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| Tis the season, as they say. I am so getting hopped up for the holidays. This is a great time to give and receive barbecue sauces for gifts. And get them early out of staters so I can get them produced and shipped to you in time for Christmas. Already getting some orders in from Texas for Christmas gifts and they are coming to the Papillion area to pick them up here in the production kitchen...I like visitors. Also in January there are going to be some adjustments in some of the prices of the products here. Mostly it will effect the Roasted Garlic, the Pretty Pequin Hot and the Mango Chipotle sauces. They won't be huge adjustments, but the cost of the specialty products and the labor have gone up on them and I had to make the adjustments. So, before you order, please insure that you look at the product list and check the prices in January, like I said some will be adjusted minimally. Onto other business things. I have been doing some investigating into taking orders by credit card. And I have been finding out that his is an incredibly expensive procedure. Not like pulling teeth or brain surgergy, but it would definately effect the cost of the sauces. So, in an attempt to keep the prices from going through the roof, I have decided not to take credit card orders at this time. The cost of product would have to go up almost a dollard a jar to offset the high cost of credit card processing orders. Good news is, I will have a business account within the week so all checks and money orders can be written to the company instead of me. Unless I see a sudden increase in production and orders I cannot justify to myself or my customers accepting credit cards at this time. On to new things, I did my first attempt at an Asian style barbecue sauce and to be honest, I don't like it. It is very sweet with a combination of Hoisin sauce and Plum Sauce. There is no noticeable tartness or heat to this prototype. So this one has been scrapped for a bit, until I can get my formula correct. I guarantee though, this will be one sick puppy when it is done. Trying to find out how others make their Asian sauces and then tweek mine to be totally different. As anyone who knows me knows, I got to have some fire in the jar before I think it is an outstanding product. And I have put in quite a bit of Asian chiles and still not feeling it. I am currently in the process of trying to make my production time and labor a little easier, I am going to test drive a tomato press. It supposedly separates the pulp from the seeds and skin. How nice would that be? Don't be alarmed though, it isn't going to effect the price of the products. Please don't forget, this is a great time of year to give barbecue sauce as a gift to someone who you love. Especially, made to order barbecue sauce by your favorite chef....ME! Stay tuned for more information as it becomes available. Thanks to everyone for visiting the site, please sign my guest book and we hope to make it a great year. |
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