Behind the Scenes

Fanny Slater is a nationally published cookbook author and the winner of Rachael Ray’s Great American Cookbook Competition. Her cookbook,Orange, Lavender & Figs: Deliciously Different Recipes from a Passionate Eaterwas published by Simon & Schuster in 2016. Fanny co-hosted the Food Network series, Kitchen Sink and was a regular on Cooking Channel’s longtime popular series, Best Thing I Ever Ate. Fanny creates and develops all original recipes and recipe content for Lid Licking Sauce.

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Steve's Sweet Habanero Wicked Grilled Pineapple Burger

Yield: 4 burgers

Ingredients

  • 1 pound ground beef (preferably 80/20)
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 fresh pineapple rings about 1-inch thick
  • 1/4 cup Lid Licking Carolina Sweet Habanero sauce, divided
  • 4 brioche burger buns, toasted
  • 4 slices white American cheese (or pepper jack for more spice)
  • Optional toppings: mayo, butter lettuce, thinly sliced red onion

Preheat your grill to medium-high.

Form 4 burger patties, season with salt & pepper, and grill until desired doneness, about 3-4 minutes per side for medium rare. Add cheese in the last minute to melt.

While the burgers cook, brush the pineapple rings with the olive oil. Place them on the grill and cook for 2–3 minutes per side, brushing with about 2 tablespoons of the Carolina Sweet Habanero sauce as they grill. Flip once, until lightly charred and caramelized.

Build your burgers: bottom bun, mayo, lettuce, burger patty, red onion, a drizzle of the Carolina Sweet Habanero sauce, grilled pineapple, top bun.

Carolina Sweet Hawaiian Roll Meatball Sliders

Yield: 12 sliders

Ingredients

  • 1 pack (12-count) Hawaiian sweet rolls
  • 6 large meatballs, halved (or 12 smaller whole meatballs)
  • 1 cup Lid Licking Carolina Sweet Mild sauce, plus 1 tablespoon for the glaze
  • 1 1/2 cups shredded pepper jack cheese
  • 1 tablespoon melted unsalted butter
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon poppy seeds
  • Pinch coarse salt
  • 1 tablespoon chopped fresh parsley

Preheat the oven to 350°F.

In a saucepan, warm the meatballs in 1 cup of the Carolina Sweet Mild sauce until heated through and well coated.
Slice the entire pack of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half in a baking dish.

Layer the sliders: Sprinkle half of the cheese over the bottom buns, top with the sauced meatballs and some extra sauce from the pan, sprinkle with the remaining cheese, add the top halves of the rolls.

In a small bowl, whisk together the melted butter, 1 tablespoon of Carolina Sweet Mild sauce, garlic powder, and Dijon mustard.

Brush the mixture over the tops of the rolls. Sprinkle with poppy seeds and a pinch of salt.

Cover with foil and bake for 15 minutes. Remove the foil and bake an additional 5–7 minutes, until the tops are golden and the cheese is melted. Top with chopped parsley and serve warm.

Carolina Sweet Mild Breakfast Skillet with Sausage

Yield: 6-8 servings

Ingredients

  • 2 pounds Yukon Gold potatoes, diced
  • 1 pound breakfast sausage (patties, links, or ground)
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon unsalted butter
  • Coarse salt and freshly ground black pepper
  • 1 poblano pepper, diced
  • 1/2 small red onion, diced
  • 6 tablespoons Lid Licking Carolina Sweet Mild, divided
  • 1 cup shredded white cheddar or pepper Jack cheese
  • Optional: Fried or poached eggs on top
  • Fresh parsley or chives, for garnish

Parboil the potatoes:

Place the diced potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over medium-high heat, then reduce slightly and simmer until fork-tender, about 5 minutes. Drain and set aside.

Brown the sausage:

In a large cast-iron skillet over medium heat, cook the sausage until fully browned and cooked through. Break it apart into chunks, remove with a slotted spoon, and set aside.

Crisp the potatoes:

In the same skillet, add the olive oil and butter. Working in batches to avoid crowding the pan, add the potatoes in a single layer. Cook, undisturbed, until a golden-brown crust forms on one side, about 3 minutes. Continue cooking, stirring occasionally, until the potatoes are golden-brown all over.

