{"title":"Croix Valley","description":"\u003cp\u003e\u003cstrong\u003eCroix Valley Foods started in a 100-square-foot corner of a family steakhouse\u003c\/strong\u003e — Damon Holter's own steak sauce, poured for customers who kept coming back and asking for the bottle. That corner has since grown into a 20,000-square-foot facility in Hudson, Wisconsin, still run by Damon and his wife Lu.\u003c\/p\u003e\n\u003cp\u003eThe range covers a full pit: dry rubs for brisket, ribs and poultry, bottled BBQ sauces and glazes, steak sauces and marinades, wing sauces and boosters, and a run of Bloody Mary seasonings and rim salts for the morning after.\u003c\/p\u003e\n\u003cp\u003eStart with the \u003ca href=\"\/products\/cattle-drive-bbq-dry-rub-306g\"\u003eCattle Drive BBQ Dry Rub\u003c\/a\u003e on a low-and-slow brisket, finish it with the \u003ca href=\"\/products\/sweet-carolina-gold-bbq-sauce-foundry-325ml\"\u003eSweet Carolina Gold BBQ Sauce\u003c\/a\u003e for the last few minutes on the grate, and keep the \u003ca href=\"\/products\/original-steak-sauce-marinade-355ml\"\u003eOriginal Steak Sauce \u0026amp; Marinade\u003c\/a\u003e on the table for whatever's left over.\u003c\/p\u003e\n\u003cp\u003eHere's the bit that separates it from a shelf of hobby sauces: nine World Championship titles across BBQ, steak and professional culinary competitions, with Damon still cooking as pitmaster and Lu still competing herself — every bottle is tested on a real fire, not in a boardroom.\u003c\/p\u003e\n\u003cp\u003eReal flavour, real consistency, real results — Wisconsin competition barbecue, imported to Melbourne for anyone who wants their rub and sauce to taste like it came off a title-winning pit.\u003c\/p\u003e\n","products":[],"url":"https:\/\/www.therubhub.com.au\/collections\/croix-valley.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}