The Moose is loose, cry the boys behind the product.
The “boys” are Ron Broughton, Brandon Reece and Clinton Cox. The “product” – Tribal Moose cranberry-based sauces.
There is no secret recipe and no dog to sell it, but the little red berry that makes the flavor of the sauces unique, plus a lot of determination are taking these lads to regional fame, at least, and hopefully, future fortune.
“We have a pretty large local following,” said Reece, a Stayton resident who joined Broughton’s brainchild company last year along with Cox, who lives at the Tribal Moose facility in Sublimity.
Broughton, also from Stayton, spent time cooking with his grandmother, his inspiration for his signature sauce, during his growing up years in Seward, Alaska. He worked hard to perfect the ultimate barbecue sauce, but it wasn’t until he added cranberries (grown up north on the bush, not in a bog) that he discovered the recipe of his dreams.
“We’ve created a sauce that will change the way you look at ketchup forever,” said Broughton on the Tribal Moose Web site. The gourmet ketchup-maker, with his two partners, is making a mark on hamburgers and steaks throughout the region and beyond.
Broughton moved to Stayton in 1994, and after a life-changing event that left him unable to speak, read, write or retain short-term memory, his perspective on life changed. During his recovery, Broughton realized that he didn’t want his near-death experience to be the defining moment of his life.
After starting Tribal Moose formally in 2003, he chose to dedicate a large part of the company’s proceeds to philanthropic causes
“We donate 100 percent of the proceeds from our cranberry ketchup to the Salvation Army,” said Broughton, who wants to be remembered for the success of Tribal Moose and its giving program.
Marion-Polk Food Share is another organization to benefit directly from special events put on by Broughton and his partners throughout the year. They have made it their mission to change their community – eventually the world – “one bottle at a time.”
“The second benefit is that we’ve created sauces that are pretty healthy for you,” said Reece, who handles most of the administrative work for the company. “And of course, Ron loves to cook. He has a real natural talent for mixing flavors.”
The company, started by Broughton in 1988, became a formal sauce company in 2003. Philanthropy may be its backbone, but the heart of the company is passion. The Tribal Moose trio values conducting business with integrity and respect, striving for a win-win partnership in any business endeavor, and never cutting corners in the production of their sauces.
“We’re hoping we’ll create something that will live on past us,” Reece said.
With so many variations of their original cranberry-based sauce, the Tribal Moose boys have a good chance of leaving their legacy. A number of sauces – cranberry ketchup, spicy barbecue, cranberry steak – are touting the naturally derived plant compounds, particularly antioxidants, that help optimize health without sacrificing great taste.
“We want to stick to sauces that have high-quality ingredients,” Reece said. “Healthy, bold and delicious!”
Cox noted the sauces have a “unique flavor.”
“Very few sauces are cranberry-based and the sweet tartness of the cranberries interacts fantastically with meats, poultry and fish,” he said.
Tribal Moose sauces are available at local retailers and on the company’s Web site at www.tribalmoose.net. For more ideas on how to creatively use Tribal Moose sauces, check out the recipe page. To reach the owners, call 503-409-4291.
3 lbs. hamburger
1 tbs. salt
1 tbs. pepper
1/4 cup soy sauce
1/2 cup Tribal Moose all natural cranberry steak sauce
1/2 cup chopped onions
3 sliced of bread (broken into small pieces)
4 slices of bacon (chopped into small pieces)
2 cups shredded cheddar cheese
In a large mixing bowl mix hamburger and all ingredients except bacon and cheddar cheese.
Divide hamburger mixture into two equal parts and roll each so that they are 1 inch thick.
Sprinkle cheese and bacon chunks onto the surface of each portion.
Roll and shape each portion and place them into two bread pans.
Cover the tops of each meat loaf roll with a thin layer of Tribal Moose all natural cranberry steak sauce.
Bake at 350 degrees for 1 hour. Let stand for 20 minutes before serving.
Tribal Moose Chili
1 bottle Tribal Moose all natural cranberry steak sauce
3/4 Bottle Tribal Moose cranberry BBQ Sauce (use spicy for chili with a kick!)
1-2 packages of chili seasoning mix
2 lbs. hamburger
1 red onion
1 whole small garlic
2 cans stewed tomatoes
2 cans stewed tomatoes w/garlic, peppers and onion
1 can kidney beans
6 cans chili beans
Brown hamburger, red onions and garlic being sure to drain off grease.
Place browned hamburger, red onions and garlic into large pot.
Add remaining ingredients to large pot and bring to a boil.
Cover and reduce heat to simmer for 1/2 hour.
Tribal Moose Beef Short Ribs
Baste 5 Ibs ribs lightly with olive oil then coat ribs with flour.
Cook ribs in baking dish at 300 degrees for 3 hours.
Smother beef ribs in Tribal Moose Cranberry BBQ Sauce (use spicy if your want your ribs HOT!) and lower temperature to 200 degrees, cook 10 more minutes.
For extra tender ribs, lower temperature to 270 degrees and cook for 1 more hour.
To take things one step further, put ribs in your smoker (I use the Big Chief smoker) using two pans of your favorite smoking chips.
NOTE: Use same recipe for any type of ribs.