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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-12-2013, 03:20 AM
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#1 |
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Got Wood.
Join Date: 09-28-12
Location: Lansing, mi
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Christmas came early...I found some Blues Hog
Christmas came on a day in early June for me this year. I was walking through a small market near work and I noticed a whole shelf of Blues Hog sauces. First time I've been able to find it around here in Michigan. What do you guys use it on. I want to drink it out of the jar, is that allowed?
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06-12-2013, 06:00 AM
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#2 |
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is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
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Stock up on the Original and the Tennessee Red. Many people (myself included) like to mix the two... or mix one with another favorite sauce to change the flavor/heat profile. I love BH on chicken and ribs... not so much on beef.
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06-12-2013, 06:04 AM
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#3 | |
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Babbling Farker
  Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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06-12-2013, 06:20 AM
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#4 |
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Got Wood.
Join Date: 09-28-12
Location: Lansing, mi
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Found it at Merindorf Meats in Williamston
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| Thanks from:---> |
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06-12-2013, 09:27 AM
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#5 |
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is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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I mix the original and the red 50/50 and put it on damn near everything but beef. Fries or tater tots are excellent dipped in the red sauce.
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06-12-2013, 10:43 AM
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#6 |
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Knows what a fatty is.
Join Date: 01-12-13
Location: Columbia, MO
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I agree with what's been said above...great on chicken and awesome for pulled pork...call that "Hog on Hog action"!
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