BLUES HOG!
will syrup
Merrill
> After reading all the rave reviews for the past 6 years I had to try
> some:-)
Will,
It's obvious that you are a neophyte in the consumption of Hog
Sauce...quart jars are never enough! <G> I'm running low on honey
mustard, but still have two gallons of original in the trailer.
--
Best,
Merrill
Check out my mom's new novel..."Child of Desire" by Verla Lacy Powers.
Available on Amazon in paperback or Kindle eBook.
Kurt Lucas
You forgot to buy my favorite…Tennessee Red!
Kurt
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Erin Fuller
Merrill
> How does Blues Hog compare with Head Country? I buy it by the gallon. Erin
Head Country and Blues Hog two very different sauces. I like both and
several gallons of both. For quite a few years I have been mixing BH
with HC and thinning with a little apple juice for catering. Although
different, they complement each other quite nicely.
BuzzD
> On 2/12/2012 9:00 AM, Erin Fuller wrote:
>> How does Blues Hog compare with Head Country? I buy it by the gallon.
>> Erin
>
> Head Country and Blues Hog two very different sauces. I like both and
> several gallons of both. For quite a few years I have been mixing BH
> with HC and thinning with a little apple juice for catering. Although
> different, they complement each other quite nicely.
>
paulc...@gmail.com
Sent from my iPad
JohnDouglas
strong flavor.
Does anyone know how to get his rub in quantities, it is way too
expensive in the small amounts?
Best,
John
Merrill
> I mix the two together, IMHO, BH almost takes over because of it's
> strong flavor.
>
> Does anyone know how to get his rub in quantities, it is way too
> expensive in the small amounts?
When Bill was the primary distributor, you could get rub in quart jars.
Now that the products are factory made, I believe the rub only comes in
the smaller bottles. Bill gave me a case of quart jars several years
ago and I only have a few left. I make my own rubs for competition and
catering, so I don't go through it too fast.
JohnDouglas
Have you tried to come up with anything close to it? I think Gary got
pretty close one time when he was talking to Bill and telling him what
he thought was in it..........or maybe that was the sauce.
Best,
John
Merrill
On 2/15/2012 12:06 PM, JohnDouglas wrote:
> Merrill,
>
> Have you tried to come up with anything close to it? I think Gary got
> pretty close one time when he was talking to Bill and telling him what
> he thought was in it..........or maybe that was the sauce.
>
John,
No, I have not tried. Since I have a supply, it is available when I
want it for certain cooks. I mostly use, and really like, my own rub.
I use more sugar and not quite as much heat as BH. Our rub pairs well
with BH sauce and has done well for us.
Robert King
I do like his rub though. Think the BH sauce may have met with the rub at some point <G>
Robert King
JohnDouglas
Are you talking about the sauce or the rub. If you have a recipe for the
rub I would love to have it?
Thanks.
Best,
John
Robert King
Those small containers don't last long <G>
Robert King
Merrill
> Robert,
>
> Are you talking about the sauce or the rub. If you have a recipe for
> the rub I would love to have it?
Many people have failed trying to duplicate Bill's recipe. It has a
unique blend that is difficult to get right. That might be the reason
Bill stays in business. BTW...I've stood there while it was being
blended and I'm not talking! :)
Robert King
I have made my own couple of sauces that I like but it took me a long time to get it right. My rub I made up on the fly for when I was catering. Just whipped it up with no testing the day before our first job. Luckily my business partner made me write it down otherwise it would never be the same <G>.
Robert King
Merrill
> I have made my own couple of sauces that I like but it took me a long time to get it right. My rub I made up on the fly for when I was catering. Just whipped it up with no testing the day before our first job. Luckily my business partner made me write it down otherwise it would never be the same<G>.
I'm still working on my own sauce recipe. More than ten years of trying
and my home attempts always seem to taste like doctored ketchup. Until
I figure it out, I have 8 open bottles of different brands in the
fridge. I probably should toss the ones I don't like, but I'm too
cheap. I put those out when my son's friends are over to eat and I keep
the Hog Sauce in reserve for those of us with a more refined palate! :)
Kurt Lucas
and it's still my favorite. Not too sweet and a bit spicy, but oh so good.
