Our story: 

While attending Texas Tech University, I was invited to an event at the 6666 Ranch where I was introduced to jalapeño jelly for the first time. I was immediately hooked. I decided to try my hand at making some myself since I have always had a fascination with canning; however, I wanted to add my own twist by smoking the jalapeños with mesquite wood. The end product was absolutely addictive!

After giving jars to some friends and family, I was convinced to make more and sell it to folks looking for a unique blend of traditional West Texas flavors. Over the next year, I sold more than 600 jars, almost entirely by word-of-mouth.

With graduation approaching, I knew the timing wasn’t right to pursue production and marketing on a larger scale. I wanted to put my degree to work and begin a career, so I put the jelly production on hold for several years, despite the constant hounding from friends to make more of the sweet, smoky concoction they enjoyed so much.

Fast-forward to the first date with my wife, Sarah, where we had dinner at a restaurant that served jalapeño jelly with cream cheese and crackers as an appetizer. I told her about my version of the jelly I had made while in college. Eight months into our relationship, she insisted that I make some for her because she kept hearing about it from my friends.

I tested the waters with a photo on my social media, and the post exploded with excitement. Sarah’s support and enthusiasm convinced me to fire up the smoker and resurrect the recipe.

Together, we began building what would eventually become Big Wick’s. We have now sold more than 17,000 jars in 23 states and 4 foreign countries. Along the way, we decided to adapt our original recipe into a liquid glaze, making it even more versatile and enjoyable.

Our fervent customer base has found countless ways to use it—from the classic combination of cream cheese and crackers, to meat finishing glazes, cocktails, stir-fry, and even poured over ice cream. The possibilities are endless!

In January 2025, we expanded beyond our signature glaze and introduced our Smoked Jalapeño Ranch Seasoning. Built around the same smoky jalapeño flavor that made our original glaze so popular, the ranch mix can be used to make ranch dip and dressing or as a versatile seasoning for burgers, potatoes, chicken, shrimp, fish, and just about anything else that could use a little extra flavor.

The response to our original Smoked Jalapeño Ranch was tremendous, so we expanded the line with three additional varieties, each starting with our original base blend and incorporating additional spices to create a completely different flavor profile. Today, the ranch lineup includes our Original Smoked Jalapeño Ranch, Tex-Mex Ranch, Texi-Cajun Ranch, and PicklePeño Ranch Mixes.

We also create seasonal varieties of our glaze featuring fruits grown right here in Texas. Each seasonal flavor is inspired by—and named after—the Texas town or region best known for growing that particular fruit. These limited releases allow us to showcase the incredible variety of Texas-grown produce while putting our own smoky, spicy Big Wick’s twist on it.

What started as a homemade recipe has grown into a brand carried in more than 300 stores across the United States, as well as locations in Sweden and Australia. We also sell directly online and ship our products to customers around the world.

You can find Big Wick’s products in ACE Hardware stores throughout the United States, independent meat markets, grilling and BBQ supply stores, and some of the most recognized specialty retailers in Texas. Our largest retail partners include Central Market, the specialty grocery division of H-E-B; Scheels; and Meat Church BBQ Supply in Waxahachie.

Our products have also found their way into restaurants across the country and are distributed through major foodservice distributors Ben E. Keith and US Foods. One of our largest restaurant accounts is Hurtado BBQ, with locations throughout the Dallas-Fort Worth area. 

From a homemade batch of smoked jalapeño jelly in a West Texas kitchen, to a product now enjoyed in homes, restaurants, and retail stores across the country and around the world, Big Wick’s has stayed true to the idea that started it all: take familiar Texas flavors, put our own smoky twist on them, and create something people can’t get enough of.