Gordy Sauce

Hey guys, I want to thank everyone who pre-ordered this last go round. I appreciate all the support you all gave me. I've been working on making everything and should be delivering this weekend. I'll have another pre-order window coming up in time for Thanksgiving so keep your eyes peeled for that!

9 more days on this round of pre-orders so don't delay! Couple of clarifications I should have made from the beginning: 1) If you need your order immediately, please let me know and I will be more than happy to oblige. And 2) I am happy to ship your order or arrange a pick up if you are outside of my area.

Please don't hesitate to reach out if you have any questions about any of my products. And don't forget, every order gets us closer to being able to offer sample size bottles. Thanks for your support!

Pre-order your sauces and rubs today! If we hit 30+ in orders, we'll be able to start offering what a lot of people have been asking for: Sample Bottles! We've got quite a lot of stuff planned for the future, and we hope that you'll support us!

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We're back everybody! I'm trying to find a way to make this happen around my crazy and always changing work schedule. The plan is to do 2-3 week pre-orders and I'll fulfill the week after they close. I'm excited to be back and to bring you the flavor yall have been asking for. Let's crush this first pre-order period.

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My Chicken Butt is magic yall. Look at that color and texture! That's the power of homemade baby! You can get a bottle of my delicious Chicken Butt too. Order one and let me show you why it's my most popular rub.

Have you tried my Gr**go Dust yet? It's really great if I say so myself and it's versatile for all your TexMex needs. If you want to make tacos, cook up a pound of hamburger meat and add 3/4 of a cup of water and 3 tablespoons of Gr**go for the most flavorful tacos ever. Another way to use it is as a marinade for fajitas. Pop your protein in a ziplock bag with equal parts olive oil and Gr**go (I find 1/4 cup of each is ideal most of the time, but adjust for how much protein you have) and add a few healthy splashes of lime juice. Allow to marinate for a minimum of 2 hours or go as long as overnight to get your proteins tenderized and flavorized. Play around with it and find what you like. And feel free to share pictures of what you cook!

First time doing a fundraiser was an experience. I had no idea what I was getting myself into, but holy cow what a mind blowing experience it was. I've never made this many items in a such a short period of time, but seeing all of these go out was a proud moment! I'm very honored to get to help some young ladies raise money for their cheer leading team, and I'm so humbled that so many people in Indiana took a chance on a nobody selling bbq stuff that no one has heard of. I hope everyone that supported the girls and bought a bottle enjoys it. I hope it blows your mind. From the bottom of my heart, thank you. And thank you Shonna Leas for asking me to help out with this!

Been on the quiet side in preparation for a fundraiser. Didn't want to get more than I could handle on my plate. After this weekend though I'll be back in full swing. Had to get a new stockpot for this huge batch of Buckshot. 20 bottles worth right here. Been slaving over it all day lol. I'm looking forward to getting all this done so I can get back to working on new things, and getting some momentum going. Stay tuned for more info!

I've got 10 bottles of Chicken Butt ready to go. Who wants a trip to flavor town?

Hey everyone, been a while. How ya been? Good I hope. I've been radio silent for a while. I've had a bunch of people asking me if I'm still doing this. The answer is definitely yes. But to the reason of my silence, I lost my want to. When I started doing Gordy Sauce it was just a hobby. It was something I loved doing because I had no expectations of what would happen and there were no expectations of me in general. I did what I wanted, when I wanted, and how I wanted. I didn't force myself to have ideas. I just had them and worked them out as I wanted. It just happened to be that when I wanted to was usually immediately because I loved my hobby. Rolling into 2022 I decided to start making goals for myself. I started putting expectations on myself. I started announcing things way in advance to try to force myself to get things done. Before long I had made my hobby work. Add onto that a full-time job, being thrown into parenthood to 2 boys, ministry, and everything else having this other job just felt exhausting. So I stepped back from Gordy Sauce because the drive and the want to weren't there. I took some time and played a video game all the way through which I haven't done in forever (Bloodborne rules!) and I patiently waited for the itch to come back. The itch is returning. But I have got to make sure that I don't lose my want to again. So, anything that has been preannounced is delayed indefinitely. I want to get back to doing things my way on my time, no expectations. Things will come when they come.

I'm still taking orders and still delivering the flavor. If you need anything I'm always available to fulfill. I apologize for being away from this, but I didn't want a temporary lack of passion to cause me to deliver anything that is sub-par. You'll be hearing more soon, but for now I just want to thank everyone for their continued support and patience with me. Love you guys!

