1 - 5 to 7 lb. Boston Butt Pork Roast
1-2 - 12 oz. bottles King Cliff BBQ & Steak Sauce

Slow Cook uncovered the Boston Butt (325 degrees) in oven or on a closable grill. Cook for 45 minutes per pound.  Allow 30 minutes to cool, then chop or pull with forks.  Add 1 bottle of King Cliff BBQ & Steak Sauce and mix together.  Serve on a bun with cole slaw and add extra sauce on the sandwich before eating!


2 1/2 lbs. green cabbage
1 c. mayonnaise
1 tbs. mustard
3/4 tsp. salt
1 tbs. celery seed
4 tbs. vinegar
1 tbs. lemon juice

Grate the cabbage in a food processor or with a hand-held grater. Mix all other ingredients in a bowl and add to cabbage. Mix. Chill in refrigerator 1 hour before serving.  TIP:
If the coleslaw is too tart for your taste, try adding 1 1/2 tbs. sugar and mix with slaw.



1 lb. ground beef, ground turkey or ground chicken
4 oz. blue cheese or feta cheese
1/4 cup vegetable oil
1 egg
3/4 cup breadcrumbs
1/2 cup maple syrup
3/4 cup King Cliff BBQ & Steak Sauce

Mix 1/4 cup King Cliff, 1 Egg and 3/4 cup breadcrumbs (I cut up about 1 1/2 slices of whole wheat bread for this). Mix these ingredients with the ground meat.  Place a small ball (about 1/2" x 1/2") cheese in the center and form enough meat around it to make a 1 to 1 1/2" meatball. Preheat oil to 335 degrees. Place meatballs into the hot oil. Cook for 15 - 25 minutes or until the meatballs are browned to your satisfaction. Remove from oil and strain to remove excess oil.  Place in a 2 quart oven-safe casserole dish.  Preheat oven to 325 degrees. Mix remaining King Cliff and syrup together (about 1/2 cup of each). Pour over meatballs. Cook for 1/2 hour in oven. Serve hot or warm. Makes 20 - 25 meatballs. Expect compliments and ENJOY!

The meatballs can be cooked without the oil or can be oven baked. If you choose to cook them using these methods, make sure the meat reaches the recommended safe temperature for type meat you are cooking.
If you are using a soft cheese, you can cut it up into the size you want and then put it in the freezor for about 30 minutes. This will make it much easier to work with when forming the meat around it.

                 KING CLIFF WINGS        

2.5 lbs. chicken wings

6 oz. King Cliff BBQ & Steak Sauce
1/4 cup vegetable oil

Deep fry chicken wings in oil heated to 375 degrees for 10-14 minutes (until golden brown).  Place the wings in a 2 quart oven safe casserole dish and mix with 3/4 cup of King Cliff BBQ & Steak Sauce. Keep warm in the oven until ready to serve.

Alternate to deep frying the wings: Bake in 500 degree oven for 20 minutes, turning once during the cooking time.


Tortilla Chips
1 lb. ground beef or turkey
1/3 cup King Cliff BBQ & Steak Sauce
1 can black beans or refried beans (heated)
Sour Cream
Shredded Cheddar or Mexican Style Cheese

Brown ground beef or turkey. Add 1/3 cup King Cliff BBQ & Steak Sauce and mix well.
Layer chips, meat, beans, salsa, guacamole, cheese and sour cream. Microwave for 30-45 seconds and enjoy!


2 Ripe Avocados
1 small finely chopped onion
3/4 tsp. garlic powder
4 tbs. lemon juice
salt to taste

Peel Avocado and deseed. Add chopped onion, garlic powder, 4 tbs. lemon juice and salt. Mash with fork or mix with food processor. Serve on pita chips, tortilla chips, nachos, in burritos and enjoy this healthy snack!


(makes 4 burgers)

1 pound ground chicken breast
1/4 cup finely grated sharp cheddar cheese
1 tsp smoked paprika

1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup King Cliff BBQ & Steak Sauce
4 whole wheat buns
1 onion, sliced
1 tablespoon olive oil
King Cliff BBQ sauce for topping


In a large bowl, combine chicken, King Cliff sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. Preheat the grill or a skillet and cook the burgers until fully cooked through.

While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.

When burgers are ready, top with more cheddar, onions, King Cliff sauce and fresh romaine. Toast the buns!

(Kira’s version – I added 2 or 3 good handfuls crunched up of French’s Onions, instead of the onion put on top.)