UPDATE 11/10/16: STRETCH GOAL #2
Free Ogre Sauce T-shirts for Everyone!? Stretch Goal #2.
If we reach $50,000 everyone who has backed us for $5 or more will receive a Free Ogre Sauce T-shirt.
Ogre Sauce is a Different kind of BBQ sauce.
About Ogre Sauce
Ogre Sauce is an All-Purpose BBQ Sauce created in Charlotte NC. We call it "All-Purpose" because it can used on so many foods, with mouth watering results - not just traditional barbecue. Mike "Ogre" Weeks found his grandmother's recipe, made it his own, and before long he was selling it in 5 gallon buckets out of the trunk of his car. With the recipe perfected, we bottled it, and now want the whole world to taste it.
We are making a name for ourselves in the Charlotte area, but we have hit a wall. In order to continue innovating and growing WE NEED YOUR HELP.
Our vision is to continue to be different than other sauce companies. We will use the money raised towards Ogre Sauce product innovations.
Your support will help us bring new and innovative products to the sauce market, such as
- Yearly sauce subscription plans
- Craft 6-packs
- Work towards becoming Certified Organic and Certified Gluten Free
- Create new varieties such as Vegan and Spicy
The funding will help with
- Research and Development
- Testing for Certification
- Ingredient sourcing
Ogre Sauce is in a few stores and restaurants in the southern U.S., but if we raise $6,000 or more:
- We will be able to place a minimum size order that is big enough to bring our manufacturing costs way down.
- Big savings for us means big saving for our backers.
- More resources for marketing, so we can tell the world what our fans already know, Ogre Sauce is amazing! More food and beer festivals, more food trucks, more restaurants, more stores. We love being in Whole Foods, but we love meeting fans directly more!
From our bottle, to our name, to Ogre's remarkable story, to our one-of-a-kind recipe, Ogre Sauce is unlike any sauce you've tasted.
You wouldn't call Prince "just a musician".
You wouldn't call bacon "just food".
You wouldn't call Sriracha "just hot sauce".
Ogre Sauce is not "just BBQ sauce".
When grilled, Ogre Sauce caramelizes. Your food will have an amazing crispy bark on the outside, and a bold juicy flavor inside.
As a dip or condiment, Ogre Sauce packs more flavor than Ketchup, Mustard, and Hot Sauce. You wouldn't believe how good Ogre Sauce is on a Cuban sandwich instead of mustard, or on a hotdog instead of ketchup, or on a pretzel or veggie instead of ranch. Try it with Tater Tots...your head will explode.
All-Purpose Craft BBQ Sauce
Ogre Sauce can be used perfectly on traditional BBQ foods like ribs, chicken, wings, brisket, tips, chops, porkbelly, sausage, burgers, and hotdogs...but also can be eaten on pizza, sandwiches, steak, tots, fries, and in a Bloody Marys (see Ogre Mary recipe below).
This is a homemade recipe made with only the highest quality, all-natural ingredients in small batches. Like craft beer-brewers, we are small, independent, and dedicated to quality.
Make no mistake...we love barbecue. Ogre's grandmother didn't set out to make a condiment that can be used on pizza, she had pork in mind. Those of you who love barbecue know how smoke, heat, meat, and sauce combine to make something irresistible. Ogre Sauce combines elements of traditional Eastern North Carolina BBQ (vinegar) with traditional Western North Carolina BBQ (tomato) elements of traditional South Carolina BBQ (mustard, honey) to create an award winning flavor.
Since Ogre Sauce is sold at Whole Foods Markets, we meet their strict standards..."We feature foods that are free of artificial preservatives, colors, flavors, sweeteners, and hydrogenated fats."
We use all-natural ingredients. That means:
- Preservative Free
- No high fructose corn-syrup
- Dye Free
- Vegetarian Friendly
Our All-Natural, Preservative and Dye Free Ingredients:
- Garlic Powder
- Worcestershire Sauce
- Apple Cider Vinegar
- Vegetable Oil
- Natural Vanilla Extract
- Black Pepper
- Crushed Red Pepper
- Garlic Salt Silicon Dioxide - sounds scary, but it's a totally natural compound to absorb moisture so the garlic salt isn't all clumpy
- Xanthan Gum (Natural plant based thickener)
- Dextrose (a fancy word for a natural sweetener)
Beer festivals, food trucks, bourbon tastings, chill cook-offs and hotdog eating contests are way more fun than store shelves. Even though being in Whole Foods, Southern Seasons, and other boutique shops is great for Ogre Sauce, we want to engage directly with our customers. We would love to meet our customers at events like the Alpine Village Oktoberfest in Torrance CA, or the Bacon and Bourbon Festival in Delray Beach FL, or the Waikiki Spam Jam in Hawaii, or the Zoo Brew at the Toledo Zoo in Toledo OH, or the Roadkill Cook Off in Marlinton, W. VA, or the Vegetarian Food Truck & Craft Beer Festival in Watertown, MA.
How cool would it be to have our sauce on every foodtruck around the world, the same way ketchup and hotsauce are?
With your help, WE CAN MAKE IT HAPPEN.
We are different than the big companies like Sweet Baby Rays, KC Masterpeice, and Kraft Original. Those corporations make a fine sauce, but they make it in bulk to sell in bulk via big box stores. We make craft sauce that we sell to our friends, new and old, who often find us online after tasting our sauce at backyard bbq's with friends, beach parties, beerfests, and kickball tournaments.
