tennessee red

[ScottyDaQ]

Very good on pulled pork. I used to get it by the case.

[Pigs On The Wing BBQ]

Not so good on ice cream. I like it on pulled pork also.

[Captain Morgan]

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.

[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.

[Pigs On The Wing BBQ]

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!

[ScottyDaQ]

Yeah... the normal is almost sickly sweet.
Needs to be strained after it's thinned as well...to get the berry stems out (yuck)

[Captain Morgan]

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

[Brian in Maine]

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

[wittdog]

I liked the Ten Red and the Original...but I needed to cut the Original with the red..

[SteerCrazy]

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

[Diva Q]

I can't stand this stuff. Wayyy to sweet even for me but I appreciate the posts about cutting it.

[wittdog]

Originally Posted by brian j

wow. what was that like?

I would say the cut is just what the Doc ordered...give it a shot sometime

[ScottyDaQ]

Originally Posted by SteerCrazy

.... 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

Care to share the love?

[Unity]

Originally Posted by Captain Morgan

not a big fan...too thick and sweet for me .... It's very very popular with most folks.

This could be me talking about my first-time use of SBR (on spares last week).

Originally Posted by Captain Morgan

I'm hardcore Eastern North Carolina.... I cut mine with vinegar and add mo pepper.

Cappy, as a vinegar-pepper kind of guy, what bottled sauces do you like for glazing ribs?

--John

[ScottyDaQ]

I cut SBR's too.

[Captain Morgan]

John, I do use a thicker sauce on ribs, almost all of us
vinegar guys do. I like Sonny's kicked up with some heat (Larry says it
tastes like Kraft.. ) most often.

Some times I'll put the Rev Marvin/honey combo on em too.

[SteerCrazy]

Originally Posted by ScottyDaQ

Care to share the love?

I'll see what they got left down there. If they do I'll pick up some for ya