With much fanfare, our products are now available via the web through JohnDalyBBQ.com. You can now have shipped to your doorstep:

• Our famous 3 down Memphis style John Daly BBQ ribs
• hickory kissed hand pulled pork
• rich and tangy Memphis style BBQ sauce
• family secret BBQ dry rub
• and our “don’t you have a bigger bowl?” John Daly Salsa.

In a move designed to increase production while maintaining strict quality controls, CEO Dan Christy said, “We’ve spent a good deal of time with Joe. I’m impressed with the way he’s a hands on entrepreneur who’s dedicated to producing small batches of  high quality product.”  Dan adds, “Our sauce is a closely guarded family recipe and we’re glad to have Joe as part of the John Daly family.”

Original Juan takes over production reigns for John Daly BBQ Sauce, dry rub, salsa, marinade, and BBQ pizza sauce.

Joe Polo of Original Juan

In case you’ve never heard of Original Juan, the company was founded when Joe Polo and his friend R.J. Samuels started the Lotta Hotta Specialty Foods Chain in 1991.

Original Juan produces a wide range of award winning small batch products including their famous Pain Is Good line of hot sauces. Also, Original Juan manufactures numerous product lines, both under their name and private labeled. The products include barbeque sauces, salsa, rubs, desserts, and dips.

In 2006, INC. magazine listed Original Juan as one of the top 100 Inner City Companies in the nation.

As for the Kansas City-Memphis link, Dan Christy says, “Both cities are great barbeque cities and while there’s always good natured ribbing about who’s best, we’re honored to have Memphis style products made by Original Juan…regardless of the locale.”

After numerous scientific taste testings, Dan chose a salsa recipe.

Never let it be said, the entrepreneurial spirit doesn’t burn in Dan Christy. Prior to the taste tests, Dan wanted to see how John Daly Salsa would look on a grocery store shelf. He printed a paper label, slapped it on a jar, and visited his local grocery store; salsa and camera in tow.

Fortunately, no bulging eyed managers bothered Dan while he photographed our in-the-future salsa product.

Fast forward to today. The salsa is ready-to-go. Delicious as always, we’ll begin a slow salsa roll out next week. Again, that’s if we can produce it faster than we eat it.