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Blues Hog Barbecue Sauce - 16 Oz
The award winning choice of champions. Blues Hog Barbecue began in the hills of Tennessee with pork shoulders and whole hogs cooked over hickory coals for family and community. Created by pitmaster and chef Bill Arnold, our sauces have won in cooking and sauce events such as the American Royal and many international competitions. Our products are made with the highest quality sugars and spices to standards high above the rest. They are used by top chefs and competition teams all over the world. The original Blues Hog Barbecue Sauce is sweet with just the right amount of heat. Voted best baste on the planet and people's choice at the American Royal, this thick sauce has a very unique flavor and sticks to your meat! Excellent on pork. beef, wild game, fish, hot wings, mixed with ground meats, veggies and especially on ribs. www.blueshog.com.
Serving Size: 2tbsp
Servings Per Container: about 14
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 460mg||19%|
|Total Carbohydrate||Amount Per serving 23g||8%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 22g|
|Protein||Amount Per serving 0g||0%|
Brown Sugar, Ketchup (Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavor), Apple Cider Vinegar, Sugar, Salt, Spice, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Paprika, Worcestershire Sauce, (Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor, Sulfiting Agent), Water, Flavoring, Dried Garlic.
Directions BBQ Tips: Slow cooking always gets the best results. Try heating your sauce before and during basting. Always keep your meat wet, basting frequently. For more BBQ tips and recipes. go to www.blueshog.com. Refrigerate after opening.
About the Producer Blues Hog Barbecue