Ten sauces. One obsession. Burn scale 1-11, from gateway-mild to please-sign-a-waiver extreme.
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01The mustard that bites back
Sweet and tangy like honey mustard — but with more tang and a habanero kick. Also works great as a BBQ binder, helping rubs stick to the meat during the cook.
02Smoke, molasses, and a slow burn
Classic Kansas City BBQ with real raspberry and pomegranate up front, deep black molasses, and a mild-to-medium Ghost chili finish. Fruit-forward and built for the grill.
03The upgrade your fries deserve
Classic ketchup gone savory — almost bloody mary in character, with a touch of sweetness and a small Reaper kick on the finish. No corn syrup, ever.
04Bold garlic. Bright heat.
Savory and creamy fire-roasted garlic with sweet onion and just enough yellow wax chili and habanero to round it out. The garlic sauce that belongs on everything.
05Between paradise and the inferno
Fire roasted salsa — without the tomato. Smoked red jalapeño, poblano, and a touch of Reaper give it a smoky, mild-to-medium kick with serious depth.
06Green heat from the bayou
Traditional roasted green chili — no tomatillo, no cilantro, no garlic, no lime. Just fire-roasted serrano, Hatch Anaheim, and jalapeño. Clean, honest verde.
07Your brine-soaked fever dream
Tart dill pickle with roasted garlic, shallot, habanero, and serrano heat — finished with a hint of hickory smoke. More complex than any pickle sauce has a right to be.
08Wing night just got serious
Traditional spicy buffalo loaded with LOTS of real pineapple sweetness and half the sodium of Frank Red Hot. Mix ½ stick melted butter with ½ bottle for perfect wings.
09Habanero in charge
Traditional habanero sauce rounded out by the natural sweetness of roasted carrot and onion, with tartness from apple cider vinegar. Orange habanero at its best.
010You were warned.
Like a deconstructed consome — the dip that comes with birria tacos — with hickory smoke and a massive Ghost and Reaper kick that takes a second to hit. You'll know when it lands.