BLUES HOG: Sizzlin' Heat BBQ Sauce – 623g

A proper heat-seeker's sauce with the bark-building bite to back it up

Sizzlin' Heat is Blues Hog's newest Choice of Champions release — a cayenne-forward BBQ sauce built for the crowd who thinks "mild" is a starting point, not a destination. It's for cooks who want real chilli heat without losing that classic sticky, smoky BBQ sauce base underneath it.

The flavour

It opens on tomato and brown sugar, familiar and sweet. The middle turns up the heat fast — aged cayenne peppers and red chile bring genuine warmth, backed by paprika, garlic and a horseradish powder kick that lingers. It finishes with a hickory-smoked, Worcestershire-savoury edge and a lift of vanilla and lemon juice to round the burn off.

How to use it

• Baste ribs or brisket in the last 15 minutes for a sticky, spicy bark.
• Toss through hot wings for a proper heat hit.
• Use as a table hot sauce for pulled pork or brisket that needs waking up.
• Stir a spoonful into baked beans or a burger sauce for extra kick.
• Warm gently and serve as a dipping sauce for chips or onion rings.

In the bottle

A dark, glossy reddish-brown sauce with a thick, clingy pour — built to sit on the meat, not run off it. Squeeze bottle with a flip-top nozzle for easy basting straight from the bottle.

Ingredients & Dietary

Ingredients: Ketchup (tomato concentrate from vine-ripened tomatoes, sugar, distilled vinegar, salt, less than 2% of: spices, onion powder, natural flavours), medium brown sugar, water, hot sauce (aged cayenne peppers, distilled vinegar, water, salt and garlic powder), tomato paste (tomato paste, citric acid), apple cider vinegar, sugar, spice mix (spices including paprika, salt, garlic powder, and not more than 2% silicon dioxide added to prevent caking), red chile, granulated garlic, celery seed, liquid smoke (water, natural hickory smoke flavour), salt, Worcestershire powder (Worcestershire sauce [vinegar, sugar, salt, vegetable and fruit (onion, garlic and spices), caramel colour, spice extract, yeast extract, spices, garlic], salt, maltodextrin, spices, garlic powder and onion powder), horseradish powder, ground red cayenne pepper, white distilled vinegar, vanilla extract, lemon juice (filtered water, lemon juice concentrate), less than 2% of: sodium benzoate (preservative).

Dietary: Gluten free (brand claim on pack). Ingredients transcribed from the physical label — always check the physical label for the most current allergen information.

The Rub Smuggler's Verdict

Don't let the sweet tomato opening fool you — Sizzlin' Heat means business by the second bite. Baste it on for the last 15 minutes so the sugars set without burning, and keep a cold drink handy. Run Sinsque Grunt Cherry Pork Rub on the meat before it goes near the smoker, and put a bottle of Uncle Mungos Habanero Ketchup on the table for the ones who reckon they can handle more.

Questions answered

How hot is it? Genuinely hot — aged cayenne, red chile and horseradish powder give it real, lasting heat rather than a mild tingle.

Is it gluten free? Blues Hog states it's gluten free on the label; always check the physical label for the current allergen statement.

How do I use it? As a late baste for ribs and brisket, a wing sauce, or a table hot sauce — brush it on in the last 10–15 minutes of cooking so the sugars don't burn.

Where is it made? Made in the USA, distributed by Blues Hog, LLC of Washington, Missouri.