Created by legendary pitmaster Bill Arnold, Blues Hog products are used by competition teams, top chefs, and restaurateurs around the world, which is why Blues Hog has been deemed the "Award-Winning, Choice of Champions"! Blues Hog now boasts a full line of sauces, rubs, marinades, wood chunks, and charcoal.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I imagine Meathead ‘s Carolina Gold BBQ Sauce would be close to what you’re looking for (thanks to Chipotle Tabasco). If not, it shouldn’t be too difficult to infuse a bit of extra smoke.
This is a good idea. I actually used the Aldi Carolina Gold version on ribs last time and that worked well. However, the Meathead version is superior in every way so definitely a better pick.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I have a Huskee's Mustard Shawsh recipe. It is not honey mustard, it's closer to Meathead's Gold, but combining that with the brown sugar topper method for ribs might get you in that arena.
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