As a keen amateur barbecue chef using a charcoal grill (I love playing with fire!), I have tried just about every home made barbecue sauce recipe out there and I have a few faithful tangy favourites that are suitable for those impromptu summer meals, but after trying a Texas family recipe I am a total convert and recommend that everyone should taste it.

How did I hear about this great family recipe? Well, I stumbled upon the #1 Top-secret barbecue sauces recipe site by accident while doing a Google for great BBQ sauces. I wanted to enhance the flavour of my beef and bean burgers wrapped in tortillas with an avacado salad mix. The family recipe sounded like it would go with just about anything, so I gave it a try. And to my amazement it was quite a find, I'd say it is one of the best BBQ sauces I have ever tasted. I've tried it a few times now and their family recipe is absolutely fabulous on poultry, pork, ribs and steaks ...and tastes just as delicious drizzled over any potato or chilli bean salad! This recipe also makes a fantastic marinade, adding a better depth of flavour, the end result was even more TASTY!

Let me share what other people are also saying about this delicious BBQ sauce recipe, they had me convinced and I'm glad I tried it.

"second to none"

"The barbecue sauce is absolutely wonderful. We use it on just about everything we barbecue. It has a great taste that is second to none, and brings out the best in whatever meat you choose to place sauce on. My family consumes primarily poultry or pork, and this sauce is absolutely fabulous on either". Thank you, Carrie Hurst, Surprise, Arizona

"loved the sauce"

"Dang, that was good, thanks so much for sharing the secret,my wife thanks you, my children thank you and my parents thank you, they were just all here with a couple of neighbors, everyone loved the BBQ sauce, but I didn't tell them were I got it." -Bill James, Edmond, Oklahoma

Yumm... are your taste buds getting excited yet as I'm getting hungry writting this?

Like me, I guess you already know that you don't want to have another one of those HO HUM, tasteless barbecue sauces. You are looking for something different that tastes fantastic and will impress on your family and friends! Well, this ain't no fresh off the grocer's shelf type sauce or another one of those ebook recipes that fails to excite your taste buds. This is the "real deal" a delicious family recipe that has been passed down the generations and tastes like no other out there. I hope you get a lot of tasty pleasure using it on your barbecues like I have done.

It's all in the Sauce!

The sauce is the #1 MOST important ingredient for any barbecue. And as you know, there are 1001 different variations on barbecue sauces as there are people on the planet.

So, how do you know what recipe is going to taste best?

Who's recipe are you going to invest your time into going to the grocery store, buying the ingredients and making the sauce? Who's recipe are you going to trust $$ worth of meat to. Who's recipe are you going to trust not to have a failed barbecue?

You can trust the #1 Top-Secret BBQ Sauce Recipe in Texas that's been enhancing mouth watering food for generations.

1. BBQ'd Brisket: I usually cook a brisket at 200 degrees for approximately one half hour per pound of meat. Since a brisket is such a large chunk of meat and a little on the stringy side, it will often absorb too much smoke; therefore, I won't usually cook a brisket entirely in a smoker. I cook a brisket in the oven (in a roasting pan) at 200 degrees until it has about an hour left to cook. Then I transfer it to a smoker to finish cooking.

2. BBQ'd Chicken: To cook chicken on a grill, I always put down a layer of foil and I'm no closer than the middle or top rack. Chicken skin burns easy and it's hard to get done to the bone, especially white meat. So, cook it slow, turning frequently. You'll know it's done when the chicken is firm and it doesn't't bleed when you squeeze it. Chicken is one of the hardest meats to get just right. Practice times three.

3. Smoking on a gas grill: Don't try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is totally immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or something similar. Line the meat rack (at least the second or top rack) with heavy duty or...

...to continue this tip and for more free helpful barbecue tips, and a 100 great barbeque recipes, including rubs, mops and marinades visit the #1 Top-Secret BBQ Sauce Recipe website...

Still trying to decide if you're a smoker or a grill? Ideally, a smoker is the best type of cooking device used to barbecue. Smokers come in all sizes and shapes, some burn on wood or charcoal while others are electric. At any rate, the heat from any type of smoker is a cooler heat, which cooks the meat at slower pace, allowing the smoke to penetrate the outer layer of the meat.

Traditionally a grill is used for grilling pork, beef, fish, chicken, etc. directly over a fire that is fueled by gas or charcoal. Some folks think they are barbecuing steaks, when they are actually grilling a steak. You can; however, use a grill to cook meat that you will apply barbecue sauce to. It just takes more patience and attention.