May 26, 3:27 PM

Barbecue boys have no reason to be sorry

BY KATHY HAGOOD
FOR FLORIDA TODAY

Those hankering to cook up some barbecue with tangy down-home flavor will want to try Sorry Boys Barbecue products.

Merritt Island dentist Chip Faul displays some of his Sorry Boys sauces at his office. His Sorry Boys Championship Barbecue Team won the 2003 Ronda Barbecue Association National Championship. Photo by Craig Rubadoux, FLORIDA TODAY

Merritt Island dentist Chip Faul and his partner, Gary Leyman of Orlando, have concocted a variety of sauces and seasoning mixes based on their award-winning barbecue competition recipes.

Faul and Leyman, both long time competitors on the barbecue circuit, joined forces to form the Sorry Boys Championship Barbecue Team in 2002. Before that, Faul served for 10 years with the Dixie Boys, a successful team led by his wife's uncle.

"I thoroughly enjoyed my time with Uncle Joby, but there came a point when I needed to do my own thing," Faul said. The new team took the competitive barbecue circuit by storm. They won a series of events, including the Florida Barbecue Association National Championship in 2003.

After repeated requests, the two decided to bottle their secret sauces and seasonings and began offering them for sale about a year ago.

"People who tasted our barbecue often wanted to be able to reproduce it at home. Now they can," Faul said.

The eight Sorry Boys Barbecue products are available in Faul's office on Merritt Island and via the Sorry Boys Web site, www.SorryBoysBBQ.com.

You cook it BBQ shrimp : serves 5 2 pounds large peeled, deveined shrimp 2 tablespoons olive oil 1/4 cup Sorry Boys Key Lime Seafood Seasoning Place shrimp in bowl with oil and seasoning. Allow to marinate for up to 30 minutes. Shrimp can be skewered or placed directly on grill. Cook over medium high heat for only a few minutes on each side. Shrimp will turn pink and be just slightly charred on the outside. Don't overcook or the shrimp will be tough and chewy.

The Sorry Boys offerings include Sweet and Tangy Barbecue Sauce, Southern Style Barbecue Sauce, Injectable Marinade Mix, and seasonings that include: Original Seasoning, Barnyard Chicken, Key Lime Seafood, Marinated Garlic and Roasted Red Pepper Garlic.

Bill Taylor, president and chief executive officer of the Community Bank of the South on Merritt Island, has tried most of the Sorry Boys products. He enjoys them all, especially the mustard-based Southern Style Barbecue Sauce.

"There's just something about it. It's absolutely delicious," he said.

That something is a flavorful quality that is the signature of all the Sorry Boys products. The marinated garlic is so good it can be eaten straight out of the jar, while the injectable marinade makes a mean "Bloody Gary," named for Leyman, its creator.

"Those boys know what they're doing," Taylor said.

For more information or to order Sorry Boys products, call Chip Faul at 626-7725 or visit www.SorryBoysBBQ.com.

The Sorry Boys Web site includes a variety of cooking tips and recipes.