If he were just trying to copy, that would be one thing. I like stuff pretty dang HOT. I did find that recipe as well in my searching. Life is too short for light/lite beer! The proprietors name was Beal, I believe. It will lose about 1/3 of its volume, and get darker and thicker. I don't mind paying for stuff I like but up here in Canuckistan, its pricey, $21.99 for the 946ml jar. It's that good! I also replaced half of my brown sugar with corn syrup. I egged the chicken and then I ate his leg. I might try adding baby schezuan peppers or chili pequins next time. 6 TBL of Brown Sugar. When Beal quit in the mid 80's, I thought my life was over. I was also thinking about using light corn syrup instead of the brown sugar or at least reducing it for the syrup content. In fact, I've got two quarts on order. parts of Tennessee Red. But since not many of my friends do (weenies! The "Rub" acts as a dry marinade by combining a unique blend of spices which enhance the natural flavor of pork, poultry, or wild game and compliments vegetables as well. Blues Hog Copycat recipe. 1/4 tea of Ground Cumin Powder. Amazing. It finishes exactly like the original but there is some off tasting instantly on my tongue. hondabbq Posts: 1,953. I know im gonna get the "what's a few more bucks if you want to walk" bs. I am positive that it has Tamarind in it so add that to the recipe if you try to come up with one. So the other night, I'm at a guy's house, downing margaritas and sampling various hot sauces, and he says "Try this!" Awe come on! I immediately tried to improve on this (added bourbon, tried rum, tried bourbon infused chipotle chiles) but everything I did only make the sauce worse. I'm just like the majority of other people here trying to gain knowledge to improve their own backyard barbecue. Single-sourced for consistency; Independent, Family-Owned; Missouri Hardwoods: oak, hickory, maple; Large pieces burn HOT & CLEAN; Pitmaster Approved ), I make it pretty ";weak", and then add the hot either by spice or by fresh chopped jalapeño or serrano, to my own servings. (Kinda like rough chopped chipotle peppers). 1/4 tea of Jamaican Jerk Seasoning. BTW my favorite is Sticky Pig Jalapeño sauce - it has some kick but lacks the super sweetness of the original. Which came first the chicken or the egg? 2 TBL of Turbinado Sugar. Yield: This is a "1/2" recipe, and makes 2 quarts. I believe that it's an inspired compendium of common ingredients, whose sum is infinitly greater than it's individual components. It looks like you're new here. Stir occasionally, but I've never had it stick. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. I know it's not mass produced and bill has to make a profit and is not getting rich off it. At $25 a gallon it's way to steep. From the "Award-Winning, Choice of Champions", Blues Hog offers 100% Natural Premium Hardwood Lump Charcoal. http://stickypigbbq.com/shop/sauce/original-bbq-sauce/, http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=838834&catid=1, http://amazingribs.com/recipes/BBQ_sauces/jazzy_hog_competition_barbecue_glaze.html, http://www.hogville.net/yabbse/index.php?topic=542776.0;wap, http://www.yourdailymedia.com/post/butt-flip-cup-twerk-gif-part-ii/, http://www.hawgeyesbbq.com/shop/show=category&productCategoryID=6885&productCategoryIDs=6881,6885&view=thumbnails&recordsPerPage=48&&sortBy=default&page=2. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . 1/4 tea of Tomato Powder. The award-winning sauces from your "Choice of Champions" Blues Hog! Head country seems to be in the same class as production and I get that at $17. Just wondering how it works. I'd think seeking a "copycat recipe" is more along the lines of cheating, than mixing it. 1/8 tea of Ground Cayenne Pepper. Anybody know a copycat recipe for Blues Hog? Never had it be like jelly. 2. 1/2 cup Wrights liquid smoke. OR...since it makes so much, I split it up and leave some of it "MILD" and make some of it "ROCKIN'". And change for the pop machine if you needed it. FREE SHIPPING $75+, US only - does not include charcoal and meat Meat orders ONLY ship out Mon.-Wed. I mostly use it on pulled pork. Original pours like pancake syrup. I've been using this stuff called Chipotle Morita lately chopped chipotle peppers). I replaced half of my chili sauce with tomato paste and water to improve the consistency. I know blues hog is a small operation and purchasing the sauce is a necessary evil for some but the price is still ridiculous. ), called J.K's Wild Boar Soul BBQ. Sauce, BBQ, J.K's WIld Boar Soul BBQ, Mr. Beal's. I watched a friend make this weekend, and he got confused. I've been adding original, red, and smokey mountain all together. You need to simmer, so it's bubbling at, gosh how shall I say it... a low to medium rate, for 2 hours. 