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Welcome to TommyRay’s Barbeque

We are two Chicago guys (Tommy and Ray) who started barbequing in the back yard for family and
friends. After many rave reviews and lots of compliments, we decided to go into competition.

In our first outing, we blindsided the competitors and finished in the Top 10 in the 1990 Chicago Tribune
- Mike Royko Ribfest. This was quite an accomplishment considering there were approximately 700
contestants from across the country!

• 1991 Inaugural North Shore Ribfest - 1st Place Ribs and 1st Place Pork Loin using our all-purpose Dry Rub
• 1993 North Shore Ribfest - 2nd Place
• 1999 Northcenter Ribfest - 1st Place
• 2002 Northcenter Ribfest - 1st Place Ribs and 2nd Place for the BBQ Chicken

Many fellow barbeque enthusiasts ask us “what style is this”? We say it is “Chicago style”, thick,
sweet and tangy! Our products are loved by friends in many other places including Alabama, Arizona,
California, Georgia, Michigan, U.P., and Nevada, as well as Australia, Canada and New Zealand. We think
our most unique quality is that the sauce will not run off of chicken like most other sauces. Our sauce is
cooked in small quantities with quality ingredients for optimal flavor and consistency.

In additional to our regular barbeque sauce, we also provide a hot version. With hints of habanero
and chipotle peppers, it is a bit spicier than our regular sauce. Made especially for folks who like things
a little warmer - just enough heat to warm the back of your throat but not so hot you can’t taste the
flavors.

Also try our all-purpose Dry Rub. This special blend of spices can be used on all cuts of beef, chicken,
pork and fish. Try sprinkling a little on deviled eggs and tuna salad. It is wonderful on pork loin and beef
brisket, and is terrific in place of sea salt on pumpkin seeds.