| Welcome! Our sauce "Tastes great
on your butt!" |
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Demon Pig BBQ Sauce is quickly becoming the favorite sauce for
competition bbq cooks, backyard cooks and catering. NEW!
Check out our recipe section.
Our sauces are available at many fine stores.
You can also order on-line.
Make sure to check out our great specials!
Any order placed will receive a FREE Demon Pig BBQ Team pin
featuring our BBQ logo - the DEMON PIG!
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This bbq sauce has taken 20 years to perfect before finally becoming
available to the public. Quite a bit of trial and error has gone into
this great barbeque sauce. It has its own unique flavor from an array
of secret ingredients that are blended to specific measures, No
grandchildren were injured during the testing.
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Use this sauce on any meat, including seafood, Serve at or slightly
above room temperature. Brush on at the end if grilling or slow
smoke BBQ. This sauce is not just for BBQ. Use it on anything you
would put catsup on.
In 2005 this sauce won 2nd place in the NBBQA Awards of Excellence
for the Tomato Based Mild BBQ Sauce Category.
It has also helped many meats collect a rainbow of ribbons on the
BBQ Competition Circuit for the past 10 years. Thanks for visiting
the site and don't forget to tell your friends.
Our new Demon Pig BBQ Sauce Blaze Orange was created by request
for those who prefer a bit more heat on their meat, but has the
same great flavor as our original bbq sauce.
And our Pig BBQ rub. Our new Demon Pig BBQ rub is great on any
meat. Shake it on prior to your favorite cooking method. The rub
can be used in combination with either of our Demon Pig BBQ Sauces
- on chicken or ribs it is very tasty. This is a low sodium rub.
it can be put on ribs overnight without drying them out. It is especially
good on Boston Butts for pulled pork sandwiches. And sprinkle it
on fried potatoes just before serving for a delicious potato dish!
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Ready to order? Go to our products page
to order our great tasting BBQ sauce! Or click
here to find store locations where you can buy our Demon Pig BBQ
Sauce. |