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It’s a Family Affair The Black family started making BBQ sauce
in the late 1970's, when Mike Black experimented
with a basic BBQ sauce
recipe he learned from his father-in-law.
Mike was only in his late twenties, but
he already had a knack for BBQ.
Growing up just outside of Kansas City,
there were always plenty of occasions to
break out the grill or the smoker for
large family gatherings at his parents
home in Independence, Missouri. When
he found the right combination of flavors,
everyone agreed that he had made
something special. Friends and family alike told
him for years he should bottle it and sell it.
While Grandpa Black never did, son Michael,
who also had the BBQ knack and “loved the
sauce,” began to show a strong interest while
at UT/Austin. Surrounded as he was in those days by Texas BBQ - pit style, where the smoke is thick
with mesquite, and the sauce is thin and runny with loads
of vinegar — he just knew he had to share some of his family’s
thick and sticky sauce. And the
rest, as they say, is history. Now,
Conrad Black, third generation, at
the ripe old age of 18 months is
already looking to take over the stir
handle.
This family business, run by
Michael and his wife Karen, bottles
what’s got to be the finest sauce this
side of Grandpa Black’s kitchen,
right here in Albuquerque. They try to source their chile
and other ingredients locally whenever possible. Right now
both the Nob Hill and Valley locations carry their Black’s
Thick and Sticky BBQ Sauce and their spicy Meat Rub.
Now all of New Mexico can enjoy that famous old family
recipe. Perfect for this grilling season, give this delicious
sauce a try!
TIPS FOR GRILLING
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