In 1986 Larry and Mary Koch started their company called Cimarron Doc’s Bar-B-Que and Chili Company. The company was formed to manufacture and market barbecue sauce, barbecue spice and chili seasoning. The Koch’s had been active in Chili competition since 1982, winning many first place awards which included The International Chili Society’s (ICS) Regional Blue Grass and Chili Festival in Tulsa, in September 1986. By winning this regional contest the qualified for the ICS World Chili Cook-off in Rosamond, CA. They placed 5th in this World Championship.

In 1987, Larry began to experiment with barbecue at cook-offs and began catering large groups. He tried many barbecue sauces but sought that “right” one. Larry worked on the sauce recipe until he developed the Cimarron Doc’s Bar-B-Q Sauce. It is a tangy sauce that complements all smoked or grilled meats, fowl and seafood. He developed many versions of the dry seasonings until he got the formula just right. Now these seasonings are among the most popular with the Championship Barbecue Teams throughout the United States.

Since 1987 the Koch’s have won over 75 Barbecue and Chili awards. In 1992 they won Grand Champion at the Blue Devil Cook-off in Kansas City, Kansas and Grand Champion at the Raytown, Missouri Cook-off that qualified them for the American Royal Invitational Cook-off and the Jack Daniels World Cook-off in Lynchburg, TN. On October 1, 1994, Cimarron Doc’s Barbecue Sauce placed 3rd in the American Royal International Barbecue Sauce Contest.

Today the Koch’s market their products to customers in all 50 states. They furnish their products to barbecue restaurants in such states as Arizona, Iowa, Missouri, and Oklahoma. Currently there are many of the top competition Barbecue Teams in the KCBS using their products. Join the champions and use the fine products of Cimarron Doc’s Bar-B-Que and Chili Company the next time you barbecue.