Measure Twice. Cook Once.
After a little time, a good pour and some smoke, the idea got clearer. Then came the paperwork, government filings and all the legal stuff that made it official.
Now we’re building the sauce.
Over the last few weeks, the test kitchen has gotten a little more serious. Recipes that once lived in measuring cups, tablespoons and memory are being converted into precise gram-based formulas, documented batch by batch and tested for repeatability.
The Gold — our Carolina Mustard Sauce — has now gone through multiple documented test batches. Every ingredient is weighed. Actual quantities are recorded. Finished batch weights are documented. pH is checked. And every adjustment gets written down before the next batch begins.
One more validation batch is planned before we consider The Gold ready for the next step in the testing process.
And then comes the one that started all of this.
The OG.
Our Carolina-style original is next on the bench for its own standardized one-gallon test batch, with the same approach: measure it, document it, reproduce it and make sure the bottle tomorrow tastes like the bottle today.
It may not be the flashy part of building a BBQ company, but this is the part that matters.
No guessing.
No “close enough.”
No secret splash of this or handful of that.
Measure twice. Cook once. Document everything.
Still testing.
Still learning.
Still not rushing it.
Coming in 2027.
Listen to the Fire. 🔥🐓