Van's Grilling Baste is Born

In 1960, Dr. William Van Valin and his son Tim decided there simply had to be a better way to barbecue meat. Tomato-based products burned, left meat dry and flavorless, or coated it with sauces. They wanted to taste their steaks, ribs, and fish. The Van Valin’s were ranchers and hunters who wanted a product that complemented the flavor of beef and wild game without overpowering it. They also wanted a product that combined a dry-rub’s brilliant accent with the tantalizing flavor of a marinade while retaining the meat’s natural moisture and flavor. After a great deal of experimenting, Van's Grilling Baste was born.

Taste the Meat

Van’s has an oil and vinegar base, a hint of hickory smoke, and a flavorful blend of seasonings. During the next 50 years, Van’s became a family barbeque staple and drew crowds from far and wide. Many people have eaten at our barbecues over the years and, without fail, they ask us why the grilled meat was so good. We tell them they’re actually tasting the meat and not some cheap tomato-based steak sauce. It has always baffled us why someone would pay 5 to 8 dollars per pound for a superb rib eye or tri tip and then mask its natural flavor with steak sauce. After using Van’s, you will toss out your steak sauce.

Great Food is Our Passion

Our company’s home base is nestled in the small town of Hayden, Idaho. Van's Grilling Baste is available at retailers throughout the NorthWest. We are in the midst of developing two new products. One is a Teriyaki flavor and the other is a Cajun blend. We are excited with the initial results and we hope to have them on the market in the very near future.

Our passion is to see people enjoying what they’re eating. We believe great food brings people together and that friends and family that eat together stay together. We’ve seen Van’s bring smiles to faces around the dinner table for many years now and we hope you’ll enjoy it as much as we have.

God bless you and get to grillin’.