How I came about creating my recipe: I became intrigued with the flavors of the Caribbean, but I could never find a BBQ sauce that satisfied my palate. I wanted the sauce to have a Southern flair, along with the deep richness and flavors from the Caribbean.  And this became my personal challenge, which took 5 years to make. I constantly struggled with making this sauce until it hit me. I had to rethink my entire process to achieve my goal. I had to create flavor profiles for a new BBQ sauce that contained: allspice, cinnamon, nutmeg, and thyme leaves, along with other ingredients to get that Caribbean flavor with that Southern Sweetness. Once I figured out the BBQ sauce part, I created the second part of the recipe: the paste, which includes ghost peppers and others, to create a heat that is smooth and not overpowering, once blended in with the BBQ sauce.

I call this my OG Sauce, the Original, it hits your palate with a bang. And your first reaction is “damn”! And the next reaction one has is trying to restrain from slapping someone. You are going to want to covet this sauce for yourself. The sauce gives you that Southern charm with the Caribbean heat, which is so, so smooth, and the flavors linger; it does not just go away, it has you smack your lips for more.  I received comments on how versatile the sauce is with my local clients. They pretty much put it in a lot of food groups.

I also created the BBQ sauce without the heat, by using sweet pepper and sweet onions, but still able to give it a “wow” factor with the same flavor profile, without the heat.

And my third sauce has peaches, pineapple, and mango, blended with my OG sauce.  I created this sauce upon request for a client who wanted a peach BBQ  sauce, which is popular in the South, so I decided to add pineapple and mangoes and turn it up a notch.

Matthew Lamar III