Add the veggies:

Stir in the poblano and red onion, and sauté until softened. Season to taste with salt and pepper.

Combine & glaze:

Return the sausage to the skillet and drizzle in 4 tablespoons of the Carolina Sweet Mild sauce. Stir everything together and cook for 2–3 minutes until warm and glazed.

Top with cheese:

Sprinkle shredded cheese evenly over the top. Cover the skillet with a lid to melt the cheese, or broil on high until bubbly, about 1–2 minutes.

Finish & serve:

Top with fried or poached eggs, fresh herbs, and the remaining 2 tablespoons of Carolina Sweet Mild sauce.

Backyard BBQ Buffalo Chicken Dip

Yield: Approximately 3 cups

  • 1 (8-ounce)
    block cream cheese, softened (use jalapeno cream cheese for more heat)
  • 1/4 cup ranch dressing (use Smoky Buttermilk BBQ Ranch Dip for more LLS flavor)
  • 1/4 cup Lid Licking Sauce, plus more for drizzling
  • 1 1/2 tablespoons hot sauce (like Frank’s RedHot)
  • 4 ounces sharp cheddar cheese, freshly grated
  • Coarse salt and freshly ground black pepper
  • 2 cups shredded rotisserie chicken
  • Tortilla chips, crackers, or fresh veggies for serving

Preheat the oven to 375°F.

In a large bowl, stir together the cream cheese, ranch, Lid Licking Sauce, hot sauce, half the cheddar, and a generous pinch of salt and pepper until smooth.

Fold in the shredded chicken and stir until evenly combined. Season to taste with additional salt and pepper.

Spread the mixture into an 8-inch round or similar size baking dish. Drizzle more Lid Licking Sauce over the top and sprinkle on the remaining cheddar.

Bake for 20–25 minutes, until hot, bubbly, and golden on top. Serve hot with chips, crackers, and veggies.

Smoky Buttermilk BBQ Ranch

Yield: 1 cup

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tablespoons buttermilk
  • 1/4 cup Lid Licking Sauce
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons finely chopped chives
  • 2 teaspoons finely chopped fresh parsley (or dill)
  • Kosher salt and freshly ground black pepper, to taste

In a bowl, whisk together the mayonnaise, sour cream, buttermilk, Lid Licking Sauce, paprika, garlic powder, chives, parsley (or dill), and a pinch each of salt and pepper.

Season to taste with additional salt and pepper.

Chill for 30 minutes before serving to let the flavors meld.

Sweet Heat Island Dip

Yield: 3/4 cup

  • ½ cup apricot or orange marmalade (use one with bits of peel for texture)
  • ¼ cup Lid Licking Sauce
  • 1–2 teaspoons fresh lime juice (or rice vinegar)
  • 1/2 teaspoon fresh grated fresh ginger
  • Kosher salt, to taste

In a small saucepan over medium-low heat, combine orange marmalade and Lid Licking Sauce. Stir until smooth and warm, about 3–5 minutes.

Add vinegar or lime juice, hot sauce, and ginger. Stir to combine. Taste and adjust to your liking.

Remove from heat and let cool slightly. Serve warm or room temp as a dip for coconut shrimp or chicken skewers.

BBQ Glazed Dry Rub Ribs

Yields 2–4 servings

Dry Rub

  • 2 1/2 tablespoons smoked paprika
  • 2 1/2 tablespoons light brown sugar
  • 2 tablespoons ground mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper

Ribs

  • 3 pounds baby back ribs
  • 1 cup Lid Licking Sauce, divided

Heat the oven to 300°F and line a large baking sheet with tin foil. Lay another extra-long piece of foil, dull side facing up, down the middle.

If the thin, transparent membrane is still intact, remove it by snipping it, wiggling your hand under, and then pulling it off. Place the ribs, meaty side down, on the larger piece of foil.

Using all but several tablespoons of the spice rub, massage the ribs all over and then turn them meaty side up.

Completely envelope the ribs in the larger piece of foil—making a packet. Roast, carefully flipping the packet halfway through, until the meat is starting to shrink away from the ends of the bone, about 2 – 2 1/2 hours.

