Brian Wynne and Brian Cox shopped in this store for years before they ever put a team together. They started Meat & Whiskey in 2017, and they've been winning with it since.
I'll be straight with you about my bias here: these are friends of mine. They're also two of the better cooks I know, and the kind of people who'd give you the shirt off their back if you needed it. When a customer asks me what to put on a pork butt, this is one of the bottles I point at.
The sauce is sweet and savory in balance — not a sugar bomb, not a vinegar sauce. It's built for competition, which means it's built to caramelize properly and to taste like something after it's been on heat.
From the backyard to the judges' tent, as they put it.