Originally Posted by SoCalWJS
First one looks interesting, but alas, I am missing ingredients, and not hitting the Grocery store today (about an hour round trip for us).
Maybe it's time to try the Blues Hog Original/Tennessee Red mix....?????
I don't know if I'd be doing that for beef, but that's just my personal taste - I lean more savory for beef, and I don't use a lot of sauce anyway. I would probably make something from the drippings - like defat and add a little beef broth/stock/whatever if necessary. You might like the BH/TN Red on brisket (and in fact I might!) - I just never tried it.
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