Meet Mike

a.k.a. The Boss

I was born in Spartanburg, SC, the oldest son of a career US Army soldier. As an Army “brat,” I lived all over the southeastern United States and in foreign countries and sampled many different types of barbeque and sauces. After my own stint in the US Army (where I was a paratrooper and saw service in Vietnam), I settled to live, raise a family, and work in Eastern North Carolina. During my time in the area, I became very fond of the Eastern, North Carolina barbeque style, which was generally whole hog, prepared with that traditional red pepper and vinegar-based sauce.

However, I also liked the sweeter, ketchup-based barbeque sauce found in other parts of the state and beyond.

So, I began experimenting to find that perfect balance of sweet and tangy, along with a little ‘kick.” It took years of tweaking, but finally I settled on my current recipe, which I consider to be a ‘hybrid’ — good on everything you can imagine. This stuff has been smothered on almost every dead animal possible, plus some carbohydrates!

For years, I shared this tasty concoction with my family and friends. It has been a prized condiment around my house. People kept telling me I needed to bottle the stuff and sell it.

So life marches on and I found myself retired and looking for a new challenge. All of those years of prodding and encouragement from my wife and two adult sons led me to begin the process of bottling the sauce so many family and friends had enjoyed at countless family reunions, cookouts, and church socials. Before the bottling process began, the sauce had been known as Mike’s sauce, but I needed something a little catchier.

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