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blue hog sauce

bennybenny Posts: 109
edited November -1 in EggHead Forum
ive tried the original. its great. how about the tennessee red, is it worth trying?


  • tennessee red has more kick....i like the new smokey mountain (i think thats the name)...not quite as viscous as the regular, and has a nice smokey tang to it ...good stuff!
  • gdenbygdenby Posts: 4,397
    So far, my favorite for PP.
  • JeffersonianJeffersonian Posts: 4,244
    What gdenby's the greatest on pulled pork.
  • NibbleMeThisNibbleMeThis Posts: 2,246
    I prefer Tennessee Red actually. It's excellent on pulled pork.

    A 50/50 mix of TN Red and Original is a popular glaze for ribs.
  • RRPRRP Posts: 14,667
    YES! As others have said use it straight on PP and tone down that sweetness of Blues regular. The other thing that we really like is to serve TR heated as a finishing sauce over pork loin. Your guests will think you slaved all afternoon making it!
    Dunlap, IL
  • Capt FrankCapt Frank Posts: 2,578
    I like to mix the TR with the Original 50/50, suits my pallet just Eggactly!! :P :woohoo: :cheer:
  • What states sell the Blues Hog Sauce? I am traveling from North Carolina back to Michigan. Will any states on the way sell it?

    Rich :)
  • transversaltransversal Posts: 719
    Frank, I've gotta try that........
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