When it comes to world-class food, San Francisco has everything. Well, almost everything. Despite excelling at virtually every style of cooking and cuisine imaginable, the City has no indigenous barbecue culture.

We decided since San Francisco had no existing barbecue mythology, we’d just invent one.

Traditional barbecue features larger cuts of pork and beef, which are slowly smoked to succulent perfection. The meat’s the star, and the sauce an afterthought. We thought “San Francisco-style” barbecue should be the antithesis. Californians focus their “barbecuing” around the grill, using an array of alternative ingredients, and we wanted a sauce specifically for that.

So, would a new style of barbecue centered on sauce instead of the meat perpetuate the stereotype of crazy, we-don’t-play-by-the-rules San Franciscans? We hoped so!

To make this uniquely San Franciscan, we added coffee, chocolate, and wine, in the form of organic, oak barrel-aged red wine vinegar. To that we added spices from around the world, and as soon as we sampled it, we knew we had something special.

SFQ is handcrafted in small batches, and made with all-natural, mostly local ingredients, including organic, vine-ripened California tomatoes. It contains no high-fructose corn syrup.  It’s medium-spicy, with a deep, rich, but familiar profile. The finish is long and slow, with waves of spice and heat appearing and fading away. Well-balanced between sweet and tangy.

My ultimate goal is to eventually have “San Francisco-style” recognized as a legitimate barbecue category. I love making people happy with food, and what better way to do that than the finger-licking goodness of this truly one-of-a-kind sauce?