Zucchini and Goat Cheese Galettes August 05 2015, 0 Comments

Zucchini and Goat Cheese Galettes

Serves 4


For the filling:

- 2 medium zucchini - 1 yellow, 1 green (sliced 1/4 inch thickness)

- 1/2 cup goat cheese

- 3/4 cup grated Pecorino Romano cheese

- drizzle of garlic infused olive oil

- liberal dusting of Best Boy Tuscan Blend and pepper, to taste

- few sprigs of fresh thyme, to top

For the pie dough:

- 1 1/2 cups all-purpose flour

- 1 cup of butter, cubed

- 1 tsp salt

- 1/4 cup ice cold water

- 1 egg yolk (for egg wash)


1. Slice zucchini with a mandolin and place flat on a tray with a clean cloth or paper towel. Sprinkle with

salt to help draw out the moisture. Allow at least 20-30 minutes for this process ahead of time, so you

won't end up with wet, soggy pastry.

2. Make the dough. Using a fork or a pastry cutter, break up butter in a large mixing bowl, leaving some

big chunks and mix with flour and salt. Add ice-cold water to flour mixture and mix until it just comes

together. You don't want to over work your dough or it will become a very dense, not having the flaky

delicate quality's you want.

3. Once your dough ball comes together, split into two and wrap in cellophane. Refrigerate for about 30

minutes. Ideally, to cool the dough faster, you should flatten and shape into a circle, then chill.

4. Flour your work surface and place unwrapped dough on table and using a rolling-pin, roll-out the

dough to a thickness of about 1/8 inch. It doesn't have to be perfect, just be careful you don't roll it too

thin, otherwise you'll risk getting a hole in the process, forcing you to start over again, and overwork the


5. Building the galettes are a simple process. Once your pie dough is rolled out to the desired thickness,

add your goat cheese in small rough chunks. More is better in our books, but remember to leave

yourself about 1 - 1.5 inches from the edge for folding.

6. Sprinkle 1/2 of the grated Parmesan over the goat cheese, and start arranging your zucchini slices in a

neat circular pattern. Drizzle a small amount of the garlic olive oil over the top, add a liberal amount of

Tuscan Blend and a dash of pepper to taste. Now you can start folding the edges to where your

ingredients start, folding all the edges in. Repeat the process for the second galette. Place them in the

fridge for about 10 minutes while your oven heats up.

7. Preheat oven to 400 F.

8. With a pastry brush, gently brush sides of the galettes with egg yolk to give the dough a beautiful

golden color while baking.

9. Bake in the oven for about 30-35 minutes (this will depend on your oven and its temperature) and

remember to rotate your tray at the halfway mark.

10. Let the galettes cool on a rack for about 5-10 minutes before serving.

Here We Grow Again! July 09 2015, 0 Comments

Growing, growing, growing!
We are excited to share with you all that Best Boy & Co is expanding their retail partner footprint to the new Giant Eagle Supermarket that is soon to open in Carmel, Indiana! Giant Eagle will also carry our complete line at their Ohio location as well. This is good news and helps us continue our passion for sharing gourmet foods for the greater good!
Recipe Contest
Do you have that winning recipe?
We are looking for YOUR recipe! How do you use Best Boy & Co products in the kitchen? Have a recipe you want to share for a chance to win ONE of every Best Boy & Co product? Send your recipe that includes one Best Boy product to HeatherLTallman@Gmail.Com to be entered. Wayne Shive will pick a winner on July 24.

Upcoming Events
Teds Market July 17
Artisan Foodworks Market
July 19

Pimento Cheese Spread May 12 2015, 0 Comments

Prepare yourself. This is quite possibly the BEST pimento cheese spread you will ever eat. Really.

Pimento Cheese Spread

1 ½ lbs. sharp cheddar cheese

½ lb. softened cream cheese

¾ cup mayonnaise

2 T. sweet onion

1 T. Best Boy Redhead sauce

1 t. ground red pepper

12 oz. chopped pimento

Black pepper

Add all ingredients but pimento to a stand mixer and mix at low/med. Speed for 2 minutes or

until well blended. Add pimento and mix for two more minutes at low speed.

Southwestern Deviled Eggs March 22 2015, 0 Comments

It's time to whip out ALL the egg recipes- it's Easter time! You may have some leftover hard boiled eggs and this recipe is a great way to use them up! This is easy, fast and best of all- uses our Redhead hot sauce!


Get the complete recipe HERE.

