Big E's High Country Kitchen  ®

Barbecue Sauces - Seasonings & Rubs - Jams, Jellies, and Preserves


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How It All Started


I started out to make the perfect hot wing sauce but I did not want just another red sauce made from cayenne peppers. I was looking for something different, something you could actually eat and enjoy the flavor of the sauce and the heat. After reading about some of the Carolina mustard based bbq sauces, I decided to make the sauce without tomatoes or cayenne pepper.

It has taken about 10 years to get the sauce just right and another 10 years of making it for friends and family before I finally decide to share the sauce with the rest of the world. Although I started out to make a hot wing sauce, one day I realized I had created a sauce that was unique, and had an incredibly delicious flavor that was great on chicken, pork, beef and even fish. The fact that it was all natural, gluten free and contained no additives or preservatives was an added bonus.

After I made the original sauce, it was just a matter of time before I was back in the kitchen trying to find ways to make it spicier for the wings. Although not the tearjerker, I was originally after the Sweet & Spicy turned out to be the perfect combination of sweet with just a hint of spice. Your taste buds will be working overtime to decide if it is sweet or spicy.



The Creation of A Barbecue Sauce

Last year after working on the wing sauce for half my life, I took my son Cameron’s advice and added a few fresh Jalapeño and Habanero peppers to the sauce. This was a great addition because first you taste the sweetness from the brown sugar and then the flavor from the peppers. Then you feel the little bite on the end of your tongue from the Jalapeños. The Habanero peppers add a great flavor to the sauce but they also creep up on you and you may not realize the heat level until it is too late. I guess that’s why they call them hot wings. The Jalapeño & Habanero BBQ Sauce is a great way to add a little kick to your BBQ.


Along the way, we discovered that the reason most people burn their ribs or chicken is they put the sauce on to early and the sugar in the sauce burns. In the recipe section, we will share our secret to great bbq cooking that incorporates a foil pan on the grill. By pouring the sauce in and placing the pan on the grill, it allows the brown sugar in the sauce to become very thick and sticky. Moving the cooked chicken into the pan will help to keep it from burning and it allows the meat to soak up the sauce. We always love to hear the stories at the farmers market from people that have tried the sauce using the foil pan method and how great it turned out.


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