Flavor. That’s the Bottom Line.
There’s no greater rush for me than creating unexpectedly delicious flavors (and pushing your boundaries a bit while doing it.)
I’m Brian, and this is B.T. Leigh’s.
Different Flavors, Same Quality
Flavor Unrestrained™
Blending flavors from around the world, often for the first time in history*, B.T. Leigh’s award-winning sauces and rubs bring us together in delicious celebration.
*We have no proof of this but believe it nonetheless.
ALWAYS SMALL BATCH - ALWAYS NATURAL
Our mission is to make quality, all-natural sauces and rubs in small batches that our customers can feel good putting on their table.
ALWAYS SMALL BATCH - ALWAYS NATURAL
Our mission is to make quality, all-natural sauces and rubs in small batches that our customers can feel good putting on their table.
B.T. Leigh’s Featured Sauces & Rubs
We’re Legit — We’ve Won Awards!
B.T. Leigh’s TV
B.T. Leigh’s Featured Recipes
Aug 12, 2022
Barbecue Coffee Pork Medallions with White Cheddar Grits
For the Finale of The Great American Recipe, I decided on a coffee-cocoa rubbed pork tenderloin served up on a bed of jalapeno cheddar grits slathered with the combination of a red-eye style pan reduction and my Somethin' Somethin' Sauce, a sweet and savory Kansas City style barbecue sauce. I finished it with a Hungarian style quick pickle for that bright, spiciness to cut through the heaviness of the dish.
Aug 11, 2022
Balsamic Berry Walnut Cobbler with Bourbon Cream
This cobbler is a simple recipe that harkens back to the kitchen of my Aunt Fred from the hills of West Virginia. I straight up Brian-ified this recipe by adding a few of my favorite flavors and took it from the hollers of West Virginia to the Bluegrass State with some bourbon whipped cream.
Aug 10, 2022
Spicy Dill Shrimp Salad in Phyllo Cups
The shrimp dip starts off sweet and creamy with a heavy hit of dill and ends in a slight fruity burn from those birdseye chiles. This dip gets absolutely demolished in our house during the holidays. My wife and I have learned to make double or even triple the recipe to ensure that we have some for that nibble with the night cap.