Mustard-Glazed Chicken with Roasted Vegetables March 22 2015, 0 Comments

This simple recipe makes enough for more than one meal. Save a chicken breast for a quick chicken salad sandwich later in the week and puree the leftover veggies with a bit of chicken stock and a splash of milk for a hearty soup. Most importantly of all- use out high quality, award winning deli-mustard in this recipe.

Get the complete recipe from Cooking Light Magazine HERE.

Indiana Artisan Marketplace Ticket Giveaway! March 18 2015, 4 Comments

The Indiana Artisan Marketplace is coming up and we want to give YOU 2 ticket so you can attend! The qualifying winner will be drawn randomly and notified via email. The tickets will be held in their name at will-call at the Indiana State Fairgrounds. Good luck!


a Rafflecopter giveaway

Limited Release Mustard Only at National Maple Syrup Festival March 7,8 2015 March 04 2015, 0 Comments

Limited release-Get it while you can!
We all know that Best Boy creator Wayne Shive is a culinary mastermind (I mean- have you had one of his hot sauces?) But did you know that Wayne is constantly coming up with ways to make his phenomenal products even better?

Yes, you read that right. In honor of the National Maple Syrup Festival on March 5-8 in Nashville, Indiana, Wayne has created a mustard to best his other palate pleasing mustard's. Combining his award-winning deli mustard with pure Indiana maple syrup and succulent Indiana bacon, he has created the trifecta of taste sensations. Want some? This limited release is only available at his booth at the festival. He will be selling AND sampling on Saturday, March 7th and Sunday, March 8th. Get all of the details HERE.
You like us...You REALLY like us!
We have been nothing short of amazed at the outpouring of love for your products lately. When we catch you in the act of sharing one of our products with your friends, we do our best to share that. Do you know the best way  to ensure we see each and every one of your shout-out's? Tag us. We are Best Boy & Co. on Facebook, @BestBoyandCo on Twitter and @BestBoyandCo on Instagram. Thank you- we appreciate you all AND your love of our products!

Bacon-Herb Wrapped Pork Tenderloin January 30 2015, 0 Comments

This bacon wrapped pork loin would be perfect dusted with a bit of our Tuscan Seasoning OR dipped in one of our award winning mustard's!

Bacon-Herb Wrapped Pork Tenderloin


1 head garlic, top sliced off

2 tablespoons olive oil

2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat

Salt and freshly ground black pepper

1 tablespoon chopped fresh rosemary leaves

12 fresh sage leaves

1 tablespoon chopped fresh thyme leaves

12 (1/4-inch thick) slices bacon

2 tablespoons olive oil


Preheat oven to 300 degrees F.

Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until

soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small


Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic

and season with salt and pepper. Mix together the herbs and scatter half of the mix over the

garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place

with kitchen twine.

Heat oven to 375 degrees F.

Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on

all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to

medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10

minutes. Remove twine before carving.

Warm White Bean Dip~ With a Dash of Redhead Hot Sauce! January 27 2015, 0 Comments

You need this dip in your life.

ETC for the Home


Need some Redhead hot sauce? Then visit one of our retailers (click HERE for list) OR come see us at ETC for the Home on January 31st in Bloomington, Indiana. We will be sampling our sauces there along with Local Folks Foods, Harvest Cafe Coffee Roasters, Piazza Foods and Edible Indy Magazine! Edible Indy is also serving cheesecake and empanadas with our sauces as garnish. Come see us from 11-3!

  • 1 lb bag of dried Great Northern Hurst Beans
  • 7 C water
  • 1 tsp kosher salt
  • ¼ tsp fresh ground black pepper
  • 1 tsp ground red pepper
  • 1 TB Redhead Hot Sauce from Best Boy & CO
  • 1 8 oz package of reduced fat cream cheese
  • 8 oz of shredded Monterey Jack Cheese, reserve just a bit to finish off the dip before serving (garnish)
  • 2 4 oz cans of chopped green chilies, undrained
  • 3 C of cooked, shredded chicken breast
  • 2 tsp of ground cumin
  1. Rinse and sort beans.
  2. Place in slow cooker with 7 C water.
  3. Place lid and cook on low for 4-6 hours, or until tender.
  4. Drain remaining water.
  5. Mash beans with a potato masher.
  6. Stir in cheeses, seasonings, hot sauce, chilies, chicken, salt and pepper.
  7. Cook on low for 2-4 hours.
  8. Keep an eye out to avoid overheating.
  9. Can be held on warm once the cheeses are melted until serving.
  10. Dust with a bit of the remaining Monterey Jack cheese before serving.

