Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: Lemonhead78 on March 17, 2019, 07:50:16 AM
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For anyone looking to try something different I recommend this sauce ( original ) . I just love it. It’s very thick and it’s sweet. I know normally people don’t like that but this sauce is different. Some Recommend mixing it 50/50 with THeir Tennessee red sauce which it really really good too. I can’t do this because my kids say it’s too spicy. Which it isint lol but kids are sensitive to that kind of stuff. I use it to dip fries and nuggets and for cooking chicken , pork , . I can’t explain the flavor but it’s delicious trust me
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Thank Jeff! That’s one sauce I have never tried. Sounds like that’s gonna have to change :)
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Thank Jeff! That’s one sauce I have never tried. Sounds like that’s gonna have to change :)
Will not disappoint I promise. Amazon free shipping
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I can support a positive recommendation, as I have been using it for quite a few years. It is my go to sauce for pork ribs, mixing 50-50 with Tennessee Red as you mentioned. I have not found it in local stores, but my sister found it in Menards in Michigan. I have had to order on-line directly from them.
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I can support a positive recommendation, as I have been using it for quite a few years. It is my go to sauce for pork ribs, mixing 50-50 with Tennessee Red as you mentioned. I have not found it in local stores, but my sister found it in Menards in Michigan. I have had to order on-line directly from them.
I saw it at my local Ace Hardware store yesterday. They also had some of my other go-to rubs (Killer Hogs, etc.) Might be worth a try if you have an Ace nearby...
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Yep. Good stuff
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Couldn't agree more. In addition to the Original and Red, Amazon also carries their Smokey Mountain.
BD
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It's good stuff and it has a unique taste that you're familiar with but don't know what it is. Well, I can tell you what it is and it's thyme, crazy as that sounds! As a matter of fact, buddies of the guys that make Blues Hog make a similar sauce of their own and it tastes REAL close to BH. It's called I-Que Sauce, it's from the book Wicked Good Barbecue
IQUE BBQ Sauce
Makes about 2 quarts
(From Wicked Good Barbecue)
4 cups packed brown sugar
1 1/2 cups cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon dried thyme
1 tablespoon ground mustard
1 tablespoon garlic powder
1 tablespoon ground cumin
1 1/2 teaspoons Szechuan peppercorns, freshly ground*
1 1/2 teaspoons long peppercorns, freshly ground*
1 1/2 teaspoons chipotle powder or cayenne pepper
1 tablespoon tomato powder**, optional
1/2 tablespoon hickory powder**, optional (we used liquid smoke, instead)
4 cups ketchup
1/2 cup light corn syrup
2 tablespoons IQUE Dry Rub (recipe follows)
In a medium saucepan over medium-high heat, make a gastrique by bringing the brown sugar, cider vinegar, and Worcestershire sauce to a gentle boil.
Remove from the heat and add the thyme, mustard, garlic powder, cumin, ground Szechuan peppercorns, ground long peppercorns, chipotle powder, and tomato powder and hickory powder, if using. Let sit for 15 minutes.
Stir in the ketchup and corn syrup, return to stove, and simmer over low heat for 30 minutes. Remove from heat and add IQUE Dry Rub. Let cool and store in refrigerator, preferably in squeeze bottles, for up to 1 month.
*A blend of mixed peppercorns can be substituted for the Szechuan and long peppercorns, but in our opinion the sauce won't be nearly as wicked. (We just used black peppercorns and the world didn't end, so I think you're okay).
**Tomato powder and hickory powder are available by mail order or at specialty food stores.
IQUE Dry Rub
Makes about 3 cups
(From Wicked Good Barbecue)
1 cup turbinado sugar (we used light brown sugar)
3/4 cup kosher salt
1/2 cup high-quality paprika, such as Spanish paprika
6 tablespoons chili powder
2 tablespoons cumin seeds, freshly ground
4 teaspoons mixed peppercorns, freshly ground (we used black peppercorns)
4 teaspoons garlic granules (we used garlic powder)
3 teaspoons onion granules (we used onion powder)
2 teaspoons MSG (or Accent), optional
1 teaspoon chipotle powder
Place all ingredients in a large spice blender and pulse until it becomes a fine powder (we just mixed it by hand). Refrigerate in an airtight container. This rub will keep indefinitely, but try to use within 1 month to ensure freshest flavor.
It won't be as thick as BH but you could add cornstarch to thicken if you like. You could also add caramel color if you want to darken it. I usually just let it sit on the stove and thicken for a bit. When it comes time to serve it, I add red wine vinegar to a squirt bottle, about a 50/50 mix with the I-Que sauce and it will make you slap yo mama, yo daddy, maybe even yourself when you add some to some nice smokey pulled pork. Gives a nice ZING!
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we love the 50/50 mix of the Original and Tennessee Red. What I have done, as per Old Dave's recommendation, is had a tablespoon or so of honey to the mixture. It cuts down on the harshness and heat of the Tennessee Red.
