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Grilled Shrimp Recipes with Mango Salsa

Grilled Shrimp Recipes w/ Mango Salsa

The GrillJunkie team cranked up the coals and fired up one of our easy, fast and flavorful Grilled Shrimp Recipes!  A great dish choice for casual weeknight entertainment, this one ups the ante and spice a bit as we serve it skewered, or kebab style, and with a delicious mango salsa. This recipe is also a great option for those respecting their faith during the Lenten season. For those who may be looking for an alternative to shrimp, a nice substitute would be salmon fillets. Serve the skewers with basmati rice and an avocado-orange salad. Serves 4.

grilled shrimp kebab recipesThis Grilled Shrimp recipe uses an easy, ancient and fun grilling method.  If you’re not familiar with kebabs, it’s time to get familiar with this simple yet ancient cooking dish and technique. We enjoy grilling kebabs for their ease, versatility and amazing results. The different ingredient combinations offer “boatloads” of tasty possibilities, which is especially helpful when feeding a crowd. This Grilled Shrimp Kebab recipe features global flavors from the Mediterranean and Caribbean regions, Asia, and America. This unique dish makes a nice supper when served on a bed of rice pilaf accompanied by sautéed zucchini and summer squash.

First Up: What is a Kebab?

Grilled tuna kebabsKebab, also spelled kebap, kabob, or kabap, is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer, stick or spit. Despite some misgivings, kebabs have been popular for a very long time. Archaeologists in Greece have unearthed firedogs dating back to the 17th century BC that had notches carved in them, possibly to support skewers over an open fire. The term kabap comes much later though, traced back to at least the 17th century (some stories claim the word was originally used in Turkey to describe how soldiers fire-roasted meats that they’d skewered on swords).

The term kebab, originated in the Eastern Mediterranean, where it is mentioned by Homer, or the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide.

In American English, kebab typically refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.Grilled tuna kebabs

The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or heartier fish and seafood such a tuna or shrimp. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia.

In theory, meat on a stick is an incredible idea—fast to cook, easy to eat, and completely open to great flavor possibilities. But far too many kebabs fall flat, coming out dry, tasteless, and nowhere near their full potential. After many years of grilling and lots of trial and error, though, the GrillJunkie team has found ways to make consistently delicious kebabs. Follow these methods and there’s no risk of making your guests suffer through subpar kebabs at your next backyard barbecue.

Grilled Shrimp Recipes w/Mango Salsa


Serves: 4 | Prep time: 30 minutes | Grilling time: 12 minutes| Special equipment: Skewers, small bowl, small saucepan
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Grilled Tuna Kebabs : Stick Grilling

Grilled Tuna Kebabs : Heaven on a Stick

This is our GrillJunkie recipe for making unforgettably flavorful and eye-appealing Grilled Tuna Kebabs. If you’re not familiar with kebabs, it’s time to get familiar with this simple yet ancient cooking dish and technique. We enjoy grilling kebabs for their ease, versatility and amazing results. This recipe is also a great option for those respecting their faith during the lenten season. The different ingredient combinations offer “boatloads” of tasty possibilities, which is especially helpful when feeding a crowd. This Grilled Tuna Kebab recipe features global flavors from the Mediterranean and Caribbean regions, Asia, and America. This unique dish makes a nice supper when served on a bed of rice pilaf accompanied by sautéed zucchini and summer squash.

First Up: What is a Kebab?

Grilled tuna kebabsKebab, also spelled kebap, kabob, or kabap, is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer, stick or spit. Despite some misgivings, kebabs have been popular for a long, long time. Archaeologists in Greece have unearthed firedogs dating back to the 17th century BC that had notches carved in them, possibly to support skewers over an open fire. The term kabap comes much later though, traced back to at least the 17th century (some stories claim the word was originally used in Turkey to describe how soldiers fire-roasted meats that they’d skewered on swords).

The term kebab, originated in the Eastern Mediterranean, where it is mentioned by Homer, or the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide.

In American English, kebab with no qualification refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.Grilled tuna kebabs

The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or heartier fish and seafood such a tuna or shrimp. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia.

In theory, meat on a stick is an incredible idea—fast to cook, easy to eat, and completely open to great flavor possibilities. But far too many kebabs fall flat, coming out dry, tasteless, and nowhere near their full potential. After many years of grilling and lots of trial and error, though, the GrillJunkie team has found ways to make consistently delicious kebabs. Follow these methods and there’s no risk of making your guests suffer through subpar kebabs at your next backyard barbecue.

