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When Patsy Flattery (Mom) made her first batch of Whatsa-majiggie Sauce at the age of 16, little did she know how popular it would become. Patsy grew up, married, and became a Mom. Her sauce came in handy raising four children on a fairly modest budget. Ground beef, chicken, fish sticks (remember them), scrambled eggs, meat loaf, you name it, everything tasted better with that sauce! Patsy's...  [Read More]

We dedicate this rub to one of my favorite black dogs, NFTCH Carronade’s O’ Rylee Factor. Rylee is a very special Lab and won the 2003 Canadian National Retriever Championship at the age of 2 with Dan Devos as handler/trainer. Rylee is now at Handjem Retrievers for her Ph.D. Rylee is the right blend of bold and beauty, the way a great steak should be off the grill. Steaks and chops complement this rub perfectly. Coat the beef in olive oil, rub on the Black Dog Belly Rub, and grill it to a nice medium rare. Top it off with a pat of blue cheese, or jalapeno, martini, horseradish, or bourbon butter, and you're set for dinner!

Blended with every pepper imaginable, garlic, onion and herbs. No added salt. No preservatives.

3.75 oz bottle.