Jefferson Foods Company, LP

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Marinated Steaks 1" and thicker
Place your steaks in a pan or zip lock bag and generously cover with Jeff's B-4 Sauce, turning to coat all sides. Let the steaks marinate for a couple of hours in the refrigerator.
Place the steaks on the grill, basting with sauce each time you turn the steaks for a tantalizing taste. Cook to desired doneness and serve your steaks and take your bow!

Pork Chops and Thinner Steaks
Marinating may make the flavor too strong in the thinner cuts of meat, instead, place your meat on the grill and lightly baste the top of your pork chops or thinner steaks with Jeff's B-4 Sauce. Enjoy, you will be amazed.

Chicken Fajitas on the Stove
Slice four boneless chicken breasts into ½ inch strips (for easier slicing, partially freeze the chicken). Place them in a non-stick pan on medium heat and splash on the Jeff's B-4 Sauce. For a spicier flavor use more, for a milder taste, simply splash on enough to coat the slices. Stir the chicken, being sure the meat is well coated. As the chicken cooks it will get very juicy, keep cooking on medium heat until all the juice cooks away and pieces are all coated. Serve with cooked peppers and onions, guacamole, sour cream, pico de guillo, and cheddar cheese. . . Enjoy!

Shrimp wrapped with Bacon
Oh my, this is a treat! I like the larger shrimp because they are easier to wrap. (It is up to you on the size and how much you would like to spend). Lay out your cleaned, de veined shrimp, a pound of bacon (I like the thin sliced bacon) and toothpicks. With a little practice, you can wrap them using just one tooth pick. Wrapping the shrimp takes some time, so you might want to start with a smaller group or a lot of time. Once wrapped, soak them with B-4 Sauce and place on the grill. Turn them often so the bacon does not burn and baste the top with B-4 Sauce. When the bacon is done, the shrimp is done. You are going to love these for sure!

Pork Loin
A Pork Loin is good just about any way you grill it—as long as you include our B-4 Sauce. Marinate your loin for a couple of hours, or if your loin is pre-seasoned, baste it as it grills with the B-4 Sauce. Rolling on a rotisserie or turning by hand—frequent basting—slow cooking—Ohhh, so good!!

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