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Blues Hog Question

glousteauglousteau Posts: 124
edited 5:18PM in EggHead Forum
So I bought some blues hog, tried it on ribs last weekend and loved it. Used it on some chicken the other night and loved it again. Good stuff. My question is the following: anyone have any tricks for getting it to stick to the food better? First time I used it; it was room temperature, second time it had been refrigerated. Both times I had a hard time getting it to stay on the food. Maybe I need it colder than just refrigeration????

Comments

  • JCinNVJCinNV Posts: 141
    You might try heating it a little, so it thins out, I'm sure others will chime in, hth
  •  
    That's an interesting question glousteau, I will be interested to see what the replies are.

    I have not cooked ribs yet but my chicken breasts and pork chops that I regularly sauce are cooked at about 400º. This seams to give me a relatively dry surface and I think seals in juices. That dry surface holds the sauces fairly well. I let the sauce cook on each side before turning to sauce the other side, I think it helps it set up and drip less.
    DSC_0013.jpg
    DSCN5939_640.jpg

    Have a great day,

    Gator

     
  • AZRPAZRP Posts: 10,116
    I put the sauce on about 10 minutes before taking the food off the grill, never had any adhesion problems. -RP
  • used the honey mustard blues hog the last ten mins of cook, then applied again after it came off egg. 4a84d59f.jpgno problem in sticking to the wings.

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

  • Big'unBig'un Posts: 5,909
    Try using a very thin coat during the first glazing, kind of like a "primer", then coat heavier the next time, after the first coat has "cooked on". Curious, how dry does the the surface of the meat look before you are glazing?
  • I use the Tennessee red sauce from Blues Hog it is a little thin I coat the pieces several time at the end of the cook. You could heat the sauce to boiling and thicken with corn starch.
  • That stuff is sooo good. I dump so much on that sticking has never been a problem! Go for it ...the SGP's motto is "more is better and too much is just right"!
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • I have never had a problem with it sticking after being in the fridge overnight. At fests when I cook ribs it is usally in a cooler for a few hours.
    I am assuming it is the orginal.
    Mike
  • Yep original. It worked bette ron the ribs, perhaps my chicken was greasy and it wasn't sticking??

    I'll keep trying :P
  • No, I find myself in agreement with you. I love BH Original, but it is a little gelatinous straight out of the fridge. I find it has to be, at minimum, room temperature for its consistency to be useful or palatable. I normally let mine warm up to room temp, or above, before I use it.
  • reelgemreelgem Posts: 4,256
    I always thin mine out with something. I've used a little beef stock and I really liked that. Some people thin it with Blues Hog Tennessee Red.
  • ;) rice wine vinegar works nicely, too
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