Honey Sweet With A Peppery Finish

A tomato and honey base with molasses richness underneath, finished with a peppery warmth that shows up a second after the sweetness does.

• Honey, cane sugar, and brown sugar lead the sweetness
• Molasses and liquid smoke bring dark, smoky depth
• Vinegar and onion keep it from going flat or syrupy
• Red pepper, chili powder, and mustard build the back-end heat

A Slow Build, Not A Burn

Hot honey heat, which means the sugar hits first and the pepper catches up. It is warmth you notice and enjoy rather than something that shuts down the plate.

• Sweetness arrives first, pepper builds over a few seconds
• Mild enough to pour on and pass around the table
• Heat comes from red pepper and chili powder, not extract
• Easy to push hotter with a rub or hot sauce if you want more

Glaze Late, Marinate Early, Dip Anytime

There is real sugar in this bottle, so it belongs at the end of the cook. Brush a thin layer during the last 15 to 20 minutes and let it set instead of letting it scorch.

• Brush on ribs, chicken, or pork in the final 15 to 20 minutes
• Keep the layer thin and add a second coat rather than one heavy one
• Toss wings in it straight off the grate or out of the fryer
• Use as a marinade ahead of the cook for chicken and pork
• Serve as a dipping sauce for fries, tenders, and burnt ends
• Store in a cool, dry place after opening

Two Brothers, $167, And A Barbecue Pit In Marietta

The Williamson brothers drove over from Alabama one Sunday afternoon, took an exit off the South Loop in Marietta, found an empty restaurant, and signed the lease before they had much of a plan. They brought back their one employee, John Henry McKinney, built a barbecue pit by hand, and spent their entire life savings on the renovations. When Williamson Bros. Bar-B-Q opened on March 24, 1990, they had $167 left between them.

That gamble turned into a thriving restaurant and catering business, a location in Canton, and a bottled sauce division that outgrew the restaurants and moved into its own bottling facility. The brothers credit the growth to the loyal customers who kept showing up. The sauce you are looking at is the same one they serve on their own tables, bottled for yours.