Sauced! Kentucky Twist

This new sauce takes on whiskey and coffee lovers who need to combine those flavors with BBQ. So, basically I needed something new and wacky to try. From a flavor pallet perspective, I would say this one goes great on burgers and chicken. If you want it a bit thicker, just add a little more sugar, or toss a couple teaspoons of cornstarch in the mix.


1/3 Cup Bourbon Whiskey
1/4 Cup Shoyu Sauce
1/2 Cup of Coffee (darker the better)
1/2 Small Onion, Chopped
2 Tablespoons Worcestershire Sauce
3/4 Cup Dark Brown Sugar
2 Tablespoons Honey
2 Tablespoons Molasses
1 Cup Ketchup
1/4 C Apple Cider Vinegar
1 Teaspoon Cumin
1 Teaspoon Smoked Sweet Paprika
1/2 Teaspoon Cayenne Pepper
2 Teaspoons Dry Mustard
1 Teaspoon Garlic Powder
1 Teaspoon Chili Powder
1/2 Teaspoon Celery Seed

Combine all ingredients in a small pot and simmer for 15-20 minutes.


Bacon Bleu Slaw

Bleu Cheese Cole Slaw in a Bowl

Bleu Cheese Cole Slaw in a Bowl

Looking for a new cole slaw mix that is different from the traditional creamy or spicy versions? How about one full of bacon and cheese? Did I have you at bacon?

This recipe is easy to make, but if you plan to prepare it the night before the meal, hold back on the bacon until you serve it so that the chips don’t get soggy.



Cole Slaw Mix
1/4 Cup of Mayo w/ Olive Oil (or Just Mayo)
1/4 Sour Cream
1 Teaspoon Dijon Mustard

1 Tablespoon of Milk
3 Tablespoons Apple Cider Vinegar
1/2 Cup Shredded Cheddar Cheese
4-5 strips of thick cut uncured bacon, chopped


  1. Chop the bacon and cook in a pan on the stove until desired texture is achieved.
  2. Mix all ingredients in a bowl and then refrigerate for up to one hour before serving.Bacon Bleu Cheese Slaw


Sauced! The Balsamic Geek

Balsamic Barbecue Sauce for Chicken

This Sauced! recipe is perfect to go on grilled chicken breasts or pork chops. If you are feeling adventurous, mop some shrimp with this flavor just before removing it from the grill. The unique flavors of the balsamic vinegar offers a tangy alternative to the typical sweet Midwestern bbq sauce.




2/3 Cup Ketchup
1/2 Cup Balsamic Vinegar
1/4 Cup Brown Sugar
1 Tablespoon Molasses
1 Teaspoon Dijon Mustard
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Black Pepper, Ground
1/4 Teaspoon Salt
1/8 Teaspoon Celery Seed
1/8 Teaspoon Anise

Don’t forget to check out the other great Sauced! recipes:

Sauced! Carolina Gold
Sauced! Cravin Raisin
Sauced! St. Louis Style

Smoked Pork Roast

Sliced Pork Shoulder Roast

Smoked Pork Shoulder Roast (Pot Roast)As fall is upon us, dishes like stews, pot roasts, soups and chili become very common. This is recipe is an alternative to a traditional pot roast, and can use either Pork or Beef to cook it. Instead of pulling out a slow cooker, or turning the oven on, grab an aluminum pan and take it out to your smoker. In my case, a Big Green Egg.


  1. I like to start by sauteing the carrots in onions in a pan on the stove at medium-high heat. Toss the carrots every few minutes until you see some of the sides turn brown.
  2. Light your smoker and add a couple red oak wood chunks to the fire. If you don’t have red oak, you can always substitute post oak, or hickory. Set the grill temp to 275° F / 135° C using the vents to control the temperature or a blower system, like a Barb-B-Que Stoker.
  3. Prepare the aluminum pan by mixing the wine, broth, mushroom base, garlic and celery seed with the sprigs of Thyme and Rosemary. Pour into the pan.
  4. Liberally dust the roast with salt and pepper and place in the pan.
  5. Add the carrots and onions around the side.
  6. Cook the roast for 3-4 hours, or until the internal meat temperature on a Pork Shoulder Roast reaches 165° F / 73.8° C. Make sure to turn the meat over every 45 minutes to 1 hour so both sides are properly smoked and marinated in the juices.
  7. Let the meat rest for up to 30 minutes before slicing. Sliced Pork Shoulder Roast


3-4lb Pork Shoulder Roast or Beef Chuck Roast
1/4 Teaspoon of Celery Seed
1/2 Cup Red Wine (Any of your favorite!)
1 Tablespoon of Better than Bouillon Mushroom Base
3 cups Beef Broth
1 Onion, Chopped
1 Bag of Carrots
2-3 Fresh Sprigs of Thyme
2-3 Fresh Sprigs of Rosemary
2-3 Cloves of Garlic, minced
Kosher Salt
Black Pepper, Freshly Grounded

Sauced! Carolina Gold

Time for another barbecue sauce recipe from the Sauced! line. Hopefully by now, you’ve checked out the St. Louis Style and Cravin’ Raisin sauces. One offered some tangy all-purpose flavor, while another provided a sweet and fruity topping for any pork dish coming out of your smoker.

