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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-15-2013, 11:20 AM   #46
MattCom
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I like my Blues Hog to taste like Head Country.
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Unread 02-15-2013, 11:35 AM   #47
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I don't use much sauce, but I do like Carlina Treet for chix and as a condiment sauce for pulled pork.
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Unread 02-16-2013, 10:11 PM   #48
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Trader Joe's Kansas City Style is my new jam. We used to buy SBRs but TJ's is better and doesn't have any high fructose garbage in it. For my own BBQ I mix it a bit randomly with most of the following: drippings, cider vinegar, ketchup, rub, Blues Hog Red to make a kickass more natural tasting sauce. My only gripe about TJ's is that like almost every other sauce it has a bit of liquid smoke to it. But IMO we're so conditioned to liquid smoke most people would feel like there is something missing without it.
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Unread 02-16-2013, 10:17 PM   #49
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Blues Hog OG and TN Red mixed and tweaked by me.A bastardized version if you will.
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Unread 02-16-2013, 10:18 PM   #50
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Quote:
Originally Posted by Hoss View Post
Blues Hog OG and TN Red mixed and tweaked by me.:
Ditto mod

However my womenfolk prefer Head Country Original so both are on the table.
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Unread 02-17-2013, 06:44 AM   #51
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Quote:
Originally Posted by MisterChrister View Post
I prefer a pretty vinegary sauce with a little sweet like a Carolina sauce or Fat Johnny's Bastardized Piedmont (Google it for the recipe, it's KILLER) but if I'm feeling lazy, Stubbs Original is decent for a cheap bottle sauce. I just can't do the goopy Dave's and Rays stuff anyone, although I used to prefer it.
Man, Fat johnny's Bastardized Piedmont sauce... Looks really good !!
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Unread 02-17-2013, 08:08 AM   #52
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The wife and kids like SBR. Right now I am working with Curley's hickory for a sweeter, thicker sauce and Coopers Old Time sauce for a thinner, more vinegarry sauce.

You see, I have this addiction, that I need to come clean with. Every time that I go into a new BBQ joint (and with a lot of recent work related travel to Texas, there have been many BBQ lunches) I always come out with a bottle of the house sauce. Probably have about a dozen unopened bottles right now. And since I need to use up that sauce, it forces me to cook more cue at home! I keep saying that I am going to stop buying more sauces, but I can't!

Oh brethren, how can I stop this slide?

P.S. I think that it is time to crack open that bottle of sauce from Blacks in Lockhart, TX
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Unread 02-17-2013, 08:32 AM   #53
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Quote:
Originally Posted by 16Adams View Post
Shack Attack. Straight recipe. Sometimes cut it with Tiger Sauce, or Jack Daniels BBq sauce or Stubbs, or Orange Vodka. Depends on beers consumed :D

Just used this for the first time on pulled pork last night. My new favorite pulled pork sauce!

http://www.bbq-brethren.com/forum/sh...d.php?t=136085
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Unread 02-17-2013, 09:00 AM   #54
rcbaughn
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Sweet Baby Ray's original is amazing. I glazed some ribs about 30 minutes before they came off the smoker and oh boy, did that stuff get crispy and caramelize beautifully. I figure it's because it's a very sweet sauce, which I like a lot. I EVEN DIP WHITE BREAD IN IT AND EAT IT PLAIN! LOL, but as with any barbeque sauce, it has to be at room temp. Cold sauce out of the bottle on anything, of any brand, is just bad.

BTW, anyone tried the Raspberry Chipotle sauce by SBR? It is the only one that I can say is truly too sweet and really, really nasty and fake tasting. Makes me sad.
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Unread 02-17-2013, 09:12 AM   #55
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Sauers Original. It's not a real thick sweet sauce. I like it on pulled pork. I haven't tried the spicy yet.
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Unread 02-17-2013, 12:00 PM   #56
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Head Country original is my go-to-sauce. I also will use their hickory version as a mix-in for burger meat.
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Unread 02-17-2013, 12:11 PM   #57
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Daughter made me some BBQ sauce as a present. Not sure what all is in it but it is amazing!!!
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Unread 02-17-2013, 12:13 PM   #58
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blues hog original cut one to one with cider vinegar.
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Unread 02-17-2013, 01:30 PM   #59
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Quote:
Originally Posted by sbramm View Post
blues hog original cut one to one with cider vinegar.
I'll have to try that sometime.
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Unread 02-19-2013, 02:54 PM   #60
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Quote:
Originally Posted by yakdung View Post
I have been using Sweet Baby Ray's, but I just snagged a bottle of Blues Hog and will give that a try.
hard to beat baby rays on chicken and ribs, i make a tomato base and a vinegar base, but most of the time at home i seem to stick with sweet baby rays. at the comps i use my own sauce
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