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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.


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Unread 06-05-2013, 10:26 AM   #1
YourBehindBBQ
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Default Blue hogs bbq sauce

hey guys i am wondering if anyone can help me out with different ingredients you use to add to the blue hogs sauce (if they use it) i have been using different things but it just don't taste to good to me. i know a lot of it is a secret but a little help would be great thanks.
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Unread 06-05-2013, 10:31 AM   #2
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Half and half BH Original with BH Tennessee Red add honey to taste.
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Unread 06-05-2013, 11:01 AM   #3
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We add a little cider vinegar and honey when we used it. We stopped using it because everyone uses it now and we want to set our selves apart. It has not hurt us but has not helped either. We are still looking for the right sauce/glaze other than blues hog.
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Unread 06-05-2013, 11:19 AM   #4
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Last year we used BH original right out of the bottle for ribs and pork. For the next contest, i'm going 2/3 bh and 1/3 Meat Mitch Naked
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Unread 06-05-2013, 11:31 AM   #5
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try it the other way around..

we use BH as an ingredient to other sauces to knock em up a bit. Find a sauce you like and add BH to it. For catering, I add a little BH to cheapo BBQ sauce like cattlemans, KC masterpiece or grillsblazin and folks love it..
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Unread 06-05-2013, 11:32 AM   #6
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+1 above; this is what I've done and it definitely enhances our sauce but I'm not sure you'd say "Hey, there's Blues Hog in this".
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Unread 06-05-2013, 12:35 PM   #7
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Quote:
Originally Posted by sweetracks View Post
Last year we used BH original right out of the bottle for ribs and pork. For the next contest, i'm going 2/3 bh and 1/3 Meat Mitch Naked
WHOMP!
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Unread 06-06-2013, 06:19 AM   #8
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Quote:
Originally Posted by BBQchef33 View Post
try it the other way around..

we use BH as an ingredient to other sauces to knock em up a bit. Find a sauce you like and add BH to it. For catering, I add a little BH to cheapo BBQ sauce like cattlemans, KC masterpiece or grillsblazin and folks love it..
also started doing this!
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Unread 06-06-2013, 07:14 AM   #9
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Quote:
Originally Posted by indianagriller View Post
WHOMP!
I just got a bottle of Whomp! haven't tried it yet. Is there a big taste difference between the two?
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Unread 06-06-2013, 07:30 AM   #10
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Quote:
Originally Posted by sweetracks View Post
I just got a bottle of Whomp! haven't tried it yet. Is there a big taste difference between the two?
not sure havent tried the naked style of it, but it is on order...
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Unread 06-06-2013, 08:18 AM   #11
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We should have swapped samples at Westmont. I'm glad you've been getting those Indiana judges used to it for us!
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Unread 06-06-2013, 08:34 AM   #12
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Quote:
Originally Posted by Sawdustguy View Post
We add a little cider vinegar and honey when we used it. We stopped using it because everyone uses it now and we want to set our selves apart. It has not hurt us but has not helped either. We are still looking for the right sauce/glaze other than blues hog.
That's kind of my line of thought. The way I see it, is if you have seen it on Pitmasters, then a whole lot of people are doing it, and you need to do something different to get ahead. Now, coming up with the "something different" is the trick.....
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