Barbeque News

The Latest from Cookies Land

Whether we release a new product, win an award, or make a special event appearance, you can read about the latest and greatest Cookies happenings here.

 
 

Cookies Food Products & Speed “The Sauceman” Herrig Celebrate Forty Years

Family-Owned, Iowa-Based Company Reaches Milestone in the Sauces & Seasonings Business

Cookies Food Products is celebrating its 40th Anniversary as one of the largest regional sauce manufacturers in the country. This March will mark 40 years with Speed “The Sauceman” Herrig at the helm, who is considered by many to be the granddaddy of Midwest barbecue sauce-makers.
Read Full Article »

Four Cookies Bar “B” “Q” Products Recognized as Top Ten Sauces at National Industry Event

Sweet Hickory takes home second place honors at NBBQA national conference

The National Barbecue Association (NBBQA) recently announced that Cookies Sweet Hickory Bar "B" "Q" sauce was among the top winners in this year's Awards of Excellence competition, earning second place in the "Tomato Mild" category. The award was announced at the organization's annual conference held March 9-12 in Jacksonville, Fla.
Read Full Article »

NBBQA Recognizes Iowa Made Cookies Wings-N-Things Hot Sauce as "Award of Excellence" Winner

Wings-N-Things takes home first place honors at NBBQA national conference

The National Barbecue Association (NBBQA) recently announced that Cookies Wings-N-Things Hot Sauce was among the top winners in this year's Awards of Excellence competition, earning first place in the Hot Sauce category. The award was announced at the organization's annual conference held March 4-7 in Nashville.… Read Full Article »

Small Town Iowan Joins Big League Hall of Fame

Speed "The Sauceman" Herrig of Cookies Food Products recently received the barbecue industry's highest honor. While Herrig was named to the Barbecue Hall of Fame in 2008, he was awarded his official trophy at the American Royal Barbecue Hall of Fame induction ceremony in Kansas City on October 6th… Read Full Article »