Next, I want to tantalize you with a spin on the classic Carolina Mustard sauce. As someone from the Midwest, every time I’m in the Carolinas, or anywhere in the world really, I’m looking for a great bbq dish. In typical fashion, this recipe is a little bit sweeter and a little thicker than what you’re used to when you grab that yellow bottle and squirt it all over your pulled pork and slaw sammy. I promise, you’ll love this one, or just don’t make it again!


  1. Combine all ingredients in a medium sized pot and simmer for 10 minutes.


3/4 Cup Yellow Mustard
1/2 Cup Apple Cider Vinegar
1/4 Cup Unsalted Butter
1 Teaspoon Granulated Onion
1 1/2 Teaspoon Granulated Garlic
1 Teaspoon Ground Black Pepper
1 Teaspoon Kosher Salt
1/2 Teaspoon Turmeric
2 Tablespoons Worcestershire Sauce
3 Tablespoons Ketchup
1/3 Cup + 1 Tablespoon Brown Sugar (not quite a 1/2 cup)
1/4 Cup Honey
1/2 Teaspoon Cayenne Pepper
1/4 Teaspoon Marjoram
1/2 Teaspoon Celery Seed

Orange-Ginger Sweet Beef

Orange Beef with Jasmine Rice and Edamame

Orange Beef with Jasmine Rice and EdamameAs with a lot of my recipes, I stare at the kitchen for awhile, trying to figure out what I have available to cook on the grill for the evening, and then usually come with with something that works. In this case, I had a pack of stew meat available, but you can use any high quality steak, or switch this recipe up for Chicken.

If your household also caters to fans of some heat, toss in some red pepper flakes, or a bit of Sriracha and enjoy!



  1. In a mixing bowl, combine all the ingredients and whisk together. Set aside.
  2. Cut 1 inch cubes of the chosen meat and place them into a resealable plastic bag.
  3. Pour the marinade into bag and then place the sealed bag in the refrigerator for at least two hours.
  4. Soak bamboo skewers in water for 15 minutes and then slide meat on to each skewer.Orange-Ginger Beef Ready to Cook
  5. Place on a grill and cook at 400°F until the internal temperature of the beef reaches 135°F (165° for Chicken). Make sure to watch the meat while cooking, as the sugar in this recipe will burn easily.
  6. Top with Sesame seeds for a little added crunch and serve over a bed of rice.Orange Beef Fresh off the Grill


1 Cup Brown Sugar
1 Cup Soy Sauce
1/2 Cup Orange Juice
1/3 Cup Olive Oil
2 Teaspoons of Fresh Grated Ginger
1 Teaspoon Black Pepper
1 Teaspoon Granulated Onion
1 Tablespoon Sesame Oil
1 Tablespoon Honey
2-3 Garlic Cloves, Diced
2 lbs of Sirloin or Rib eye Beef, Cubed
Zest of One Orange

Beer Cheese Mac

Macaroni and Cheese with Beer

Macaroni and Cheese with BeerSo this has been my most demanded side dish, next to the Sweet BBQ Baked Beans recipe. Whether its a neighbor party, family gathering, or pot luck, somebody is always asking that I bring this dish along. It all started about a year ago when I had it in my head that Beer Cheese Soup is awesome, so why not have a Macaroni and Cheese dish that tastes like Beer Cheese Soup? Lastly, why not cook it on a Big Green Egg, because everything tastes better on the egg.

Your family and friends will wonder where this dish came from and why its so highly addictive. Your gym will thank you for taking a visit, after you pack on these delicious calories into your diet.


16 Ounces Elbow Macaroni
6 Strips of Thick Cut Bacon
6 Tablespoons of Unbleached All-Purpose Flour
4 Tablespoons of Butter
1 Pint Half-n-Half
8 Ounces of Amber Beer (Any brand that tastes good to you)
8 Ounces 2% Milk
8 Ounces of Fontina Cheese, Shredded
8 Ounces of White Cheddar/Gruyere Blend Cheese, Shredded
1/2 Cup of Shredded Parmesan Cheese
1 Teaspoon Granulated Garlic
1 Teaspoon Dry Mustard
1 Teaspoon Granulated Onion
2 Teaspoons Fresh Parsley
1/2 Cup Panko
2 Tablespoons of Plain Bread Crumbs
Salt and Pepper


  1. Preheat the grill to 350°.
  2. In a large pot, boil 8 cups of water with 1 teaspoon of salt added. Cook the macaroni until slightly past al denté. Drain in a colander and set aside.
  3. Cut the strips of bacon into small pieces and cook over medium heat in a stock pot until crisp. Using a ladle, remove the bits and set aside.
  4. Melt the butter in the bacon fat and then whisk in the flour.
  5. Immediately add the half-n-half, milk and beer before the flour turns brown. Stir in the shredded Fontina and Gruyere/White Cheddar cheeses.
  6. Add the garlic, mustard and onion and let the mixture simmer for 10 minutes, to thicken.
  7. Remove from heat and then mix in the noodles with all the bacon bits, except 1 Tablespoon.
  8. Stir in the parsley and then move to a 12″ cast-iron skillet.
  9. In a small bowl, mix the panko, bread crumbs, Parmesan and remaining bacon. Sprinkle the mixture on top the dish.
  10. Place the cast-iron pan on the grill and cook for 10-15 minutes until bubbly. If you don’t have a grill, you can use the oven and then turn on the broiler in the last 5 minutes to crisp the toppings.Beer Cheese Macaroni Finished