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Old 06-02-2007, 08:14 AM   #1
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Very good on pulled pork. I used to get it by the case.
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Old 06-02-2007, 10:47 AM   #2
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Not so good on ice cream. I like it on pulled pork also.
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Old 06-02-2007, 11:48 AM   #3
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not a big fan...too thick and sweet for me, but again, I'm hardcore
Eastern North Carolina. It's very very popular with most folks.
I cut mine with vinegar and add mo pepper. Not that I'm ordering any more of it, but I won't put it down...just not my style.
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Old 06-02-2007, 11:58 AM   #4
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Jim, the tennessee red is totaly diffrent from Bill's regular sauce. I don't think your talking about the same sauce. I have to cut Bill's origonal sauce too. But the tennessee red is a whole diffrent deal.
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Old 06-02-2007, 12:10 PM   #5
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Think you will like it. Bill sent me some a few years back when it was still in R&D. The mustard bace sauce he makes is good too!
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Old 06-02-2007, 12:26 PM   #6
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Yeah... the normal is almost sickly sweet.
Needs to be strained after it's thinned as well...to get the berry stems out (yuck)
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Old 06-02-2007, 01:36 PM   #7
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Quote:
Originally Posted by Pigs On The Wing BBQ
Jim, the tennessee red is totaly diffrent from Bill's regular sauce. I don't think your talking about the same sauce. I have to cut Bill's origonal sauce too. But the tennessee red is a whole diffrent deal.

nope, got em both (got 1 free!)
just not my style
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Old 06-03-2007, 06:28 AM   #8
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I just got my first bottle a few weeks ago. I cooked some butts last weekend, and put 3 sauces on the table. Blues Hog, Tennessee Red, and a sauce from Nebraska called Sweet Peppers. Everyone agreed that the Tennessee Red tasted great on Pork. Brian
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Old 06-03-2007, 09:50 AM   #9
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I liked the Ten Red and the Original...but I needed to cut the Original with the red..
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Old 06-04-2007, 09:27 AM   #10
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Brian,
for some the original is too thick and too sweet for their palate. For others, the Tennessee red is too runny and vinegar-y. I suggest 1/2 Tenn Red 1/2 Original. It cuts the sweetness and thickness and goes great together. I learned that from a local comp q'r that uses the stuff on all his turn-ins.

I've been getting gallons for $8 from the manufacturer who USE to make the sauce. Evidently Blues Hog has a different manufacturer but the old supplier, who is located in my area, has some gallons left over for $8 bones each. Let's just say I picked up a few
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