Stateline Road BBQ
"Artisanal BBQ Sauce created by Michelin-trained chef using local produce and clean ingredients."
Stateline Road was created with the sole purpose of doing more for others. I have always felt compelled to help those who aren't always able to support themselves.
I immediately identified Rafiki Foundation, who helps orphans and widows in 10 African countries and No Kid Hungry as our recipients. Our products have been supporters of these foundations in a meaningful way since 2011. With 10% of all proceeds going to these foundations we've clearly identified our core focus as a company.
We started Stateline Road with our flagship ' 816 BBQ Sauce '. I created that sauce pulling from my Kansas City roots combined with the knowldege gained as a Michelin-trained chef.
I took my family's basic Kansas City recipe and over time continued to refine and redefine what it could be. For years I worked in the top restaurants throughout the world but all the while coming back to pursuing the perfection of that sauce.
It is a versatile sauce with complex flavors that go far past BBQ and reach into the worlds of fish, vegetables and beyond. The newest additions to Stateline Road are our Dry Rub and a Complete Brine Kit.
As a chef I am fully aware that without properly sourced ingredients, knowledge will only go so far. That is why for our sauce we use local tomatoes and even source our garlic from Gilroy, California. We use only clean and simple ingredients in our dry rubs and brines. We were intentional in setting out to make all of our Stateline Road products be of true craftmenship quality.
That starts from the ' 816 BBQ Sauce ' that does not contain high fructose corn syrup and doesn't have water as its' first ingredient. From there, it continues to the dry rubs that have several nuances that you taste through like a fine wine. We are always pushing for whats next and excited for the future innovations that will be coming down the Stateline Road.
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Kansas City native Darryl Bell, the chef de cuisine at Press Restaurant in St. Helena, has been perfecting his homemade barbecue sauce for seven years. Like a true formulator, he’s keeping his herbs and spices classified for this KC-style tomato-and-vinegar-based sauce. Leilani Marie Labong - Eater San Francisco - December 2020