Michael "Ogre" Weeks
Ogre is the chef, heart, and soul of this sauce. He makes it taste like we are always grilling at his house. He is also a proud husband and father who lives in Charlotte. Ogre's daughter might be the best spokesperson Ogre Sauce will ever have.
Mike is Ogre Sauce's accountant, graphic designer, web developer, janitor, and taster for Ogre Sauce. If he isn't running to the post office to ship orders, he's designing new labels for the 6-pack. Mike is the steam and the wheels of this locomotive. He also lives in Charlotte NC with his family. Mike's two boys can eat more Ogre Sauce than he can.
Chris is the digital voice that helps to engage with customers, spread the word, and get people's mouths watering. Mostly, Chris get's to try, photograph, taste, then publish new recipes and talk about it with Ogre Sauce's extended family online. His wife and son enjoy the Cuban Ogre in Orlando FL year-round.
All proceeds from this Kickstarter will be used directly on the operations of Ogre Sauce.
We have an amazing manufacturing partner in Bobbee's Bottling of Louisburg, North Carolina. They are experts at making and shipping Ogre Sauce on time. We have full confidence they can meet our order without delay.
If we reach our Goal of raising $6000 we will be able to place an order of 1000 gallons, dropping our price-per-bottle so we can offer to our backers for less and make a profit on the remaining sauce we sell. If we earn more than our goal we will be able to invest in marketing, which for us is spending more time meeting new people and having them taste our sauce at food and beer festivals. If we meet our stretch goal we will be able to fund new flavors - like "Spicy" or "Vegan"
What people are saying about Ogre Sauce
- 1 baguette or use ciabatta bread
- Thinly sliced cooked ham
- Pulled pork
- 1 bottle Ogre Sauce
- Thinly sliced Swiss cheese
- Whole dill pickles, thinly sliced lengthwise 2 tablespoons
- unsalted butter (1/4 stick), melted
Heat the oven to 200°F and arrange a rack in the middle. Cut the loaf of bread in half horizontally and open it up like a book. Spread the Ogre Sauce on the bottom piece of bread.
Evenly place the ham and roasted pork on top of the Ogre Sauce. Evenly arrange the cheese and pickles on the meat.
Pour Ogre Sauce liberally over meat and pickles and top piece of bread and close the sandwich. Press gently on the top to compact the sandwich slightly. Cut it in half crosswise; set both halves aside.
Lay 2 (20-inch-long) sheets of aluminum foil on a work surface. Brush half of the melted butter on the tops of the sandwiches. Place each sandwich butter-side down on the sheets of foil. Brush the bottoms of the sandwiches with the remaining butter. Fold the foil around the sandwiches to cover.
Heat a large frying pan on low heat until hot, about 4 minutes. Place 1 wrapped sandwich in the pan. Place a cast-iron skillet, Dutch oven, or heavy pot on the sandwich, push down on the skillet or pot to further compact the cubano, and cook undisturbed for 10 minutes.
Remove the skillet or pot (careful: It may be hot). Flip the sandwich and place the skillet or pot back on top of it. Cook undisturbed until the cheese has melted and the sandwich is warmed through, about 10 minutes more. Remove to the oven and repeat with the second sandwich. When both are ready, remove the foil, cut into pieces, and serve.
OGRE CHICKEN THIGHS
- 4 pounds of thighs (wings are great too), skin-on
- Kosher Salt
- Vegetable oil
- 1 cup Ogre Sauce
Salt and oil chicken pieces: Coat the chicken pieces with Ogre Saucel and sprinkle salt over them on all sides.
Prepare the grill grill: Brush grill grates with vegetable oil to prevent sticking. Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
Sear chicken on hot side of grill, move to cool side: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes,. Once you have good dark color from the Ogre Sauce on one side, move the chicken pieces to the cooler side of the grill. Cover the grill and cook undisturbed for 20-30 minutes.
Turn over and baste with Ogre Sauce: Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes. The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow".
Finish with a sear on the 2nd side: The chicken is done when you insert the tip of a knife into the middle of the thickest piece and the juices should run clear.
Paint with more barbecue sauce and serve.
- 8 shots vodka
- 5 pieces of bacon (1 piece of bacon for crumbling into drinks, 4 for garnish)
- 2 cups tomato juice
- 1 cup Ogre Sauce
- 2 teaspoons prepared horseradish
- 1/2 teaspoon celery salt
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire
- Cracks of black pepper
- 2 cups ice
- Pickled stuff like olives, green beans, pickles, etc.
Prepare bacon* for drink and garnish by heating a frying pan on medium heat. Fry the bacon until extremely crispy.
Remove to a plate with a paper towel to absorb the excess fat. Crumble one of the pieces of bacon into very small pieces.
Pour all ingredients and the crumbled pieces from one slice of bacon into a blender and blend on high for 1-2 minutes.I love using the blender because it breaks down the bacon into very fine bits.
Pour over four glasses full of ice.
Thanks to everythingbutthe.com for the original recipe.
Risks and challenges
We have an amazing manufacturing partner in Bobbee's Bottling of Louisburg, North Carolina. They are experts at making and shipping Ogre Sauce on time. We have full confidence they can meet our order without delay. They have been in business since 1987 and now partner with over 450 clients and produce thousands of bottles of sauces a day.
Just in case there is a delay, we have built in a buffer in our timeline to ensure you get your sauce on time.Learn about accountability on Kickstarter
- (32 days)