"I make this recipe all the time---it is ALWAYS a hit. I make it as per the recipe plus some crab meat, bake about 1/3 of it at a time and put the rest back in tupperware in the frig. Sometimes we just scoop out a little at at time and nuke it. It is a fun and yummy way to dress up wheat thins to broiled baguettes. As Guy would say--"this is money" ""

"Had lots of friends over for BBQ--I did two shish kabob types. One was so so and every raved about this one. I didn't do the chile sauce so I can't comment about that, but this marinade was the best--kind of sweet. I grilled them on a traeger wood fired grill. I will do this one again. The pork tenderloin is a wonder cut--oh so tender. It melted "