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View Full Version : Store Bought Sauce in turn in's


AlabamaGrillBillies
03-29-2007, 04:42 PM
I'm wondering how many of the competitors here are using either a straight store bought sauce or 'doctored up' store bought on their chicken and rib turn in's. I had thought this was kinda taboo, but the more I read the more I see people using other stuff.

Plowboy
03-29-2007, 04:44 PM
I think it happens all of the time. I'd bet more commercial sauces are used than rubs.

DeezQ
03-29-2007, 04:45 PM
I use a store bought and doctor it up. Folks seem to like it just fine. My guess would be depending on what brand someone uses would depend on how they change it up.

MoKanMeathead
03-29-2007, 04:55 PM
We use straight store bought on the. ribs

Plowboy
03-29-2007, 05:05 PM
We use straight store bought on the. ribs

And brisket... :wink:

Mooner
03-29-2007, 05:17 PM
And brisket... :wink:


Oh...brisket huh....very sneaky....:eusa_clap

HoDeDo
03-29-2007, 05:28 PM
We Dr. the storebought stuff - or sometimes even use it straight. If you find something you like - might as well use it. It's not like you are going to re-create it cheaper than you can buy it. :)

AlabamaGrillBillies
03-29-2007, 05:33 PM
Ya, we have come up with a sauce that faired really well in the one comp we turned it in. 6th place out of 40, we were really proud of it. However we tried it on our ribs and I think it took away from them. I am really shocked at how many teams don't use thier own. HoDeDo hit the nail on the head with the cost factor.

Jeff_in_KC
03-29-2007, 05:34 PM
Store bought on ribs and pork. Mix of two store boughts and add a bit of doctoring to the sauce we use on chicken.

G$
03-29-2007, 05:51 PM
We use sauce and rub made from scratch.

We are not very succesful.



Draw your own conclusions. :)

we'll smoke u
03-29-2007, 09:14 PM
I think it happens all of the time. I'd bet more commercial sauces are used than rubs.

I have to agree with Todd on this one.

tony76248
03-29-2007, 09:17 PM
Use the store bought sauces, they are already widely accepted or they would be available. They are a very safe bet, just add a little honey and run with them.

Plowboy
03-29-2007, 11:29 PM
I was talking to Rickweiser today about sauce. I find it hard to come up with a good sauce. I've made plenty of them, but have never found anything I like better than some of the tried and true commercial sauces.

You can make a rub pretty quickly. Not cheap, but quick. Sauces are messy and time consuming. I find that I experiment with rubs a lot more than sauces for that reason.

Solidkick
03-30-2007, 07:04 AM
I can't tell you.....it's a secret.....:-P

Think about this.....a lot of your judges are used to certain flavors from their area, and have their preferences.....KCMasterpiece, Blues Hog, etc.
You might make the best sauce in the world, but it would have to be exceptional to change the palletes of 6 people setting at the table.

Therefore, it's is a combination of store bought, doctored up.

Your thoughts?

SP
03-30-2007, 09:53 AM
To me part of the challenge is creating a sauce and a rub. I have made a few sauces that have scores well. But alot of people dont have the pallete to make sauces and rubs so store bought is a better solution.

Plowboy
03-30-2007, 10:28 AM
To me part of the challenge is creating a sauce and a rub. I have made a few sauces that have scores well. But alot of people dont have the pallete to make sauces and rubs so store bought is a better solution.

Pallate, time, money, patience, ...

Some of it depends on your philosophy with comp... are you a scratch cook or a method cook? Method cooks typically win more because they are doing what other successful cooks have done. I've heard a lot of "I cook my xxx just like Lotta Bull." or "I use the Jumpin Jim's method with my chicken." This is what I would call a method cook. Follow the recipe for success and win.

Then there's the scratch cook. Paves his or her own way creating their own recipes, tools, and techniques. Clay referred to this as part of the challenge. Scratch cooks do well, but often leave with more personal satisfaction than silk (ribbons) or paper (money). I've heard cooks (on this board) say, "Anyone can cook a 5 lb. butt and put a commercial sauce on it. What's the challenge in that?" I respect that a lot. They are right that challenging meats are part of what BBQ is all about. On average, that attitude doesn't get you to the winners circle as often as tried and true methods and products. Is that wrong? I don't think so. Its personal choice. Its personal philosophy.

Who am I? I'm a struggling, aspiring Scratch Cook that ends up being a Method Cook at contests. :icon_blush:

I've been thinking about this theory for a few weeks but have never put it down in writing. Thanks for the opportunity to work some of these thoughts out a bit. :rolleyes:

ModelMaker
03-31-2007, 11:33 AM
I can't tell you.....it's a secret.....:-P

Think about this.....a lot of your judges are used to certain flavors from their area, and have their preferences.....KCMasterpiece, Blues Hog, etc.
You might make the best sauce in the world, but it would have to be exceptional to change the palletes of 6 people setting at the table.

Therefore, it's is a combination of store bought, doctored up.

Your thoughts?

HINT!!
Judges aren't there to taste sauce.... (and NEVER alot of thick gooey sauce)
ModelMaker

chinesebob
05-28-2007, 11:43 AM
Just found this thread as I was looking into some experimenting. What about taking a recipe from someone else? Like published on food network or in say Paul Kirk's cook book. Anyone have success with this?

big blue bbq
05-28-2007, 12:32 PM
I got 6th place in chicken going straight with one rub out of "smoke and spice"! Used a sauce that was store bought and doctored up some.

chinesebob
05-28-2007, 12:36 PM
I was just reading some articles about the Paul Kirk and he makes a new rub, sauce, etc every year but he applies a method to his comps. So maybe it doesn't matter what you do as long as you are consistent.

spicewine
05-28-2007, 08:08 PM
HINT!!
Judges aren't there to taste sauce.... (and NEVER alot of thick gooey sauce)
ModelMaker

I hope you wern't serious!! This happens more than you think and if you truely belive that you can turn in something without sauce------- well --- does candy on a bone ring a bell with any of you???

Not slamming you but in KCBS it is a fact.

Spice

sseige
05-29-2007, 06:17 AM
I use our same sauce that is available commercially no doctoring other than cooking it down a bit and some dripings

Lobster Boy
05-29-2007, 10:39 AM
I started my BBQ career as a "purest" making all my sauces, rubs and marinades.I did pretty well but big wins were spotty. Then in 2004 I cooked with another team who used only commercial sauces, rubs, etc. We won the state championship! It changed my methodology and since then it's only store-bought products for me and we're still winning. You have to give the judges the tastes they expect.

chinesebob
05-29-2007, 08:55 PM
I started my BBQ career as a "purest" making all my sauces, rubs and marinades.I did pretty well but big wins were spotty. Then in 2004 I cooked with another team who used only commercial sauces, rubs, etc. We won the state championship! It changed my methodology and since then it's only store-bought products for me and we're still winning. You have to give the judges the tastes they expect.

So if everyone uses store bought sauces and rubs, what sets everyone apart?

I completely understand the doctoring of the sauces it's easier to get consistent results but rubs? That's part of the challenge right? Could it be your methodology changed as well?

sseige
05-29-2007, 09:05 PM
More sauces in the store than you can shake a stick at.

The first team I cooked for from Alabama used cattleman's for a base and I have seen Open Pit Hickory used with great results also