Buccaneers were large pirate crews that pillaged and plundered their way around the Caribbean back in the 1600's. They were also, according to the guys over at Buccaneer Blends BBQ and Steak Sauces (and verified at wikipedia), among the world's first avid barbecuers.

Here's some more little-known knowledge to drop on you: The term "buccaneer" comes from the French word "boucanier", for hunters who would smoke the meat of animals they caught on wooden frames over a fire. And The Oxford English Dictionary credits the first recorded use of the word "barbecue" in the English language to the British buccaneer William Dampier in 1697. So, we have our 17th century pirate brothers to thank for the tradition of ending a hard week of pillaging and plundering by grilling and partying.

In honor of those original barbecuers, Buccaneer Blends has developed a line of outstanding all-natural gourmet sauces - five BBQ sauces (Sticky Rum, Apple Maple, spicy Fra Diavlo, tropical Honey Mango, and Mesquite), and two steak sauces (Pirate’s Original and Swashbucklin’ Spicy) - that'll bring some of that original pirate flavor to your next cookout.

Here's five of their recipes to get you in the buccaneer spirit. For more, and to order some sauce, click here

Easy Swashbucklin' Steak Au Poivre
4 12 oz Steaks
1 cup Buccaneer Blends™ Swashbucklin' Spicy Steak Sauce
1-2 TBLSP Fresh Ground Black Pepper
1/4 cup Brandy
4 TBLSP Butter

Season steaks with black pepper. Heat a large skillet over high heat, add steaks and sear 1 minute on each side. Add butter and cook an additional minute on each side. Add Steak sauce and continue cooking 1 minute on each side, until steaks reach desired doneness. Add Brandy and serve.


"Sink Me" BBQ Mac n' Cheese Skillet Dinner
1 pound Ground beef
1 pkg Box Macaroni & Cheese Dinner
2 cups Water
1/2 cup Buccaneer Blends™ Mesquite BBQ Sauce
1 cup Tomato Sauce
2 cups shredded lettuce
2 Tomatoes, chopped

Brown ground beef in large non-stick skillet over medium high heat. Drain grease and return to stove adding macaroni, water and BBQ sauce. Bring to a boil, cover and cook over medium-low heat 10 minutes, stirring occasionally. Stir in cheese sauce mix and tomato sauce. Heat through. Top with lettuce and tomatoes. Serve.


Apple Maple Pork
2 pounds Boneless Pork loin
1 large onion, sliced
3 large Granny Smith apples, cut into wedges
2 Tblsp Vegetable oil
1 cup Buccaneer Blends™ Apple Maple BBQ Sauce

In non-stick skillet, add oil and brown pork loin. Remove from pan. Add onions, apples and Apple Maple BBQ sauce to skillet. Sauté for 1 minute. Place pork loin in a foil lined baking dish. Cover with onion/apple mixture. Place another piece of foil on top of pork loin and bake in 350° preheated oven for one hour or until cooked through.


Honey Mango BBQ Scallops
1 pound Sea Scallops
1/2 pound sliced Bacon
2 Mangos, peeled, cored & cut into 1" chunks
1 Vidalia onion, peeled & quartered
1 pint Grape or Cherry Tomatoes
1 cup Buccaneer Blends™ Honey Mango BBQ Sauce
8 wooden skewers, soaked in water

Cut bacon slices in half. Wrap each scallop with a piece of bacon. Thread onto skewers, alternating scallops with Mango, tomatoes and onion chunks. Grill over medium heat 4 minutes per side, while brushing with Honey Mango BBQ sauce. Serve on rice.


Jolly Roger's Grilled Corn
6 ears Corn
1/2 cup Buccaneer Blends™ Sticky Rum BBQ Sauce
6 Paper towels (wet)

Remove husks and silk from corn. Slather generously with BBQ sauce. Wrap with a wet paper towel. Wrap with aluminum foil. Grill on 4 sides for 5 minutes each. Unwrap and enjoy.