Welcome to 2015 with Best Boy! January 11 2015, 0 Comments

The decorations are down, the holiday glow has faded and many are making resolutions for 2015. Are you? We are! We have resolved to invent more ways for YOU to enjoy Best Boy & Co's award winning gourmet sauces and rubs! We are always looking for ideas and suggestions on how we can use our products in recipes, etc. Please let us know what you think- email us at

New Retail Partners

We are excited to announce two NEW retail partners- ETC for the Home in Bloomington and Kroger. ETC for the Home is a fine furnishing and custom decor boutique in Bloomington, Indiana and we are proud to be among the many gourmet foods they carry in their kitchen shop.

Starting in January 2015 you can find many of our award-winning sauces on the shelf of almost every Kroger in Indiana. Look in the natural isles that are usually adjacent to the produce department.

Please join us in being a patron of these locations!

As always we appreciate your continued support, sharing and patronage. Please let us know if we can ever return the favor. Follow Best Boy on Facebook for daily updates, recipes and fun!


Wayne Shive Best Boy & Co.

Wayne Shive Featured in Edible Indy Magazine! November 30 2014, 0 Comments

Photo courtesy of Best Boy and featured in the article

Best Boy Russian Dressing (Using Original BBQ and Redhead) November 24 2014, 0 Comments

Russian Dressing recipe

                                                                       Photo courtesy of

Best Boy Russian Dressing


 1 1/2 cups Mayonnaise

 1/2 cup sour cream

 2/3 cup Best Boy Original BBQ sauce

 1 tablespoon fresh lemon juice

 2 tablespoons minced dill pickle

 2 tablespoons minced green onion

 2 drained bottled horseradish

 2 teaspoons Worcestershire sauce

 1/2 teaspoon Best Boy Redhead Hot Sauce

 2 teaspoons sugar

 1/2 teaspoon salt

 1/8 teaspoon freshly ground pepper

 1/2 teaspoon paprika

 1 tablespoon minced parsley

Place all ingredients in a blender and blend to combine. Best do one day ahead. Store in a sealed

jar in refrigerator.

Name OUR NEW Mustard! September 26 2014, 13 Comments

We have a NEW mustard we are excited to unveil and we need YOUR help picking a name! Joining our original Deli, Bourbon and crowd favorite- Sriracha, this new selection is sure to be a favorite as well.

Our NEW mustard brushed on pork before roasting in the oven.

Our NEW mustard brushed on pork before roasting in the oven.


There is no better time to release it either. Made with apples, local honey and the same whole goodness as our other 3, this new "unnamed" mustard is just screaming to be roasted on a pork loin or slathered on a turkey sandwich.

Want to win a selection of Best Boy Mustard's to try for yourself? Let us know what YOU would name this new mustard!

Every person who comments below with their choice of name will be entered. ONE winner will be drawn randomly and be notified via email. Winner will have 24 hours to respond or another name will be drawn.

The fun part? We will choose from ALL of the entries to pick our new name.

So go ahead and enter. One entry per person. Open from Friday, September 26-Friday, October 10.

Good luck!

Slow Cooker Pulled Pork September 10 2014, 0 Comments

Slow Cooker Pulled Pork
2 onions, thinly sliced
1 C (or a 12 oz jar) of apricot preserves (I used Smuckers)
1/2 C brown sugar, packed
1/2 C Adobo BBQ 
2 TB Worcestershire sauce
1/4 C apple cider vinegar
1/2 tsp red pepper flakes
4 pound pork loin roast
1/2 C cold water
2 TB cornstarch
1 tsp fresh grated ginger
1 tsp kosher salt
1 tsp black pepper
Rolls or buns
In a bowl combine first 7 ingredients.
Place pork in crock.
Pour mixture on top.
Cook on low for 8-9 hours or high for 4-5.
Remove meat from crock and shred.
Whisk in remaining ingredients.
Cook on high heat for 15-30 minutes or until thickened.
Return shredded pork to the crock.
Serve on rolls or buns.

Watermelon Margaritas (using Our Redhead Hot Sauce) July 15 2014, 0 Comments

Chef Alexa of Lemley's Catering and 240 Sweet Artisan Marshmallows created a special watermelon margarita that is perfect for the dog days of summer. Her secret ingredient is our Redhead Hot Sauce!

2 C sugar
2 C water
(Boil together = simple syrup)
2 C fresh lime juice
1 quart watermelon juice
(purée watermelon and strain)
1/2 cup redhead
16 oz. tequila
Mix together add to ice makes 2.5 quarts
For those who.really like it spicy- dip the rim of the glass in Redhead and salt. 

