Welcome to Hallman's Bear Creek
Thanks for Visiting our Store!
Shopping Categories:

Grilling Sauces
Jalapeno
Seasonings & Rubs
Sugar Free




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10% Discount on case lots of 12 or more.
Any 12 items (mix & match) equals one case.
Contact Mike Hallman at (828) 524-4302
 

 
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  Grilling_Sauces    Jalapeno    Seasonings_Rubs    Sugar_Free   

BBQ & Grilling Sauce
 

Our sauces come in three great flavors, Mild & Tangy, Warm & Tangy, and Hot & Tangy. They are also available in two convenient sizes:
 

19.8 oz for $6.00 and 40.8 oz for $10.00
 

Mild & Tangy

Warm & Tangy


 

Hot & Tangy


 

Seasoning & Dry Rub


Not only for the best BBQ, this special combination of herbs and spices can be used as a rub for smoking, grilling, roasting, frying, or seasoning dips, soups, salads, vegetables, eggs, sauces and stews. It is excellent on ribs, butts, chicken, steaks, chops, burgers, tacos, potatoes, and seafood. Get creative!

6 oz for $6.00 and 16 oz for $13.00

Jalapeno Hot Sauce


Red, ripened jalapeno peppers make this thick, rich and zesty hot sauce one of the best you'll ever try! It compliments the flavor and taste of any dish. Excellent on eggs, oysters, pasta, pizza, meat, soups, stews and even Bloody Mary. For great hot wings miz 1/2 bottle with 2-3 tablespoons of melted butter for 5 to 6 dozen wings.

5 oz for $5.00

 
Sugar Free Sauces

After receiving numerous requests from our friends and loyal customers for sauces especially made for diabetics, we are introducing a line of sugar free sauces in Mild & Zesty and Warm & Zesty if you like it spicy. This Thick Sugar Free Sauce has all the flavor you've come to expect from Hallman Bear Creek products. For those who are counting carbs and calories, you don't have to sacrifice flavor and taste to enjoy your favorite meal.

19.8 oz for $6.00


General Information

 
 
  • Shipping 72 cents per pound, plus $3.15 handling fee per order.
  • Our products are freshest and best enjoyed within 30 months of purchase.

  • Orders are usually shipped within 2 to 5 business days.

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