This basting sauce was our new product for the year 2000, and it is mighty tasty! We had it made right here in the northwest with our garlic. There are two flavors, garlic and garlic jalapeño. I think the name jalapeño scares people, they fear the heat, but it really isn't that hot. Anybody that grills wants barbeque sauce. For years we didn’t make BBQ wause because we wanted to be different. The basting sauce is a lot like a barbecue sauce, but with so much more POW and versatility. The POW is the taste. The basting sauce is is thick and rich like a real BBQ sauce yet it has a very different, unique and very inviting taste. It is like being macho (like a BBQ sauce) but sophisticated and intelligent like a gourmet sauce.

For example, the first time we tried it, we dipped pretzels in it. YUM! We couldn't stop! Then we took it for another tasting and used tortilla chips. Still pretty darned good! At the taste-test table at the Garlic Fest, people dipped a cube of French bread in it. Wowsa! Since then, we have used it on salmon, chicken, hamburgers and beef. We even us it on our eggs and hash browns in the morning. We use it as a base and then adds some other secret ingredients (sometimes it's our salsa, sometimes a peanut sauce, sometimes herbs like dill or rosemary...) and then slather it all over the meat before we grill it. Many always used to think that we were a barbecue magician, but now the secret is out: anyone can work barbecue magic with this basting sauce in their cupboard.