Top Pick Of The Week

September 13, 2005

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Some like it hot: hot off the grill, basted with Grandville’s spicy gourmet BBQ sauces, in six exciting flavors.
Photo by Pam Roth.

Grandville’s Gourmet BBQ Sauce
Truly Super Sauce

While many see Labor Day as an end to summer fun and frolic, others know that there are beautiful fall days ahead...many perfect for outdoor grilling.

Even after the snows fall, grillmeisters and barbecue fans can take comfort in their stores of Grandville’s Gourmet BBQ Sauce—one of the best lines of sauce and one of our top three picks of the thousands of products tasted in dozens of categories at this summer’s Fancy Food Show (the specialty food industry’s premier event).

What makes Grandville’s different?  Ingredients, consistency and quality. Check the ingredients list of most bottled barbecue sauces and you’ll find variations on the theme of corn syrup, tomato paste, vinegar, molasses, sugar/brown sugar and seasonings—salt, pepper, garlic powder, onion powder, chili powder, liquid smoke, mustard, Worcestershire sauce, Tabasco®, lemon juice, et al. They’re generally very sugary: you would not likely do anything but baste meat with them. But Grandville’s is packed with minced onions, bell peppers, chiles, garlic cloves, and, depending on the flavor, pineapple and other real fruits, vegetables, and herbs. This fresh bounty of nature provides the deep texture and memorable taste of Grandville’s sauces.

In Original, Mild, Extra Spicy, Cajun, Tropical, and Teriyaki, Grandville’s bills their sauces as “the thickest, chunkiest BBQ sauces on the planet.” They have a consistency between a dessert sauce and a jam—think of them not as something drippy, but as “barbecue jam.” The sauces are packed with so many good things, you might want to use them for other purposes too.

There is a universality of application among condiments: if the bottle didn’t tell you it was a salad dressing, e.g., you could use it as a marinade, and vice versa. You can baste a ham with honey, with mustard, with barbecue sauce, or with “glaze”...and you can spread the honey, the mustard, et al on other types of food. We are not being facetious when we say that we spread Grandville’s on toast, sandwiches and crackers; used it to accent vegetables and potatoes; and used it to dip things that had never been near a barbecue, like crudités and breadsticks. We even spooned it on ice cream and pound cake.

Here are some of the more traditional uses for a shelf full of Grandville’s Gourmet BBQ Sauces:

  • Original makes a glamorous oven brisket, a barbecue chicken, a relish for salmon (yes, drink red wine with it). While we love classic horseradish-based cocktail sauce with oysters, we enjoyed this as a variation.
  • Cajun makes great barbecue pork roasts and pork chops and Cajun barbecue shrimp.
  • Extra Spicy puts a double punch in ribs, chicken, and wings.
  • Teriyaki has an Asian Five Spice seasoning that makes it adaptable to Chinese barbecue pork, Korean barbecue beef, Asian beef skewers, and teriyaki wings.
  • Tropical perks up chicken, ham, and grilled bananas. Try it with shrimp cocktail...and vanilla ice cream!
  • Any flavor works with burgers or veggie burgers instead of ketchup; as a dipping sauce (in fact, offer guests several different flavors); or mixed with sour cream or yogurt for a creamy sauce.

Cajun and Tropical are Scovie Award winners—awards given by Fiery Foods magazine. While this may sound ominous to some, let us allay your fears: they pack a punch, but not a wallop, and are absolutely delicious. You taste the quality ingredients—not searing hot pepper. That is as it should be: when you buy a gourmet product, you buy it for the fine flavor. Any average product can pile on the Scoville units so that all you taste is scorching heat—and it honestly doesn’t matter what’s underneath it. Grandville’s will appeal to those who like things a bit hot, and will show those who don’t that there’s a right way to do it.

pork chops
Try any flavor on pork chops... ...or on sizzling shrimp.

Get yourself a six-pack of Grandville’s—one of each flavor. You’ll be so happy cooking up a storm that you won’t even notice summer’s over...until Memorial Day.

—Karen Hochman

FORWARD THIS NIBBLE to your barbecue-loving friends.

Photo of pork chops by Peter Hellebrand. Photo of shrimp by Atif Gulzar.


Original, Mild, Extra Spicy, Cajun, Teriyaki and Tropical

  • Any Six Jars
    18 Ounces Each
  • Shipping Additional

Purchase online* here.

*Prices and flavor availability are verified at publication but are subject to change.

mild original
Mild Original
extra spicy cajun
Extra Spicy Cajun
teriyaki tropical
Teriyaki Tropical

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