Some grit. A little struggle. Persistence. And innovation. These are at the heart of the entrepreneurial journey, and that Think and Do spirit is at the core of the Wolfpack.

November is National Entrepreneurship month, and we’re highlighting NC State alumni-owned businesses and how alumni are using their degrees to impact their communities.

Tell us about your business, how long you’ve been in business, other NC State partners and your pathway to get there.

Big Berb Sauces is an alumni- and veteran-owned barbecue sauce company specializing in small-batch, North Carolina style sauce. Co-founded by three NC State alums after more than 40 years of friendship, the sauce can be purchased online and in select stores in North Carolina and Florida. We started production in March 2026 and our business plan and product development in fall 2025.

What inspired you to start your business, and when did you know it was time to take the leap?

As a kid growing up in North Carolina, with roots in agriculture and the tradition of having a family pig pickin’, I was fortunate to be influenced and taught how to cook pig, whole hog or shoulders the old school way. Uncles and family friends converged in the fall and winter for annual pig roasts to celebrate and gather after fall harvests.

Finding a reason for having a pig pickin’ was not hard. We just needed some time, a fresh pig and hickory and oak wood for the coals. I learned early the difference between eastern and western North Carolina styles of cooking pig, especially the entrenched differences in sauces from either side of the state.

My roots were from eastern North Carolina, so I was a traditionalist of vinegar, salt and red pepper. Growing up in the Piedmont, I was exposed to both styles, and I learned to appreciate the flavors and traditions of each.

Back in the 80s when I was in college, one of my barbecue mentors gave me a sauce recipe that had ingredients from both sides of the state: a vinegar base with a tangy tomato touch with a slight finish of brown sugar and a pop of pepper for the eastern heat. I did my best to keep the recipe a secret and featured the sauce at spring pig pickin’s at the fraternity house.  

Over the years, I have tweaked the recipe as I moved to different parts of the U.S. in my career. I had always dreamed of having the sauce produced for sale, and at one of our fraternity gatherings, Ian, Ged and I said, “Let’s do it.” and Big Berb Sauces was on its way.

What’s something you learned at NC State that has helped you as an entrepreneur?

NC State provided the tools I needed for a long career and those tools needed to manage a business. NC State challenged me to grow, learn from experiences and continue to work hard to reach my goals. 

What has been your biggest “Wolfpack moment” in building your business?

The business would not be possible without the partners in Big Berb Sauces. Without the Wolfpack, we would never have developed lifelong relationships, trust and the dream to make Big Berb Sauces a reality.

What’s one piece of advice you’d give to an NC State student or alum who wants to start a business?

Never give up on your dream. You never know when the opportunity will arise to make it a reality!

What does “Think and Do” mean to you as an entrepreneur?

Thinking is the execution part of dreaming, and doing is the part that makes it happen!

---

Have a business you’d like to add to the Alumni Business Directory?

From construction to consulting, if you’re looking for an NC State Alumni-owned business, we’ve got you covered.