Fish Tacos

One of our favorite Friday night dinners!


1 lb Mahi fillets
4 tbsp olive oil
4 flour tortillas
Dennis’ Mango Habanero BBQ Sauce


Fire the grill up on “high”. Use 2 TBSP of olive oil on a rolled-up towel to oil the grill grates.

Brush the Mahi with the remaining 2 TBSP olive oil.

Place the fillets on the grill, flesh side down. Grill for 4 minutes, flip the fillets and cook for another minute or until fish is flaky. Remove from the grill and let the fish rest for about 5 minutes.

Flake the fish with a fork and place a generous portion down the middle of each of the tortillas.

Grill the tortillas for about 30 seconds, just enough to heat them sufficiently.

Spoon about 2 TBSP of Dennis’ Mango Habanero BBQ Sauce on top of the fish.

Top with whatever garnish appeals to you.

Grilled Grouper

Who doesn’t love grouper??????


4 8 oz. grouper fillets
1 cup Dennis’ Key Lime BBQ Sauce
4 tbsp olive oil
salt and pepper


Fire the grill up on “high”. Use 2 TBSP of olive oil on a rolled-up towel to oil the grill grates.

Brush the grouper with the remaining 2 TBSP olive oil and season with salt and pepper

Place the fillets on the grill and cook until lightly browned with distinct grill marks, about 3-4 minutes. Brush with Dennis’ Key Lime BBQ Sauce, turn the fillets, and brush the other side with the remaining sauce.

Continue grilling for another 2-3 minutes or until the fillets just become flaky.

Pan Seared Salmon

The recipe makes a dish that is light, flavorful, and so good for you!


3 tbsp olive oil
4 to 6 oz. Salmon filets
3 to 4 cups Dennis’ Pineapple BBQ Sauce
salt and pepper to taste


Remove the skin from the Salmon and debone as necessary.

Season each fillet with salt and pepper.

Preheat a skillet until hot.

Add the olive oil and coat the pan – immediately place the salmon in the pan. Tip: hot pan + cold oil = no sticking of food.

Cook the salmon until nicely browned and caramelized – about 3-4 minutes.

Turn the fillets over and baste the top of each liberally with Dennis’ Pineapple BBQ Sauce.

Let the fillets cook for another 1 – 1 1/2 minutes. The inside of the salmon should be slightly done but still very moist.

Serve with grilled asparagus and fingerling potatoes

Baked Ham

Perfect for your holiday feasts or everyday celebrations!


10 to 14 lbs. Precooked ham without glaze
2 jars Dennis’ Pineapple BBQ Sauce
1 can pineapple slices


Preheat oven to 350 degrees.

Cut slits diagonally in the fat side of ham in both directions to form a diamond pattern – NOT necessary for spiral sliced ham.

Place ham in a large roasting pan, fat side up.

Baste with Dennis’ Pineapple BBQ Sauce.

Cook ham for 1 1/2 hours (be sure to follow cooking directions on the label).

Every 20 minutes, brush the ham liberally with Dennis Pineapple BBQ Sauce.

Use the second bottle of Dennis’ Pineapple BBQ Sauce for dipping the ham slices which you can place on the ham during the last 20 minutes of cook time.

You’ll definitely have leftover ham but instead of mayo or mustard on your ham sandwiches, use Dennis’ Pineapple BBQ Sauce!

Pulled Pork Sandwiches

Serves 8-10 BBQ aficionados or 12-14 novices


8 to 10 lbs. Pork Butt or Shoulder
16 oz pineapple, orange, or apple juice – your choice
Your favorite rub or salt and pepper
1 jar of Dennis’ Key Lime or Mango Habanero BBQ sauceChef Dennis loves Mango Habanero BBQ pork, and Kathy loves Key Lime BBQ pork!
¼ cup (stick of butter) – melted
Cole slaw (optional)We think it's mandatory!


Inject the meat with the juice making sure to hit all the areas of the meat. This will help break down muscle fiber and tenderize the meat. Place the meat in a large plastic bag and let it marinate in the refrigerator overnight. Any excess juice should be placed in the bag along with the meat to further marinade it.

When ready to cook, pat the meat dry and liberally apply your favorite rub or simply salt and pepper it.

Load smoker with apple or hickory logs or chips that have been soaked for at least an hour, depending on your type of smoker.

Smoke meat at 185 degrees for approximately 8-9 hours. The meat should be between 185 – 190 degrees.

While still warm, remove excess fat and chop or pull meat into strands

Everyone has their own opinion on how much sauce to add to the meat, and when so you can either pour one 18 oz jar of Dennis’ Key Lime or Dennis’ Mango Habanero BBQ Sauce and blend into the meat, or you can wait and add it on top of each individual sandwich.

Whatever you prefer. Which sauce you use depends on the taste you’re going for too. For a slight citrus flavor, add the Key Lime BBQ Sauce but if you want a sweet kick, pour on the Mango Habanero BBQ Sauce.

Lightly brush hamburger buns with butter and toss ‘em on the grill until they’re toasted with nice grill marks.

Place a large heap of meat on each bottom bun until it’s dropping off the sides. Stack it tall!

