|Busha Browne's Pukka Sauce|
1. Wells Hog Heaven BBQ Sauce: This eastern North Carolina vinegar barbecue sauce from the little town of Burgaw, NC, is the real deal, and is also our all-time best selling sauce. There are no tomatoes or other thickeners in it because it's made for splashing on pulled (or chopped) pork BBQ, the kind that's slow-smoked for hours and served with some slaw and hush puppies. Wells is also good as a marinade, especially for chicken.
2. Busha Browne's Pukka Sauce: This is a classic colonial-style hot sauce from Jamaica, and is not based on jerk spices. Instead, fiery scotch bonnet peppers take the starring role in this all-purpose vinegar hot sauce, both in terms of flavor and heat. When you're looking for an honest, savory, solidly hot but not overwhelming hot sauce to use at the table or in recipes, you won't go wrong with Pukka Hot Sauce.
3. Matouk's Calypso Sauce: This bright, fiery-hot sauce from Trinidad & Tobago boasts authentic West Indian flavor with its mustard base and aged scotch bonnet peppers. The subtle hint of sweetness takes the harsh edge off the vinegar without turning Calypso into a "sweet" hot sauce. And the thick, rich body makes Matouk's Calypso excellent for slathering on grilled food, burgers, sandwiches and more.
5. Matouk's Flambeau Sauce: This is by far the HOTTEST of the Matouk's family of hot sauces, which should come as no surprise since its main ingredient is pepper mash made from aged, pickled select scotch bonnet peppers. Supremely fiery and yet devilishly delicious, Matouk's Flambeau is preferred by serious chileheads and fiery-foods fanatics who want intense heat without the "off" flavors of extract-enhanced hot sauces.
|Scorned Woman Hot Sauce|
7. Matouk's West Indian Hot Sauce: Similar to Calypso but a little less intense on the heat level and with a pleasant sweetness from tropical papaya, Matouk's West Indian Salsa Picante is the kind of hot sauce that will make even the most jaded critic smile. Fabulous on fish, perfect on poultry, and magnificent on pork and other meats.
|Bad Byron's Butt Rub|
9. Johnston County Country Hams: These world-famous, award-winning country hams are cured in the traditional manner in Smithfield, North Carolina, for that unmistakable smoky-salty succulence that harkens back to olden days. Whether you serve it with red-eye gravy and grits or on a buttery biscuit, this Southern delicacy is a great way to start your day. Country ham is also wonderful for adding flavor and richness to soups, stews and casseroles, and in sandwiches, too.
|Jalapeno Poppers Grill Roaster|