For 20 years, Steve Beers heard requests to make his barbecue sauce for weddings and graduations. Last year, Beers, 47, decided it was time to do more, so he closed his business and devoted his time in marketing his barbecue sauce company, Masters Hand BBQ LLC. The name of his product is “A Taste of Heaven.”

“The name Masters Hand is referring to ‘God’s hand,’ so he’s behind it,” the Whitley County resident says.

Before closing his contracting business, Beers began looking into what the requirements were to get started in the sauce business.

“We found we needed several certifications. The packing certification was taken at Purdue in West Lafayette. We also needed a food safety – through Serve Safe – at the extension office. We had to get approved by the board of health,” he says.

But then Beers found he needed a board-approved kitchen to make the barbecue sauce.

“The lady at the board of health helped. I came to the point when I needed a board-certified kitchen, and she suggested the 4-H kitchen. They’ve been super. It supports the 4-H,” he says.

Beers wife, Julie, along with their daughter, Amanda Gordley, 23, and son Josh, 20, all spend Wednesdays with other relatives producing the barbecue sauce.

“Julie’s mom and dad, Lois and Homer Gause of Allen County, help us a lot. They drive out here every time to help us,” Beers says.

The sauce is available in original and spicy flavors and in 10- or 16-ounce jars.

Not only is the sauce available at several meat markets – such as Heyerly’s Meat Market in South Whitley, Pio Market on East State Boulevard and Crossroads Inn in Whitley County – but at many local farmers markets and festivals.

“We’ve sold close to a thousand jars in the two months we’ve been opened,” he says. “We have numerous people that are repeat customers.”

Q. Do you do much cooking at home?

A. I do a lot of cooking at home. I love to cook. Over the years, I’ve made meatballs with barbecue sauce, baked beans, corn casserole like scalloped corn. Meatloaf, I love to make as well. I love to grill.

Q. What’s your favorite vegetable?

A. Corn.

Q. Such as your corn casserole?

Steve: Yes.

Josh: Corn on the cob mostly.

Q. What’s one thing people won’t find in your refrigerator?

A. Oysters and alcohol.

Q. What’s your favorite food?

A. When you’re a guy that loves food and you could have anything – pizza and tacos.

Q. Who’s your cooking idol?

A. Here again, we have two (answers). Both my mom and dad, Carol and John Beers. My cooking style is like my dad’s. But I don’t use recipes. Like my meatloaf. I know what I want in it.

Q. What one word would describe your cooking style?

A. The type of cooking that I would do would be home-style. Meatloaf, macaroni and cheese, scalloped potatoes, corn casserole.

Q. I still want to learn …

A. To play the guitar.

Q. I can’t wait to …

A. Take my wife on a cruise that she’s wanted to do for 25 years or go to Hawaii. We’ve been married 25 years this year.

Barbeque Chicken Pizza

1 pizza crust of your choice (box or ready-made)

2 chicken breasts, diced in 1/2 -inch cubes

4 tablespoons cooking oil

1/2 to 1 cup cheddar cheese

1/2 to 3/4 cup Masters Hand BBQ, original or integrity (or your favorite barbecue sauce)

1/2 cup diced onion, optional

Preheat oven to 475 degrees (may vary per crust instruction). Roll out crust on pizza pan and bake for 4 minutes. Remove and set aside. Pour cooking oil into skillet and heat until hot then add chicken cubes and cook with onions until meat is tender. Drain. Spread barbecue sauce on prepared crust and add the diced chicken and onions. Cover with cheese and bake for 9 minutes. Makes 2 to 4 servings.

Smokin’ Midwest Breakfast Scramble

2 eggs

1/4 cup light cream

1/4 cup chopped onion

1/4 cup diced green pepper

1/4 cup Masters Hand BBQ, original or integrity (or your favorite barbecue sauce)

Salt and pepper, to taste

Beat eggs and cream together until well blended and slightly fluffy. Pour into heated skillet, add onions and peppers. Cook over medium heat, stirring occasionally until done to desired consistency. Dish out onto a serving plate. Heat barbecue sauce in microwave and drizzle over eggs and serve with bacon, toast or biscuits. Makes 1 serving.

Masterful Meatloaf

2 pounds lean ground beef

1 cup uncooked instant oatmeal or cracker crumbs

2 eggs

1/2 cup 2 percent milk

1/2 cup Masters Hand BBQ with Integrity (or your favorite spicy barbecue sauce)

2 teaspoons salt

1 teaspoon pepper

1/2 cup cheddar cheese, optional

Mix all together in a large bowl, kneading with hands until mixed thoroughly. Shape into a loaf pan leaving room on all sides for grease to drain. Cook at 375 degrees for about an hour. Remove from oven and drain off grease and cover thoroughly with barbecue sauce and cook for an additional 10 minutes or until done. Makes 4 to 6 servings.

Barbecue Bake Beans

2 (32-ounce) cans of pork and beans

1 (15-ounce) can of black beans, pinto beans or great northern for a contrast

1 pound bacon

1/2 to 1 cup Masters Hand BBQ sauce (or your favorite barbecue sauce)

1cup sliced onion

1 tablespoon yellow mustard

Cook bacon in skillet until crisp and set aside. Cook onion in bacon grease until tender. Pour beans into a 9-by-13-inch baking dish. Add onion, barbecue sauce, mustard and mix well. Break bacon into 1-inch pieces, saving three strips that are only partly cooked. Add bacon to beans and mix thoroughly. Add additional barbecue sauce to desired taste. Add partly cooked bacon strips on top of beans and cook at 350 degrees for 1 hour or until done. Add a little of the bacon grease if desired for some added flavor but not necessary. Makes 8 to 10 servings.

Sassy Zucchini

1 pound ground beef

1 medium onion, chopped

2 cups chopped tomatoes

3/4 cup water

1 envelope spaghetti sauce mix

1 teaspoon salt

1/2 cup green pepper

1 package instant rice (about 1 cup)

24 ounces (4 cups) zucchini cut into 1-inch strips

In large skillet, cook ground beef, green peppers and onions until meat is brown and onion tender. Mix in tomatoes, water, spaghetti sauce mix and salt. Bring to a boil. Stir in rice and zucchini pieces. Cover tightly and simmer for 45 minutes to 1 hour until zucchini is tender, stirring occasionally. Makes 6 to 8 servings.