Watching out for steam, carefully remove the ribs from the foil and place them bony side-up on a cutting board with grooves to catch any juices. Reline the baking sheet with a fresh piece of foil and preheat the oven’s broiler to high.

Coat the ribs all over with the remaining rub and then slice them into portions. Place the rib portions back onto the baking sheet meaty side up and brush all over with half of the Lid Licking Sauce.

Broil, keeping a very close eye, for 1-2 minutes until the sauce is bubbly and caramelized. Brush with the remaining sauce and serve.

Tim's Famous Smoked Wings

Yields 4–6 servings

  • 3 pounds chicken wings
  • 2 tablespoons vegetable oil
  • 3 tablespoons your favorite dry rub
  • 1 cup Lid Licking Sauce

Preheat your smoker to 250°F and load it with apple wood, cherry wood, or hickory chips.

Place the wings in a large mixing bowl. Add the oil and dry rub, then toss until the wings are evenly coated.

Arrange the wings in the smoker and cook for about 2 hours, or until the internal temperature of the thickest part of the meat reaches 165°F. Refill the wood as needed during smoking.

Preheat a grill to medium-high, or set your oven’s broiler to high and line a baking sheet with foil.

Grill or broil the wings until the skin is crispy, about 3–4 minutes on the grill or 1–2 minutes under the broiler.

Transfer the wings to a bowl and toss with the Lid Licking Sauce until coated.

Tangy Marinated Steak

Yields 4-6 servings

  • 2 pounds steak, 1/2-inch thick (such as skirt, flank, or chuck)
  • 1 cup Lid Licking Sauce, divided
  • 1 tablespoon vegetable oil
  • 1 teaspoon coarse salt

Place the steak and 3/4 cup of the Lid Licking Sauce in a large zip-top bag. Seal and massage to coat evenly.

Marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.

Remove the steak from the marinade and let it come to room temperature for 30 minutes. Shake off any excess marinade, then gently blot the steak with paper towels to remove surface moisture—this helps ensure a good sear. Season both sides with the salt.

Heat the oil in a large cast-iron skillet over medium-high heat until shimmering and just beginning to smoke. Add the steak and sear for 2 minutes on the first side. Flip, brush the seared side with 2 tablespoons of the remaining Lid Licking Sauce, and cook for 1 minute on the second side.

For medium-rare:
Remove the steak when a meat thermometer inserted into the thickest part registers 125–130°F. Adjust cook time to your preferred doneness.

Transfer the steak to a cutting board with grooves to catch the juices and brush with the remaining Lid Licking Sauce.

Rest for 5 minutes, then thinly against the grain, arrange on a serving platter, and drizzle with any collected juices. Taste and finish with a pinch of salt, if desired.

Clayton Steakhouse BBQ Pork Belly

Serves 2-4 as an appetizer

  • 1 lb. pork belly, skin-on or skinless, cut into 2-inch cubes
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon white vinegar
  • 1 tablespoon vegetable oil
  • 1/2 cup Lid Licking Sauce

Instructions for Air Fryer:

Preheat the air fryer to 375°F.

Pat the pork belly dry with paper towels and place in a bowl. Add the salt, pepper, baking powder, white vinegar, and oil, and toss until thoroughly coated.

Working in batches if necessary to avoid crowding, add the pork belly to your air fryer basket in a single layer. Cook for 25-30 minutes, shaking the basket once halfway through.

Transfer the pork belly to a bowl and toss with 1/2 cup of the Lid Licking Sauce. Turn the air fryer’s heat to 400°F and return the pork belly to the basket. Cook for an additional 2-3 minutes to caramelize the sauce.

Serve with additional Lid Licking Sauce for dipping.

Instructions for Oven:

Preheat the oven to 400°F and prepare a baking sheet with a wire rack.

Pat the pork belly dry with paper towels and place in a bowl. Add the salt, pepper, baking powder, white vinegar, and oil, and toss until thoroughly coated.

Making sure not to crowd the baking sheet, place the pork belly pieces on the wire rack. Bake for 35-40 minutes, flipping the pieces halfway through.

Remove the pork belly from the oven (keeping it on the wire rack) and preheat the broiler to high.

