Head Country makes up 65 percent of all the barbecue sauce available in grocery stores in Oklahoma.
The family-run business from Ponca City easily defeats industry heavyweights like Kraft and KC Masterpiece.
When Danny Head acquired the business in 1977 from his uncle Donovan “Bud” Head, it was a success he could not have foreseen.
“Please keep in mind that I went seven or eight years without receiving any income. I developed it from what I once made in my home kitchen, “explained Head.
150 cases of barbecue sauce were sold by Danny Head in 1977, and he was pleased with each one. He expects to sell 200,000 cases and 200,000 pounds of seasoning this year, and he is still appreciative of every transaction.
At its Ponca City production facility, Head Country produces 5,500 gallons of sauce (original, smoky, and spicy) on average each day. For barbecue enthusiasts who make the trek to the Head Country restaurant, it also produces thousands of slabs of ribs and pints of potato salad.
Where is the origin of Head Country BBQ sauce?
Due to the fact that this article is archived, some of the material may be out of date. Please check the story’s time stamp to see when it was most recently updated.
Oklahoma City PONCA
On a naval destroyer during World War II, it all started. Cook Donovan “Bud Head” was. Bud developed a BBQ sauce recipe in the galley that his fellow sailors loved!
He probably had no idea that his sauce would end up being a standard at backyard barbecues across the US and in 18 other nations. Paul Schatt, Head Country Vice President, remarked, “I’m not saying people make horrible barbecue in the backyard. However, if you put Head Country on it, you become the grill king or queen.
The most popular BBQ sauce in Oklahoma now is Head Country. The sauce’s extremely modest beginnings are a long cry from the Ponca City manufacturing facility.
Bud Head and his wife Freda made the well-known sauce in their ranch house in northeastern Oklahoma. The fruit jars of neighbors would form a line. Bud gave his top-secret recipe to a nephew in 1977 after it grew too much to manage. $5000 + one cent for each quart of barbecue sauce sold was the price.
Years later, a legal dispute is developing around that penny. The Head children are represented by attorney Garry Gaskins. “Perhaps the firm got a little greedy with the lack of compensation,” he remarked. A single penny. You might assume that would not have a significant impact on revenue.
The children of Bud and Freda are suing Head Country Food Products for “back royalties.” The Osage County civil suit asks for damages “in excess of $75,000 for Head Country’s enlarged product line.”
In addition to “Hot taste,” “Hickory Smoke flavor,” “Championship Seasoning,” and “Premium Marinade,” they now offer. All of these derivative flavors were created utilizing the original formula, according to Gaskins.
Paul Schatte, in contrast, argued that “it’s not adding more or less. It differs from the original recipe in some ways.
Head Country is being represented by Conner & Winters. However, the company “does not comment on the suit.
At Head Country, 24,000 quarts, or 6,000 gallons, of BBQ sauce are produced every day.
Since an out-of-court settlement has been turned down, the judge will probably be the one to resolve this family dispute.
Who is behind Head Country?
and Old World Spices and Seasonings revealed on Tuesday that it has purchased Head Country. Head Country will carry on with uninterrupted production and distribution. The Ponca City facility will continue to create Head Country goods.
Has MSG been added to Head Country BBQ Sauce?
Although our sauces don’t include any additional MSG, tomatoes, which are a key component of our sauces, naturally contain MSG. Our entire seasoning lineup is MSG-free.
For gluten testing, products are forwarded to approved labs. The Head Country quality team verifies the results to guarantee that the products are gluten-free. We will be pleased to address any inquiries you may have regarding the gluten claims with our Quality Control staff.
No! We removed high fructose corn syrup from all of our recipes in response to significant consumer demand.
Has the recipe for your marinade changed? Due to a change in suppliers, our prior 12-oz. Premium Marinade formula was somewhat altered. We currently make a 20-oz. version. The recipe is extremely identical, and it is now produced on-site.
Do items from Head Country require refrigeration? The shelf life of Head Country sauces is three years. However, for optimal quality, we advise chilling Head Country after opening.
How is Head Country seasoning made?
