<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Boudman:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.:
I've tried it. I got a sample at the Blue Ridge BBQ Festival a couple of years ago, and bought a jar. It's made here in NC (not far from Tryon, where the Blue Ridge BBQ Festival is held). I don't buy too many commercial sauces, but this is one I would buy again. </div></BLOCKQUOTE>
Glad to hear it. I buy quite a few sauces as I've yet to make a sauce that equals a really good commercial sauce - such as the Blues Hog and Cowtown sauces. BTW, I've tried quite a few bad commercial sauces, too. </div></BLOCKQUOTE>
I enjoy Blues Hog as well. Funny you mention Cowtown, I have a new bottle at my house right now that I haven't open/tried yet. I've read some good things about it so anxious to give it a try very soon.
Regarding Old Mule, the original has a little kick to it, but nothing that most folks can't handle. The "hot" is obviously kicked up a couple notches, but still not overpowering, in my opinion. I absolutely love it. Now this is coming from someone that LOVES heat/spicy, so take that for it's worth. What's not-so-hot for me makes most other people run for a glass of water. I've only tasted the mustard sauce by dipping the finger, so while no true test yet, I can still say it tastes darn good. I'm sure it will be outstanding on pulled pork and chicken.