The Black family started making the bbq sauce in the late 1970's, when Mike Black experimented with a basic bbq sauce recipe he learned from his father-in-law.  Mike was only in his late twenties, but he already had a knack for bbq.  Growing up just outside of Kansas City, Missouri ensured him of that.  There were always plenty of occasions to break out the grill or the smoker for large family gatherings at his parents' home in Independence.  When he found the right combination of flavors he was looking for, everyone agreed that he had made something special.  Friends and family alike told him for years he should bottle it and sell it. 

Well, along came his son, Michael (that's me), who also loved the sauce, but never really showed any interest in making it; until about his fourth year in college at the University of Texas at Austin, TX.  He was surrounded by Texas bbq - pit style, where the smoke is thick with mesquite, and the sauce is thin and runny with loads of vinegar.  He just knew he had to bring some of that good old thick and sticky sauce down from Kansas City; and so, he did.  But, it wasn't until the most recent (unrelated) career move that landed the family in Albuquerque, NM, where it was decided to "take the plunge" and start a business venture to sell bbq sauce and other related products.  It turns out that we were in the right place at the right time as they say.  I can not think of a better place to be starting a small business than "ABQ"!  Here, we have found a love for the "locally produced" and strong support from other businesses with which we interact. 

As you can see, there is a third generation of BBQ sauce "experts" in the family.  Conrad Black, at the ripe old age of 18 months is already looking to take over the stir handle.