[Randolph]

I've been working on a BBQ sauce for the last 6 months and it's finally ready for making a gallon or two, testing that, followed by public taste testing. It's spicy from the type of chili pepper and how I cook it to create a unique flavor that is great as a BBQ sauce on ribs, chicken, etc. Haven't tried hot wings yet but this sauce with Korean fried chicken would be very tasty.

Spicy but not a hot sauce, it easily falls into steak sauce category too, just had some with a NY strip for lunch, but that category is dying, and was long before the price of beef went stratospheric.

There's not much on the shelf for spicy BBQ sauce which may be a red flag.

Will people want and buy a hot BBQ sauce in any kind of volume? I'm also concerned only I appreciate this particular flavor profile but that will come out in testing. It's a $2 billion market so probably worth a try.