Question about Blues Hog

Misippi Egger · July 2011

Blue Hog is hard to get locally. I have found one family-owned grocery that carries it, though it is a 30 minute drive.

Monday I made ribs and after a search on here decided to mix Tennessee Red 75% with Blues Hog Original 25%. It seemed to be a little thin for my preferences but the taste was good.

What are the experiences of others here? 50/50 or different combos?

Thanks....

Crimsongator · July 2011

Clark, I think you will find 50/50 to be thicker and a little more sweeter. It is a good blend.

chrisnjenn · July 2011

50/50 is the right blend and consistency for me. Not too thin, not too thick. Not too sweet, not too spicy. Just perfect.

My local BBQ store has said they are going to start to stock Blues Hog, but until they do, I just order it online. Easy to do and just as cheap. I like to support my local businesses when I can though.

Misippi Egger · July 2011

Thanks, Guys. That was going to be my next eggsperiment. Hard to beat my good ole trusty Carnivore Robust, though - really good stuff!! :woohoo: :woohoo:

Crimsongator · July 2011

Try the 50/50 on wings too

Capt Frank · July 2011

I go 50/50 and love it :cheer: :cheer:

BobinFla · July 2011

I used to go 50 - 50.

But the last couple of times, it was 33.3 - 33.3 - 33.3.

Blues Hog has a new flavor that goes well with the other two.

BOB

HungryMan · July 2011

I do 50/50 and like it.

Hoss · July 2011

I've heard of it.Smokey Mountain,I think.My local Schnucks carries the reg,red and Honey Musturd but I have not found the SM yet.

Jupiter Jim · July 2011

We just love the 100% Blues Hog no mixing at my house.
Jupiter Jim

BobinFla · July 2011

Yes, Smokey Mountain. Ask (TELL!) them to get some!

I still like the three separately (I don't really like mustard in anything, so I don't really think about or count that one :unsure:

:lol: :sick: ) for lots of cooks, but right now, I am mixing the three.

BOB

Hoss · July 2011

Thanks!

Hoss · July 2011

Which one? Original or TN Red or both,just seperately? :huh: Red is my go to for some stuff,straight original for other stuff.I have never mixed them but have heard rave reviews about the 2-1 and 3-1 and 1-1 mixes.

Misippi Egger · July 2011

Don"t you find the TN Red too thin for things like ribs? Pretty watery unless I got a bad jar... :ohmy:

chrisnjenn · July 2011

Watery? Has the same consistency I have come to expect from vinegar based sauces.

Hoss · July 2011

Yes I do Clark.I think it is too thin for ribs.It is KILLER on Pulled pork and chicken.I am NOT a rib fan so I don't cook em much and when I do I cook em dry most times,sauce on the side.I have tried em 3 ways to Sunday,sauced,dry,neckid,I can cook what friends and family say are great ribs.They just don't do it for me.Best ribs I ever ate were "country style" and that ain't nothin but a sliced up butt. :S I see you are a Carnivore Robust fan.Me too.Try mixin the red with other sauces than the BHO or vice versa,you may concoct the next "GO TO"sauce.Keep us posted!

Hoss · July 2011

It is actually thicker than most vinegar based sauces I've tried/made. I think Clark is looking for something sweet and spicy to glaze the ribs with at the end of the cook for that glossy presentation as well as taste.Spicey enough for the guys and sweet enough for the gals.Just guessin.

Misippi Egger · July 2011

Guessing correctly!

Misippi Egger · July 2011

Carnivore Robust is really our favorite. For comps, I used Carnivore Sweet, but mixed it 75/25 Sweet/Honey to sweeten it up a bit.

Just. Trying to get the thick, deep, uniform red glaze I see on many of the baby backs posted on here.

Iko · July 2011

One more vote for the 50/50 Blues Hog blend! I'm a BGE newbie since Father's Day, but ordered some Blues Hog (BBQ and Tennessee Red) and all 3 Carnivore sauces based on the recommendations from this forum. BH came first so I did the 50/50 blend with baby backs and wings tonight. I can't imagine it gets any better than that but I am looking forward to trying the Carnivores as well.

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