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Blues Hog
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okesmokie
Posts: 150
Who all uses Blues Hog bbq sauce? Do you use it strait out the bottle or do you mix something else with it? I like the taste but seems like its a little overwhelming some to me? Whats the best thing to use it on?
Thanks
Thanks
Comments
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Most people cut blues hog original 50/50 with blues hog Tennessee. You could probably cut it 75/25 with raw apple cider vinegar and get a similar result. Start with less if you try it. Easy to add more.
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I've been a fan of Blue's since I first went to Bill Arnold's shop in tiny Perry, Mo...pop 900 people cats and dogs. He and his family made it right there before later farming out that mass production to commercial sauce producers. I too find it too sweet in a straight taste test though it really calms down after brushed on your meat. Just the same I too cut it 50/50 with his Tenn Red and that's works perfect for me.Re-gasketing America one yard at a time.
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Here is an option to those of you who live in MO. The fellow who was a co-owner of the team that made Blue's Hog sauce what it is today was a fellow in Centralia, MO near the center of the state. After they broke up for whatever reason he and his wife founded Sticky Pig. Personally the SP sauce is the same as Blue's but the one that SP really excels with that they did on their own is their Jalepeno - it's got a great taste - not too hot and isn't that sickening sweet IMO. Besides that the price is even more reasonable in chain stores there in MO. I buy it from them on the net. Hopefully I can attach the link.
http://www.stickypigbbq.comRe-gasketing America one yard at a time. -
We love it, and sell a ton at our shop. It is sweet, but an amazing compliment to so many meats. We cut with vinegar for thinning and twang. But you could cut it with anything that compliments it. Hot sauce if you want the heat/sweet thing. There is a great book by Chris Hart called "Wicked Good BBQ" and they make a Blues Hog foam with a hint of the sauce. Many awards are won with Bill's sauce on all of the meat categories…so, very versatile! We did Vietnamese spring rolls at the Canadian BBQ open in Barrie Ontario years ago with BBQ pork, and drizzled blues hog on them. We won. It just makes your taste buds happy, and seems to compliment everything.I've known Bill for many years, and he created a trail-blazing sauce like no other, and has become one of the most imitated sauce artists.CheersChris
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I end up buying 2-3 gallons a year"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
SWMBO loves the BH original, I love the Smokey Mountain. The Honey Mustard one is not bad. HEB had them on clearance a while ago for $1.50/jar. I cleaned out 2 stores, so I have some in stock... for now.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I do 50/50 with one of these (not the rub).Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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caliking said:SWMBO loves the BH original, I love the Smokey Mountain. The Honey Mustard one is not bad. HEB had them on clearance a while ago for $1.50/jar. I cleaned out 2 stores, so I have some in stock... for now.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@Mickey - have you tried the Bone Suckin' Hot? Its pretty good too, if you like a little heat.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@yemtrey I see your in cincy? I got a few bottles of the original at Jungle Jims last year and I was not impressed - wayyyyyy too sweet for me. Do you know if Jungle Jim's has the smokey mountain version?I now read that many "cut" Blues Hog with other sauces, so maybe I will give it another try.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
NDG said:@yemtrey I see your in cincy? I got a few bottles of the original at Jungle Jims last year and I was not impressed - wayyyyyy too sweet for me. Do you know if Jungle Jim's has the smokey mountain version?I now read that many "cut" Blues Hog with other sauces, so maybe I will give it another try.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Love it, but since they switched to using high-fructose corn syrup I can't use it anymore. I used to use it straight up on ribs, or cut with a little vinegar on butts and chicken.
I really like Sticky Pig and last I checked they weren't using HFCS.
If you want to try at making it yourself, check out Amazing Rib's Jazzy Pig and/or my Sticky Hog:
http://amazingribs.com/recipes/BBQ_sauces/jazzy_hog_competition_barbecue_glaze.html
http://www.food-fire.com/index.php/2011/01/06/sticky-hog-bbq-sauce/
Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
Davekatz said:
I really like Sticky Pig and last I checked they weren't using HFCS.Re-gasketing America one yard at a time. -
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ChokeOnSmoke said:Love the Tennessee Red!!Re-gasketing America one yard at a time.
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RRP said:ChokeOnSmoke said:Love the Tennessee Red!!Packerland, Wisconsin
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I'm a huge fan of Blues Hog Tennessee Red. I buy it by the gallon.Tu ne cede malis, sed contra audentior ito.
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TN Red fan here too. I'll mix it with Sweet Baby Ray's for those who like it a little sweeter.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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