In short, making recipe tweaks and eating a lot of pizza. We’ve also started letting random people try samples.
The “Biloxi” at Tom’s Extreme Pizzeria in Ocean Springs, MS
BiloxiSauceGuys
Adventures In Bottling
We’re cooking and bottling the Catalina at home for now. I’ve tried a couple of different bottle types so far.
The first box of bottles were 12oz plastic. We’re hot filling them (the sauce is ~185F), and it turns out that’s hot enough that the bottles started to warp. I threw the second batch on ice after bottling to mitigate it.
12oz is a bit large to toss out as samples, so tonight we’re giving 5oz glass bottles a try.
Bottles of Catalina Pizza Drip
Trivia time: Did you know these bottles are called “woozy bottles”?
What Are We Up To These Days?
Are we still alive? Yes!
Working on anything cool? Yes!!
Growing up in Biloxi, Mississippi we were exposed to a pizza tradition that doesn’t exist anywhere else (that we’re aware of at least). People put Catalina salad dressing on their pizza (and pizza bones of course). Catalina dressing, what’s that? It’s this stuff
Popular commercially available Catalina
Great, so why do I bring this up? We thought it’d be cool to make an improved version and spread the Catalina joy. I’ve been hard at work in the sauce laboratory doing just that.
Mixing up a batch of pizza drip
Here’s your sneak peak at the Biloxi Sauce Guys and our #@!%in’ Catalina Pizza Drip.
What’s next? This is our first exposure to producing a food product, and as you might expect, it’s a little complicated. We’re currently fine-tuning the recipe, and it’s time to build some awareness and gather feedback.
If you’re interested, please follow along. You can sign up for email updates here, and we’ll post to Instagram at here.