Approximately 10 ozs. per person
Salmon fillets
¼ cup lemon juice
1 teaspoon kosher salt
2 teaspoons lemon pepper
Non-stick cooking spray
Chris’ & Pitt’s Bar-B-Q Sauce

Wash and completely dry the fish. Spread lemon juice liberally over fillets. Season the fish with the lemon pepper and kosher salt. Spray the non-stick cooking spray on the grill grates (be certain this is done to a cold grill with no flame started!). Light grill and place fillets on (moderate flame briefly to sear). After both sides are seared move to low heat and baste with Chris’ & Pitt’s Bar-B-Q Sauce. Try to turn fillets as seldom as possible –do not leave unattended, fish will cook very quickly.

This scrumptious favorite goes well with a fruit salsa and wild rice!

THOUSAND OAKS, CALIF. – Vyant, the premier integrated branding and packaging agency took on the task of updating the longtime favorite Southern California Bar-B-Q Sauce icon. They have successfully re-branded the 60-year-old Chris’ & Pitt’s barbeque sauce company and developed packaging for their two new products.

“The Vyant team intuitively knew what was needed to reignite our retail sales. Not only did they show real respect for the history of our brand, but they saw how to make that history a part of the story while adding crucial modernizing touches. Now our packaging is every bit as enticing as what’s inside,” Said John Labbett, CEO of Chris’ & Pitt’s Food Group, LLC.

Chris’& Pitt’s Food Group, LLC wanted a new look that would reflect the aesthetics of today without losing the recognition of it’s loyal consumer base. They approached Vyant to come up with an innovative approach to accomplish just that. The Vyant team designed an innovative shrink-wrap label for the classic 21 oz bottles – a first and a technique not used by any other barbecue sauce. The bottles are now engulfed in an eye-catching flame graphic, complete with the slogan “Best in the West since 1949”, all while retaining the legendary brand’s signature red cap and distinctive typeface. Corresponding labels were also printed for institutional sized pitchers of the prestigious and much loved regional sauce brand.

The history of the brand has been preserved, and the products have been given the facelift they needed. The new labels have maintained the loyal customer base of baby boomers while reaching out to generation X and generation Y consumers in a highly competitive market. Since the release of the new packaging and products, Chris’ & Pitt’s has reported a swelling in the number of new accounts as well as the number of orders from existing customers.

In addition to the success Vyant has brought to the Chris’ & Pitts’ product lines, the team received an ADDY Silver award in the 2008 Coastal California Competition held by the American Advertising Federation for the design of these new labels.

“Chris’ & Pitt’s is a legendary barbecue sauce brand in Southern California and to be the team behind the re-branding effort is pretty exciting. Our goal was to go from the bottom shelf placement to the top eye-level placement and that’s exactly what we did,” said Dave Carlson, Principal and Creative Director of The Vyant Group.

Approximately 6 ozs. Steak per person (favorite cut)

2 teaspoons seasoned salt
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon all spice
1 teaspoon Italian seasoning
extra virgin olive oil
Chris’ & Pitt’s Bar-B-Q Sauce

Wash and completely dry the meat. Mix all the seasonings completely together. Lightly coat the meat with olive oil and evenly season with the spice mix. Place steaks on grill over a high flame for approximately 1-2 minutes per side to sear in the juices. Then move to moderate heat turning regularly for even cooking. For the last 10 – 15 minutes of cooking, baste with Chris’ & Pitt’s Bar-B-Q Sauce. Be sure the internal temp. reaches the correct temperature (rare 140°F/60°C, medium 160°F/71°C, well 170°F/77°C)

We’re sure you’ll find this one to be a sure winner!

Approximately 10 ozs. Chicken per person

1 teaspoon poultry seasoning
½ teaspoon kosher salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 crushed bay leaves
Chris’ & Pitt’s Bar-B-Q Sauce

Wash and completely dry the chicken. Mix all seasonings completely together. Season chicken with spice mix evenly covering all pieces. Place chicken on a moderate flame cooking each side to seal in juices. After this initial sealing move the chicken to a steady low heat turning as needed to insure even cooking. The last 10 – 15 minutes of cooking, baste the chicken with Chris’ & Pitt’s Bar-B-Q sauce carefully turning to avoid any burning. When the juices run clear and the internal chicken temp. reaches 180°F/82°C you are ready to enjoy a delicious meal! Serve with a fresh garden salad and your favorite sides – a real crowd pleaser!

Any unused sauce should be stored in the refrigerator for up to one month.

What should be the temperature of the food when I barbeque and how can I tell it’s done?

It is very important that all meat be thoroughly cooked for it to be safe to eat. When cooking poultry an indicator that it is thoroughly cooked is when the juices run clear. In order to be safe, we recommend using a cooking thermometer to be certain the food has reached the following temperatures to insure safety:

Cooking Temperatures:

Poultry                                                     180° F / 82°C
Beef (well), Veal,Pork,Lamb            170° F / 77°C
Beef (medium),Ham                            160°F / 71°C
Beef (rare), Smoked Ham                  140°F / 60°C

Why do some cook with the barbeque open and other’s with the cover open?

A closed lid shortens the cooking time while sealing the natural juices and flavor. A closed lid also reduces the amount of flare ups. Using the vents will aid in reducing the chance of burning the food by supplying airflow.

Can you explain indirect heat cooking?

When indirect cooking, the food is not directly over the heat source but rather to the side of it. This is useful for cooking food that does well at low temperature over a longer time period.

What are the different means of starting my grill?

When using coals as the heat source try a chimney starter. The coals are are placed in a metal basket over a grate bottom. Place crumpled newspaper underneath and light with a match - the heat migrates up starting the coals which can carefully be poured out when sufficiently started.

We suggest using good quality charcoal as it burns longer and is easier to light.

We take no position on the debate between gas or other cooking means finding that each individual has their own preference they feel comfortable using.