Sauce for Six
T-Bones
Nt. Wt. 12 Oz.

Cattle was king in W.O. Rominger's day.  Beef is what was for dinner any time friends, family or business associates gathered.  In fact, several members of my family have told us that chicken wasn't even available in Texas until a Colonel from Kentucky came along in the 1950's.  Prime Beef, the best, that only fine restaurants can get today was always served at the Rominger table, along with the family specialty, Sauce for Six T-Bones. Our family is proud of our heritage in the cattle industry in Texas and what it means to raise and serve prime beef.  Try our sauce and I know you will agree.

This is the REAL DEAL!

1st Place Winner
Outstanding Steak Sauce & Condiment
2005 Fiery Food Challenge

Texas Barbeque Sauce
Nt. Wt. 12 Oz.

Politics, the weather and barbeque are the hottest topics in Austin, Texas. Everybody knows that politicians and Mother Nature are unpredictable but great barbeque is something you can always count on.  Especially when you are serving W.O. Rominger's Barbeque Sauce Austin, Texas Style with your favorite beef, pork ribs, or chicken.  So kick back and enjoy our sauce, no matter what the weather is or who's running things at the capital.

Dixie Barbeque Sauce
Nt. Wt. 14.9 Oz.

While the origins of the term "DIXIE" are subject to great debate, we all know that the nickname DIXIE refers to the area we all know and love as the "Deep South" and the fabulous BBQ that comes from there! Pulled pork sandwiches, smoked chicken wrapped in aluminum foil, and finger lickin' ribs are what we all expect from one of our country's great cusines. W.O. Rominger's DIXIE BBQ SAUCE does the trick. Use for bastin' while cooking and dippin' at the table. The Georgia born part of the Rominger clan, who created this sauce, says "this DIXIE BBQ SAUCE really puts some SOUTH IN YOUR MOUTH"!

Fajitas
Sauce & Seasoning
NT. Wt. 12 oz.

South Texas Vaquero Cowboys are credited with creating the very first Fajitas.  Since the prime cuts of beef usually went to the rancher who owned the herd, his vaqueros ended up with the tougher, less desirable part of the cow. The skirt steak, which ordinarily was ground into chili or hamburger meat, could be seasoned just right and grilled quick over hot mesquite coals to produce a real delicacy.  The first time "fajitas" appeared on a restaurant menu was in Austin, Texas in the 1970's.  Today fajitas can mean just about any kind of meat prepared any kind of way as long as its rolled up in a tortilla. W.O. Rominger's Fajitas Sauce and Seasoning Austin, Texas Style was designed to be used on any meat as a marinade or finishing sauce. We hope you enjoy.

Rub & Tickle
Seasoning for Meat
NT. Wt. 12 oz.

In Texas, we have always been partial to a dry rub for seasoning meat prior to cooking. The best rub calls for simple ingredients and a little technique. "Rub" the meat liberally with out spices, then "Tickle" it thoroughly to spread the coating. Your guests are the ones who will be tickled when the dinner bell rings! For Beef, Pork, Chicken, and Fish.