Background
Have you ever wondered what makes a barbecue sauce truly exceptional? One that stands out amidst the sea of options? Meet Blues Hog, a sauce that has taken the barbecue world by storm. Originating in the picturesque hills of Tennessee, this sauce was crafted by Bill Arnold, the renowned pitmaster of the award-winning Blues Hog Cookers. Arnold’s mission was clear: to create a sauce that would captivate taste buds with its unique blend of high-quality sugars and spices. As a testament to its unparalleled taste, Blues Hog barbecue sauce has clinched titles such as “Best Baste on the Planet” and People’s Choice at the prestigious American Royal competition.
Aroma
With just one whiff, you’ll know that Blues Hog is bursting with flavor. The aroma of rich, brown sugar is unmistakable, setting the stage for a tantalizing experience. As you inhale, you’ll detect a pleasant tang of vinegar, mingling with hints of Worcestershire sauce and a subtle undertone of black pepper. This symphony of scents is a prelude to the taste adventure that awaits.
Thickness & Texture
Blues Hog boasts a mesmerizing deep maroon hue that immediately catches the eye. While it may seem dark, it remains transparent, allowing you to glimpse the array of spices suspended within. Notably, black pepper and red pepper flakes add a touch of visual appeal. As you pour it, the sauce flows smoothly from the spoon, its syrupy consistency adding a touch of elegance to your culinary creations.
Out of the Jar
As you take your first spoonful, prepare for a rollercoaster of flavors. While Blues Hog initially exhibits its sweet side, the sugary notes quickly give way to a sensational blend of heat from black and red pepper, expertly balanced with other spices. Throughout the entire experience, a delightful vinegar tang accompanies each bite, leaving a lasting impression. This sauce lingers on the tongue, ensuring that you savor every nuance. The complex interplay between sweetness, heat, and tang creates a harmonious medley that is sure to delight your palate.
Slathered & Cooked
While Blues Hog dazzles straight from the jar, its performance on the grill falls a tad short of perfection. As a baste, the syrupy sauce coats your chicken effortlessly, promising an exceptional outcome. However, during the cooking process, it tends to thin out and doesn’t adhere as well to the meat. To achieve the desired result, you may need to apply a final brush of sauce. Nevertheless, grilling does bring out a touch more sweetness in the sauce, striking a better balance when paired with the fiery heat. Although it may not have performed flawlessly on the grill, rest assured that its unique qualities make it highly sought-after in competitions.
Put to Use
Blues Hog may not have secured the top spot in my home grilling adventures, but it has undoubtedly earned its place in the competitive realm. While the syrupy consistency may not be to everyone’s liking, there’s no denying its exceptional flavor profile. This sauce shines brightest when used as a dip or condiment, allowing you to appreciate its strong and well-balanced flavors to the fullest extent. It’s no wonder that judges adore its glossy sheen, adding an extra touch of elegance to any dish. Moreover, with every bite, you can be certain that your taste buds will revel in its distinctive taste. Although it may not have won me over entirely for grilling, Blues Hog remains an impressive contender that embodies the essence of barbecue excellence.
Published on Thu Sep 22, 2011 by Joshua Bousel