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"Bone to Bark" BBQ
01-03-2013, 09:12 PM
Looking for some recommendations on a thicker, sweet sauce that's working for you
in competition. I would prefer a commercial brand that I can tweak a little bit. Chicken has been our nemesis, so we're gonna change things up a little bit, all the way around!

Eggspert
01-03-2013, 09:15 PM
Blues Hog

altomari8868
01-03-2013, 11:17 PM
Plowboys 180

dmprantz
01-03-2013, 11:22 PM
Bubba Q Sweet

(I just wanted you to hae options :) )

dmp

motoeric
01-04-2013, 03:01 AM
Head Country

Eric

New Pal Frank
01-04-2013, 06:29 AM
X2 on the Plowboys 180. It's just fine straight out of the bottle. Several chicken calls last season.

ThomEmery
01-04-2013, 06:51 AM
Butchers

Lake Dogs
01-04-2013, 08:23 AM
As at every table at every competition you'll seat a different combination of judges, every competition will be different. That said, in general, from what I've seen historically and recently from behind the judging table, what you're asking for is 100% opposite of what wins.

You're asking for "thicker, sweet sauce". Particularly, the thicker the sauce, averages being averages, the more the sauce masks the flavor of the meat. Some judges will judge on the sauce flavor alone, for sure. But plenty DONT. Averages being averages, thinner sauces do much better as they tend to enhance the meat flavors (IMHO). Sweet, well, beauty is in the eye of the beholder.

I do think you can get too sweet, just like too salty, or too spicy, or not spicy enough, etc.


It sounds to me like you need to do a sauce tasting party; cook up a bunch of your BBQ (ala. chicken as you said above) and make 15-20 base sauces and try them with/on your chicken. I think you'll find that many great tasting sauces dont work worth a flip on your BBQ for one reason or another (ala. it doesnt work well with the wood you're smoking with, or conflicts with the spices in your rub and/or injection). If it were me (and I have been there and done this, more than one time too), I'd start will all of the sauces listed above plus an additional 10 to 12 others. I also suggest that you have some with smoke flavorings in them, and some that dont. I know when we (yes, me, the other members of my team, plus our spouses, and another 6 CBJ's) did this we were very surprised at what worked better and what didnt work at all. I had some fan-dang-tastic tasting sauces that you could eat all by themselves that just absolutely SUCKED when put on my/our BBQ. So much so that on the last time we did this all 12 of us bet on which sauce would taste best. We all LOST.

bbq.tom
01-04-2013, 11:57 AM
Lake Dogs said it right (IMHO), thick and sweet aren't what MANY judges are looking for.

Personally, I prefer a thin sauce with a light flavor to enhance the natural flavor of the meat. If all I can taste is sauce then you won't get a great score from me - just saying! A little sweetness is good if balanced with other characteristics - BUT NOT overpowering the flavor of the meat.

One more thing - Blues Hog has a VERY distinctive flavor that masks the flavor of any meat that it is used on! I know that it has been a winner in the past, but I think that MANY judges (me included) are looking more for sauce that enhances the flavor not masks the flavor.

Mexi "Q" Tioner
01-04-2013, 12:32 PM
I love/use BH and I do agree that BH does mask the flavor of meat if you apply too much, so I usually mix it w/a sauce that has a lil heat/kick to it to counter the sweetness. Mixing the 2 sauces also seems to cut down on the thickness of BH imo.

JerryA
01-04-2013, 05:10 PM
Rooftop BBQ Sauce

powerpig
01-04-2013, 07:11 PM
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.

Rich Parker
01-04-2013, 07:25 PM
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.

At comps you need to cook excellent BBQ that will appeal to the masses, and I don't think mustard sauces appeal to the masses.

dmprantz
01-04-2013, 08:53 PM
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.

In your state, it's a gamble, but it might pay off. Never forget that when you do competition BBQ, you are turning food into judges, not people.

dmp

Lake Dogs
01-04-2013, 09:08 PM
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.

It's a good/legitimate question, and I think they answered it above. As further evidence, I've run into probably 30 over time with mustard sauces. Of the 30, 29 finished very close to last. The one time it wasnt that far down it was probably the best mustard sauce BY FAR I've ever had, but it conflicted with the spices put on the meat, and so it scored middle-of-the-pack...

I've never seen one win, and I kinda like them in general. IF I were to submit a mustard sauce in a competition, I'd do it in a sanctioning body that allows sauce presented on the side and allows multiple sauces presented (ala. MBN or GBA), so that if they dont like the mustard sauce they can like the other sauce instead.

motoeric
01-04-2013, 09:18 PM
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.


Not in the NY area, sadly. I'd absolutely prefer a sauce like that, but I'm in the minority here.

Eric

Big Mike
01-04-2013, 09:53 PM
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.

I would not use it in a comp. I like a good mustard sauce myself, but I would never use it in a competition.

Crash
01-05-2013, 03:23 AM
Chicken is the one sauce we actually make entirely from scratch. Surprisingly, it's been working well for us.

As far as the mustard sauce question, I 100% agree with the others. Don't use it in a competition.

New Pal Frank
01-05-2013, 08:27 AM
Also, keep in mind that it's not just the sauce. You need to make the meat taste good and have a good rub that works well with what ever sauce you use. It's the full meal deal.

powerpig
01-05-2013, 10:01 AM
Thanks for the input on the mustard sauce. I do make my own KC style sauce with a little kick. Tied for first in taste last comp. I'll just stick with what works.

tearl
01-05-2013, 06:49 PM
One more thing - Blues Hog has a VERY distinctive flavor that masks the flavor of any meat that it is used on! I know that it has been a winner in the past, but I think that MANY judges (me included) are looking more for sauce that enhances the flavor not masks the flavor.

And it's for this reason I started cutting my BH with something else cause I was hearing too many judges saying "oh, its BH again"


--
Thomas Earl
Full Metal BBQ
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tearl@fullmetalbbq.com
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"Bone to Bark" BBQ
01-05-2013, 08:09 PM
Thanks everybody for all the input on the chicken sauce..... all good advice. As far as the mustard sauce, I love it, but would only ever serve it on the side for dipping in controlled "dunks", and not all over the meat!

Sawdustguy
01-06-2013, 10:49 PM
Spicewine Blue Collar.......