Brush the pork belly with 1/2 cup of the Lid Licking Sauce and then return the pan to the oven, watching closely to avoid burning, for about 1 minute or less to caramelize the sauce.

Serve with additional Lid Licking Sauce for dipping.

Lynn's Zesty Snack Mix

Yield: about 4 1/2 cups

2 tablespoons unsalted butter, melted
1/4 cup Lid Licking Sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups Cheez-It Snack Mix
2 cups Corn Chex cereal
1 1/2 cups Wheat Chex cereal
1 cup salted mixed nuts

Preheat the oven to 300°F and line several baking sheets with parchment paper.

In a jar or small bowl, thoroughly mix the butter, Lid Licking Sauce, paprika, garlic powder, and onion powder.

In a large bowl or gallon-size Zip top bag, add the snack mix, Chex cereals, and mixed nuts. Pour in the Lid Licking Sauce mixture and toss until thoroughly coasted.

In a single layer, spread the mixture onto the prepared baking sheets. Bake for 25 - 30 minutes, using a silicone spatula to stir the mix every 10 minutes. Keep an eye on it the last 5 minutes as it begins to brown quickly towards the end of the bake time.

Once the snack mix is golden brown and glossy, remove it from the oven. Allow the mixture to cool completely, about 30 minutes.

It will continue to get crunchier as it sits. Store in an airtight container or zip-top bag at room temperature for 1-2 weeks.

*This recipe can use any of your favorite snack mixes. Just adjust the spices depending on how plain (or seasoned) your original snack mix is.

Dr. Len Keever's Smoky Grilled BBQ Salmon

Yield: 4 6-ounce servings

4 6-ounce salmon filets, skin on or off
2 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup Lid Licking Sauce, divided
Fresh chives or parsley, finely chopped (for serving)

Preheat a grill to medium-high heat (about 375 - 400°F). For easy cleanup and to ensure no sticking, fashion a large piece of aluminum foil into a tray. Lightly coat the foil with non-stick cooking spray and place the salmon filets on top.

Evenly drizzle the filets with the olive oil and season with the salt and pepper. Place the foil tray onto the grill (or place the filets skin-side down if you’re not using the foil) and cook the salmon for 5-6 minutes. Flip the filets and evenly baste them with 1/4 cup of the Lid Licking Sauce.

Continue cooking the salmon until it’s reached your desired level of doneness, about 2-4 minutes on the other side for medium. Skinless filets will take 1-2 minutes less. For well done, total cooking time will be around 12-15 minutes depending on the salmon’s thickness. For medium-rare, it will be closer to 8-10 minutes. Remove the salmon from the grill, baste with the remaining Lid Licking Sauce, and allow it to rest for several minutes.

Pour all leftover sauce from the foil over the filets before serving and garnish with the chives or parsley.

Tim's Spicy BBQ Meatloaf

Yields 6 servings

Meatloaf Ingredients:

  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 2 large cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 pounds ground beef (80/20) or meatloaf mix (beef, veal, and pork)
  • 1/2 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1 1/4 teaspoons coarse salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/4 cup ketchup
  • 1/4 cup Lid Licking Sauce

Sauce ingredients:

  • 1/2 cup Lid Licking Sauce
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire

In a large skillet, melt the butter over medium heat. Add the onion, green pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened and very fragrant, about 10 minutes and then season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Remove the pan from heat, stir in the parsley, and then cool the mixture to room temperature.

In the meantime, make the sauce by whisking all ingredients together in a small bowl.

Preheat the oven to 350°F.
In a large mixing bowl, combine the cooked veggies, ground beef, breadcrumbs, eggs, remaining salt, pepper, ketchup, and Lid Licking Sauce.

Mix with a fork or your hands until thoroughly combined.

Spoon the meat mixture into a large shallow baking dish. Form into a flat loaf about 2 inches high and 4-5 inches wide smooth the top with the back of a spoon.

Bake the meatloaf for 40 minutes and then baste the loaf with about half of the sauce. Return the meatloaf to the oven and bake until fully cooked, about 20 more minutes or when a meat thermometer registers 145°F in the center of the loaf.

