Seasonings enhance the flavour of food and trigger the taste and smell functions of your tongue -- telling it to 'get ready for something delicious!'
Rub causes flavours to bloom brilliantly. Grilling will amplify the chemical component in the rubs and blend with your food, creating a "Maillard reaction".
Sauces help with moistness, colour your food and aid digestion. The flavour may also pair with your food to create a delicious synergy of flavours.
Our BBQ Dry Rubs are true rubs designed to create the perfect bark and impart genuine flavours to true "low and slow" smoked meats. Excellent on the smoker and grill, these rubs not only season "big meats" like brisket and pork shoulder, but are fantastic for flavour and colour on ribs and poultry to burgers and steaks.
With more of a sweet-than-salty flavour, these rubs stand out from the other guys' and will treat your tastebuds when used with any meal!
Available in four flavours:
Croix Valley BBQ Dry Rubs are packaged in 16 oz shakers (306-340g), 9 per case. Labels are Canadian bilingual and CFIA compliant.
Our BBQ Dry Rubs are All-Natural, contain no anti-caking agents, no artificial flavours, no MSG and are completely Gluten Free.
Tried and tested for years in steakhouses and around the continent in the competition BBQ circuit, our sauces are perfect for steak, chicken, pork, burgers, fish, wild game and all meats and vegetables.
Hand crafted in small batches since 1996. Our award-winning sauces are extremely versatile and can be used as a barbecue sauce, a marinade, a basting or a dipping sauce or as a key ingredient in cooking a wide variety of dishes. On the table or retail shelf for the customer or in the kitchen for the chef.
All sauces are tomato-based and will not burn on the grill. Natural tomato enzymes will help to break down amino acids in your food which enhances texture as well as flavour.
Available in six flavours:
Croix Valley BBQ Sauces are packaged in 354mL bottles, 12 per case. Labels are Canadian bilingual and CFIA compliant.
Our BBQ Sauces are All-Natural, contain no artificial flavours, no MSG and are completely Gluten Free.
In 1996, Croix Valley Sauces sprang to life when our family steakhouse opened in the Northwoods of Wisconsin. From the get-go, each meal was served with a side of our homemade steak BBQ sauce. Just one taste and customers were clamoring for their own bottle of sauce to take home. More than a decade later, after countless requests to bottle the sauce, Croix Valley Foods was opened in 2009 and we finally brought our renowned steak sauce to market.
We quickly expanded our product line to include dry rubs, marinades, barbecue sauces, Bloody Mary Seasonings and more. After a year and a half of hand-crafting award winning sauces and rubs, we had outgrown our first production facility in Hudson, WI. A brand-new production facility was built in River Falls, WI where we currently produce all of our products.
Found in meat markets, specialty BBQ and food stores and fine restaurants across the continent, Croix Valley Foods products are continually achieving recognition and winning awards.
Keep on grillin’!
Damon & Lu Holter
After 15 years in the restaurant industry, Damon turned his attention to manufacturing by starting Croix Valley Foods. Damon's recipes have garnered international recognition and have won countless awards since the company began.
Damon is not only a business owner, but is also a barbecue and grilling expert. He has competed professionally and has won numerous awards in hundreds of events.
Damon is a regular on TV in his hometown of the Twin Cities and was featured on Travel Channel's series "American Grilled". He also hosted 13 episodes of "Fired Up Food" for Outside Television Network, pulling in 204,800 viewers per episode.
Talented not just in business, grilling and TV – Damon is an avid outdoorsman, a world record holding fisherman, wildlife artist, and an accomplished musician.
After 10 years in the legal field, Lu put her efforts behind manufacturing and marketing the award-winning Croix Valley product line. Together with Damon, Lu formed the Croix Valley Sauces Competition Cooking Team, where her mastery of the art of barbecue thrust her into the arena of competition cooking.
As an avid food sport competitor, Lu has won numerous awards in professional cooking competitions, including Kansas City Barbeque Society competitions, Steak Cookoff Association contests and the World Food Championships.
Lu was elected to the Board of Directors of the Minnesota Barbeque Society where she continues to help shape the organization and promote barbecue and grilling in the Midwest.
In addition to her role as a Croix Valley owner and barbecue expert, Lu also loves to be outdoors, cultivate the koi in her backyard pond and spend time fishing and kayaking.
The term "maillard reaction" is the term that chefs use to describe the chemical reaction that gives browned foods their distinctive flavour.
Fall-off-the-bone ribs, browned steaks, seared chicken wings, pan-fried dumplings, cookies, bread, and even toasted marshmallows are all examples of the maillard reaction.
The maillard reaction happens when food's amino acids and sugars react together with heat. The reaction happens at temperatures of 140 to 165 °C (280 to 330 °F) , which is why many recipes call for an grill temperature high enough for the reaction to occur.
Using Dry Rubs with your food adds more of the necessary sugars to make the maillard reaction more pronounced, which results in more delicious and savoury food!