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Blues Hog v. Carnivore

IkoIko Posts: 25
edited 1:07AM in EggHead Forum
As a newbie, I've been taste testing BBQ sauces I read about in various forum posts: Blues Hog BBQ and Tennessee Red, as well as Carnivore Robust and Sweet (I also have the Chipotle but haven't tried yet).

Carnivore Robust is nice, but for my palate nothing so far is beating the 50/50 blend of Blues Hog BBQ and Tennessee Red. That is SERIOUSLY good sauce :woohoo:

Any other recommendations out there?


  • PattyOPattyO Posts: 883
    Try that chipotle with a little honey on stir fried on diced sweet potato and apple.
  • RRPRRP Posts: 22,058
    Or...There are many recipes out there so you can make your own and tweak the tastes therein that you and your family like! While we keep 3 brands in the refrig year around as sauce to serve on the side our personal GO TO sauce is Wild Boar that we make!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • chrisnjennchrisnjenn Posts: 534
    I have both in the cabinet right now. Both are really good sauces. If I had to choose one I would choose Blues Hog. It is the better sauce in my opinion. There is a reason why many competitive teams use it.
  • I only use 50/50 Blues Hog & TN Red. It's fantastic in my opinion.
    Large & MiniMax in Lexington, KY
  • meat03manmeat03man Posts: 83
    I gave in and bought some carnivore, sweet and robust and I have to say I am not a real big fan, I mean it's not awful by any means just to tomato pasty for my taste. I honestly prefer the Sticky Fingers sauces over most others, however I am going to buy some blues hog next pay check.
  • Misippi EggerMisippi Egger Posts: 5,095
    Carnivore Robust is our 'go to' sauce.

    Gotta try the 50/50 blues Hog mix.
  • sure would love to get my lips wrapped around some of that Tennessee Red :laugh:
  • hornhonkhornhonk Posts: 3,841
    Come to Plano, DOW. I have a jar! :) Tennessee Red is good...Panama Red is better! :whistle:
  • For ribs, I love Blues Hog mixed with Peach Nectar. Beautiful and tasty. Leaves a gorgeous glaze. Nothing new, as it has been used in comps for a long time, but a lot of people haven't tried it.

    Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper,  26" Weber, 22" Weber Performer.  Most have custom handles made by me.

    "Just living from one cook to the next"

  • What the heck is Plano? :huh:
  • hornhonkhornhonk Posts: 3,841
    Just a plain o' city in Texas. :(
  • BigBadgerBigBadger Posts: 461
    Are either of those sauce companies selling through stores, or are they internet direct only? I tried emailing but only got half answers from Carnivore and no answer from Blues hog.
  • You can get blues hog online or in stores Ive bought in both. Not sure on the carnivore
  • walruseggerwalrusegger Posts: 314
    BH Tennessee Red for me. I like a lot of other sauces, but if I had to pick only one off the shelf, it's BHTR.
  • HungryManHungryMan Posts: 3,470
    I like the 50/50 also. But I also like the Carnivore very much. I like to switch them out along with others. That way it's always new and I don't get board. But Carnivore and 50/50 is my go to sauce.
  • HungryManHungryMan Posts: 3,470
    I used Fischer & Wieser Mango Ginger Habanero Sauce one time. It was really good a little different from the typcal
  • WokOnMediumWokOnMedium Posts: 1,376
    BH BBQ on ribs and other pork. BH red with butt and Carn Robust on anything beef. Gonna give this 50/50 a whirl when I get home!
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