Seasoning, Sauce and a Splash of Enthusiasm Are Main Ingredients to Lynch BBQ Success

Danny Leach top

Self-described as a “jack-of-all-trades,” Danny Leach’s role at Lynch Barbeque varies by the hour. Somedays, he’s fulfilling online customer orders from the office. Other days, he’s throwing a hefty 140 lb. hog on the cradle at the early hours of 2:30 a.m., creating a symphony of flavors that has established Lynch BBQ as a must-have for large corporate events, successful fundraisers and intimate family dinners alike.

“When preparing a whole hog roast, it takes about 12-16 hours,” Leach said. “We put the hog on the cradle at around 2:30 a.m., and we pull it off the next day at 4 p.m. Our cooking style is most similar to Texas style; using a dry rub we’ve perfected over time. Every seasoning or sauce that we are using is made right here, in-house. This goes for all our meats, too.”

According to Leach, the secret to mouth-watering BBQ really is in the sauce. Born out of years of fierce competition on the barbeque circuit, Lynch has honed their in-house seasonings and sauces to perfection. While these are one-of-a-kind ingredients, the Lynch family believes in sharing the love.

Whether you are a seasoned grill master or a novice looking to impress, you can get your hands on their coveted seasonings, sauces, and premium meats by simply visiting the Lynch store, in person or online.

“For your average family that is looking to have barbecue dinner, we have the online store. We offer pre-cooked ribs, pre-cooked loins, pulled pork and more, all accompanied by our signature seasonings and sauces. All these items can ship directly to your door, making it as effortless as an Amazon purchase. This makes it easy for any family to have an award-winning meal at their dinner table.”

Lynch’s generosity extends beyond their customers, as they find joy in giving back to the community. It is not uncommon for a Midwest charity event to be accompanied by a flavorful meal donated by these pork producers. The Lynch BBQ crew goes the extra mile, traversing the region to fuel attendees with hearty, Iowa-inspired dishes.

“Recently, we donated a meal to the Chris Norton Foundation, who hosts a wheelchair camp for children with disabilities. We contribute to a lot of veteran-based causes along with children with disabilities. These causes and many more are important to the Lynch Family, and ones that we are proud to support.”

Behind the recipes that have been passed down through generations, it's the dedicated employees who bring the food to life. Take Danny Leach, for instance, who stumbled upon a temporary cooking job during his college days and has since spent a decade crafting culinary excellence. With no formal culinary training, he learned the ropes on the job, while never experiencing the same day on the job.

“I never went to culinary school or anything like that. I began working as temporary help in college, and I’ve learned as I went. What has kept me here is the family-friendly environment, and the variety within my position. It’s a different day every day.”

Lynch BBQ is a branch of Lynch Family Companies and is based out of Waucoma, Iowa. Its roaster pig division opened in 2003 as a pork processing locker and catering business that eventually expanded in 2005 and is USDA certified. In addition to its award-winning seasonings, sauces and flavors, Lynch BBQ also embraces many local and regional traditions, including preparing supper for hundreds of veterans in northeast Iowa each Veterans Day and providing a meal for county fair officials and queens each year at the Iowa State Fair.

Learn more about Lynch BBQ and its products at

About Lynch Family Companies

Lynch Family Companies is a family-owned, agriculture-focused organization based out of Waucoma, Iowa. From animal nutrition and pork and beef production to livestock transportation and automotive services, Lynch’s thirteen companies provide services tailored to their respective communities and customers – all bound by Lynch Family Companies’ commitment to feed our communities, region and world.