Let the meatloaf stand for 5 minutes before slicing, brush with the additional sauce, slice, and serve.

Bacon & BBQ Roasted Cabbage

Yields 4-6 servings as a side

  • 4 slices thick-cut bacon, chopped
  • 1/4 cup Lid Licking Sauce, divided
  • 2 tablespoons olive oil
  • 1 small green cabbage, chopped (about 6 cups)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped Vidalia onion
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch crushed red pepper flakes

Preheat the oven to 400°F and line a baking sheet with tin foil.

In a single layer, spread the chopped bacon onto the foil. Bake for 12–15 minutes, or until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to soak up any excess fat. Reserve 2 tablespoons of the bacon fat from the foil.

Add the bacon to a small bowl and toss with half of the Lid Licking Sauce.

Toss the cabbage, green pepper, and onion with the reserved bacon fat, olive oil, salt, pepper, and red pepper flakes and spread onto baking sheets in even layers.

Turn the oven to 425°F.

Bake, stirring halfway through, until tender and caramelized, about 20-25 minutes. Transfer the roasted cabbage to a platter, drizzle with the remaining Lid Licking Sauce, and top with the Lid Licking Sauce-coated bacon.

Pulled BBQ Chicken Tacos with Pineapple Jalapeno Salsa

Serves 4-6

  • 1 1/2 teaspoons coarse salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 3/4 cup Lid Licking Sauce, divided
  • 1 large poblano pepper, seeded and cut into strips
  • 1 small red onion, thinly sliced
  • 1/4 cup chicken stock (or light beer)
  • 12 small (6-inch) flour tortillas, warmed just before serving
  • 1/2 cup sour cream
  • 1 16-ounce jar Veggie Wagon Pineapple Jalapeno salsa
  • 1/2 cup shredded Monterey Jack cheese (or white cheddar)
  • 1 cup shredded purple cabbage

Preheat the oven to 325°F.

In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the garlic powder, onion powder, paprika, and cumin.
Season the chicken all over with the spice mix.

In a large oven-proof skillet like a cast iron, heat the vegetable oil over medium-high heat. Working in batches if necessary so you don’t crowd the pan, sear the chicken until a golden brown crust forms, about 1-2 minutes per side.

Add all the chicken back to the pan and drizzle with several tablespoons of Lid Licking Sauce.

Scatter the poblanos and onions into the pan and season with the remaining salt and pepper. Pour in the stock, scrape up any brown bits from the bottom of the pan, and then place the entire pan in the oven.

Bake until the chicken reaches an internal temperature of 165°F, about 20-25 minutes depending on the thickness.

Allow the chicken to rest for 5 minutes and then use two forks to shred the meat. Add the shredded chicken back to the skillet, pour in the remaining Lid Licking Sauce, and toss to combine all the flavors.

To assemble the tacos, top each warm tortilla with even portions of the sour cream, pulled chicken, salsa, cheese, and cabbage.

Garlic-Lime BBQ Street Corn

Serves 4

  • 4 ears fresh corn, shucked
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 tablespoons Lid Licking Sauce
  • Zest of 1/2 lime (plus lime wedges for serving)
  • 1 small clove garlic, grated
  • 1 tablespoon chopped fresh cilantro, divided
  • 1/4 cup finely grated parmesan cheese
  • 1 teaspoon Tajin Clásico Chile Lime seasoning, plus more to taste

Preheat a grill or grill pan to medium-high heat.

Brush the corn with the olive oil and season with the salt and pepper.

In a small bowl, whisk the mayonnaise, Lid Licking Sauce, lime zest, garlic, and half of the cilantro. Set aside.

Grill the corn, turning occasionally to achieve even browning, until lightly charred all over, about 10-15 minutes.

While the corn is still warm, brush each ear all over with the BBQ mayo mixture and then sprinkle evenly with the parmesan, remaining cilantro, and Tajin.

Serve with lime wedges.

Note: If you don’t have a grill, you can broil the corn (brushed with the olive oil, salt, and pepper) on high (rotating it every few minutes until lightly charred all over).