If you didn’t mix the BBQ sauce into the meat already, pour a ladle full of sauce over the top of the meat, and don’t be shy with it. It’s not a pulled pork sandwich unless it’s messy. The BBQ Police prefer this way instead of mixing it into the meat. Your call though…

If you like, you can place a couple of heaping spoonfuls of coleslaw on top of the meat once you’ve added the sauce just before you serve it.

BBQ Chicken Breasts

Who doesn’t love BBQ chicken??? The family can take a swim in the pool while Dad makes a delicious meal!


4 8 oz. boneless chicken breasts
2 cups Dennis’ BBQ Sauce of your choiceKathy loves the Key Lime BBQ sauce!
2 tbsp olive oil
Salt & Pepper


Fire the grill up on “high”.

Place two of the chicken breasts between two sheets of plastic wrap and, using a meat mallet or heavy frying pan, pound the breasts lightly to a thickness of about ½”. Be sure to pound outward so as not to tear the meat. For a healthier meal, you can remove the skin from the chicken. Repeat this process with the last two breasts.

LIGHTLY brush oil on both sides of each chicken breast and season each side with salt and pepper. You don’t want too much oil, just enough to help brown the meat.

Place the breasts on the grill, skin side down (if you didn’t remove the skin in step 2), and cook until golden brown and with a slight charring, about 4 minutes.

Flip the chicken over and continue grilling. Brush the top liberally with Dennis’ BBQ Sauce. Cook another 3 minutes.

Flip the chicken one more time and brush the top with Dennis’ BBQ Sauce. Continue cooking for another 1-2 minutes. The chicken is ready when an instant-read thermometer inserted into the center reads 145 degrees.

Remove from the grill and tent with foil immediately. Let it rest for about 5 minutes before serving

Oven Roasted Chicken

Perfect for Sunday supper!


6 to 8 pound roasting chicken
salt and pepper
1 lemon quartered lengthwise
4 cloves of garlic
½ cup Dennis’ Key Lime BBQ Sauce


Preheat the oven to 450 degrees.

Place the garlic cloves and lemon quarters into the cavity of the chicken

Truss the chicken, then salt and pepper the skin.

Place the chicken in a roasting pan and place in the oven.

Roast for 15 minutes at which time the chicken skin should be turning slightly brown.

Baste with Dennis’ Key Lime BBQ Sauce.

Reduce oven to 350 degrees and cook until a thermometer inserted between the breast and the thigh reads between 160 and 170 degrees. Be sure the thermometer does not touch a bone or this will result in an inaccurate reading. On average, a chicken should take 17 minutes per pound to cook thoroughly.

Let the chicken rest for 15 minutes.

Carve chicken and serve with Dennis’ Key Lime BBQ Sauce.

BBQ Chicken, Apple, & Bacon Quesadillas

Even the kids will love this recipe. Try it for lunch or a snack anytime. Take it to your next tailgate!


2 chicken breasts, cooked and shredded
½ cup Dennis’ Key Lime BBQ Sauce
1 ⅓ cups shredded cheddar cheese
1 apple, chopped
6 slices of bacon, cooked and crumbled
6 tortillas


Mix shredded chicken with Dennis’ Key Lime BBQ sauce.

Spray a large skillet with non-stick spray then add two tortillas, propped against each other in the center so only half of each tortilla is laying on the bottom of the skillet.

Sprinkle 2-1/2 tablespoons cheese on the bottom of each tortilla followed by 1/4 of the chicken, 1/4 of the chopped apple, and 1/4 of the crumbled bacon.

Top with 2-1/2 more tablespoons cheese then fold tortillas over.

Turn heat to medium then cook until the bottom side is golden brown.

Flip then cook until the second side is golden brown. Remove to a cutting board then let rest for 5 minutes before cutting into wedges with a pizza cutter.

Repeat with remaining ingredients then serve.

Baked Pork Tenderloin with Key Lime Glaze

A delicious recipe that can be dressed up for company, or enjoyed by the family on a weeknight.


4 lbs pork tenderloin
2 cups Dennis’ Key Lime BBQ SauceAlso try this recipe with Dennis' Mango Habanero or Pineapple sauces.
salt and pepper
2 tbsp olive oil


Preheat the oven to 375 degrees.

Sprinkle the pork liberally with salt and pepper.

Heat a large griddle or sauté pan on high heat for about 1 minute, then add the olive oil.

Sear the pork tenderloin on all sides until nicely browned.

Roast the tenderloin for about 15 minutes.

Brush the meat liberally with Dennis’ Key Lime BBQ Sauce.

Continue roasting for another 5-7 minutes.

Brush the meat a second time with Dennis’ Key Lime BBQ Sauce and cook for another 3-4 minutes or until an instant-read thermometer reads 140-145 degrees, depending on your desired doneness.

Let the meat rest for about 10 minutes and then slice into 1/2″ thick pieces.

Bloody Mary

Your new favorite way to make Bloody Marys!


3 or 4 ice cubes
2 cups your favorite Bloody Mary Mix
1 tbsp Cayenne Sally Hot Sauce (more or less to taste)
Your favorite garnish – the more the merrier!


Combine ingredients in a shaker and shake until mixed.

Pour into a tall glass.

Garnish till you can’t garnish anymore!