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Born in the small town of Mansfield, Texas on October 3rd, 1889, Jesse O. Dalton learned his dedicated work ethic from his parents. In the early 1920s, Jesse was operating a one-room grocery store in Fort Worth, Texas. On a daily basis Jesse would bring in his wife Mildred's pastry creations, special sauces and other merchandise to sell. Times were tough and extra money was needed. Mildred and Jessie had 3 children to care for. Mildred used a lot of egg whites for pastry meringues, but hardly any of the leftover egg yolks, so she decided to use the egg yolks and began making homemade mayonnaise.
Before long Mildred's mayonnaise was a best seller in the Fort Worth grocery store and a favorite amongst family friends. In fact it was such a hit that neighbors begin to pay for it, and grocery store customers called in orders ahead of time to make sure that product was available. Inspired by the cattle business in Fort Worth, Jesse decided to compliment the popular mayonnaise by making an equally impressive homemade barbecue sauce. Crafting his unique sauce took months to perfect. Jesse tried many recipes until he got it just right with his Texas Style BBQ Sauce.
Jesse's unique recipe is the exact same recipe we still use to this day. Over the years Jesse's son Garland Dalton expanded on his father's recipe by creating a Smoky Style BBQ Sauce that proved to be a winner. And following in the family footsteps, 2 more sauces were created by the Dalton family. First, was the Spicy Ancho BBQ Sauce, inspired by the mexican flavor influences in Texas. And, second was the Mustang Island Tropical Pepper BBQ Sauce, motivated by coastal cuisine, that tastes perfect on pork or fish.