Bonne Chere Hickory Barbeque Sauce, 1 Gallon, 4 Per Case

Bonne Chere Hickory Barbeque Sauce, 1 Gallon, 4 Per Case delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Grilling and basting: Brush onto ribs, chicken, brisket, and pork shoulder during the last minutes of cooking for a glossy, caramelized hickory finish.
Marinades: Use as a full-strength marinade or thin with cider vinegar and oil for longer soaks that penetrate tough cuts before smoking or roasting.
Dipping sauce: Serve alongside chicken tenders, mozzarella sticks, onion rings, and fries as a smoky alternative to ketchup or ranch.
Sandwich and burger build: Spread on buns, layer over pulled pork, or drizzle across smash burgers for a hickory punch that ties the whole sandwich together.
Catering and event service: Pour into squeeze bottles or dipping cups for buffet lines, food trucks, and party trays where guests want bold flavor on demand.

Who Would Benefit

• Restaurant and barbecue joint operators who need bulk sauce for daily service
• Caterers and food-truck vendors running high-volume events
• Institutional kitchen managers stocking cafeteria and dining-hall condiment stations
• Backyard pitmasters and competition cooks who go through sauce by the gallon
• Resale and distribution buyers sourcing gallon-format condiments for foodservice accounts

Product Highlights

• Authentic hickory smoke flavor with a sweet, tangy molasses base
• One-gallon jug size designed for foodservice and bulk use
• Four jugs per case for efficient inventory and cost per serving
• Versatile enough for basting, marinating, dipping, and sandwich building
• Trusted Bonne Chere brand with a proven track record in professional kitchens

Common Applications

Use Bonne Chere Hickory Barbeque Sauce as a finishing glaze on smoked meats by applying it in the final fifteen minutes of cook time so the sugars caramelize without burning. For pulled pork and shredded chicken, fold the sauce directly into the meat after pulling, then hold warm in a steam table pan. It also works as a base for custom sauces; blend with mustard for a Carolina-style tang, mix with hot sauce for a spicy twist, or stir into baked beans and slow-cooker recipes for depth that goes beyond plain molasses.

Preparation & Use

Shake well before opening. For basting, warm the sauce gently in a saucepan or microwave-safe container to improve flow and brushability; avoid boiling, which can break the emulsion. Refrigerate after opening and use within the recommended window. Each gallon yields roughly 128 one-tablespoon servings, making it easy to calculate portions per pan or per plate for cost control.