Dr Trouble BBQ Royale ( Extra Hot)

DR Trouble – BBQ Royale (Extra Hot)

An Award winning new flavour from Dr Trouble (2021 Aurora International Award). This fiery African BBQ sauce is batch-made using a blend of tomatoes, blackstrap molasses, fire roasted Red Demon chilli and South Africa’s famous biltong spices. Turn up the heat on your ribs and  burgers with DR Trouble BBQ Royale (Extra Hot)

125ml

Comes in presentation tube

Other Dr.Trouble Sauces

Dr.Trouble has two other sauces that continue to be best sellers each month.

• Dr. Trouble Lemon Chilli – A hot lemon chilli sauce with Dr. Trouble’s signature smokey flavour. The fresh lemons gathered from the communal lands of Zimbabwe are what sets this sauce apart. The lemony acidity balances out the heat of Bird’s Eye Chillies and Cayenne pepper to create a hot, yet mellow sauce that will be enjoyed by all.
• Dr.Trouble Double Oak Smoked Chilli – The beautiful smoky smell of this sauce is present as soon as you open the bottle and continues as you taste the rare English oak-smoked Bird’s Eye Chillies. This is truly a premium brand, and the quality of the ingredients can be tasted and seen in its rich, dark sauce. A mild sauce and perfect for those seeking flavour over heat.
• Dr. Trouble BBQ Royale (Mild)- Tomato, molasses and spices make this BBQ sauce extra tasty! An excellent BBQ sauce with biltong spices and roasted cherry peppers to accompany any dish. The perfect sauce for ribs and burgers!

The Dr. Trouble Process

Dr Trouble sauce comes from a recipe that has been passed from father to son for 5 generations. Perfecting the final product over the last 15 years, in the farm kitchen, to preserve the slow process and unique flavour. The original recipe was found in the 1898 personal diary of R.A. Fletcher, a mapmaker from Rhodesia! 

Dr Trouble sauces use the finest home grown chilli, a blend of African Birds Eye and the famous‍‍‍ Cayenne Pepper. The Lemons are gathered from the communal lands of Zimbabwe, from organic and naturally grown trees. Each homestead in Zimbabwe usually has a lemon tree.

The chilli is hot-smoked over rare English Oak chips, and allowed to cool, and then smoked for a second time so  the unique, sweet and smoky overtones develops. 

The chilli, lemon juice and spices are poured into blown glass flagons. These 30 litre flagons, are placed in the hot African sun for up to 60 days. Each flagon is gently stirred twice a day, encouraging the flavours to meld into a smooth and aromatic flavour, versatile for all food types. This is the unique sauce making process followed by the Dr Trouble Team.