Got a few updates:

Firstly, I missed my St. Patrick's Day deadline for my Guinness BBQ sauce. I'm a loser, I know. But I DO have it near perfected and I will have a bonus Guinness steak sauce coming as a way to apologize. The bbq sauce is crazy good and just needs a tweak or two to get it where it's just right.

Secondly, the first of the booze sauces are ready (Though technically the second as The MoBay has rum in it but whatever). Crazy Driver is gotten an absolute ton of good feedback so I'm ready to move it forward. It's my Screwdriver sauce so it's heavy orange flavor with that familiar tequila flavor and kick to set it off. Absolutely delicious on chicken since it's so sweet and citrusy. You're gonna want to try it.

Lastly, I've got one more booze sauce to come with the Peach Moonshine sauce and I'll be working on that as soon as the Guinness sauce is perfected. But as good as Crazy Driver and Stout Lad (Guinness sauce) are I can't justify keeping them as purely spring time seasonal sauces. They'll be here for the duration of summer and possibly all year. We'll see. But for now we have 1 new sauce, 1 coming up very soon, and 1 around the corner. Can't wait for you to try them!

A few days ago I stopped in at to check out their stock. I've been looking for a local place to get beef and I thought I'd give them a try as I was in Smithville. I was impressed immediately by the size and quality of the cuts. I grabbed a pack of massive ribeyes as they are my favorite and a skirt steak as it is my second favorite. The ribeyes were phenomenal in all ways. Today I cooked the skirt and I couldn't believe the marbling in it. I've never seen a better marbled skirt in my life. And my Lord the flavor of the beef was incredible and it was so juicy. They've won me over. I'm a C and S guy now. And I'm honored to put my seasonings on their meat.

Needing someone who is going to be cooking/grilling chicken in the next day or two who would be willing to test a sauce. Might have got the tequila sauce close to finished and need someone to try it and cook with it and give me some feedback. I'd do it myself but I've kicked sugar and this would destroy me lol. Must live in the Cookeville/Sparta/Smithville area.

Between work (and losing one of my days off temporarily) and foster care and sleep I have had next to no time to sit down and work on my spring sauces that I promised. I'd been thinking of ideas for what I wanted my tequila sauce to be which proved to be difficult as I don't drink alcohol. But after browsing through the most popular tequila based drinks, I settled on a simple, classic drink to base the first sauce on: the humble Screwdriver. I'll be working on this over the next few nights and hopefully I can nail it pretty quick since I still have the Guinness and Peach Moonshine sauces to make. Wish me luck!

Well developed bark? Check. Jiggle test? Passed. Stupid amount of time to get this thing finished? Definitely.

Had a friend request a brisket and a brisket he shall have. Of course, this was well seasoned with my Weapon TX rub and this thing is barky! I may be a humble Tennessee boy, but I'd say this would get even a bbq snob Texan's approval. Order any of my handmade rubs or inquire for catering. Gordy Sauce got you covered!

How it started and how it's going.

I have a bottle of The Go-To and Chicken Butt ready to go and can be delivered or shipped today for $10 (plus $10 for shipping). Any takers? Let me know ASAP.

Proverbs 31:10-12
An excellent wife who can find? She is far more precious than jewels. The heart of her husband trusts in her, and he will have no lack of gain. She does him good, and not harm, all the days of her life.

I found this little note in my book of recipes, and I can't help but be humbled and proud. Mrs. Gordy is a great wife, a loving mother to our 2 foster kids, a faithful servant to the Lord, a long-suffering pastor, an entrepreneur, and a beautiful friend to everyone who knows her. If you love Gordy Sauce, it's because she's my muse and the one who keeps me going. I'm blessed beyond measure to know her and have her in my life. I love you, wife! Show Mrs. Gordy some love!

Smoked burgers are the best way to cook burgers, but any low and slow method will yield you a killer burg. The reason being at 275° F the fat in the meat will render perfectly, but it's not hot enough to make the muscle fibers constrict which is what causes burgers to shrink and squeeze out the fat. High heat burgers are dry meat burgers. Cook them low to your desired temperature, take them off and let them cool a little, crank the heat and get a quick sear, and then pull them off. You'll be rewarded with the juiciest burger. But to get the full flavor you need my burger combo: The Go-To and Lagniappe. The Go-To is your all purpose savory seasoning and Lagniappe is my spicy creole seasoning. Together they are magic on steaks and burgers. I dare you to try them!