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Grilled Tuna Kebab Recipe


Serves: 4 | Prep time: 30 minutes | Grilling time: 12 minutes| Special equipment: Skewers, small bowl, shallow pan
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Meat Grilling Guide and Temperature Chart

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GrillJunkie Meat Grilling Guide

For GAS, CHARCOAL AND SMOKER GRILLSGrillJunkie Grilling Guide chart
The GrillJunkie team is pleased to provide our Grilling Guide. Depending on “What Fires YOU Up”, whether it be a gas grill, a charcoal grill or a smoker, we have provided general guidelines as well as specific charts for each grilling method.

Quick Note: A quick note on Indirect versus Direct Heat: There are essentially two ways to grill: directly or indirectly. These methods have less to do with the type of grill you are using or the style of food you are cooking than with the thickness and volume of what you are grilling. Knowing which method to use and how best to do it is a very important part of mastering the art and science of grilling and impressing your family and friends.

Get The Free Grilling Guide pdf

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Direct Grillingis the most basic and simple way to cook, while also being the oldest method of cooking. Foods are grilled directly over the heat. In essence, you can grill with a piece of meat and aGrilling Guide - How to grill directly simple fire. It is the direct exposure to the heat that cooks the food. It doesn’t get much simpler than that! There is one basic variation to direct grilling, however: leaving the lid up, or keeping it down. These days we have cooking devices with lids. It is this lid that determines whether the food is grilled or baked. By closing the lid you hold in the heat and allow foods to be cooked all over.

The foods you cook with direct heat are the traditional grilling fare: steaks, burgers, fish fillets, etc. Anything that is less than 2 inches in thickness should be cooked by the direct grilling method. These are food items that generally cook quickly and benefit from the fast cooking of a hot grill. As for having the lid up or down, generally you should choose to keep the lid down. The only reason to grill with the lid up is when you are grilling items that need a lot of basting, or cook so quickly that having the lid down increasing the risk of over cooking. Any large food item or cuts of meat more than about 2 inches thick should be grilled indirectly.


Indirect Grilling GuideIndirect Grilling - is closer to baking than direct grilling. This method requires that the heat source, in this case the “fire”, be built off to the side of where the grilling will take place. On a typical gas grill, what you would generally do is turn the burners up only on half of the grill. This is the directly heated side. You then place the food you wish to grill indirectly on the unheated side and close the lid. Convection and radiant heat will then cook the food. Simply put, the food is not being exposed to direct heat from the burners, and as such, it will cook more evenly and be less likely to burn on the exposed side.

With indirect grilling, charcoal works just as well as gas. With a charcoal grill you simply build the fire on one side of the grill and cook on the other. When using a charcoal grill to cook indirectly, it is best to build the fire like you always would and then use a small metal shovel or similar tool to shift the hot coals to one side.


Grilling Guide – General Guidelines

The Grilling Charts include cuts, thicknesses, weights, and grilling times that are intended to be guidelines. Such factors as altitude, wind, and outside temperature can affect cooking times. The GrillJunkie team provides two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness), turning food once halfway through grilling time.

Grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

Get the Free Grilling Guide by Clicking Below:

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A Comprehensive Grilling Guide complete with Meat Types, Fruits and Vegetables, and Time and Temperature Charts on Gas, Charcoal and Smokers grills!


What are your thoughts on our Comprehensive Grilling Beef Tenderloin SteaksGuide? What Fires YOU Up? We welcome your comments, healthy debate, and the inevitable disagreement. Leave a reply or comment. It’s OK. Bring it on!

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Grilled Beef Tenderloin Steak with Seared Mushrooms

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Grilled Beef Tenderloin Steak with Seared Mushrooms

Grilled Beef Tenderloin Steaks   Grilled Beef Tenderloin Steak is one of the GrillJunkie team’s favorite steaks to grill.  Grilling recipes for steak do not get any simpler, succulent and enjoyable than this!  As with many high end steak cuts, less is more when grilling Beef Tenderloin Steak.  The best way to grill this kind of steak is over direct high heat.  This method is ideal for Beef Tenderloin Steak as the thicker cut we recommend and the grilling method seals in the juices and cooks the steak quickly, not allowing the steak to dry out. For more detailed advice on all meat grilling types, Download our Free 7-Page Meat Grilling Guide!

