Fullchoke132 wrote:Also, how long did you cook them before adding the bbq sauce? Thanks for the recipe!
Brine soaking always helps or you can let sit in a marinade...italian dressing works well for a few hours prior to cooking which adds a little flavor.
You don't want to add the bbq sauce until close to time when you are ready to remove from heat, otherwise the sauce can burn. However, I think there is a better way:
I make up several different bbq sauces and dips and let the guests or diners dip their own according to their preference. 5 or 6 different bowls with the dips. One particularly easy dip is a mayo/mustard combo that I also like to use as a pretzel dip. Has a very pleasing taste when jalapeno duck poppers are dipped. "No double dipping!!"
Another is to add a little horse radish to any of the sauces to give a little added "kick". Also, a 1000Island/Ranch is quite good.