I scored a nice 2 pack of Boston butts at the store yesterday and decided that I'd do pulled pork and pork steaks. The butt for the pulled pork is seasoned with our Chicken Butt. No binders, no filters. That color is beautiful! The other butt was de-boned which is a suck-tastic process, but is well worth the effort. I'll have the butt on tonight and the steaks on tomorrow. If you want a bottle of our extremely popular Chicken Butt, feel free to message us to get your order in. Let me do your taste buds a favor.

Oh man, Weapon TX is good to go. Brisket turned out great and there's so much flavor. Friggin love brisket. If you're a Texas style bbq fan, you've got to try Weapon TX.

First big cook of 2022 and we're going for a big brisket. I've been working on a rub specifically for those who are die hard Texas style bbq fans and the Texas transplants who are moving into my area. This is the best Texas style rub I've ever had and I've used the big name rubs too. It's all killer and no filler and those who I've let use it can attest. Weapon TX will be coming at you very soon. Very soon.

We are well on our way into the new year and I really wanted to take a minute and thank everyone for making 2021 an awesome year. From the new friends I've made, to the outpouring of love and support everyone showed us when I lost my job back in July, to the encouragement everyone has given us as Mrs. Gordy and I have started foster parenting two boys. It's been a wild and crazy and blessed year. Now that the sappy crap is out of the way, let's talk bbq!

I've got some big plans for this year. I'm going to be doing 4 seasonal sauces this time around. Starting in March I'll be doing some B.B.Q (booze, brews, and que's) sauces for St. Patrick's Day/Spring. There will be a Peach Moonshine sauce, a Guiness Sauce, and a Tequila sauce. Summer time I'll be dropping an apple pie sauce, a watermelon sauce, and a Polynesian sauce. Fall time I will be perfecting the pumpkin spice sauce (I'm still not happy about how good it turned out). And winter time The Leftovers will still be available but I might add another.

We are going to be offering gift boxes all year long and we're going to do them up nice. Still trying to settle on the boxes but once we get them finalized I'll be sharing that. And we're also going to step up our catering efforts too and I'll be talking about that more in the future. But I'm excited about this year and I hope you are too. There's a lot of great things coming this year and I hope you're ready for the flavor!

What good is a steak without a crust on it? It's no good, that's what it is. So it's a good thing that The Go-To is a crust beast! Whether you're pan frying a ribeye or searing off your favorite cut over flame, The Go-To is going to give you some amazing texture AND flavor. And you could have your own 16oz bottle for $10! Order yours today!

I LOVE venison. It's such a clean tasting meat and that's what makes it so versatile. But of all my rubs, when it comes to venison, The Craft is my favorite. Coffee and chili really make the flavor pop, cocoa adds some deep earthy flavor to the meat, and the dark brown sugar just puts it over the top. Not too sweet, not too spicy, but totally bursting with flavor. And you should try it to season your deer jerky this season! Order your bottle today for $10!

Got a freezer full of venison and a smile on my face! I love deer meat and I have a few seasonings and all of my rubs are killer on deer. I particularly love The Craft on deer steaks and it is a phenomenal seasoning to use for jerky! If you've got a freezer full of venison you need to have a cabinet full of Gordy Sauce rubs and seasonings. Order yours today. $10 for a 16oz bottle.

We have 10 bottles of Leftovers sauce up for grabs! Claim yours so you can have it for Christmas. Remember, Leftovers is only around until Christmas and then you have to wait until next November to get more. Leftovers is so good and is a fantastic replacement for traditional cranberry sauce. It's tart and sweet and amazing! Let's get these 10 out so let me know if you want one!

It is officially that time of year folks! It's time for Leftovers! Leftovers is our seasonal Cranberry bbq sauce that's only available Thanksgiving through Christmas. This is going to be your taste buds' best friend This holiday season. It's tart, sweet, rich, and fully delicious and can take the place of your traditional cranberry sauce or be your sauce of choice for left-over sandwiches. Get your orders in so you can have it in time for Thanksgiving!

Mrs. Gordy and I have a special guest over this weekend and his favorite food is chicken wings. Figured I'd throw down on some of my smoked hot wings. Had a 4 hour soak in my hot chicken marinade (coming soon) and seasoned with Chicken Butt and Lagniappe for that sweet heat. Turned out amazing and had the perfect amount of flavor and heat. You can DM me to order your own Chicken Butt or Lagniappe!