2 cups (16oz) tomato paste, or 3-6 ozs cans paste, Kitchen Bouquet to darken (Optional, don't worry if you don't have this). Personally. I see in the link provided by el matt, that Blues Hog was sold to Allegro Foods and that BH was slowly making its way to grocery shelves around different parts of the country, so I suppose thats a good thing for us. 1. Mix 7 cups of sugar in the store bought bbq sauce. I get gallons of reg sauce at restaurant depot for $7. It may be the cooking, as it tasted great "raw" then just warmed up, but after it got to just slightly bubbling it tasted off to me. Source: BGE Forum, Mike Flaherty, 2001/03/30. I know blues hog is a small operation and purchasing the sauce is a necessary evil for some but the price is still ridiculous. Yes, that's right. You had to watch out for the needles on the sidewalk, dark little room with years of smoke on it, you'd order a pile of meat, and get a side of incredible beans, and 2 slices of white bread wrapped in foil. In fact, I've got two quarts on order. Oh well. at a time, and then taste. kitchen for food and all I find are ingredients! Just wondering how it works. 1. When it's done, it's not thin like it started out, and it's not paste. An eclectic mix of folks from lots of different places. I can see maybe around $15 18. Delicious deep red rich stuff. is the blues hog sweeter than the red, have tried the red, cant imagine a bbq sauce could be even sweeter than the red. At $25 a gallon it's way to steep. And it was the sauce that shone. If you want to get involved, click one of these buttons! But, he is trying to make his own sauce somewhere in between his and BH. Total suspended solid content needs to be kept low to achieve a syrupy and clear consistency. http://www.bbq-brethren.com/forum/sh...ad.php?t=95001, http://www.facebook.com/pages/Left-H...462391?sk=wall, Add big brother smoke to Your Ignore List. Chili Powder (the real thing), cayenne, Daves, whatever to add heat. His sauce was spectatular, and he's also use that sauce as a base for his beans. He and his wife would bring in their attempts to duplicate the sauce, and after months of trying, Mr. Beal took pity on them and finally gave them his recipe. There was no other BBQ that even came close here. Blues Hog Dry Rub Seasoning is ideal for the grill, oven, or smoker. Then the men split and went their separate ways. Grab a bottle of random bbq sauce at the store and put it in a bowl. In the 80's there was a tiny place up on Cherry St (! This would even be good on vanilla ice cream! My recipe consists of chili sauce, brown sugar, jelly, molasses, hot sauce, ac vinegar, and spices. better when I cook with it then just using it as a side sauce. FREE SHIPPING $75+, US only - does not include charcoal and meat Meat orders ONLY ship out Mon.-Wed. Blues Hog Ribs Recipe - Original Dry Rub, Tennessee Red BBQ Sauce, Original BBQ Sauce Head country seems to be in the same class as production and I get that at $17. 2. If it's getting sauce on your stove as it cooks, you probably have it on too high! Some answers to questions about making this august recipe: 1. Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken. I immediately knew what it was..... Beals sauce! I don't even compete save one backyard rib competition. Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! I know it's not mass produced and bill has to make a profit and is not getting rich off it. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. I think that is totally different. To get a more syrupy consistency, you will need to move away from ingredients that contain solids, ingredients such as ketchup, tomato paste, molasses, chile sauce and hot sauce all contain solids. I can see maybe around $15 18. I was looking to be able to make this myself instead of the ridiculous pricing up here. You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: Not sure what you were referring to, but here is a very close product. its like the candy on a candied apple with chili flakes. I also like to make a not too hot sauce, and serve with lots of sliced fresh jalapeno. So free isn't free? Yes, we have (all sorts of) real BBQ in Seattle. This guy had eaten at the wild boar every week for years.
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