Blues Hog

Blues Hog started in a Missouri garage, where the late pitmaster Bill Arnold built a barbecue sauce that would go on to out-medal almost anyone. What began as one bloke's weekend project turned into the label serious comp teams keep in the esky.

The range runs sauces, rubs and seasonings built for the full cook — thick, glossy sauces for the back half of a rib or brisket cook, rubs for building bark from the first hour on the smoker. The flavour sits big, balanced and sweet-savoury, the kind that clings rather than runs.

Original BBQ Sauce built the reputation and still anchors the range, with Honey Mustard, Raspberry Chipotle and Smokey Mountain alongside it, plus a full lineup of rubs and seasonings for beef, pork and chook — including the Rodeo Rub, a bold, beef-forward all-purpose shaker built for steak, tacos, burgers and eggs alike. Three new flavours have just joined: Whiskey Blues brings bourbon slow-cooked into the base, Sweet Asian Dragon swaps in a sticky ginger-garlic glaze, and Sizzlin' Heat turns the house recipe up with genuine chilli heat. The newest arrival, Champions' Blend, folds the best of the whole range into one do-everything bottle — the one Blues Hog says 90% of competition BBQ teams nationwide already reach for.

Here's the number that actually matters: Blues Hog has racked up more competition hardware than almost any BBQ brand on earth — an award haul that followed the sauce from Bill's garage onto shelves worldwide.

Bill's charisma and generosity set the tone for what competition barbecue is meant to be, and that legacy is why top comp teams and backyard cooks alike still reach for the same bottle. Smuggled straight from the American BBQ heartland to your grill — champion's choice, no arguments.