Croix Valley

Damon Holter is the legend behind Croix Valley — a competition pitmaster with nine World Championship titles to his name, and the guy who started the whole thing pouring his own steak sauce for customers in a 100-square-foot corner of a family steakhouse. That corner is now a 20,000-square-foot facility in Hudson, Wisconsin, and Damon still runs it as head pitmaster and “Grillmeister,” alongside his wife Lu, who competes herself.

The 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 full Bloody Mary bar — seasonings and rim salts for the morning after.

Start with the Cattle Drive BBQ Dry Rub on a low-and-slow brisket, finish it with the Sweet Carolina Gold BBQ Sauce for the last few minutes on the grate, and keep the Original Steak Sauce & Marinade on the table for whatever's left over.

Here's the bit that separates it from a shelf of hobby sauces: every recipe is Damon's own, built and proven on the competition circuit — BBQ, steak and professional culinary titles alike — and tested on a real fire, not in a boardroom.

Real 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.

Explore more: our Bloody Mary and Cocktails collections.