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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


View Poll Results: Using Blues Hog sauce on competition meat
Use it now 108 63.53%
Used to use it but not now 24 14.12%
Never have used it 38 22.35%
Voters: 170. You may not vote on this poll

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Unread 10-19-2012, 06:45 PM   #1
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Default Blues Hog sauce on competition meat

Use it now, used to use it, or never used it?

Inquiring minds want to know.
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Unread 10-19-2012, 06:51 PM   #2
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As a judge I am seeing it a lot on chicken...maybe sometimes on ribs.

Vote and then tell us why!!!
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Unread 10-19-2012, 06:59 PM   #3
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How encapsulating is "use it now"? Even if it a very small portion of the total end sauce? Lots use it to different ratios. So might need some more voting criteria.
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Unread 10-19-2012, 07:19 PM   #4
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Quote:
Originally Posted by fnbish View Post
How encapsulating is "use it now"? Even if it a very small portion of the total end sauce? Lots use it to different ratios. So might need some more voting criteria.
Use it now = One drop to full strength and everything in between.
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Unread 10-19-2012, 07:22 PM   #5
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Quote:
Originally Posted by Uncle Buds BBQ View Post
Use it now = One drop to full strength and everything in between.
What about half a drop?
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Unread 10-19-2012, 07:32 PM   #6
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I have not used it, but, I have seen it used often. And I have seen brisket with it in the dip take first twice. Also seen it on ribs, cut, do quite well.
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Unread 10-20-2012, 02:42 AM   #7
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Never heard of it
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Unread 10-20-2012, 06:46 AM   #8
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What's. Blue Hog?
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Unread 10-20-2012, 08:35 AM   #9
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Quote:
Originally Posted by JimmyDAL View Post
What's. Blue Hog?
Sorry.

Blues Hog is a line of sauces and rub created by Bill Arnold in Missouri. Bill is a competitor.

The sauce has a distinct flavor and aroma that most folks can identify. It has been used quite often in the Southeast.

The reason I ask the question is that some teams think the use of it has been played out and that due to more teams using it makes their turn in not as unique as in the past.
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Unread 10-20-2012, 08:45 AM   #10
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Quote:
Originally Posted by Uncle Buds BBQ View Post
The reason I ask the question is that some teams think the use of it has been played out and that due to more teams using it makes their turn in not as unique as in the past.
It's certainly not unique any more. Our team has 5 comp classes, and they ALL use Blue's Hog in some form. Judges say they are tired of it, but it still seems to win more that other sauces. I think many teams now mix it with other stuff to get some of that flavor, but doesn't scream "Blues Hog!" to the judges.
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Unread 10-20-2012, 09:04 AM   #11
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First rule of Blues Hog is you never speak of Blues Hog

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Unread 10-20-2012, 09:15 AM   #12
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unacceptable
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Unread 10-20-2012, 12:09 PM   #13
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Here's a secret: Unique doesn't win at KCBS contests.
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Unread 10-20-2012, 12:48 PM   #14
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^^^^^^ Ain't that the truth
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Unread 10-20-2012, 12:48 PM   #15
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First year in BBQ comps... decided not to use Blues Hog out of some silly principle that "everyone uses it so I won't"....

Was struggling in a couple of categories... reluctantly added Blues Hog the last two contests... Walked in the "struggling" categories both contests...

So... forget "principles"... go with what wins.
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