Blues Hog

Crüe-B-Cüe · 11-15-2009, 10:11 AM

I have been meaning to order some Blues Hog to try for a while now. Just never got around to it. I went a grocery store the other day that I don't normally go to. Low and behold, there it was. Right there on the shelf. I picked up the regular, Tennessee Red and the honey mustard. I haven't been able to cook with it yet, but the initial finger tasting was pretty good. The honey mustard may be of an aquired taste though. Not bad on the price either at $3.59 a jar with no shipping and handling.

E Mellow · 11-15-2009, 10:16 AM

I think that mixing the regular with the tennessee red also proves to be a great combination.

early mornin' smokin' · 11-15-2009, 10:25 AM

hhhuuuuggggeeee fan of tennessee red, awesome flavor. And will completely agree with e mellow that if you mix the original...which is wayyyyyyyyyyy too sweet imho, with tennessee red. Awesome.

My favorite actually was a consolidation accident. Had about a 1/3 of blues hog, prob the same tennessee red, and a lil head country. Threw some honey and cider vinegar in the head country, poured it into the blues hog, added the red, if i could make this sauce again, it's farking awesome!!

BobF · 11-15-2009, 10:38 AM

Quote:

Originally Posted by Crüe-B-Cüe

I have been meaning to order some Blues Hog to try for a while now. Just never got around to it. I went a grocery store the other day that I don't normally go to. Low and behold, there it was. Right there on the shelf. I picked up the regular, Tennessee Red and the honey mustard. I haven't been able to cook with it yet, but the initial finger tasting was pretty good. The honey mustard may be of an aquired taste though. Not bad on the price either at $3.59 a jar with no shipping and handling.

What store did you find it at?
Never found any here, always had to order.

Crüe-B-Cüe · 11-15-2009, 11:35 AM

Quote:

Originally Posted by BobF

What store did you find it at?
Never found any here, always had to order.

Food World. Not sure if they are anywhere else. Bruno's owns them.

Brian in Maine · 11-15-2009, 11:46 AM

Man am I jealous!!

MilitantSquatter · 11-15-2009, 12:01 PM

I agree with the above..

For sauced ribs, one of my favorites is a combo of the regular BH and Tenn. Red. The reg BH is great but very thick & sweet.. The addition of the TR has the tanginess that I like along with the liquidity to thin it out.

For Pulled pork, I prefer straight Tenn Red.

Have not tried the BH Honey Mustard.

11-15-2009, 10:11 AM	#1
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL Downloads: 0 Uploads: 0	Blues Hog I have been meaning to order some Blues Hog to try for a while now. Just never got around to it. I went a grocery store the other day that I don't normally go to. Low and behold, there it was. Right there on the shelf. I picked up the regular, Tennessee Red and the honey mustard. I haven't been able to cook with it yet, but the initial finger tasting was pretty good. The honey mustard may be of an aquired taste though. Not bad on the price either at $3.59 a jar with no shipping and handling. __________________ Wes Mobile, AL Lewd, Qüe'd & Tattööed Large Big Green Egg (2) UDS

11-15-2009, 10:25 AM	#3
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	hhhuuuuggggeeee fan of tennessee red, awesome flavor. And will completely agree with e mellow that if you mix the original...which is wayyyyyyyyyyy too sweet imho, with tennessee red. Awesome. My favorite actually was a consolidation accident. Had about a 1/3 of blues hog, prob the same tennessee red, and a lil head country. Threw some honey and cider vinegar in the head country, poured it into the blues hog, added the red, if i could make this sauce again, it's farking awesome!! __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

11-15-2009, 11:46 AM	#6
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	Man am I jealous!! __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

11-15-2009, 12:01 PM	#7
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I agree with the above.. For sauced ribs, one of my favorites is a combo of the regular BH and Tenn. Red. The reg BH is great but very thick & sweet.. The addition of the TR has the tanginess that I like along with the liquidity to thin it out. For Pulled pork, I prefer straight Tenn Red. Have not tried the BH Honey Mustard. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

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11-15-2009, 10:16 AM	#2
E Mellow On the road to being a farker Join Date: 11-11-09 Location: St. Louis, MO Downloads: 0 Uploads: 0	I think that mixing the regular with the tennessee red also proves to be a great combination.