I worked at UPS for 30 years. Towards the end of my first career, I wanted to do something besides playing golf and fishing all the time, (although I really like these two activities). I also loved to cook, so I decided to go to culinary school and became a chef.
I officially started Chef Phil’s BBQ Sauce Company in 2012. I have been making BBQ sauce for probably 20 years, and now I perfected it into the sauce it is today. I started with a Mild sauce then moved into the Datil Pepper sauce. I eventually thought coffee would add a unique dimension to my Datil Pepper sauce, so I made my Espresso Datil Pepper BBQ Sauce. My latest sauce is a mustard based Datil Pepper BBQ sauce called Matanzas Gold. All are good and unique, due to the Datil Peppers, which are indigenous to St. Augustine. It is believed these peppers were brought here by the Minorcians, who were slaves back in the 1700s. Datils are a great little pepper that makes a unique tasting BBQ sauce. As a result of the success of the sauces mentioned above, I now make a Datil Pepper Rump Rub, an Espresso Datil Pepper Rump Rub, and a Citrus Datil Pepper Rump Rub, which, by the way, recently won 4th place in the National BBQ and Grilling Assoc. of America. Then I have my Mango/Apple Datil Pepper Hot Sauce, which also won 4th place in the same contest for hot sauces. I am truly blessed that so many people like my BBQ sauces and rubs that it gives me a great sense of accomplishment. Knowing that people genuinely like something that I made is the best part of my company. That is why I became a chef and make my Chef Phil’s Badass BBQ Sauce.
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