Award Winning BBQ Sauce
by Wild Rooster

award1Wild Rooster was founded in September 2001 in the Low Country of Pawleys Island, SC. After months of research, development (and much tasting) we introduced three barbecue sauces. The following year we focused on product development as we introduced 13 additional products to offer a full complement of products, including a robust line of BBQ Sauces, Salsas, and Dry Rubs. Our products carry flavors from many regions of the South as well as the Midwest.

As a result of our work to introduce a line of All Natural products with no preservatives and no MSG we are proud to announce the following awards:

2010 Fiery Food and BBQ Magazine

“Scovie Awards”

  • Artichoke and Spinach Dip/Mix – Second Place- No Meat Required Unique
  • Wild Tomato- Third Place- All Natural Hot

 2006 America’s Best Food Events Show

Anaheim, California

sunburn_smlWild Rooster’s Pawleys Island SUNBURN won 2nd place in the Hot Sauce “Mild” category. Pawleys Island SUNBURN was introduced in the 4th quarter of 2005 and has become a hit in the south and now in the west. A nice blend of cayenne and habanaro peppers and spices make theSUNBURN unique in flavor and taste. Great for cooking and for the table.

June 28, 2006

Myrtle Beach Sun News Food Section

vinegar_smlThe Myrtle Beach Sun News conducted their own unsolicited taste tests for Carolina BBQ Sauces. Of the five tested BBQ Sauces, according to the Sun News “Wild Rooster is a line of sauces made in Pawleys Island, and this vinegar-based marinade came out on top among our testers. This puppy packs heat out of the bottle but calms slightly when it comes off the grill. It was zesty, popping with peppery spices, but not enough to make you squeal like the pork the sauce would pair beautifully with”.

Wild Rooster Fiery Vinegar is a family recipe that dates back over 50 years. It is an excellent marinade as vinegar is a natural tenderizer and may be used throughout the cooking cycle as it does not contain tomatoes. For cooks that like it sweet, just add brown sugar. If you would like additional information, please call 800-380-1775.


2005 Fiery Food and BBQ Magazine

“Scovie Awards”


  • Artichoke and Spinach Dip/Mix – First Place-Prepared Foods
  • Peppercorn Steak Dry Rub – Second Place
  • KC Kicker BBQ Sauce – Second Place, American Style BBQ Sauce



2004 Chile Pepper Magazine

“International Zesty Foods Awards”

grill_aGrill and Roast Dry Rub -Third Place






2004 Fiery Food and BBQ Magazine

“Scovie Awards”


  • KC Kicker – First Place, American Style BBQ Sauce
  • Mustard Mania – Third Place, Mustard Sauce
  • Artichoke Spinach Dip/Mix – Third Place, Prepared Foods


2003 Chile Pepper Magazine

“International Zesty Foods Awards”

  • BBQ Sauces – First Place, Marketing Labels
  • Salsas – Second Place, Marketing Labels
  • Artichoke Spinach Dip/Mix – Third Place, Peoples Preference Award

 2002 American Royal of Kansas City

“International Barbecue Sauce Contest”
0ver 400 entries from the USA and other countries

  • Fiery Vinegar – Ninth Place, Hot Vinegar
  • Mustard Mania – Sixth Place, Mild Mustard


As a young company, we are excited. In the future, we will be entering additional products we did not enter the previous years. Stay tuned for the results!

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