Michael Lloyd, founder of Num Num Sauce, is a Durham-based scientist who reformulated an old family recipe to start his sauce enterprise after being laid off from a pharmaceutical job in 2008.
Michael's great-grandfather sold his "Faison & Faison BBQ Sauce" in four southern states from 1941 until he passed in 1963. According to family lore, he would mix it up in an old barrel-style washing machine. In order to protect his secret recipe, he would put the ingredients in, and then sneak back later to add the final ingredient, in case anyone was watching. For many years, only the family enjoyed the sauce, until Michael's grandfather taught him the recipe. Founding the sauce enterprise made sense for Michael, who has an entrepreneurial spirit, based in family tradition with the scientific know-how to modify recipes.
Michael has put 380,000 miles on his car traveling the southeast demoing his sauces. People like the sauce because it's so versatile. He suggests using it as a dredge for fish, as a marinade for pork, and as a basting liquid for chicken. It's also great as a dipping sauce for grilled vegetables such as zucchini, and this is how we first tasted it. Check out Num Num Sauce in NC MADE's Longleaf Box.