Ingredients include salt, sugar, monosodium glutamate, dehydrated vegetables (garlic, onion, red bell pepper), paprika, spices, natural smoke flavor, and no more than 2% silicon dioxide used to prevent caking.
What barbecue sauce is best?
- Stubb’s Original Legendary Bar-B-Que Sauce is the best overall.
- Sweet Baby Ray’s Barbecue Sauce offers the best value.
- Jack Daniel’s Old No. 7 Original Barbecue Sauce is the best classic.
- The best gluten-free barbecue sauce is Lillie’s Q Smoky Sauce.
- Bone Suckin’ Barbecue Sauce is best purchased in bulk.
- Sonny’s Sweet BBQ Sauce is the best sweet.
Is vinegar used to make Head Country BBQ sauce?
Ingredients: Sugar, Water, Distilled Vinegar, Spices (Contains Mustard Flour), Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic), Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Onion Powder, Spice, Natural Flavoring
Who purchased the adorable Baby Ray’s?
When speaking with Chi Thee Wed about the business side of Sweet Baby Ray’s both before and after the sale, Duce Raymond gave some specific figures. As Raymond put it, “They started with $2,000 and a dream.” “They [sold] their tiny sauce business to a $30 million brand in 20 years. We sold Sweet Baby Ray’s to Ken’s Foods around 17 years ago, and since then, the brand has gone from being worth $30 million to being worth $600 million.”
Since Sweet Baby Ray’s was a private firm before it was sold and its new owner, Ken’s Foods, is a private corporation as well, precise sales data are difficult to obtain. In a brief documentary from 2016, Dave Raymond estimated that the Sweet Baby Ray’s sauce brand is worth around $560 million.
The best BBQ sauce comes from which state?
Top ten states in the US for BBQ
- N. Carolina.
- Southern Carolina.
Which barbecue sauce works best with pulled pork?
Reviews of the top BBQ sauce for pulled pork
- Original BBQ sauce from Blues Hog.
- Guys Sugar-Free BBQ Sauce, winner of awards.
- Q-Smoky BBQ sauce by Lillies.
- Hughes Original Barbecue Sauce without Sugar.
- Barbecue sauce from the Montgomery Inn.
- Original barbecue sauce from Open Pit.
- Original Seasoning & Rub for Bone Suckin Sauce.
What kind of barbecue sauce is popular in South Carolina?
You don’t need to cross the nation if your life’s ambition is to try each type of barbecue served in the United States. All four of the fundamental varieties of barbecue sauce can be found in South Carolina, the only state in the union, sometimes on the same menu.
In the Palmetto State, the sauce decides what kind of barbecue you’re eating. Around here, we always refer to pork when we talk about BBQ. Only pork, most frequently pulled pork cooked in a smoky pit, is barbecued; beef, chicken, and other animals can be grilled or cooked with or without sauce.
Four types of barbecue sauce are produced in South Carolina: mustard, vinegar and pepper, light tomato, and heavy tomato. Many barbecue pit masters disagree on whether sauces should be mopped on during cooking or should be served on the side.
Due to the fact that this is the only place you can buy mustard-style barbecue sauce, some people believe it to be South Carolina’s unofficial sauce. In the centre of the state, where German families first settled in the 1700s, it is particularly well-liked. The region was introduced to mustard by those German immigrants, and the region’s love of pork quickly merged with it to produce a wonderful, acidic dish.
For those who enjoy a little spice, vinegar and pepper sauce, which is the most common type along the coast, is ideal. With the pork, the vinegar’s acidity works wonders. Its origins can be traced back hundreds of years, making it the oldest sauce—possibly the oldest in the entire country.
Basically a vinegar and pepper sauce with ketchup added for a little sweetness, the light tomato sauce is made with tomatoes. The Pee Dee Region (the state’s northeastern portion) and the upper middle region of the state are where it is most common.
The western and northern parts of South Carolina are known for their thick barbecue sauce with a tomato base. It’s sweet and occasionally referred to as tomato and sugar sauce. It is the variety that is most frequently available in various regions of the United States and on the shelves of grocery stores.
Although most people prefer one sauce over another, all of them taste great when served with a pile of tender pork, especially when it has been barbecued by a pro. Therefore, try all four before making a decision. It may be a taste that changes your life!