The First Family of BBQ
By keeping the business in the family and taking a hands-on approach, brothers Tommy and Michael Bessinger — along with Michael’s wife and children — have created a warm, friendly, and relaxed atmosphere that makes every guest feel like part of the family.
Slow, Smoked and Saucy
We start with the freshest pork shoulder, then slow-cook them for up to 18 hours in a wood-burning pit using hickory and oak logs for a one-of-a-kind flavor. Once perfectly cooked, the pork is de-boned and hand-pulled. Add one of our signature sauces—Original Gold, Spicy Gold, or Hickory Red—all fat-free and low in carbs—and it’s easy to see why loyal fans have been coming back for nearly 90 years.
The Golden Secret
For nearly 90 years, Thomas Bessinger has been brewing up the best barbeque sauce known to man, and we aren’t the only ones who think so!
In fact, the New York Times Magazine described the sauce as “terrifically balancing the tangs of mustard and vinegar with a wood fire’s charry flavor.” While helping his dad, Joseph “Big Joe” Bessinger, as a teenager in the kitchen of the family’s first restaurants, Thomas learned the secret recipe for the gold sauce – a mustard-based sauce that’s legendary.
It’s all natural, made with only the finest ingredients, low in carbohydrates and fat-free. It’s become so popular that we mix huge quantities using 350-gallon stainless steel mixing pots, but Thomas still makes sure that each batch is prepared with the same care and attention given by his father
Whether you use it for basting, dipping or marinating anything from pork & ribs to chicken or seafood, you’ll find that a bottle of Bessinger’s is truly the gold standard for barbeque sauces – bar none.