5 ways to slather The Sauce
Greg Beverlin spent three years and nearly 50 batches perfecting a BBQ sauce that could complement just about any dish, meat and vegetarian alike. Here’s 5 ways to put The Sauce to work.
1. Classic slow-smoked ribs
Our first pick is where is it all began. Greg only ever used local hickory and oak wood — no gas, no pellets, no shortcuts. For the closest thing to a Hillsdale Bank Bar B-Q experience at home, slow-smoke your pork ribs over hickory wood for 4–5 hours at 225°F. Apply The Sauce (original) in the last 30 minutes of the cook, letting it caramelize into a sticky, deeply flavored glaze.
2. Pulled pork sandwiches
Pulled pork is where The Sauce really shines as a finishing sauce. Smoke a pork shoulder overnight, pull it apart while it's still hot, then toss generously with The Sauce (hot, if you want the kick) while the meat is still warm so the flavors meld together. Pile it high on a brioche bun with coleslaw. The tangy sour notes in The Sauce cut right through the richness of the pork.
3. BBQ chicken thighs
Chicken thighs are the most forgiving cut on the grill, and one of the best vehicles for The Sauce. Score the skin lightly, season with salt and pepper, then grill over medium-high heat skin-side down for 6–7 minutes. Flip, brush generously with The Sauce, and cook for another 8–10 minutes, basting every few minutes. The hickory smoke notes in The Sauce pair naturally with the char you get from the grill. Use the original flavor for a weeknight dinner, or reach for the hot if you want something with more personality.
4. BBQ pizza
This one surprised people when Greg added wood-fired pizza to the Hillsdale Bank Bar-B-Q menu in 2004, and it became a fast favorite. The logic is simple: swap tomato sauce for The Sauce as your pizza base. Spread a thin layer of The Sauce (original) on your dough, then top with shredded smoked chicken or pulled pork, red onion, smoked mozzarella, and fresh cilantro.
5. Dip and dunk
The Sauce works as a dipping sauce for sweet potato fries, a glaze for roasted vegetables, a spread on a burger, or a drizzle over a grain bowl.
