any shelf  brand works,  but KC Masterpiece gives a jump.   dump the bottle of sauce into a 2 quart pot, bring it to a simmer.  do by taste,  not measuring.   break sauce down with plain white vinegar until thinned out.   let boil and thin.   add alot of sugar,   moderate amount of honey,    and don't be stingy with ground cayenne pepper and several drops of tobasco.   the key is getting the sauce thinned by vinegar and then thickening again with the cayenne and sugar.   tastes great!   oh yeah,  a dash of  Worchestershire and fine herbswill help it too :)

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1 onion, finely chopped ,   ½ tsp prepared mustard

2 TBS oil,   1 tsp salt, 3 TBS vinegar,    1½ tsp chili powder

2 TBS brown sugar ,  2 TBS  parsley flakes,   1 cup catsup,    1 cup water

3 TBS Worchestershire sauce

Sauté onion in oil; drain.   Add remaining ingredients and simmer for 30 to 45 minutes.  Yields 2 cups.  This is a wonderful barbeque sauce for chicken.

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Pour a good grade Olive Oil over steaks

Be heavy handed with the following:

Garlic Powder,   Salt,   Fresh Ground Pepper

(Garlic Salt or Garlic Pepper will work just fine)

Rub this into BOTH sides of the steak.  If you are marinating a whole Beef Tenderloin, rub it all over the WHOLE tenderloin.  Marinate for at least 4-5 hours.  Let the meat get to ROOM TEMPERATURE.  Grill to desired doneness.

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( steffi recommends this for steak and chicken )

1/3 cup Soy Sauce,   1/4 Cup Red Vinigar,   1/4 Cup Oil

Splash of Caryo Syrup,   Garlic,   Italian Seasonings,   Splash of Red Wine.

combine all ingredients.

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( Great for Kabobs with mushrooms and red potatoes on the skewer )

Olive Oil,   Tarragon vinegar,   Dill Seeds,   Bay Leaves,   Salt & Pepper

Marinade 2 hours minimum.. Make enough to cover the cut up chicken and while bbq'ing , brush it on the kabobs.

( take some out first before soaking the chicken so you don't get poisened and sue me --although I know good Lawyers <wink> )

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