Kurt
-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com]
Erin Fuller
-----Original Message-----
From: Kurt Lucas
Sent: 2/17/2012 12:18:47 AM
To: smoker...@googlegroups.com
Subject: RE: [BBQ] BLUES HOG!
Drew
After all the havoc I’ve caused on this e mail list today, I figured it
might be time to “give back” something useful. Here is an old BBQ sauce
recipe I made up many years ago. Those who have tasted it can testify that
it is pretty darned good, if I do say so myself. I apologize for my earlier
ranting and offer you this:
Kurt's Jalapeno BBQ Sauce
1 tablespoon canola oil
1 large yellow onion -- finely chopped
4 large jalapenos -- finely chopped
6 cloves garlic -- minced
1 tablespoon peppercorns -- ground
1 tablespoon cumin -- ground
1 tablespoon crushed red pepper -- ground
1 1/2 tablespoons paprika
1 teaspoon oregano -- crushed
4 tablespoons ground New Mexican chile
3 tablespoons ground mustard
1 cup cider vinegar
12 ounces beer
28 ounces catsup
1/2 cup brown sugar
1/2 cup blackstrap molasses
2 tablespoons cayenne pepper sauce
Juice of 1 lime
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons kosher salt
Sauté onions, garlic, and jalapenos until soft. Add all of the dry spices
and sauté about 3 minutes, scraping pan bottom. Deglaze pan with the
cider vinegar. Add remaining ingredients and simmer over low heat for about
2
hours.
Cut the vegetables VERY fine. If you aren't all that good with a knife and
this isn't possible, then use a hand held Bamix or other unit to help make a
smooth sauce before you jar it up.
Merrill
> Maybe I'm a little biased, but I've shared my sauce recipe here many times,
> and it's still my favorite. Not too sweet and a bit spicy, but oh so good.
Kurt,
I do have your recipe in my files. I have not tried it since I am the
only one in the house with a tolerance for much heat. I have a party
coming around in March, so maybe I'll give it a try with a group to share.
-
JohnDouglas
Best, John
JohnDouglas
Best,
John
On 2/16/2012 9:37 AM, Robert King wrote:
phil wingo
phil wingo
--- On Sat, 2/18/12, JohnDouglas <JohnD...@cox.net> wrote:
> From: JohnDouglas <JohnD...@cox.net>
> Subject: Re: [BBQ] BLUES HOG!
Kurt Lucas
Just skip the beer. If it looks like it needs thinning down, add water.
Kurt
John Shotsky
Apple cider makes a great addition to sauce.
Scot Murphy
On Feb 18, 2012, at 7:08 AM, JohnDouglas wrote:
> Anyone have a suggestion for substituting beer? I know they make a gluten free beer, but I have not read good things about it?
There's a reason for that. :P I've had gluten-free sorghum beer and it's pretty repulsive.
Scot "maybe they'll make quinoa beer...hey!" Murphy
--
Constant kindness can accomplish much. As the sun makes ice melt, kindness causes misunderstanding, mistrust, and hostility to evaporate.
--Albert Schweitzer
Robert King
Robert King
Robert King
JohnDouglas
Best, John
JohnDouglas
Best, John
Bryan Foltz
Perhaps ghost chilies instead???
-bf
JohnDouglas
Best, John
Kurt Lucas
Just remember, apple cider vinegar is already being used in the recipe. I’d sub the beer with water, or perhaps just leave it out and add nothing to replace it. I think you’ll get closer to the flavor of the intended recipe. Then you can adjust to the flavors you prefer.
Kurt
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of JohnDouglas
Sent: Sunday, February 19, 2012 4:14 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] BLUES HOG!
That also sounds good, thanks
Kurt Lucas
Also, the sauce flavor changes a lot once it is cooled down. While it’s simmering the vinegar comes through strong, but mellows when cold.
Kurt
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Kurt Lucas
Sent: Sunday, February 19, 2012 7:30 AM
To: smoker...@googlegroups.com
Subject: RE: [BBQ] BLUES HOG!
Just remember, apple cider vinegar is already being used in the recipe. I’d sub the beer with water, or perhaps just leave it out and add nothing to replace it. I think you’ll get closer to the flavor of the intended recipe. Then you can adjust to the flavors you prefer.
--
Robert King
Bryan Fotz
-bf
JohnDouglas
I understand what you mean about the vinegar, I have almost been knocked over when cooking Danny's three part mix.
Best, John