View Full Version : Finishing Pork Butts In Comp.
Tar River BBQ
08-04-2008, 07:05 PM
Howdy, I just need to run a quick question by all the Brethern out here, I would like to take a poll on how to finish out pork in a competition, we finish by adding our vinegar sauce to taste after pulling is this the wrong way ? We have a 1st. and (2) 12th. and a 18th. place in pork so far.
08-04-2008, 08:19 PM
A lot of how you do something is determined by where you are doing it. While finishing with a vinegar sauce might work well in your area, it probably wouldn't go over so well in the midwest where a sweet sauce is king.
I tried using a tomato and vinegar sauce on pork and it didn't go over well in competition even though most everyone that tries it likes it.
08-04-2008, 08:22 PM
Is the sauce homemade or commercial ?
We're you're taste scores consistent ?
Did anything else change as far as recipe/technique with those four placings ?
08-04-2008, 09:47 PM
I'm all for a sprinkling of the vinegar sauce. This Midwest preference for sweet sauces bores my palate to tears.
08-05-2008, 02:47 PM
My experience with a vinegar based sause is either they love it or they hate it. Try cutting it with something else.
vBulletin® v3.8.8, Copyright ©2000-2016, vBulletin Solutions, Inc.
Copyright ©2000-2016, The BBQ Brethren Inc. All Rights Reserved