Trifecta Gourmet Sauces are the perfect complement to a variety of dishes! The following are a few of our own handpicked favorites.

Trifecta’s BBQ Pizza



  • 1 prepared pizza crust
  • ¾ cup Trifecta BBQ Sauce
  • 1 cup shredded chicken
  • ½ cup sliced pickled jalapeño peppers
  • ¼ cup sweet onion, chopped
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 2 tablespoons cilantro, chopped


  1. Preheat oven to 425°F.
  2. Dust the bottom of a pizza pan with corn meal.
  3. Shape the pizza crust dough into a large round and place on the pizza pan. Spread with Trifecta BBQ sauce.
  4. Evenly distribute the cheese, chicken, jalapeño peppers and onions.
  5. Bake 20 minutes, until golden brown. Sprinkle with cilantro just before serving.

Szechwan Eggplant



  • 1 eggplant
  • 2 tablespoons canola oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon fennel seeds
  • ½ cup water
  • ¼ cup Trifecta Original Barbecue Sauce
  • 3 tablespoons soy sauce
  • ¼ cup Marsala (or substitute Sherry)
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar
  • Optionally add ground pork, tofu, or vegan crumbles
  • freshly ground black pepper
  • red pepper flakes, to taste


  1. Cut eggplant into 1-inch cubes
  2. Heat oil in a wok or heavy skillet. Add ginger and fennel seeds.  Fry one minute.
  3. Add eggplant and stir-fry on medium high heat for five minutes.
  4. Add the water and Trifecta Original Barbecue Sauce. Cover and cook another 10 minutes.
  5. Add the remaining ingredients and cook until tender.
  6. Serve with rice.

Easy Baked S’mores



  • graham cracker squares
  • milk chocolate bar
  • Trifecta Sweet Heat Barbecue Sauce
  • mini marshmallows


  1. Preheat oven to 350°F.
  2. Place graham cracker squares in baking dish.
  3. Place squares of chocolate on top of graham crackers
  4. Add a layer of marshmallows
  5. Top each s’more with ½ teaspoon Trifecta Sweet Heat Barbecue Sauce
  6. Bake 6 to 7 minutes, until marshmallows are melted and browned
  7. Remove from oven and top each with a graham cracker square.

Marinated Baked Tofu



  • 1 block of firm tofu
  • Trifecta Kentucky Bourbon Marinade


  1. Cut tofu into ¼ inch slabs
  2. Marinade tofu, preferably overnight but at least 3 hours, in Trifecta Kentucky Bourbon Marinade
  3. Preheat oven to 350°F.
  4. Place marinated tofu in baking dish. Baste the tops with marinade.
  5. Bake 20 minutes.
  6. Flip the tofu over and baste again.
  7. Bake another 15 minutes.

Baked tofu tastes great Roasted Barbecued Vegetables, or as a snack on its own. It’s also a great way to add protein to pasta salads and rice dishes.

Mac and Cheese



  • ½ pound elbow macaroni (2 cups)
  • 2 cups milk
  • 4 tablespoons butter, divided
  • ¼ cup flour
  • 2 ½  cups grated sharp cheddar cheese, divided
  • ¼ cup Trifecta Sweet Heat Barbecue Sauce
  • ½ cup Panko bread crumbs


  1. Preheat oven to 350°F. Butter the bottom of an 8-inch square baking dish.
  2. Cook macaroni according to directions on package.
  3. Heat 2 tablespoons butter and slowly add the flour. Whisk.
  4. Add the milk and keep whisking until mixture thickens. Remove from heat.
  5. Add 2 cups the cheddar cheese and the Trifecta Sweet Heat Barbecue Sauce.
  6. Add the cooked macaroni and spoon mixture into the baking dish.
  7. Top with ½ cup cheddar cheese and the bread crumbs. Drizzle with 2 tablespoons of melted butter.
  8. Bake 25 minutes, until sauce is bubbly and the topping has browned.

Stuffed Baby Portabella Mushrooms



  • 12 baby portabella mushrooms
  • 8 oz. cream cheese, at room temperature
  • ¼ cup Trifecta BBQ Sauce
  • ¼ cup sharp cheddar cheese, grated
  • 1 cup cooked chorizo (substitute ground beef or shredded chicken)
  • 5 Peppadew African peppers, diced (substitute 1/3 cup diced red or banana peppers)
  • 2 tablespoons fresh cilantro, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • hot sauce
  • kosher salt
  • pepper
  • ¼ cup of Panko (Japanese) bread crumbs
  • 2 tablespoons extra virgin olive oil


  1. Preheat oven to 350°F.
  2. Wipe the mushrooms with a damp cloth and remove their stems. Arrange the mushrooms, rounded side down, in a small baking dish.
  3. Mix together all other ingredients except the Panko breadcrumbs. Spoon a tablespoon or more of the mixture into each mushroom.
  4. Sprinkle the Panko breadcrumbs over the tops of the mushrooms. Drizzle with olive oil.
  5. Bake until the mushrooms are tender and the filling is bubbly and browned, about 20 minutes.