The recipes for the humble BBQ sauce and Marinade were created by Henry’s older brother, Antony “Butch” Burns, during the time when they were growing up on the family farm in Inez, Texas.

 

BBQ “Cook-off” competitions were a big thing for them and they loved experimenting with different meats and sauces and have even won several trophies for their efforts.

 

Unfortunately, those trophies and records of their achievements perished in a house fire back in the 1980s. But thankfully, the recipe survived!

 

Henry recommends using the tenderizing Marinade Sauce on the meat for at least two hours prior to cooking. Then apply the BBQ sauce over the meat when it is almost cooked through and letting it cook slowly thereafter.

 

The sauces are available in Mild, Medium and also a crowd favourite special “HOT” version which includes Liquid Mesquite Smoke which gives it that distinctively delicious real smoke big barbeque flavour.