Place the salmon fillets into a bowl and add make sure that the fillets are covered with BBQ sauce. Cook the fillets on the barbecue for 3 minutes on each side basting them a couple of times as they cook. Remove from heat and transfer the salmon fillets to serving plates.

BBQ Glazed Chicken Nuggets
1 jar any Wild Thymes BBQ Sauce
Chicken Nuggets:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8-ounce) boneless chicken breasts, cut into large nugget- sized pieces
1/4 cup olive oil

Preheat oven to 425 degrees F. In a plastic bag, shake together flour, salt and pepper and add chicken pieces in batches to coat. Place on a baking sheet (lined with heavy duty foil for easy cleanup) and drizzle olive oil over. Bake for about 15 minutes, and then coat each piece with some of the BBQ sauce and bake for 5 to 10 more minutes. You can do a second coat of BBQ sauce for the last 5 minutes, or serve any additional BBQ sauce on the side.

Barbecued Meatballs serves 6
1 pound ground sirloin
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons Parmesan, freshly grated
2 tablespoons finely chopped flat-leaf parsley
1 teaspoons dried oregano
1 tablespoon finely chopped basil leaves
1 cup onion, finely chopped
1 cup fine dried bread crumbs
1 clove garlic, minced
Sea salt, preferably grey
Freshly ground black pepper
1 cup water
1 jar any Wild Thymes BBQ Sauce

In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes. Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ sauce.