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Added to my bookmark, thank you Sir ;D
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Question..I have the tomato boullion cubes and like their flavor is that the same as tomato powder? or maybe dehydrated tomatoes? .☆´¯`•.¸¸. ི♥ྀ.
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Question..I have the tomato boullion cubes and like their flavor is that the same as tomato powder? or maybe dehydrated tomatoes? .☆´¯`•.¸¸. ི♥ྀ.
I've always omitted that part, not needed. I think they went a little overboard on that recipe, with the crazy peppers and whatnot. I use regular old pepper. I use liquid smoke instead of hickory powder and use cayenne. Also, instead of the I-Que rub, I just throw whatever rub I have on hand in there, usually the rub my wife makes for ribs/butts. Works fine.
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It's good stuff and it has a unique taste that you're familiar with but don't know what it is. Well, I can tell you what it is and it's thyme, crazy as that sounds! As a matter of fact, buddies of the guys that make Blues Hog make a similar sauce of their own and it tastes REAL close to BH. It's called I-Que Sauce, it's from the book Wicked Good Barbecue
IQUE BBQ Sauce
Makes about 2 quarts
(From Wicked Good Barbecue)
4 cups packed brown sugar
1 1/2 cups cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon dried thyme
1 tablespoon ground mustard
1 tablespoon garlic powder
1 tablespoon ground cumin
1 1/2 teaspoons Szechuan peppercorns, freshly ground*
1 1/2 teaspoons long peppercorns, freshly ground*
1 1/2 teaspoons chipotle powder or cayenne pepper
1 tablespoon tomato powder**, optional
1/2 tablespoon hickory powder**, optional (we used liquid smoke, instead)
4 cups ketchup
1/2 cup light corn syrup
2 tablespoons IQUE Dry Rub (recipe follows)
In a medium saucepan over medium-high heat, make a gastrique by bringing the brown sugar, cider vinegar, and Worcestershire sauce to a gentle boil.
Remove from the heat and add the thyme, mustard, garlic powder, cumin, ground Szechuan peppercorns, ground long peppercorns, chipotle powder, and tomato powder and hickory powder, if using. Let sit for 15 minutes.
Stir in the ketchup and corn syrup, return to stove, and simmer over low heat for 30 minutes. Remove from heat and add IQUE Dry Rub. Let cool and store in refrigerator, preferably in squeeze bottles, for up to 1 month.
*A blend of mixed peppercorns can be substituted for the Szechuan and long peppercorns, but in our opinion the sauce won't be nearly as wicked. (We just used black peppercorns and the world didn't end, so I think you're okay).
**Tomato powder and hickory powder are available by mail order or at specialty food stores.
IQUE Dry Rub
Makes about 3 cups
(From Wicked Good Barbecue)
1 cup turbinado sugar (we used light brown sugar)
3/4 cup kosher salt
1/2 cup high-quality paprika, such as Spanish paprika
6 tablespoons chili powder
2 tablespoons cumin seeds, freshly ground
4 teaspoons mixed peppercorns, freshly ground (we used black peppercorns)
4 teaspoons garlic granules (we used garlic powder)
3 teaspoons onion granules (we used onion powder)
2 teaspoons MSG (or Accent), optional
1 teaspoon chipotle powder
Place all ingredients in a large spice blender and pulse until it becomes a fine powder (we just mixed it by hand). Refrigerate in an airtight container. This rub will keep indefinitely, but try to use within 1 month to ensure freshest flavor.
It won't be as thick as BH but you could add cornstarch to thicken if you like. You could also add caramel color if you want to darken it. I usually just let it sit on the stove and thicken for a bit. When it comes time to serve it, I add red wine vinegar to a squirt bottle, about a 50/50 mix with the I-Que sauce and it will make you slap yo mama, yo daddy, maybe even yourself when you add some to some nice smokey pulled pork. Gives a nice ZING!
I’m a fan of blue hog and have been using it for years. My favorite is Tennessee Red. Thin, sweet with a spicy kick.
Thanks for posting the recipes. I look forward to making them.
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Ronman: Thanks for the info about Ace Hardware having Blues Hog. I did not realize that they did, and also, how many of the BBQ rubs and sauces that they sell. You can check on-line to see what is in stock, and if not, order for it to be sent to the store. Saves shipping charges.
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Closest Ace store to Me is about fifteen miles away.
Been wanting to try the Blues Hog and was passing thru yesterday so decided to stop and get a bottle or two.
Besides not even knowing what Blues Hog was the only bbq Sauce they had in the grill dept was Cowboy something or other.
Guess I'll keep on using "Tom's secret sauce" on My ribs.
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Just found out about this new sauce and cannot wait to try it.
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Just found out about this new sauce and cannot wait to try it.
Dang good stuff :thumbup: