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NazBQ
03-04-2013, 08:28 AM
Hey All,

I'm looking to cook in my first contest next month (after 3 years of judging). I had a quick question as I prepare..

How many different sauces do you take to KCBS competitions? Do most of you have one universal sauce for all 4 categories?

- Shane

Smokin' D
03-04-2013, 08:34 AM
No. I use a different sauce for each meat. Brisket gets a reduced version of the drippings with a few minor additions. The sauces for the other meats are all home made.

DawgPhan
03-04-2013, 09:09 AM
One sauce to rule them all. One sauce to find them. One sauce to bring them all and in the darkness bind them.

hint the sauce is head country.

Lake Dogs
03-04-2013, 09:16 AM
4 meats; 4 sauces.

Alexa RnQ
03-04-2013, 09:24 AM
I prepare two base sauces, then doctor them differently for the individual meats.

Wager
03-04-2013, 09:32 AM
if you are talking about just the final sauce that goes on the meat 4. if you are also talking about injections, spritz, brine, etc... then 8.

DawgPhan
03-04-2013, 09:34 AM
We hand make a series of sauces to build on our flavor profile. Each sauce is used at a different point in the process. We also build a custom finishing sauce for each box that is applied as a thin mist just before closing the box. This is a highly aromatic "sauce" that helps pull in the "nose" of our product.

We also dip all of our parsley in a handmade small batch sauce made with local and organic ingredients including honey from bees that I raise myself. I have a deep and personal relationship with every ingredient that I use in each of the 23 different sauces that we use to build our flavor profile in our finished product.

I also age several of my sauces in barrels that were used to formerly age Pappy Van Winkle Bourbon. Sauces age anywhere from 1 week to 5 years and then our master blender mixes each sauce to taste right before our boxes are put together. That is why we are always the last team to get our boxes turned in.

mobow
03-04-2013, 09:43 AM
five sauces blended to form three final product sauces. Keith

JD McGee
03-04-2013, 09:44 AM
One...:cool:

Lake Dogs
03-04-2013, 09:58 AM
Snarky... It's Monday.... <sigh>

It's almost impossible to find any 1 sauce that works great on Chicken, Beef, and Pork. That's why most use multiple (at least variations) sauces. Or, if I were to interpret the snarky responses above, I'd say they were trying to say something like "if you aren't prepared for this, you aren't ready to compete".

Much like Diva above, I have 3 base sauces that I mix and match. 1 goes straight up on Chicken, then all 3 mixed together in different amounts for ribs and pork, and we thin the pork one down quite a bit and mix in some drippings from the beef for the beef...

4 very different variations.

Good luck with your adventure. I do suggest that you work closely with "marrying" your sauce(s) to your rub(s) and/or injection(s), because sauce (IMHO) that tastes great all by itself may or may not taste worth a flip with/on your BBQ.

Pigs on Fire
03-04-2013, 10:02 AM
I need to go get me some taller boots...

DawgPhan
03-04-2013, 10:30 AM
Snarky... It's Monday.... <sigh>

It's almost impossible to find any 1 sauce that works great on Chicken, Beef, and Pork. That's why most use multiple (at least variations) sauces. Or, if I were to interpret the snarky responses above, I'd say they were trying to say something like "if you aren't prepared for this, you aren't ready to compete".



not even close.

IMHO, sauces and rubs arent the secret to winning. Cooking a perfect piece if meat and getting that meat to still be perfect when it gets judges is the secret.

My advice for a first time competitor, order Smoking guns hot and Blues Hog. Just use that on everything. Inject with Butchers as directed. Maybe no sauce on brisket, depending on where you live.

Dont go crazy doctoring. If you want to get some of the Smoking guns finishing powder. Put that on everything right before you close the box.

If you do that you will know where your cooking stands because your taste scores are going to be pretty good. I am not saying you will win with that flavor, but your arent going to kill yourself either.

MattCom
03-04-2013, 10:44 AM
4 meats, 1 rub, 1 sauce :thumb:

NazBQ
03-04-2013, 10:54 AM
Thanks for the responses! There's a lot to chew on here. I like the idea of a couple of base sauces modified for each meat.

