Sandy has been perfecting her family’s sauce recipe for 50 years.

She began bottling it in 2009 when Chef Ron Lheureux wanted to feature it in his restaurant. The sauce quickly became a hit, with customers eager to take some home. Inspired by the demand, Sandy decided to expand and get it into stores. The spice rub, originally made for chicken, soon evolved into an all-purpose seasoning.

Her sauce doesn’t require refrigeration, and its shelf life is so impressive that it has yet to be determined!

Serving Suggestions:

Sandy’s Sauce is ideal for:

• barbecuing or smoking pork,
• chicken,

• beef,
• wild game,
• fish,
• potatoes,
• scrambled eggs,
• quesedillas.

It can also be poured generously over cooked meats or used as a dipping sauce or condiment for sandwiches.

Sublime: It won first place at the Tulsa State Fair for 12 years in a row, and that’s when I decided to bring it to market.

Sandy’s Sauce – the best BBQ sauce in town!