Welcome to Slap Someone Sauce LLC BBQ Restaurant

There are recipes you follow, and then there are recipes that follow you.

A thread that started more than a hundred years ago in a kitchen where time slowed down and flavor mattered. My great-grandmother passed it down. My grandmother carried it. My mother perfected it.

As a boy, I watched her work without measuring cups or timers. She didn’t rush. She didn’t guess. She knew. The kind of knowing that comes from doing something so many times it becomes part of you. The aroma would fill the room before the food even hit the plate. You didn’t need an introduction. You knew it was going to be right.

That stayed with me.

Years later, I could make a batch with my eyes closed. Not because I memorized a recipe, but because it had already been written into me. Still, I never planned to sell it. People would say I should, but it never felt like something I needed to force.

That changed in 2018.

After a Bible study, sitting alone in my office, I heard something clear enough that I couldn’t ignore it. “Sell your sauce.” I paused, asked for clarity, and heard it again just as direct. “Make and sell your sauce.”

That was the moment everything shifted.

I didn’t spend months planning. I moved. I created the logo. I named the flavors. And I gave each one its own identity, because none of them were meant to blend into the background. Each one carries its own character, just like the women who taught me what real cooking looks like.

Today, every batch is still made with that same standard in mind. Not rushed. Not mass-produced without care. Every flavor is built with intention, layered the way I was taught, and given the time it deserves.

This isn’t store-bought sauce dressed up with a better label. This is a lineage. It’s the discipline of my mother, Barbara Ann Roberts. The foundation of my grandmother, Delores Jenetta Lacey. And a commitment to do it the right way, even when it takes longer.

Each flavor can stand alone in its category, and together it is a symphony in your mouth. Any of our eleven flavors will have you returning for more, and barbecuing will be a year-round event in your home, not just in the summer.

Once you taste it, you’ll understand why this didn’t stay in the kitchen.