HawgNationBBQ
03-04-2013, 11:02 AM
4 meats; 4 sauces.

^ +1 for us.

sweetheatbbq
03-04-2013, 11:07 AM
4 variations of a base sauce. Basically a specific sauce per meat.

Shady
03-04-2013, 12:09 PM
One for Brisket, Ribs, and Chicken two for Pork.

JerryA
03-04-2013, 12:13 PM
2

1 for ribs and pork, 1 for chicken

boogiesnap
03-04-2013, 07:13 PM
not even close.

IMHO, sauces and rubs arent the secret to winning. Cooking a perfect piece if meat and getting that meat to still be perfect when it gets judges is the secret.

My advice for a first time competitor, order Smoking guns hot and Blues Hog. Just use that on everything. Inject with Butchers as directed. Maybe no sauce on brisket, depending on where you live.

Dont go crazy doctoring. If you want to get some of the Smoking guns finishing powder. Put that on everything right before you close the box.

If you do that you will know where your cooking stands because your taste scores are going to be pretty good. I am not saying you will win with that flavor, but your arent going to kill yourself either.

this is probably the best advice i've ever heard for the first time competitor.

MattG
03-04-2013, 07:27 PM
4 meats
4 rubs
1 sauce (But we dr it up for different meats)

BABYGOTBUTT
03-04-2013, 09:29 PM
One sauce.....doctored 4 ways.

boogiesnap
03-04-2013, 09:41 PM
4 meats, 3 distinct sauces. brisket doesn't get "sauced".

CBQ
03-04-2013, 10:42 PM
2 now, used to be 3

Pappy Q
03-05-2013, 04:50 AM
We hand make a series of sauces to build on our flavor profile. Each sauce is used at a different point in the process. We also build a custom finishing sauce for each box that is applied as a thin mist just before closing the box. This is a highly aromatic "sauce" that helps pull in the "nose" of our product.

We also dip all of our parsley in a handmade small batch sauce made with local and organic ingredients including honey from bees that I raise myself. I have a deep and personal relationship with every ingredient that I use in each of the 23 different sauces that we use to build our flavor profile in our finished product.

I also age several of my sauces in barrels that were used to formerly age Pappy Van Winkle Bourbon. Sauces age anywhere from 1 week to 5 years and then our master blender mixes each sauce to taste right before our boxes are put together. That is why we are always the last team to get our boxes turned in.

I assume you are using the Pappy 20 year.....otherwise you're doing it wrong

McEvoy AZ
03-05-2013, 06:39 AM
I use 3 sauces in variations. 1 sauce is used just in case something gets over smoked as it strips the level of smoke flavor.

DawgPhan
03-05-2013, 07:59 AM
I assume you are using the Pappy 20 year.....otherwise you're doing it wrong


We use 15, 20, and 23 year barrels and then blend the sauces. Getting the barrels is the toughest part.

Hawg Father of Seoul
03-05-2013, 08:06 AM
not even close.

IMHO, sauces and rubs arent the secret to winning. Cooking a perfect piece if meat and getting that meat to still be perfect when it gets judges is the secret.

My advice for a first time competitor, order Smoking guns hot and Blues Hog. Just use that on everything. Inject with Butchers as directed. Maybe no sauce on brisket, depending on where you live.

Dont go crazy doctoring. If you want to get some of the Smoking guns finishing powder. Put that on everything right before you close the box.

If you do that you will know where your cooking stands because your taste scores are going to be pretty good. I am not saying you will win with that flavor, but your arent going to kill yourself either.

Great advice, except on the gun powder. DO NOT use the gun powder unless you are 100% ready. Go just a little to heavy...... your scores will go WAY down.

Too easy to screw yourself with it, for a novice. Don't ask me how I know. :tape:

AUBBQ
03-05-2013, 09:15 AM
One sauce…used straight up on one category and doctored differently for 2 other categories. No sauce for brisket.