About Our Sauces
Korean Barbecue
Sweet and spicy sauce made with fermented gochujang and ssamjang pastes, fresh ginger and garlic, and topped with cilantro and peanuts. Medium heat.
Buffableu
A mixture of our hot sauce and homemade blue cheese. Tangy and full of flavor.
Mojito
Marinade of crushed garlic, citrus juices and fresh herbs.
ECQ
Vinegar-based sauce with no added sugar. Light notes of Marash peppers and apple cider. This is a very thin sauce used to cut through the fat of things like pulled pork, pork ribs or whole hog.
KC Classic
Our original barbecue sauce inspired by our favorite barbecue destination, Kansas City.
Anchor Classic Buffalo
Cayenne pepper sauce, melted butter and a few secret ingredients. Heat is mild with a vinegary bite.
Ginger Soy Caramel
Ginger, garlic, honey and spices combine to make this sweet and tangy lacquer.
Texas
Heavily vinegar’d thin sauce similar to ECU, but with more fat and richness. With a base of butter, onions and white vinegar, rich cutting board scraps are added to finish off the flavor.
Carolina Gold
Mustard-based sauce that owes its heritage to the German settlers of the Carolinas.
Garlic Parmesan
Roasted and fresh crushed garlic, extra virgin olive oil, tons of fresh shaved Parmesano Reggiano, and oregano, basil and thyme.
Alabama White
Creamy, tangy sauce originally invented in 1925 by Big Bob Gibson in Decatur, AL.