Here's the honest truth about this bottle: most people who buy it never put it on meat.

They buy it for the cheese bake. Cream cheese, cheddar, mayo and green onion in a pie pan, crushed crackers on top, bake it fifteen minutes, then crumbled bacon and a good pour of this glaze over the whole thing. Serve with crackers. It disappears at every tailgate it's ever been to, and it takes about five minutes to put together.

The glaze itself is sweet first, heat second. Jamaican Scotch Bonnet peppers and cane sugar cooked down with bell peppers, so it's got a real pepper backbone without being a hot sauce. Fat free, all natural.

It does work on meat, for the record — chicken, pork, shrimp, salmon, ham. Brush it on in the last few minutes so the sugar doesn't burn. But if you're buying your first bottle, make the dip.

18 oz.