Whoa boy adds to the flavor

After four decades of city life and the Monday through Friday grind, moving home to Southwest Georgia was our plan to leave the "work week" behind.  As it turns out, there is no such thing as "Not working" for people with vision.  Working dogs, playing golf and gardening had been the routine, until nothing was routine and we all found ways to entertain ourselves as we waited out the pandemic.

If you've ever sat in a local diner and read a Southern Menu, you know that the opportunity to eat some grits is always on the table.  Along with a selection of "greens" and peas that is as endless as a dirt road canopied in live oak trees.  Those trees always seem to mark the boundaries and borders that bind us together as "Southerners", just like our meals.

We prefer eating our meals as a family and that "age old" practice of sitting down at a table together, has not been left in the past for us "Southern Folks".  Those tables are filled with chatter and memories, while serving as a resting place for the salt and pepper sets that are inevitably accompanied by a pressed glass, (if not cut crystal) pepper sauce bottle.  Like grits and butter, pepper sauce is a staple.  A splash of pepper sauce is acceptable on everything from fresh sautéed spinach to a bowl of your favorite peas.  And a few of us are guilty of adding a shot to our favorite Bloody Mary recipe too!

On a whim we picked a patch of land and devoted it to growing peppers alongside our turnip patch, tomatoes, squash, melons, berries, citrus and herb gardens.  Yielding far more peppers than we counted on or could consume, lead us down a garden path that has become "Whoa Boy Pepper Sauce".  Whoa Boy is our Jalapeno based recipe and will fulfill that desire for a hot punch to your taste buds. Atta Boy is our Cayenne based recipe, lending itself to the rich and smoky flavor of the red and crinkled cayenne pepper, "Atta Boy" has some heat but is more suited for those seeking flavor more so than an assault to ones' taste buds.  Occasionally a special edition, "Covey Buster" comes in limited supply for a limited time and features the hottest of our hot peppers like it's heat, the flavor is a surprise waiting to be discovered.  

What had begun as a fun project in our kitchen in the wee hours of a Saturday morning, quickly grew into a brand.  With local shops, hunting plantations and eateries featuring Whoa Boy pepper sauces on their shelves, tables and Bloody Mary Buffets,  we realized we were gonna need a bigger kitchen.  Thus our pepper patch had to grow too.  We still grow peppers here at our little operation, but we've begun buying from local growers as well.   We utilize locally owned and licensed commercial kitchens for bottling and we still remain hands on in the day to day growth, procurement and production of our farm to table Pepper Sauce.  

Soon we will be adding "Hot Southern Peach" jelly to the list, soon.

Whoa Boy Pepper Sauce has quickly become the focal point of our brand with demand growing. We may have moved beyond our pepper patch but local South Georgia is the still who we are.

And we still produce champion bloodline Covey Busters, a.k.a. Field bred English Cockers. 

(Just in case you're looking for a hunting buddy to go with that pepper sauce!)