View Full Version : Question for caterers that also compete...

JD McGee
11-12-2010, 07:59 PM
...do you use the same rubs and sauces that you do for your catering or restaurant? Thanks! :-P


11-12-2010, 08:21 PM
We have several but use on of them for competing.

11-12-2010, 08:26 PM
yep, for the most part.

big brother smoke
11-12-2010, 08:34 PM
By in large, yes!

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Bbq Bubba
11-12-2010, 08:35 PM
No. We use competition rubs and sauces for competing. :thumb:

Mister Bob
11-12-2010, 08:59 PM
Generally, no. In competition I'm going for 'one bite BBQ', and catering I'm going for 'pig out BBQ'. For competition, I cook what I've figured out scores well with the judges. For catering, I cook what I like. Similar, but not the same. I've never had any complaints!

11-12-2010, 09:20 PM
Yes, the only difference is with competition you have time to be very careful with the cooking process. As a caterer I want to present as close to competition BBQ as possible.

11-13-2010, 03:16 PM
rub yes, sauce no

11-13-2010, 05:13 PM
No and no.

I cater more with lamb then brisket and the chicken is usually jerk or tandoori plus a bit of basic BBQ chicken. Granted things are different over here but 99% don't know competition cooking so it's more cost effective in some cases.

Smaller private events get Spicewine on both rub and sauce.

Diva Q
11-13-2010, 07:29 PM
no and no.

that's hot
11-13-2010, 07:53 PM


11-13-2010, 07:57 PM
exactly like Mister Bob said, catering we go for pig out BBQ and at comps we go for one bite BBQ.

11-18-2010, 08:51 AM
Yes but the flavor profiles are much stronger and sweeter in comps. As others have noted, I would not eat a whole rack of comp ribs.

11-18-2010, 10:12 AM
No and no.

11-18-2010, 10:13 AM
I use the same rubs for sure. I only provide one sauce choice when catering or vending, and that is on the side. I really feel the meat can stand on its own, and some of my best customers have health issues and want to pass on the sauce.

11-22-2010, 08:30 AM
almost. a very small twist for one bite BBQ vs. pig out BBQ as stated above. One suggestion, is to never try a new recipie at a contest! I did that once last year and the BBQ was good but, i went from usul placement in the top 15 to almost dead last! I guess the judges did not like it:redface:

11-22-2010, 09:55 AM
We use the same rubs but a diffrent sauce.

Jacked UP BBQ
11-22-2010, 10:52 AM
no, unless you want to broke!

11-22-2010, 10:59 AM
...do you use the same rubs and sauces that you do for your catering or restaurant? Thanks! :-P


Yes, just a few tweaks for competition like a fine grind. When we win an award, we know it is all our recipes as we have used no commercial products.

HOWEVER, we may be bringing on a seasoning line as a major sponsor in 2011, and if that happens we will be using their products. When making this decision, you have to ask yourself what is the most important to you: promoting a product, showcasing your skills or matching the judging status quo.