High Desert BBQ takes orders from their Pie Town headquarters

Sherri and James Beam, the Pie Town husband-and-wife team behind High Desert BBQ Sauce, have spent the last decade transforming their homemade sauces into a full line of marinades, rubs, smoked meats and fresh-made specialty foods that keep customers coming back—and often clearing out their stock.

The Beams’ business launched in 2009, when they began selling two original barbecue sauces—smoky and spicy—at retail markets in California. When they moved to New Mexico in 2013, and later to Pie Town in 2022, the couple decided to expand.

“When we came here, we decided to grow the barbecue sauce line to nine different flavors,” she said. “Then six different marinades, and a Deep South salsa based on my husband’s family recipe from Arkansas. After that, we added seasonings, rubs, and then started doing smoked meats. It just kept going.”

Today, the couple produces everything themselves, often using their commercial smoker to bring an extra layer of flavor to their products, and sourcing from local farmers and ranchers. Creating things with all natural and organic ingredients is part of the High Desert BBQ ethos.

“We buy fresh meat from local ranchers,” Sherri said. “And everything is made with fresh ingredients—no canned anything.”

High Desert’s list of offerings includes smoked hams, brisket, bacon made from pork belly, pork butt roasts, turkey and more. They also make fresh sweet-cream butter in half-pound bricks, sauces, salsas, seasoning and tamales.

Their seasoning line has become a runaway hit, Sherri said. Customer favorites include Cowboy Butter, a powdered butter seasoning that melts on contact with hot food; Honey Chipotle, made with powdered honey; and a new Southwest Green Chile Chipotle blend currently in testing. Among the rubs, the Pit Master blend is the top seller.

“I love to cook, so it’s all about creating flavor,” Sherri said.

One of the couple’s most popular creations is the Deep South Salsa—a chunky, sweet, smoky salsa based on a third-generation family recipe, but tweaked for the Southwest with smoked green chile and garlic.

“We can’t keep it in stock,” Sherri said. “People just wipe us out.”

Their roasted garlic barbecue sauce—made with garlic smoked whole—is another best seller. “As soon as you pop the top, the garlic hits you in the face,” Sherri said.

The business continues to grow, and Sherri said she has “10 to 15 more” seasoning ideas waiting in the wings.

For folks looking to place orders for tamales, meat, butter, seasoning or others in time for Christmas, Sherri says not to wait, and that she is willing to meet people that are travelling, within reason, and ship.

With local open-air markets and pop-ups mostly closed up for winter, Sherri recommends people follow them on their High Desert BBQ Sauce Facebook page, at her personal page—www.facebook.com/thumpet.beam—and place orders at 505-607-7930. They also set up on most Saturdays at the Rito fuel station in Quemado.