Russell was inspired to create the ultimate barbecue sauce in 1974, after being asked to prepare the sauce at a big Cajun cochon du lais (pig roast) in Henderson, St. Martin Parish.
Obsessed with perfection, Russell was finally satisfied only after 13 years and countless recipe changes. With just enough cayenne heat for his own taste, the finished product is the ultimate blend of sweet, hot and sour. It is this Original sauce that won Russell numerous Blue Ribbons and Best In Show awards at the parish and state levels as well as at numerous BBQ festivals and rib cook-offs.
Many hot food lovers expressed a desire for our delicious sauce with even more heat. Russell has finally learned to wear latex gloves when processing the fresh habanero peppers he uses for his "Hot" sauce.