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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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03-03-2010, 03:22 PM
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#1 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Blues Hog regular and red
Just got my replacement gallon of regular in the mail today. Went through that first gallon a lot quicker than I thought I would! It's just a tad too thick and sweet as is, but I really like the way it tastes when cut some either a hoppy beer or some stock.
Haven't tried the red yet so looking forward to giving it a go. Someone mentioned in an earlier thread that they cut the regular with the red, I may give that a try also. 
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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03-03-2010, 03:50 PM
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#2 |
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is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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i like cutting the regular with red
head country's pretty great also, not as sweet
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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03-03-2010, 03:51 PM
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#3 | |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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Works and tasty pretty good blended together, Saiko.
Quote:
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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03-03-2010, 05:23 PM
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#4 |
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On the road to being a farker
Join Date: 12-04-09
Location: Brandon,Fl
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i mix the original and red together @ 50/50 and it works great
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03-03-2010, 05:26 PM
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#5 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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The red is good stuff IMO.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-03-2010, 05:33 PM
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#6 |
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is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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My local store just put regular in.....I am very happy about that. My first tweak was to cut it with ketchup and apple juice. I think a stock may take more of the sweet out which is what I am shooting for. It is very good as a base.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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03-03-2010, 06:58 PM
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#7 |
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Is lookin for wood to cook with.
Join Date: 09-16-09
Location: Melbourne, Florida
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I like to cut it 3 parts red to 1 part original. The red is also good on it's own.
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03-03-2010, 07:11 PM
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#8 |
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On the road to being a farker
Join Date: 09-16-07
Location: Columbia, MO
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The red is also good as a salad dressing.
__________________
[FONT=Arial][SIZE=3][B]Phil Schaefer[/B][/SIZE][/FONT] [FONT=Arial]Natural Born Grillers[/FONT] [FONT=Arial]Large Spicewine [/FONT] [FONT=Arial]Weber Kettle[/FONT] [B][FONT=Arial][SIZE=3]Vice President Beta Beta Que Society[/SIZE][/FONT][/B] |
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