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Blues Hog Sauce Question..

ILL--EGGER
ILL--EGGER Posts: 478
edited November -0001 in EggHead Forum
I was at the local grocery store today and was suprised to see they carry this brand as I hear alot about how good it is. My question is, they had BBQ Sauce and Red sauce which looked much thinner and not really a BBQ sauce. Which is the best? Both good?
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Comments

  • Davekatz
    Davekatz Posts: 763
    Both!

    The Tennessee Red is a thin, vinegary sauce that I like as a baste/mop or as a finishing sauce for pulled pork.

    The Original sauce is thick and sweet and complex. Not much of a tomato taste. It was great on the baby backs we had last week.

    Dave

    http://www.ramblekatz.com/BGE.html
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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  • dhuffjr
    dhuffjr Posts: 3,182
    What he said.

    I like the Red on brisket too but being a southern boy I've got a taste for that vinegar twang in sauces.

    H
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  • Richard Fl
    Richard Fl Posts: 8,297
    I was recently in a close out store and they had the Tennessee Red Sauce and the Honey Mustard. So I bought some of each.

    The Red sauce is vinegar, tomato and little spicy, like a basting sauce the honey mustard tastes like it would be good on a salad.

    From what I have read here the BBQ sauce is thicker and excellent.

    I believe that The BBQ sauce is a favorite of Car Wash Mike. Perhaps he is around for a more eggsperienced comment.
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  • dhuffjr
    dhuffjr Posts: 3,182
    Was it a chain close out store?
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  • Richard Fl
    Richard Fl Posts: 8,297
    Big Lots. About 2 weeks ago here in Melbourne Fl. Qt Tennessee Red $3.00, PT Honey Mustard $2.50. Got 3 each, perhaps I should get more of the Tennessee Red.
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  • Haggis
    Haggis Posts: 998
    Haven't tried the thin stuff but have used the BBQ sauce. Good but, to my taste, very sweet. I like it on babybacks but I don't think its particularly suited to pulled pork - not bad, mind you, just not my favorite.
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  • Spaceman Spiff
    Spaceman Spiff Posts: 358
    I like the original as a 'foundation' sauce overlayed with a different sauce.

    Spacey
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  • RRP
    RRP Posts: 26,454
    WHERE?

    While Blues is available online I have actually have bought all of mine down in the TINY town of Perry, MO where Bill Arnold lives and used to make it before it grew so popular he, his wife, and daughters decided to trust a commercial bottler to make it for them. I personally love the stuff and like his rub as well, though it is lacking in salt IMHO. Here's a pix after one of my MO runs! Since this is a slide show you'll have to double click on it to start it rolling.
    th_IMG_0916.jpg
    Re-gasketing the USA one yard at a time 
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  • J Appledog
    J Appledog Posts: 1,046
    I love the Tennesse Red on chicken. I am not a big sauce fan so I dilute it and use it as a glaze at the end. JCA

    That reminds me of a sign I saw at my local butcher shop (where they sell the best prime porterhose steaks in the world). There was a display by some honey jars that said "Local fresh honey. Not deluded."
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