Wayne's Famous Slow Cooker BBQ Brisket July 02 2014, 0 Comments

Wayne's Famous Slow Cooker BBQ Brisket

BBQ Brisket (slow cooker)
• 5 1/2 pounds beef brisket 
• 1 3/4 cup Best Boy Adobo barbecue sauce 
• 4 T Best Boy Ancho Rub
• 1⁄2 Cup Beer
• 1 onion sliced
Combine all ingredients, coating the brisket well. Marinate overnight. Place brisket and marinade 
in a crock-pot on low for 9 to 10 hours. Slice into thin strips, across the grain and serve on rolls 
or buns with liquid from the slow cooker, or the barbecue sauce of your choice.


Newsletter Update May 15 2014, 1 Comment

Gold Medal Award Winning Mustard!
National Mustard Museum Top Picks!
We are so proud to have been awarded this year's International Gold Medal for the best stone ground mustard that we must share with all of you!

In addition to our Deli-Style mustard we have just introduced Bourbon Barrel Aged and Sriracha infused mustards.  Both are wonderfully flavored products and sure to be summer hits.

Visit for more information, retail locations and to order your own!
Wayne Shive
President, Best Boy & Co 
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Win a Best Boy Mustard Trio! Giveaway Over:( May 07 2014, 8 Comments

We are excited! Over the moon! Could NOT be happier!
WHY you ask?
Our already famous, certainly beloved and highly requested deli-mustard just WON the highest honor in the world of mustard: Gold Medal Grainy Mustard at the 2014 World-Wide Mustard Competition held this month at the National Mustard Museum!!
We want to share this trio of mustard with one of YOU! Just leave a comment below sharing one way YOU would use this mustard in your kitchen. From chicken salad sandwiches to a dollop brushed on a roasted ham- these 3 beauties will kick anything up a notch!
Leave ONE comment per person between Wednesday May 7-Wednesday May 14. ONE winner will be randomly drawn at 9 pm est and notified via email. WInners must live in the contiguous United States.
Good luck!!
(Click on the names below to see them on the National Mustard Museum website)

Grilled Tilapia Tacos with Pear Bell Pepper Salsa and Best Boy & Co. Brunette Sauce May 05 2014, 0 Comments

Recipe courtesy of Amber Recker of
Recipe courtesy of Amber Recker of


Grilled Tilapia Tacos with Pear Bell Pepper Salsa and Best Boy & Co. Brunette Sauce



 3 fresh tilapia, gutted, cleaned and filleted

  • salt & pepper to taste
  • smoked sweet paprika to taste
  • 1 Bosc pear
  • 1 red bell pepper
  • 1 orange bell pepper
  • ½ cup cilantro, chopped
  • ½ red onion, thinly sliced
  • 1 tablespoon lemon juice
  • ½ head red cabbage, julienned
  • ½ cup mayo
  • 2 tablespoons Dijon mustard
  • 1 tsp. sesame oil
  • 1 tsp. rice wine vinegar
  • 2 radishes, thinly sliced
  • 2 scallions, chopped
  • Best Boy & Co. Brunette
  • Corn tortillas
  • Lime wedges


Preheat grill. Toss tilapia filets in olive oil, salt, pepper, and smoked sweet paprika. Grill filets, 3 minutes per side, until cooked through and crispy.

 In the meantime, chop pear and bell peppers and mix in a large bowl. Add cilantro, red onion, and lemon juice, and mix well. Cover and set aside.

 Whisk together mayo, Dijon mustard, sesame oil and rice wine vinegar.

 Heat corn tortillas in a small skillet until just browned.

 To assemble tacos: layer cabbage, tilapia, pear bell pepper salsa, scallions, radish, mayo sauce, and Best Boy & Co. Brunette, and drizzle with lime juice. Enjoy.

The Best Baked Ham Recipe April 10 2014, 0 Comments

Everyone has a favorite ham recipe. I do, you do- we all do. But this one may change your mind. Sweet and zesty- it comes together in minutes and tastes incredible. Best part- you use OUR famous deli-mustard in the recipe. SCORE!

