Book presalePre-order both
Quess + Pick 3 Starter
Michael's memoir in softcover plus a three-jar championship sampler.
- · Quess: The Arkansas Trav'ler — Softcover
- · Pick 3 Combo
$43.98$56.98
Two-Time World Champion · Irish Cup 1985 & 1987
Championship
Recipes. Now Yours.
Sauce Beautiful and Spice Beautiful — the same family recipes from the pits, hand-bottled in Arkansas by Jim's sons.
BBQ Hall of Fame Semi-Finalist · KCBS American Royal Top 3 · Hand-bottled in Arkansas
Pitmaster's Picks
Championship BBQ, Bottled.
Original 1980s recipes from the man who put the Q in Q. Hand-bottled in Arkansas by his sons.
Friends & Family
Dad Gave Sauce Away Just to See You Smile
Jim handed jars to neighbors, cousins, and backyard cooks before anyone reached for a wallet. Michael still does it in person. Lee put that generosity on the website — case packs, Pick 3 deals, and little extras in your box.
Pre-Order Now
Quess: The Arkansas Trav'ler
Michael's championship memoir — bundle it with Sauce Beautiful and save the pre-launch price.
Limited signedCollector pack
Signed Quess Collector
Numbered signed hardcover with the Ultimate championship trio.
- · Quess: The Arkansas Trav'ler — Signed Hardcover
- · Sauce Beautiful — Original (1 bottle)
- · Spice Beautiful — Original (1 shaker)
- · Spice Beautiful — Hickory (1 shaker)
$59.98$66.98
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Packs Picked for You
Case packs, Pick 3 combos, and bundles priced the way Jim would've handed them out — a little extra, just because.
Championship Wisdom
Q-Tips
Quick-fire tips, tricks, and techniques from two-time world champion Jim Quessenberry. Click any card for the full recipe.
Wood
#1 "Hickory smoke can overpower ribs fast. Add your wood after the first hour when the bark has set. Less is more with this bold wood."
Medium How to Smoke Ribs
Temperature
#2 "Smoked meatloaf hits its sweet spot at 160°F internal. Pull it then, not a degree later—carryover heat will push it to perfect without drying it out."
Easy BBQ Smoked Meatloaf
Technique
#3 "Thick pork chops love the reverse sear. Smoke them low at 225°F until they hit 130°F internal, then sear hot for that perfect crust without overcooking the center."
Medium Reverse Seared Pork Chops
Sauce
#4 "Sauce Beautiful shines as a finishing glaze. Brush it on in the final 15-20 minutes for that sticky, sweet shine without burning the sugars."
Easy Championship Basting Marinade
Technique
#5 "When stuffing a pork loin, butterfly it deep but not through. Open it like a book—this gives you even thickness for rolling without creating weak spots."
Advanced Smoked Harvest Stuffed Pork Loin
Technique
#6 "Resting isn't optional—it's the final cooking phase. Let steaks and chops sit 5-10 minutes after pulling; larger cuts need 20-30. The juices redistribute instead of running all over your cutting board."
Easy Poor Man's Ribeye with Steak Beautiful
Pitmaster Knowledge
Learn It From a Champion
Deep-dive guides on BBQ technique, sauce, rubs, and the championship method — written by the family that learned it from Jim himself.
Alabama White Sauce
Mayo-based BBQ sauce. It's supposed to look like that.
Read the guide
How to Smoke Ribs
Jim's championship method. No bullshit.
Read the guide
BBQ Rub for Ribs
Jim's championship rub formula. Works every time.
Read the guide
Is BBQ Sauce Gluten Free? The Complete Guide for 2026
Most BBQ sauces are gluten free, but not all. Here's how to read a label, what ingredients to watch for, which major brands are safe, and how Jim Quessenberry's Sauce Beautiful stacks up.
Read the guide— Jim Quessenberry, 1948–2000
The Man Who Put the Q in Q
Arkansas pitmaster. Two-time International BBQ World Champion. Storyteller. Husband. Father of two. Jim Quessenberry won the inaugural Irish Cup Invitational in Lisdoonvarna, Ireland in 1985, returned to win the 3rd International Cooking Competition in 1987, placed top three at the KCBS American Royal, and was named a BBQ Hall of Fame semi-finalist. After his passing in 2000, his sons Lee and Michael picked up his tongs, fired up his pits, and started bottling the championship sauce that built it all.
Read Jim's Full Story