Barbeque is all about sauces, rubs and marinades. Why buy your own when you can make your very own zestful barbeque sauce? Grilling expert Spencer Watts gives us the lowdown on how to incorporate different flavours with four irresistible barbeque sauces. First on the menu, a sweet, no heat Cherry Cola Sauce drizzled over a glimmering pork tenderloin. Then, Spencer kicks up the spice with an Asian-influenced sauce - perfect when paired with juicy, smoked lamb shanks. Next, Spencer gives us some tips on indirect grilling by slow roasting a plump sirloin roast for some delicious beef sandwiches. The tender meat melts in your mouth and pairs great with a tangy, Carolina sauce. To finish, the heat is on with big, bold burning wings of fire.