DR Trouble – BBQ Royale (Mild)
An Award winning new flavour from Dr Trouble (2021 Aurora International Award). 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!
250ml
Other Dr.Trouble Sauces
Dr.Trouble has three 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 Extra Hot- A fiery African BBQ sauce, 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)
The Dr. Trouble Process
Dr Trouble sauce comes from a recipe that has been passed from father to son for 5 generations. The final product has been perfected over the last 15 years, in the farm kitchen, so that the slow process and unique flavour, is not lost. The original recipe was found in the diary of R.A. Fletcher a mapmaker of Rhodesia, 1898!
Dr Trouble sauces use the finest home grown chilli, a blend of African Birds Eye and the famous Cayenne Pepper. Lemons are gathered from the communal lands of Zimbabwe, from organic and naturally grown trees, each homestead usually having a lemon tree.
The chilli is hot-smoked over rare English Oak chips, and allowed to cool, and then smoked for a second time. This lends the unique, and sweet smoky overtones that have made our sauce so popular.
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 gently stirred twice a day, encouraging the flavours to meld into a smooth and aromatic flavour, versatile for all food types.