About Big E's

It all started with the pursuit of the best sticky, gooey hot wing sauce that I could use on the grill, but I didn’t want just another red sauce made from tomatoes sauce and cayenne peppers.

I was looking for something different, something you could actually eat and enjoy the flavor of the sauce and the heat. After a trip to South Carolina and trying the different type of bbq sauce there, I decided to make the sauce without tomatoes or cayenne peppers and start with more of a mustard, vinegar, and garlic base.

  It has taken about 10 years to get the sauce just right and another 10 years of making it for family and friends before I finally decided to share the sauce with the rest of the world.

Although I started out to make a hot wing sauce, I realized I had created a sauce that was unique, and had an incredibly delicious flavor that was great on chicken, pork, beef and even fish. The fact that it was all natural, gluten free was an added bonus.

After I made the original sauce, it was just a matter of time before I was back in the kitchen trying to find ways to make it Spicer for the wings. Although not the tear jerker, I was originally after the sweet and spicy turned out to be the perfect combination of sweet with just the right amount of heat for most people.

 My son Cameron told me one day that I needed a Spicer version of the sauce, something with more kick and some lingering heat. So along came the Jalapeno & Habanero sauce, sweet from the brown sugar but with a bite to the lips and tongue from the jalapeno and then when you thought it was safe you get the back of the throat heat from the habanero.

Mountain Berry Farms

aka- Big E's Jelly

 

In 2009, my friends from palisade gave me a bunch of cases of peaches to make peach BBQ sauce with.  I made several different versions but none that I was thrilled about, so being a fan of PB&J’s I took everything that was left and made Peach Jam, and Peach Jalapeno Jam

I discovered that I actually liked the peach jam spread on the ribs or ham later in the smoking or grilling process, instead of in the sauce.

So, next came Raspberry Chipotle for chicken and Pineapple Mango Habanero for the shrimp on the grill.

We started taking the jars to the markets on the weekend and selling out, that was when we had about 8 flavors. Today we are at 85 flavors and more coming before the year is over, it's funny how things work out.

When we first started, we called it Big E’s jelly and it sold well but people would say they thought it was for grilling, so we changed the name to Mountain Berry Farms and we can't make it fast enough.

Our Jam, Jellies and Preserves are carefully hand-crafted the old fashion way in small batches. We use only the freshest fruits, vegetables, pure cane sugar, and the finest ingredients. Our goal is always to create a variety of artisanal gourmet flavors and surprising combinations that will give your taste buds a treat!

Copy of may bjelly (2020_05_21 16_03_39

The original logo for our Jams