BBQ Veggie Pizza with Caramelized Onions +Sundried Tomatoes

Yield: 4 flatbread pizzas

  • 1 tablespoon unsalted butter
  • 1 large red onion, thinly sliced
  • Coarse salt and freshly ground black pepper
  • 4 individually-sized flatbreads (naan, pita, lavash, etc.)
  • 1 cup Lid Licking Sauce, plus more for garnish
  • 1 cup grated provolone cheese (or mozzarella)
  • 1/4 cup grated smoked gouda
  • 1/4 cup freshly grated parmesan cheese, plus more for garnish
  • 1/4 cup sun-dried tomatoes packed in oil (about 2 tablespoons oil from jar reserved)
  • 1/2 cup baby spinach, roughly chopped
  • 1/2 cup thinly sliced shiitake mushrooms
    Crushed red pepper flakes

In a large skillet over medium heat, melt the butter and add the onions. Cook, stirring occasionally, for 5 minutes and then season with a generous pinch of salt and pepper.

Reduce the heat to medium-low and cook, stirring every 5 minutes, until the onions are golden brown and caramelized, about 20 minutes.

Preheat the oven to 425°F.

Arrange the flatbreads on parchment paper-lined baking sheets. Top with even portions of the Lid Licking Sauce, provolone, gouda, parmesan, caramelized onions, sun-dried tomatoes, spinach, and mushrooms. Season each flatbread with a pinch of salt, pepper, and red pepper flakes and then drizzle with the sun-dried tomato oil.

Bake until the cheeses are bubbly and the bottoms of the flatbreads are golden brown and crispy, about 8-10 minutes. Garnish with additional parmesan, drizzle with more Lid Licking Sauce, slice, and serve.

Holy Sheet Tray BBQ Pulled Pork Nachos

Serves 4-6

  • 3/4 cup Lid Licking Sauce, divided
  • 2 tablespoons sour cream
  • Zest of 1/2 lime
  • 1 pint (about 16-ounces) pulled pork (homemade or from your favorite BBQ restaurant)
  • 1 (12-ounce) bag corn tortilla chips
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pickled jalapenos
  • 2 tablespoons chopped fresh cilantro
  • Optional garnishes: sliced avocado, green onions, purple cabbage

In a small bowl, whisk 2 tablespoons of the Lid Licking Sauce with the sour cream and lime zest. Scoop into a Ziploc bag and set aside. Toss the remaining Lid Licking Sauce with the pulled pork so it’s thoroughly coated.

Preheat the oven to 400°F and line a baking sheet with parchment paper or spray with non-stick cooking spray.

Spread out about half of the tortilla chips into an even layer. Top with half of the cheeses, jalapenos, and pork. Add the remaining chips on top and repeat with the rest of the cheeses, jalapenos, and pork.

Bake until the cheese is melted, about 5-6 minutes.

Snip the corner of the Ziploc bag with scissors and drizzle the Lid Licking Sauce cream evenly over the top of the nachos. Garnish with the cilantro and (if you like) sliced avocado, green onions, and purple cabbage.

Note: Substitute 1 1/2 - 2 cups of your favorite queso for the shredded cheeses for an especially gooey treat and add pico de gallo (or your favorite salsa) for a kick of acidity.

Roasted BBQ Potato Salad

Serves 4-6 as a side

  • 2 pounds fingerling potatoes (any large ones halved)
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon apple cider vinegar
  • 1/2 cup Lid Licking Sauce
  • 1 celery rib, finely diced
  • 1/2 small shallot, minced
  • 1 tablespoon chopped fresh parsley

Preheat the oven to 425°F and prepare a baking sheet with parchment paper or spray with non-stick cooking spray.

Toss the potatoes in the olive oil, salt, and pepper and arrange in a single layer on the baking sheet.

Bake for 30-35 minutes, tossing once halfway through until lightly golden and crispy.

In a large mixing bowl, whisk the mayo, sour cream, apple cider vinegar, and Lid Licking Sauce.

While the roasted potatoes are still warm, fold them into the dressing. Let the potato salad stand at room temperature, stirring a few times, until the potatoes have cooled, about 20 minutes.

Fold in the celery, shallot, and parsley, and then season to taste with additional salt and pepper. Serve at room temperature or chilled.