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06-02-2007, 08:14 AM
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#1
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Master of All


Join Date: Mar 2005
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Very good on pulled pork. I used to get it by the case.
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06-02-2007, 10:47 AM
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#2
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
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Not so good on ice cream. I like it on pulled pork also.
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06-02-2007, 11:48 AM
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#3
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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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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06-02-2007, 11:58 AM
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#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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06-02-2007, 12:10 PM
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#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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06-02-2007, 12:26 PM
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#6
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Master of All


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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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06-02-2007, 01:36 PM
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#7
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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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.
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nope, got em both (got 1 free!)
just not my style
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06-03-2007, 06:28 AM
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#8
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BBQ NOOB
Join Date: Oct 2006
Location: Coastal Maine
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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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06-03-2007, 09:50 AM
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#9
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
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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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06-04-2007, 09:27 AM
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#10
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Pope O'Que


Join Date: Apr 2006
Location: Kansas City
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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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06-04-2007, 10:15 AM
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#11
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BBQ Centralite


Join Date: Nov 2006
Location: Barrie, Ontario
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I can't stand this stuff. Wayyy to sweet even for me but I appreciate the posts about cutting it.
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06-04-2007, 11:04 AM
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#12
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Join Date: Apr 2006
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Quote:
Originally Posted by brian j
Quote:
Originally Posted by wittdog
I liked the Ten Red and the Original...but I needed to cut the Original with the red..
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wow. what was that like?
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I would say the cut is just what the Doc ordered...give it a shot sometime
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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06-04-2007, 02:36 PM
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#13
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Master of All


Join Date: Mar 2005
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Quote:
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 
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Care to share the love?
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06-04-2007, 04:17 PM
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#14
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God O'Que


Join Date: Jun 2006
Location: Virginia near Washington DC
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Quote:
Originally Posted by Captain Morgan
not a big fan...too thick and sweet for me .... It's very very popular with most folks.
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This could be me talking about my first-time use of SBR (on spares last week).
Quote:
Originally Posted by Captain Morgan
I'm hardcore Eastern North Carolina.... I cut mine with vinegar and add mo pepper.
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Cappy, as a vinegar-pepper kind of guy, what bottled sauces do you like for glazing ribs?
--John
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06-04-2007, 05:12 PM
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#15
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Master of All


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I cut SBR's too.
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06-05-2007, 08:29 AM
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#16
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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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.
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06-05-2007, 01:28 PM
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#17
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Pope O'Que


Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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Quote:
Originally Posted by ScottyDaQ
Quote:
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 
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Care to share the love? 
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I'll see what they got left down there. If they do I'll pick up some for ya
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