wheelz,
peg has had good luck at the market with this;
marinade either kraft catalina (my fav) or kraft french dressing. just stick it an the chicken overnite in a freezer bag.
for rub she is using a small amount of my pork rub which is just a generic kind of thing. low on the sugar.
for sauce her best is a straight up copy of steve raicklens guava rum sauce the only change being that she uses cruzan navy rum.
now since she gave away MY MUSTARD SAUCE RECIPE!!!!!
I FEEL TURNABOUT IS ONLY FAIR PLAY!!!! well that and the fact i really have liked your posts so here goes;
11 oz. guava paste she uses conchita brand
6 TBS cider vinergar
1 c. cold water
1/4 c. plus 2 TBS cruzan blackstrap navy rum
1/4 c. tomato paste
1/4 c. lime juice
1 TBS soy sauce
2 tsp ketchup
2 tsp lea and perrins
2 TBS fine minced onions
1 TBS fine minced fresh ginger
2 cloves fine minced garlic
1/4 tsp habanero, seeded,chopped fine. smell good and not much heat if you seed them.
1 tsp kosher salt
1 tsp ground black pepper
put everything in a heavy sauce pan and bring to a simmer until thick. takes around 15 mins. should be pourable. turn off heat and let set 15 mins. don't know why she does this step but it works. cool to room temp before using but she always makes a double batch and we can it. seems to improve with age.
hope it gets you in the ball park or gives you an idea.
jack
ps. i feel much beter now. i gave away her recipe--muhawwhawwwww