In his travels, Wayne has sampled barbecue from all over
the US and Caribbean. Imagine tender ribs from Memphis
and St. Louis, pulled pork with vinegar sauce from North
Carolina, brisket from Texas, thick, sweet, smoky sauce
from Kansas City and the hottest, most flavorful jerk
pork and chicken from Jamaica.
All of these tastes
and experiences inspire 'Cue Culture products. "When
I slip into my mad scientist's lab coat, I am uninhibited
by each provincial style. I am free to experiment with
all of these fantastic cultural influences," says
Ingredients Make Great Food
Wayne is a stickler for detail and passionate about balance.
'Cue Culture features
fresh, high quality ingredients, each of which you can
savor in its own right. Make no mistake; the peppers are
hot. But you can really taste the shallots, fresh lime
and ginger among the dashes of habenero pepper and vinegar.
And we aren’t all about “temperature.” We play with sweetness,
too, in ways you might not expect.
Look for innovative
splashes of fruit and bourbon, lemon and nutmeg, or apricot,
lime, and ginger that enhance the savory aroma in our
dry-rubs, seasonings and delicious sauces. Then prepare
your taste buds for a hint of Maine maple syrup and other
fresh delights in Wayne's unique twist on tradition.
Essence of 'Cue
'Cue Culture blends south of the Mason-Dixon style cooking
with a fresh new approach. Take it from Wayne, "I
want my customers to become a part of the heritage & lore of barbecue... this is 'Cue Culture. You can express
yourself with my sauce and your own traditions, your own
grill, your own back yard, and impress your friends and
family with outstanding barbecue."