The Sauces

The SPICY MUSTARD is a BBQ sauce developed along the lines of South Carolina's Lexington county tradition. The special blend of "Sweet and Heat" makes it stand apart from other sauces. It is best used on poultry and pork. The full rich flavor reaches its peak when added at the end of the cooking process or when used as a dipping sauce. For a milder flavor, baste it on about two minutes before removing the meat from the grill. Mix it with chopped BBQ for a zingy flavor burst!

The TANGY TOMATO is a surprise sauce! While its origins are those of a vinegar/tomato BBQ sauce, its real potential is unleashed when used as a dipping sauce for seafood! Try dripping it over fried fish and then lacing the fish with strings of honey. Use it as a dipping sauce for grilled grouper, mahi-mahi, or other white meat fishes. Also, use it with steamed, raw or fried oysters. Finally, for a really great treat, use it as a basting sauce for grilled or smoked wings. Try it, You'll love it!

FUTURE OFFERINGS will include the introduction of a white cream sauce for use on grilled salmon or tuna. With just the right hint of ginger, this sauce elevates the taste buds to another dimension of pleasure. We will also be presenting several exotic pepper sauces after the next growing season featuring peppers gathered from around the world, yet grown here in South Carolina.