RJ'S DEVILED EGGS
Prepare hard-boiled eggs as usual. Slice in half length-wise. Remove yolks, combine with RJBBQ SAUCE spread (see Sandwich Spread), pickle relish, salt and pepper. Place into sliced eggs. Garnish with chopped parsley. Chill.

BARBEQUED ONIONS
On your stove
Sautee 1 small onion divided into rings in 2 tablespoons oil until soft. Add 1 tablespoon RJBBQ SAUCE. Use on sandwiches, top-off a steak, over scrambled eggs, hash browns, veggie burgers, baked potatoes and almost anything else you can imagine.
On your grill or in your oven
Peel baseball-size yellow or sweet onions, cut an X into the top about halfway down. Wrap in foil, toss on the grill for about 45-minutes or in the oven at 375. Carefully open foil, pour on 2 tablespoons RJ BBQ. Close foil, cook 15 minutes more. Serve as a side dish

INSTANT BAKED BEANS

1 can Bush's (or your favorite brand) Original Baked Beans 55 oz size, or add up smaller ones 2 cups Sweet Imperial/Vidalia/Maui onions, chopped ¼ cup yellow mustard (we use French's) ½ cup RJBBQ SAUCE ¼ lb. Bacon, diced

Drain beans, add onions, RJBBQ SAUCE and mustard and place in ovenproof dish. Top with diced bacon. Bake in 350 degree oven, uncovered, for one hour. Serve hot or cold. If you like them thicker, cook a bit longer. –Thanks to the great folks at Iowa Meat Farms, San Diego, CA

DIPS
Cold it's great! Warm it's a game winner!!! French Fries, onion rings, vegetable strips, shrimp, calamari, lobster (we're not kidding), checken nuggets, fish sticks