  • Tip 1: Keep the Beef Tenderloin Steaks dry by patting with paper towels before grilling…otherwise any excess moisture steams the meat leaving a tough chew!
  • Tip 2: Place the Beef Tenderloin Steak on the hottest part of the grill. To Avoid Grill Flare-ups; if at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down.
  • Tip 3: NEVER slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around.

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Serves: 4 | Prep time: 15 minutes | Grilling time: 14-18 minutes | Special equipment: Small Skillet and Perforated Grilling Pan

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BBQ Sauce Reviews – Trifecta Sweet Heat BBQ Sauce

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Trifecta Sweet Heat BBQ Sauce: BBQ Sauce Reviews

Is this Kentucky perfection?

On a consistent basis the team here at GrillJunkie™ sets time aside to conduct and communicate our formal opinion on either a Grilling, BBQ or Burger related product inclusive of BBQ Sauce Reviews & Rubs. As you certainly can imagine, and most likely have experienced yourself, these products run the gamut from Gotta Have It!, Cool, Utilitarian, Ridiculous and the, well, Just Plain Assinine!

Today’s BBQ Sauce Reviews candidate is:

Trifecta Sweet Heat Barbecue Sauce

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Based on our extensive field research, the GrillJunkie Product Review team assigns a formal rating to every product that we test. This rating is based on a 1-5 Firepot structure as illustrated by our Grilling Product Review (GPR) scale below. The number of Firepots given to the grilling product indicates the product’s final rating. The higher the number of Firepots, the more positive the BBQ Sauce Review.

We are NEVER compensated for our Grilling Product Reviews so as to protect our integrity, brand and Product Review objectivity.

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GrillJunkie GPR Four FirePot ratingQuick BBQ Sauce Reviews Rating: For the more impatient reader who needs to get the rating right away, we gave the Trifecta Sweet Heat Barbecue Sauce a 4.5 out of 5 GrillJunkie™ GPR Firepots on our BBQ Sauce Reviews scale. A Hot product on our 5 point scale. The Trifecta Sweet Heat BBQ Sauce has top shelf Outside Bottle appeal that delivers heft Inside the Bottle with an impressively balanced formula of a tomato-anchored sauce blended into a slightly hot, smoky-sweet yet bright and tangy vinegar medium with embedded and layered depth of complementary pepper undertones, rich caramelized sugar, crisp vinegar acidity and the fresh and earthy aroma of well balanced earthy spices.

The GrillJunkie team was impressed with the layers that this BBQ sauce unveiled as the taste layers began with sweet brown sugar which morphed into a smoky mesquite, tangy vinegar tone and then ended with a nice heat and spice kick.

For more detail on this BBQ Sauce Review, including a History of BBQ Sauce as well as the many upcoming BBQ Sauce Reviews and Grilling Product Reviews on our schedule, read on!

First Up: A Bit of BBQ Sauce History

The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century.

References to the “saucy” substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.

Not Far Enough Back My Friends! Think this is pretty far back in time, huh? Well, think again. The idea of putting sauces on food goes back much, much further. In fact, according to Harold McGee’s superb book On Food and Cooking: The Science and Lore of the Kitchen, in 239 B.C., Chinese Chef I Yin, in “Master Lü’s Spring and Autumn Annals” discusses the harmonious blending of sweet, sour, bitter, pungent, and salty, and the importance of balancing them harmoniously in sauces.Arawak Tribe - Grilling History,history of grilling,GrillJunkie,history of bbq sauce,bbq sauce reviews

“The transformation which occurs in the cauldron is quintessential and wondrous, subtle and delicate. The mouth cannot express in words; the mind cannot fix upon an analogy. It is like the subtlety of archery and horsemanship, the transformation of Yin and Yang, or the revolution of the four seasons.”

The Yin and Yang of mixing sweet and sour is, of course, a Chinese specialty, and at the heart of most barbecue sauces. McGee also quotes a Latin poem from 25 A.D. It describes a farmer pounding herbs, cheese, oil, and vinegar, and adding it to a flatbread. The paste sounds quite a bit like pesto genovese, and the flatbread sounds like a pesto pizza or calzone.

The first actual mention of the term “barbecue sauce” we have found was in the Bolivar Bulletin from Hardeman County, TN in 1871. The author of an article thanks a Dr. J.H. Larwill for:

“a fine lot of Barbecue Sauce, of his own invention. For fresh meats of all kinds it cannot be excelled.”

For a more detailed History of BBQ Sauce, we highly recommend the article from Meathead Goldwyn of AmazingRibs.com.

