Get fired up for National BBQ Day on May 16th!

Humankind has been cooking over a flames for a long time. While the origins of grilling can’t be clearly traced, the delicious, smoky flavor is hard to beat.  In honor of National BBQ Day on May 16th the Co-op is having a 25% off sale (May 16-22nd) on selected barbecue sauce, hot sauce and charcoal. Use these versatile sauces for dressing ribs, steak, pork chops, grilled chicken, burgers, bratwurst, hot dogs, and so much more.

And we’re not just showcasing sauces, visit our Meat Department for great deals on local, natural meats and seafood. Roxy Organic boneless chicken breasts are now on sale for $5.99 per pound, reg. $7.29 per pound.

Fans of red meat: check out terrific sales on Oregon Country Rancher’s Co-op raised New York Striploin Steak for $14.99 per pound and Filet Mignon for $19.99 per pound. Don’t forget the fuel: Pick up some Forest Farmstead Charcoal, sustainably sourced from Northwest forests. Choose from Plum, Alder or Applewood Charcoal now $5.99 per 2.5 lb, reg. $7.99 each.


Get Saucey

Barbecue sauce is arguably one of the great sauces out there. Usually based on tomato puree, with added spices and vinegars, it’s uses go far beyond slathering on grilled meat and veggies. Use BBQ sauce as a salad dressing base (add a touch of sour cream to add silky texture); marinades for veggies; as a dipping sauce for potato wedges; or it add to nachos, enchiladas, and whatever you see fit. Not everyone likes the same sauce, so give family and friends some options for adding flavor to barbecued meats, veggies and more.

Annie’s Classic BBQ Sauce

Made with all organic ingredients, this sauce is the original recipe from Annie’s roadside BBQ stand. This approachable sauce is great for the whole family, especially kids. Try it as a dip for batter-fried veggies, chicken nuggets, and potato wedges. Annie’s Natural sauce is on sale now for $2.99 per 12 oz, reg. $4.49 each.

Brew & Cheese Pairing: go for a BBQ burger with crumbles of melted blue cheese – Point Reyes farmstead raw cow’s milk blue cheese or Bel Gioisio’s Crumbly Gorgonzola. Wash it down with a crisp, gluten free hopped hard cider from Incline Cider Company. Choose from Incline’s Original Hopped, Marionberry-infused or seasonal Lemongrass Hard Cider.

Hak BBQ Sauces

The Co-op carries a trio of Hak sauces from acclaimed chef Sharone Hakman, deliver balanced flavors and heat. Choose from creative BBQ combinations like Habanero Pineapple, Smoked Maple Mustard and Chipotle Bourbon. Inspired by the culinary traditions of South and North America, Hak’s BBQ Sauces are now on sale for $4.49 per 15.5 oz, reg. $6.69 each. Read an earlier Co-op blog post: Hak’s BBQ Sauces for more information and recipes. Serve with pulled pork, chicken wings, oyster shooters, beer cocktails, or breakfast omelets.

Brew & Cheese Pairing: Serve Hak’s fiery Habanero Pineapple BBQ sauce with grilled chicken or beef sliders. Add slices of Rumiano’s organic Pepperjack cheese for additional spice. Tame the flames with the smooth flavor of Kulshan Brewing’s Premium Lager, a light bodied, balanced easy drinking ale made with Cascade Mountain water in Bellingham, WA.

Red Duck BBQ Sauce


Choose from Smoked Applewood Molasses or Sweet Mustard Peppercorn BBQ, these legit organic BBQ sauces deliver traditional flavors with modern. You can feel good supporting Red Duck Foods, a certified B corporation who works with small to medium-sized farms, many of which have third and fourth generation farmers who are Leopold Conservation Award winners. The Smoked Applewood Molasses is spiked with smoked salt, zesty orange peel and earthy time. Elevate grilled tofu, chicken, ribeye and more! Red Duck BBQ sauces are on sale for $4.99 per 17 oz, reg. $6.99 each.

