Anyone have a decent recipe? I found one on the net a couple years ago and it was awful! Kraft hickory with a 1/2 cup of green chile would have been much, much better. I know the spicy, smoky sweetness of roasted green chile (Hatch, preferred) would work well with a sweet, tangy, spicy BBQ sauce, but I just can't seem to find the right combination. -- JJK CH # 1149 from somewhere in the Midwest jknoll4@cox.net