Kentucky Proud?: Trifecta Sweet Heat BBQ Sauce

Before we proceed to the formal BBQ Sauce Review, it is important to note that our BBQ Sauce Reviews follow an organized and comprehensive structure which includes the:

  • Product Source Stats
  • Outside the Bottle Review
  • Inside the Bottle Review
  • Final Verdict and GrillJunkie™ GPR (Grilling Product Rating)

Trifecta_BBQ_Sauces_logoSo let’s dig into the Trifecta Sweet Heat BBQ Sauce!

Official BBQ Sauce Review and GPR

Product Source Stats - The Facts M’am. Just the Facts.

  • Name: Trifecta Gourmet Sauces Sweet Heat Barbecue Sauce
  • Cost: $3.99 Retail / 13.5 fl. oz
  • Ingredients: Brown Sugar, Tomato Puree, Vinegar, White Sugar, Red Onions, Contains Less Than 2% of: Salt, Jalapeño Peppers, Hot Pepper Sauce, Lemon Juice, Garlic Powder, Worcestershire Sauce, Citric Acid, Soy Sauce, Natural Mesquite Smoke Flavor, Onion Powder, Spices, Xanthan Gum, Natural Flavors
  • Color: Deep, Dark, Earthy Reddish Brown

Outside the Bottle

This subcategory reviews the variables such as the attractiveness of the product, its overall visual appeal and/or how “perty” it is, etc. This subcategory does come with a GrillJunkie GPR rating.

  • Packaging & Labeling – Upon unpacking, we found the 13.5 oz. wide-mouthed glass bottle eye catching, sophisticated and regal with a subtle touch of upscale Kentucky personality. You’ll find a yellowish-gold label with the sophisticated Trifecta Gourmet Sauces logo. The package, labeling and overall design were complete and professionally designed. The labeling, nutrition label and back story were easy to read, yet overall a top-shelf step above most of the “in your face” cartoonish packaging out there without going too mainstream and generic.
  • Story/Background – This is where the appeal increases dramatically. The team here at GrillJunkie has a passion for food, family and friends with a soft spot for mom. So we certainly appreciate when the back story reads:

    “Our story begins on a warm summer day in 1996, when Matt Trimpe had a backyard full of friends and he ran out of BBQ sauce. He had a faint recollection of his mother’s recipe and, using only the ingredients he had on hand, blended just the right combination of sweet, savory and spice. Trifrecta_Gourmet_SaucesTrifecta was born.

    Over the years, friends upon friends discovered more and more delightful ways to add Trimpe’s sauce to their favorite foods. It was a delicious complement to chicken, beef and pork and tasted great on corn on the cob, potatoes, peppers, and other vegetables. It added a sharp and tangy flavor to macaroni and cheese, and could turn pepper jack cheese and rolls into gourmet sandwiches. Adding a dash to chocolate sauce intensified the flavor of the rich, dark cocoa, adding just a hint of heat.

    As time went by, barbecue aficionados urged Matt to bottle the sauce, and they were delighted when he did. The bottled Trifecta BBQ Sauce retained the integrity and flavor of that first sauce born in the backyard, blended to please friends. No ingredients were added to protect its shelf life; only the natural ingredients were added.

    In the past few years, Trifecta has been hard at work creating more special sauces and marinades. You can easily find our sauces at many local stores as well as online. Our product line includes: Original Barbecue Sauce, Sweet Heat Barbecue Sauce, Blazing Barbecue Sauce and Kentucky Bourbon Marinade.”

  • Specific detail related to the Trifecta Sweet Heat BBQ Sauce reads:

    This thick, tomato-based sauce is sweet, tangy and spicy, with mild heat and natural smoke flavors. The taste starts with sweet brown sugar, shifts to tangy vinegar, and then ends with a little heat. Sweet Heat Barbecue Sauce caramelizes well. You’ll enjoy it on chicken, beef and pork, as well as fish and seafood. Add a dash of Sweet Heat to almost any side dish or dessert to intensify flavors. It even tastes great in chocolate sauce.