Brew & Cheese Pairing: Serve Red Duck’s Sweet Mustard Peppercorn BBQ sauce with fire-roasted vegetable & Paneer cheese skewers. Visit our Specialty Cheese Island and pick up a wedge of firm, grille-able Paneer cheese, made in Ferndale’s own Appel Farms. Serve these flavorful skewers with a pint of Aslan Brewing’s Dawn Patrol Pacific Ale, a lightly hopped copper colored ale.

Hak’s BBQ Beef Sliders

Recipe and photo adapted from


  • 1 pound Oregon Country ground 80/20 beef
  • 7 oz (roughly 1/2 bottle) Hak’s BBQ sauce
  • 6 slider buns
  • ¼ cup chopped green onion
  • ¼ cup chives
  • 2 large onions peeled and sliced
  • 1 tablespoon cooking oil
  • fresh greens (arugula, lettuce, etc.)


In a bowl mix 3 oz of Hak’s BBQ sauce with chopped green onion and chives. Form into 6 mini hamburger patties. In a medium pan, sauté onion with oil until dark and caramelized. Then add the 3 oz more of the BBQ sauce to the onions and mix. Set aside for later. Grill or pan sear burger to your desired doneness. Place burger on bun and top with onions and fresh greens. Enjoy!

Best Ever BBQ Chicken Wings

Recipe & photo adapted from Southern Living


  • 1½ cups barbecue sauce, divided
  • 1 teaspoon sweet paprika
  • 4 pounds chicken wings and drummettes, or chicken drumsticks, trimmed
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Vegetable oil spray


Mix paprika, cumin, garlic powder, onion powder, salt, and pepper. Place wings in the slow cooker, sprinkle spices over, and stir to coat. Pour ½ cup barbecue sauce over chicken. Cover and cook on low heat until chicken is tender, 3-4 hours on low for wings, 4-6 hours on low for drumsticks.

Place oven rack 10 inches from broiler element and heat on high. Coat an aluminum foil-lined rimmed baking sheet with vegetable oil spray then transfer the wings to prepared baking sheet.

Brush chicken with ½ cup more barbecue sauce and broil until lightly charred and crisp (to your liking), about 10 minutes. Flip chicken over, brush with remaining ½ cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer.


Grilled Veggie BBQ Pizza

Recipe and photo adapted from


  • 1 small red bell pepper, sliced
  • 3/4 cup barbecue sauce
  • 1 small yellow bell pepper, sliced
  • 2 or 3 portabello mushroom caps, sliced
  • 1 small green bell pepper, sliced
  • Pre-made pizza dough for 3 (10- to 12-inch) pizzas OR Pizza Dough for Grilling
  • 1-2 small red onions, sliced
  • 1 small zucchini, sliced
  • 1 (14 oz.) can quartered artichoke hearts
  • 1 small yellow squash, sliced
  • 1 to 2 Tbsp. olive oil
  • 1 to 2 Tbsp. aged balsamic vinegar or balsamic glaze, optional
  • 1 1/2 cups shredded Mozzarella, cheddar, or smoked gouda cheese
  • Sea salt and fresh ground black pepper, to taste
  • Garnish: crushed red pepper, hot sauce, diced cilantro


Preheat grill to medium-high while you prepare the veggies. Toss veggies with olive oil to lightly coat. Toss mushroom caps with balsamic if desired. Sprinkle all veggies with salt & pepper. Grill veggies either directly on the grill if your grates are narrow or in a grilling basket to keep them from falling through. Grill until just softened and charred on both sides then remove from grill.
Set pizza dough pieces on grill and cook 2 to 3 min. per side. Puncture any dough bubbles as they form; this way you’ll end up with a smooth surface for pizza toppings. Remove pizza dough pieces from grill. Spread 1/4 cup BBQ sauce onto each pizza dough piece. Top with a mixture of grilled veggies and choice of cheese. Return pizzas to grill for 3 to 4 min., with grill lid closed, to melt the cheese and warm the toppings. Garnish with cilantro, red pepper, and hot sauce, if desired.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.