The Back Story:

Living in Utah isn't easy for lovers of great southern style barbecue.  The places you can find authentic barbecue around here are few and far between.  That's not to say you cant find it, but more often than not the experience is a let down.  My love of barbecue started over 10 years ago when I lived in North Carolina for a short period of time, and while I didn't pick up the accent, I did pick up the taste for chicken, ribs, and of course the southern favorite pulled pork! 

Over the years I have tried just about every sauce I could get my hands on, some of them I loved and others... not so much.  Then about 5 years ago I started experimenting in making my own sauces.  In the beginning I would take a store bought sauce (usually Sweet Baby Rays) and 'doctor' it up a bit, making it suit my taste buds.  Then I decided I wanted to have a recipe that was all my own so I started off finding the best ingredients possible, making everything from scratch so I knew what was going in it. It starts with a tomato base for a rich full flavor, add some apple cider vinegar for a tangy kick, dark brown sugar for sweetness, then a mixture of spices and natural flavors to bring it all together.  You wont find any high fructose corn syrup or any unnatural preservatives in my sauce, just natural ingredients and a lot of flavor!

The Pigs:

Happy Pig: The original pig that started it all, the perfect sauce with amazing sweetness and a little kick.  Sure to become a family favorite.

Angry Pig:  He has the ability to be sweet up front, but hes likely to bite a little bit if you aren't prepared.  Its a good sauce if you're looking for just a little extra heat.

Devil Pig:  The sweetness is quickly dismissed once the heat kicks in. This piggy just walked through a field of habaneros and came back to punch you in the mouth with a fist full of flavor. This is the sauce that will make you pissed when the waiter doesn't keep your beverage topped off.  Good thing you are eating at home.

Death Pig:  The hottest of the bunch, its hot enough to be called a hot sauce but still has the flavors of a BBQ sauce.  Don't let that fool you though, the heat from Death Pig comes at you from nowhere, kinda like getting broadsided by a semi when you go through green light. One bite and your throat is on fire, anything more than that I wouldn't honestly be able to say....

The Goal:

The goal is simple, I just want to make my sauces and share them with people who will enjoy them and hopefully love them as much as I do.  I've shared my sauce with friends and family who all say they love it, but honestly how much can we trust friends and family?  I want to know what you think!  The only way I can do that is if this kickstarter project is successful.  I need to raise money to make my first large batches, I already have the recipes and thanks to my good friend Ashley in Kansas I have some killer pigs to go along with them.  As soon as I saw the pigs I knew they would look great on my bottles, and I cant wait to see what they look like on a t-shirt!  So make a donation and try my sauce and let me know what you think.  And if you know anyone else who loves good barbecue be sure to share this project with them!