Awesome you are starting your own BBQ Sauce Company! Best of luck. I always scout out new and different BBQ Sauces, beers and IPAs. There are SO MANY of each now. Every hardware store, big box store, grocery store has a BBQ section now with all sorts of rubs and sauces. I some rave reviews of Sienna Sauce and bought their sampler on Amazon — Smokey Brown, Sweet & Tangy & Lemon Pepper Variety Pack. Haven’t tried it yet. Been using our Traeger to make ribs and that’s going real good.
The whole thing started when I was getting my health back and wanted a sauce for my pulled pork to make sandwiches. I’ve never like ANY bbq sauce. EVER. So I labored for about 3-4 months to make a sauce which turned out to be a cross between KC, Memphis & Lexington. But I wasn’t happy, threw the jar of the last batch in the back of the fridge and forgot about it.
Months later, I was digging in the fridge and had one of those “WTH is this?” moments. WOW! in a word. Best sauce EVER. Turns out that recipe improves with age in the fridge and it’s the same recipe I use today.
I began sharing it among coworkers just about 2 years ago and a new, young guy on the crew spurred me to make a copycat sauce of something he can no longer get: I nailed it on the 2nd pass, according to him. That led to another flavor, then another. I realized pretty quick that everyone has their own preference.
So, now there are 17 official flavors for nearly everyone’s palate, with an 18th TBD (that’s a hard ceiling) and I’m trying to figure out how to best move it forward (have a good plan in the works). I have another 4 recipes I won’t be packaging that I’ll be sharing on the website whenever it launches.
And, as noted, happy to work up a unique one for FR.
Anyway, true story.