View Full Version : Comp Chicken Flavor profile

08-25-2011, 12:02 PM
Does Competition Chicken do better with a homemade sauce or a Doctored up sauce. Two weeks ago I used a home-made sauce and got sratight 8's across the board from all 6 judges. Would I be nuts to change sauces for this weekend? Chicken has me banging my head agains the wall.


08-25-2011, 12:52 PM
Dan - I try and keep doing the same thing for at least a few comps to see if the results are consistent. There's always the chance that you hit a very good or a not so good table every once in a while so the long term average will give you a better idea of how you're doing.

Fatback Joe
08-25-2011, 03:21 PM
^^^^ what he said.

Don't change a thing yet, if you do another and the results still aren't what you want, then consider it, but just one comp isn't cause for alarm IMO.

08-26-2011, 06:19 AM
And Joe knows Chicken!

08-26-2011, 09:45 AM
If you got straight 8's you're in the right direction. Stick with it. One contest does not make a good sample. Stick with your sauce through several and see what the trend is.

Cue's Your Daddy
08-26-2011, 09:54 AM
How much for a copy of the recipe for the sauce? Have cash.......

08-26-2011, 10:14 AM
All commercial sauces started as homemade sauces. If your's is working...don't change it. As long as you can make it consistent you should be good to go!

08-26-2011, 10:30 AM
Pig Lotion will never change. Ive been making it since 2007 and I will not change that recepie. This event has a sauce category. This will be the first time it has been entered in a sauce category. Cant wait.

08-26-2011, 10:32 AM
NO,don't "change"....look where "change" got us so far.........

08-26-2011, 11:40 AM
I wouldn't change if you're getting straight 8's...see what it yields over the next few contests. I've done both and gotten good and bad reviews either way. That being said I will gladly add to Paul's cash offer.