  • Logo & Graphics – The GrillJunkie Product Review team found the Trifecta Sweet Heat Barbecue Sauce logo classic, professional, appropriate and effective as it combines a regal Kentucky charm with an obvious love for food, mom and family. What you’ll find is a clean, high-end sauce label with a sophisticated logo and eye-catching yet subtle graphics.
  • Cyber Marketing Presence / Web Site: As we found the physical outside product appeal to be solid, we were very impressed with the company’s web site presence and utility. With such a great looking product that will inevitably draw consumers to the site to not only learn more and order a few packages and/or visit their retailers, it seems that the web personality brims with Kentucky uniqueness and charm as well.
  • GPR#: 4.4/5.0 Firepots

Inside the Bottle

This subcategory reviews important variables such as the Flavor Profile, Consistency and Taste before being cooked and after. This subcategory come with a GrillJunkie GPR rating as well.

  • Dominant Taste / Ingredient Match – The Dominant Taste of this BBQ Sauce matched well with our expectations from the product label and all-natural, preservative and gluten-free ingredient list. A strong tomato-base, a well-balanced vinegar taste tone with a perfectly balanced complement of sweet-heat, brown sugar, mesquite smoke and earthy spices. With such a gamut of ingredients, easily knocked off balance by a poor mixture ratio, we were prepared to experience a BBQ_Sauce_Reviews_Trifecta_Sweet_heat_sidepotentially off balanced BBQ sauce formula. We were pleased with the sweet to heat balance. We expected more off-balanced sweet-heat but were pleased that we weren’t dealing with yet another sugar drenched sauce that overwhelms the overall balance of the remaining earthy flavors.
  • Pre-cooked Flavor Profile – A strong and balanced Flavor Profile. We found an appropriately thick, slightly chunky and dense tomato-based sauce that unveiled layers of spice, heat, spice, crispness and acidity, brown sugar, smoky mesquite wood flavor undertones and tangy hot pepper but not an overwhelming and off-balancing amount of vinegar. Although some of the sweetness and texture comes from brown and white sugars we found a well-balanced mixture of natural sweet tomato, caramel-rich Worcestershire sauce spice and savory warmth that leaves you hankering for more to drench on a smoked brisket recipe, some ribs or to just dip into as a sauce.
  • Consistency and Texture - Although we would categorize this BBQ Sauce as slightly thick, we found that the extra texture of the sauce, due to the rich brown sugar, tomato puree and jalapeño chiles created solid differentiation. The thickness of the base, the brown sugar and vinegar balance and the spice define the texture and consistency of this BBQ sauce. A good thing when trying to get an even crust on our baby back ribs and/or for simply using as a dipping sauce.
  • BBQ Sauce on Ribs GrillJunkie,BBQ ribs recipe,history of grilling,history of bbq sauceSlathered & Cooked Flavor Profile - Compared to the “intense spice-lack” we experienced during the pre-cooked portion of the BBQ Sauce Review, we found that the appropriately spicy depth of the jalapeño, authentic hot sauce, and caramelized Worcestershire Sauce awakened when the sauce was slathered on and cooked, especially during longer periods such as on our 13 hour BBQ brisket recipe. However the lack of the boorish and typical off the chart vinegar kick was replaced by a deeper tone of earthy and caramelized sugar, a citrus lemon undertone and the awakening of the hot sauce and jalapeño pepper tones.
  • GPR# – 4.5/5.0

The Verdict

Overall, the GrillJunkie Product Review Team give the Trifecta Sweet Heat Barbecue Sauce a 4.5 out of 5 GrillJunkie™ GPR Firepots. Officially a Hot product on our 5 point scale!

This BBQ Sauce is a well-balanced, sophisticated,very substantial, slightly thick, preservative free, tomato-based, classic style BBQ Sauce that surprises the tastebuds with an earthy undertone of the “kick” of rich jalapeño peppers, smoky mesquite wood and caramelized sugar while not overpowering us with an off-the-chart and typical vinegar/tomato/sugar mixture.

The Trifecta Sweet Heat Barbecue Sauce has both Outside Bottle appeal that delivers Inside the Bottle with an impressively balanced formula of a tomato-anchored sauce blended into a slightly hot, smoky-sweet yet tangy vinegar medium with embedded and layered depth of complementary pepper undertones, rich caramelized sugar, tangy and crisp citrus and the fresh and earthy aroma of well balanced earthy spices.

The GrillJunkie BBQ Sauce Reviews team is very much looking forward to reviewing more of the unique sauces and spices that come from the Trifecta Gourmet Sauce lineup and product team. Stay tuned!

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Next Grilling Product Review: Trifecta Original BBQ Sauce

What are your thoughts? What Fires You Up? trifecta original barbecue sauce

We welcome your comments, healthy debate, and the inevitable disagreement. Leave a reply or comment. It’s OK. Bring it on!

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