blues hog rub recipe

Blues Hog BBQ Rubs and Seasoning on sale to buy from BBQRubs.com. My intention wasn't to steal money out of the originator's pockets. It is good, it's thick, but in order to pay for the ingredients and time I spent making it to sell any of that last batch I would have had to get 8 bucks a pint for. Bill sold Blues Hog to Allegro Foods about 2 years ago. In fact, i've got two quarts on order. 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. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. In fact, I've got two quarts on order. Register your drum by its serial number and become an official Insane Can Posse member to get exclusive updates. 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. View Full Version : Blues Hog Copycat Recipe. Just wondering how it works. Right now it is mostly Gourmet or Specialty stores. No offense intended towards anyone interested in this, but.... Bill Arnold the guy behind Blue's Hog has had some pretty significant health issues, that continue as I understand it. I guess I could ask some mutual friends that might know, but I'm not really comfortable prying into the finances of another person. I'd think seeking a "copycat recipe" is more along the lines of cheating, than mixing it. FREE SHIPPING $75+, US only - does not include charcoal and meat Meat orders ONLY ship out Mon.-Wed. Hogs 'N Heat Mild and Savory BBQ Rub, 11oz. Total suspended solid content needs to be kept low to achieve a syrupy and clear consistency. This means, to add flavor, you will want to seek flavorings that are more infusions and extracts. After that, it is all up to taste, but the sugar content is a big step in reproducing that taste. I'd also like to know how they get that syrupy, high sheen consistency. Anybody know a copycat recipe for Blues Hog? In fact, I've got two quarts on order. $6.95. Blues Hog Rub Any of you ever use Blues Hog Rub on your ribs and boston butts? Blues Hog is slowly making its way into grocery stores even up here in Michigan. I know blues hog is a small operation and purchasing the sauce is a necessary evil for some but the price is still ridiculous. Just wondering how it works. After that, it is all up to taste, but the sugar content is a big step in reproducing that taste. It must be loaded with brown sugar as it is listed as the first ingredient! ... i actually like the bbbr, its not really a rub you just dump on something, its more a base you add sugar to in different amounts, you need to add sugar to it, 50/50 for ribs, 25/75 sugar to bbbr on butt, add it as is it a tritip or some burgers but dont add too much. I don't even compete save one backyard rib competition. I'm just like the majority of other people here trying to gain knowledge to improve their own backyard barbecue. I came pretty close to cloning it, but it was more troubl and costly than it was worth, I went back to buying it from Hawgeyes, just bought 1 of each flavor plus a quart of BH Original. Bill is a great guy! It's also my understanding that the profits from the company are to benefit his young daughters should the worst happen. I just about have it perfected and the batch I made the other day yeilded about 4 pints. 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. Just wondering how it works. Total suspended solid content needs to be kept low to achieve a syrupy and clear consistency. I can see maybe around $15 18. I used to use a recipe that called for 4 cups of ketchup and one cup of brown sugar. Blues Hog. Blues Hog Dry Rub Seasoning - 7 lb. I'm going to try to increase the ratio amounts of my ingredients to make larger batches at a time because if I can buy the ingredients in bulk and cook it in bulk I can come out better because it takes just as much effort and energy and time to make a small quantity than it does a large one. Page 2- Blues Hog Copycat Recipe Q-talk. After reading the ingredient lable of Blue's Hog, I adjusted to 4 and 4. I get gallons of reg sauce at restaurant depot for $7. Add to cart. Blues Hog Copycat recipe. I've replaced half of my brown sugar with corn syrup and molasses with no luck. It is good, it's thick, but in order to pay for the ingredients and time I spent making it to sell any of that last batch I would have had to get 8 bucks a pint for. Right now it is mostly Gourmet or Specialty stores. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. After reading the ingredient lable of Blue's Hog, I adjusted to 4 and 4. Blues Hog Dry Rub Seasoning - 7 lb. $5.95. i dont have the ingriedient amounts as i usually just eye it in but tomorrow i will be cooking and will measure it out and post in this thread! I get gallons of reg sauce at restaurant depot for $7. My intention wasn't to steal money out of the originator's pockets. Thanks Mike. I don't even compete save one backyard rib competition. I know blues hog is a small operation and purchasing the sauce is a necessary evil for some but the price is still ridiculous. At $25 a gallon it's way to steep. I know im gonna get the "what's a few more bucks if you want to walk" bs. Check them out REGISTER YOUR DRUM. Head country seems to be in the same class as production and I get that at $17. My intention wasn't to steal money out of the originator's pockets. > If somebody is able to nail it, or come close I'd hate to see that discovery out in the open and possibly have a unintended negative impact on some VERY FINE people. Just wondering how it works. Especially amazing on RIBS!

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