Old Mule BBQ Sauce


 
R

Richard Marquez

TVWBB Fan
Not sure how many of you tried this, but I had my first experience with it a couple weeks back. I have since purchased 2 more bottles (I had the orignal and now have the "hot" and mustard sauce).

Outstanding! Some seriously good stuff. I think I'm sticking with it for all meats for the foreseeable future.
 
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.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez:
Not sure how many of you tried this, but I had my first experience with it a couple weeks back. I have since purchased 2 more bottles (I had the orignal and now have the "hot" and mustard sauce).

Outstanding! Some seriously good stuff. I think I'm sticking with it for all meats for the foreseeable future. </div></BLOCKQUOTE>

Does the regular have any heat? How hot is the HOT compared to the regular? I'd appreciate hearing what you think of the mustard sauce. Have you ever had tried Reverend Marvin's mustard sauce?
 
<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.
 
<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.
 
Richard - Is it the Cowtown Night of The Living Dead sauce? That's one of my favorites, but I like it best on sandwiches because of the heat. I love the overall flavor and the bun cuts the heat a bit.
 
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