When Leon showed up with the sauce, I immediately thought RIBS! The bright red sauce looked perfect for a slow smoked rack of ribs, and it was! We brush or mop on this sauce intermittently slightly diluted with water from about Minute 5 onward during cooking then brush it on full strength as the meat finishes cooking. Allow it to caramelize and keep the meat ‘show side’ up towards the end. Roadhouse sauce gives ribs and chicken a beautiful glossy shine. You’ll be pleased with this one.
Sauced Up Smokers has so far released three of their Chef developed secret sauces: Macho Mustard, a South Carolina style spicy mustard sauce, Road House BBQ Sauce, a Kansas City Style sweet tomato base sauce with a slight kick at the end, and Fire House BBQ Sauce, a non nuclear hot and spicy habanero variant to the Road House Sauce. In addition we’ve got their Ninja Dust dry rub, a fantastic all purpose seasoning and BBQ dry rub. Adds Pizazz to meat, veggie kabobs, fries, and baked potato. If you want to compete yourself, these sauces are a good base because they are not easily recognized by judges. Small batch, strictly local stuff never been outside Southern Illinois and NW Kentucky until now.
Sauced Up Smokers started in 2007 when friends, Chef Ben Mesiti and Leon Kaufmann entered their first BBQ competition under that team name. This is a local product and we get it straight from Leon without middlemen.
Sauced Up Smokers will rent you a monster grill – They have a Southern Pride Trailer mounted Smoker with a 500 pound capacity that can be dropped anywhere local so you can be BBQ hero. A great ‘get them fed’ solution for commercial, civic and church events. You can have this big dog manned for you. Stoke her up!