Blues Hog Tennessee Red BBQ Sauce

Blues Hog Tennessee Red is a thin, vinegar-based sauce with a tangy bite and a pop of peppery heat. It's thinner than the thick, sweet sauces, so it works as a marinade, a baste or a dipping sauce. The maker calls it all-natural and gluten-free, and it suits pork, chicken, ribs and brisket.

Brush it on through a low and slow cook at 110°C to 125°C. Allow roughly 1.5 to 2 hours per 500g, and pull the meat once a probe slides in like warm butter at 93°C to 96°C. Wrap it in butcher paper and rest it in an insulated cooler for at least an hour. It's a natural match for our brisket, and there are more flavours in the Blues Hog range.