ideas, let us know and we will be happy to include them in our next update. Just e-mail us at [email protected].

Frequently Asked Questions about Grilling

Q: Why is my chicken always burning?
A: Probably you are cooking your chicken directly over the fire and the chicken fat from the skin is dripping into the fire and causing a flare up into the chicken. This causes the skin to burn, but leaves the inside under cooked. You should use the indirect method, where the food is not placed directly over the fire.
Q: Whenever I thaw frozen fillets and grill them, they turn out mushy. Is there any way I can grill fillets without having them turn mushy?
A: The trick is not to thaw it before putting it on the grill. A fresh fish fillet about 3/4 inch thick usually takes about 6 minutes a side when grilled over a medium hot fire. A frozen fillet of the same thickness should take about 12 minutes per side. Fish is done when it becomes opaque and flakes easily when poked at by a fork. And remember to use our Meat & Barbecue Sauce, our Teriyaki Marinade and our Spicy Barbecue Sauce to add great flavor to any barbecue.

Food photo created by master1305 -

Tips to help with your backyard barbecue

Please barbecue safely

  • Chips Away - move away from the ordinary and really change the flavor of your grilled meats with wood chips. Mesquite - this wood chip offers a strong flavor for red meats, poultry or lamb; be sure to soak chips in water for at least an hour to prevent a bitter taste. Hickory - this flavor works well with pork, hams and beef; soak about 1-2 hours to prevent bitter taste. Alder - a delicate flavor that works well with seafood; also soak in water for at least one hour. Pecan - works especially well with poultry; soak at least one hour in water before grilling. After the coals have ashed over, scatter a handful or two of wood chips over the entire grilling area. When the chips stop smoking, throw on another handful.
  • Restarting Fire - When a charcoal fire peters out before it really gets started, you can douse it with lighter fluid and toss a match, which creates a thrilling ball of flame. Some grillers prefer a tamer, safer approach. Assuming the grill is close to an outdoor electrical outlet, simply turn an electric hair dryer to high and aim it toward the base of the pile of coals. The air flow acts as a bellows to get the fire going again in just a few minutes.
  • Marinating - there is no better way to add additional flavor. Most meat marinades require 1 to 8 hours to do the job. Be sure to remove your marinated meat from the refrigerator a few hours before grilling. Meat grilled at room temperature cooks quicker and drains fat better. Generally, you'll need 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. You want enough marinade to completely surround the food. For a delicious taste, try our Teriyaki Marinade and Sauce.
  • The cut of meat counts - the best cut for grilling steaks is a full one inch thick. Also, trim beef steaks to 1/2 inch fat - this reduces grease drippings to help minimize open flames. For juicy hamburgers, go with ground beef that is about 15 to 20 percent fat. For fish, have the fillets cut from 1 to 1 1/2 inches thick, anything thinner will dry out too quickly.