Peach Jam Glazed Ham

  • 1 fully cooked, bone in shank end ham (about 9 lbs)
  • 1/2 C peach preserves
  • 1/4 C OUR deli-style mustard
  • 1/4 C dark brown sugar, packed
  • 1/2 tsp pure vanilla extract
  1. Place ham on a large platter and bring to room temperature.
  2. Preheat oven to 325 degrees.
  3. Remove skin and all but a 1/4 inch layer of fat from the ham.
  4. Set fat side up in center of roasting pan.
  5. In a small bowl, combine preserves, mustard, sugar and vanilla until thoroughly combined.
  6. Brush half of peach mixture on ham.
  7. Cover loosely with foil and bake for 30 minutes.
  8. Remove foil and brush on remaining peach mixture.
  9. Bake, uncovered, until internal temperature on a thermometer reaches 140 degrees (1 1/2 hours) and basting every 15-20 minutes.
  10. If bottom of roasting pan begins to scorch add about 1/4 C of water to pan and continue basting.
  11. Transfer ham to a large cutting board.
  12. Cover with foil and allow to rest for 15 minutes.

Meet the 3 NEW Ladies! April 08 2014, 0 Comments

Meet the NEW Ladies!

Get ready- warm days are a coming and Best Boy has some new goodness to share. We have expanded our savory side with three new hot sauces.  These ladies are the Redhead, the Blonde and the Brunette.


Each type is unique and special in its flavor profile and culinary attitude.  The Redhead is our all-purpose sauce.  I call it the hot sauce for those who don't think they like hot sauce.  The Blonde is our spiciest offering.  The addition of coconut water and apple puree keeps it spicy without being stupid spicy.  The Brunette is the exotic one.  Made with two kinds of smoke dried peppers, cocoa and agave this sauce will make you wonder where it's been all your life.


Like all Best Boy products these sauces have no preservatives, additives or unnatural ingredients.



Best Boy's Deli-Mustard has been a great hit.  It could be the best mustard in the universe!  This stone ground delicacy is made with only five ingredients but delivers a complex and robust flavor to any sandwich or recipe.  The secret is in the soaking and aging.

Check out our new web site for more information and some of the best products available.

Bacon Bourbon Bread Pudding! April 07 2014, 0 Comments

A savory bread pudding with unexpected flavor combinations you will love! Using BB&Co products too- did I mention Bacon and Bourbon too?

Zesty Chicken Salad using our Deli-Mustard! March 19 2014, 0 Comments

Want to update your traditional chicken salad? Toss it with a few tablespoons of our gourmet deli-mustard!


  • 1 lb of cooked chicken (cubed) cook yourself or use rotisserie
  • 1 celery stalk, diced
  • 1/2 tsp dried thyme
  • a pinch of dried rosemary
  • 1 C of red grapes, sliced in half
  • 2 TB of chopped walnuts (toasting optional)
  • 1/2 C of mayonnaise or plain greek yogurt
  • 2 heaping TB of Best Boy and Co deli-mustard
  • pinch salt/black pepper
  • lettuce leaves to garnish
  • 4 pitas ( I used Toufayan Bakeries )


  1. Combine all ingredients in a serving bowl.
  2. Allow to chill 2 hours.
  3. Serve.

Happy 'Spring forward' to St. Patrick's Day from Best Boy & Co. March 06 2014, 0 Comments

Best Boy & Co.
Happy 'spring forward' to St. Patrick's Day from Best Boy & Co.!
Wear a little green and hope for spring!
Fire up those grills!
As the days get slightly longer and the temps (hopefully) warm up it's time to get your outdoor game plan cooked up!
We have lots of opportunities coming up for YOU to stock up on your old favorites as well as a few new stars in our lineup. Have you tried our NEW Blonde, Brunette, Redhead or Bourbon Barrel Aged Mustard yet?
 March 9- Homespun on Mass Ave is having a grand opening of their new location and we will be there sampling at 11 am est. Join us!
 March 12-Listen to BB&Co creator- Wayne Shive share his artisan story on WFYI public radio at 1 pm est. He will be a guest on The Art of the Matter with Sharon Gamble.
Indiana Artisan Marketplace- Come see us and taste all that we offer! Saturday, March 29 from 10 a.m. to 6 p.m. and Sunday, March 30 from 10 a.m. to 5 p.m.
Location: The Expo Hall at the Indiana State Fairgrounds See website for ticket prices, directions and other information.
Cookin' Men- Once again this year Wayne Shive is cookin' up another one of his tasty creations for a good cause. Get more information about this April 26th event- HERE

Visit our website often for product details, local events we are a part of and great recipes that highlight our world-class products. Have a great March and be sure to check in with us and share how YOU use our sauces and spices!


Wayne Shive
Best Boy & Co.