Blues Hog Hog Logs?

Mayberry

Anyone tried these and have an opinion?  I saw them with the other lump at the local Ace yeterday.  They look like large uniform pieces, similar to the larger pieces you used to find in Wicked Good Weekend Warrior.  I loved those larger pieces, but sometimes had to break them to get the wood to configure correctly for airflow.  Are they worth a try, or just a marketing scheme?  I thought about buying a bag, but I'm already overloaded on bags of lump and pellets right now.

SGH

I have not tried them myself. However I certainly would and will when I come across them. You never know, they might be outstanding. The worst that could happen is they are similar to Cowboy. 

Mayberry

I haven't tried Blues Hog Lump either, but just bought a bag of that to try.  I love their sauces, but no idea about their lump quality.   The thing about the Hog Logs is that they have a uniform hole through them down the middle.  Not sure where they source the wood, but it looks like it's all the same thing.  Interesting, at least.  I may give a bag a try and see.  I have a new XL that's being delivered tomorrow to add to my Large, so I'm definitely going to be breaking it in this weekend with a few lower temp cooks.  

WeberWho

I received a free bag of B&B char logs that I'm currently using in my BGE. The way you described the logs above is identical to what B&B sells. It's essentially a log shaped briquette. While you can use charcoal briquettes in the BGE it's not really recommended. It's hard to light, burns hot, mild flavor, and tons of ash. It's probably better suited for a kettle grill and I might give it a try with my gravity feed smoker.

You might try switching it out with a bag of lump if you haven't opened it yet or toss is on a kettle grill if you have one. 

Here's what the B&B char logs look like thanks to the Naked Whiz website. I'd imagine it's similar to the Blues Hog logs.

Mayberry

yeah, if it's that, I will pass.  I have a bag of Blues Hog Lump right now, not the logs.  I just saw the shape of the logs on the front of the bag.  I definitely have no use for oversized briquettes in a ceramic cooker.  Thanks for the info.

littlerascal56

@WeberWho is correct.  It’s charcoal made in cylinders, with a hole thru the middle.  My neighbor uses it in his offset, and I use it I’m my smoker.  It burns hot, but does last longer than briquettes and seems to have less ash. I mix in some smaller lump to keep it burning consistent on low & slow cooks.

RRP

Not sure who now owns the Blues Hog trademark, name etc but with the introduction of lump a few years back and now this product my guess is the owner is now some masked corporation or very private owner…I just know it is not the original good old boy Bill Arnold from TN and then the tiny burg of Perry, MO west St. Louis. I had a bunch of pictures from his operation there now lost on Photo(crap)Bucket. And I remember having to call his home phone to order his sauces…he was always gone as (I believe) he was a long haul trucker at the time…and most times his daughter(s) took the orders and were real b!tchy little brats and overly annoyed at being bothered! 

Mayberry

RRP said:

Not sure who now owns the Blues Hog trademark, name etc but with the introduction of lump a few years back and now this product my guess is the owner is now some masked corporation or very private owner…I just know it is not the original good old boy Bill Arnold from TN and then the tiny burg of Perry, MO west St. Louis. I had a bunch of pictures from his operation there now lost on Photo(crap)Bucket. And I remember having to call his home phone to order his sauces…he was always gone as (I believe) he was a long haul trucker at the time…and most times his daughter(s) took the orders and were real b!tchy little brats and overly annoyed at being bothered! 

Hilarious!   I have no idea who owns them.  I'm not a fan of the rubs, but the Tennessee Red sauce is some good stuff.  I go back and forth with that and Bone Suckin' Sauce, and sometimes mix them together.  But I haven't found anything I like better in a bottle with a label on it.  

littlerascal56

Most of the guys that compete seem to use the original Blues Hogs bbq sauce, mixed 50/50 with the Red.  And you can buy the Competition sauce that is already 50/50 mixed.  I use all 3, and my local dealer sells it in bulk jugs.  Good stuff!

RRP

I’m not telling any secrets here, but the fellow who together with
 Bill Arnold both created and perfected that Blues Hog sauce split up years ago. If you want to purchase the same sauce as well as another version with more heat then search the net for Sticky Pig a TERRIFIC product from Centralia, MO.and tell them Ron sent you!,

Mayberry

I've tried the original Blue's Hog and it's okay.  I do personally prefer Bone Suckin Sauce more.  For a NC sauce, I've been really liking Judge Cline's Old No. 9.....almost all white vinegar and black pepper, with a few other spices.  Really good stuff.  I use those and Tennessee Red for most things.  My deep dark secret is that I mix a little Sweet Baby Ray's with the vinegar sauce to thin it out a bit and use that to mop on ribs.  I get a ton of compliments on it.  I hate buying mass produced, store bought sauces, but that thick molasses texture in Sweet Baby Rays is really good on ribs.  

I'm googling Sticky Pig as we speak. Thanks, Ron!

stlcharcoal

Sticky Pig jalapeño is awesome

Mayberry

What about the Mustard sauce?  I'm about to order the original and the jalepeno, and thought about adding the mustard sauce, too.  Not a huge fan of mustard sauce on bbq, but do like it on chicken and pork tenderloin occasionally. 

RyanStl

I love blues Hog original and used on ribs this weekend for the first time in a long time. I used to have to go to the fancy grocery store to find, but recently saw at our local mega grocere for a lot less. I saw sticky pig too which I need to try.

I've never tried the charcoal products 

littlerascal56

Walmart now stocks the Blues Hogs Original sauce.  It $6.88 for the big squeeze bottle.

littlerascal56

And I mix Sweet Baby Rays with the Tennessee Red also.  Brush it on ribs, and mix in with pulled pork before I vacuum seal. Takes out some of the sweetness, and ads some kick.