Hi folks,
I have a new batch of Hog Waller coming this week in the 4 oz bottles and 1 lbs bag. I decided to re-do the recipe slightly, if I were to redo the label, it would read something like..."New and Improved recipe!"
Seriously, I removed 2/3rds of the cumin. I had a lot of feedback and many folks do not like the cumin taste on pork. Well, I took the advice to heart and from here on out you will get the "New and Improved Recipe" when ordering Hog Waller!!!!!
Try some, I Betcha Get Busted.
Hog Waller - reformulated
Moderator: TBBQF Deputies
- Gator
- Sheriff
- Posts: 6986
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Coppell, TX
- Contact:
Hog Waller - reformulated
Gator
"I won't tolerate rude behavior" - Woodrow F Call
"I won't tolerate rude behavior" - Woodrow F Call
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
- Gator
- Sheriff
- Posts: 6986
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Coppell, TX
- Contact:
- txngent
- Bandolero
- Posts: 614
- Joined: Sat Apr 12, 2008 9:43 pm
- Location: Conroe, TX.
- Contact:
I think I would carry both and just call the new version "Hog Waller Lite".
I use the "classic" in lots of recipes that the cumin helps make the taste. Besides, wouldn't "new and improved" be making a statement that the original was even capable of being improved?
As you can see, I am kinda a fan of the original.
I use the "classic" in lots of recipes that the cumin helps make the taste. Besides, wouldn't "new and improved" be making a statement that the original was even capable of being improved?
As you can see, I am kinda a fan of the original.
One Backwoods Fatboy, One Traeger Texas Grill, just looking for a trailer!
Randy
Randy
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
I just re-read the first part of your post. I'm not sure how or even why to change the wording on the label.
I don't think you could call it a lite version by Gov. stds. Doesn't that require certain amount of reduction of fat or sodium content to be able to be called lite ?
I'm sure carrying 2 versions would be cost prohibitive too.
I don't think you could call it a lite version by Gov. stds. Doesn't that require certain amount of reduction of fat or sodium content to be able to be called lite ?
I'm sure carrying 2 versions would be cost prohibitive too.
Jim
- Gator
- Sheriff
- Posts: 6986
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Coppell, TX
- Contact:
- txngent
- Bandolero
- Posts: 614
- Joined: Sat Apr 12, 2008 9:43 pm
- Location: Conroe, TX.
- Contact:
- Papa Tom
- Deputy
- Posts: 6774
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
Yeah I'm kinda on Randy's side here. Professed cumin fan so that might be a plus to me. When doing a butt really only the crust gets spiced so I don't perceive a lot of the spice character in the finished product. Now I'll go on to say that I don't use HW on poultry now and the reduction of the comino may change all that.
I'm thinking we got a Texan with a Tex-Mex pallet trying to please the world. There is certainly more pulled pork created outside of Texas than within so the change is probably warranted but I'll miss it.
I'm thinking we got a Texan with a Tex-Mex pallet trying to please the world. There is certainly more pulled pork created outside of Texas than within so the change is probably warranted but I'll miss it.
tarde venientibus ossa....
- JamesB
- Retired Lawman
- Posts: 6215
- Joined: Sun Jan 14, 2007 7:29 am
- Location: Irving, Tx
- Contact:
- Gator
- Sheriff
- Posts: 6986
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Coppell, TX
- Contact:
Papa Tom wrote:Yeah I'm kinda on Randy's side here. Professed cumin fan so that might be a plus to me. When doing a butt really only the crust gets spiced so I don't perceive a lot of the spice character in the finished product. Now I'll go on to say that I don't use HW on poultry now and the reduction of the comino may change all that.
I'm thinking we got a Texan with a Tex-Mex pallet trying to please the world. There is certainly more pulled pork created outside of Texas than within so the change is probably warranted but I'll miss it.
It aint easy pleasing everyone!
I didnt remove ALL of the cumin, just some. Seems the BBQ Contest cookers dont tolerate cumin on pork very well and I would like to see it used in competitions.
BTW, I still got the classic recipe, just in case this dont work out. I tried the new version and I like it just as much as the original one. The sweetness comes through a little stronger (to me).
Gator
"I won't tolerate rude behavior" - Woodrow F Call
"I won't tolerate rude behavior" - Woodrow F Call
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
- Gator
- Sheriff
- Posts: 6986
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Coppell, TX
- Contact:
- Papa Tom
- Deputy
- Posts: 6774
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
- txngent
- Bandolero
- Posts: 614
- Joined: Sat Apr 12, 2008 9:43 pm
- Location: Conroe, TX.
- Contact:
Return to “SuckleBusters - The Forum Sponsor”
Who is online
Users browsing this forum: No registered users and 68 guests