Favorite PP sauce for competition?
:heh: After pulling my pork shoulders, I'm going to use a sweet and spicy mustard sauce in the next competition. Many folks, up north here, have never had a mustard sauce on smoked pork. I think it's a match made in Heaven. Don't get me wrong, I like tomatoe based sauces too, but most people put mustard on a hotdog right? LOL.
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Good luck with that. :thumb:
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For the win !!!! :roll:
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Looks like you're up my way, what's the next comp you're doing?
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Thanks for the encouraging words everyone. The contest is August 27th in Hammondsport,NY. It's sponsored by the Fire Dept. and is their 1st annual contest. There were a few open spots left last week.
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While that can be true, some teams say you should give the judges what they're used to in their region, I compete for the fun of it and I'm not afraid to take a few risks. I usually score pretty well. I like to introduce new or bold flavors in a contest. |
i put IMHO one of the best mustard style sauces out there on my first KCBS comp pork. landed in the 20's. switched sauce only to a red and placed 4th and 5th since.
just sayin'. psssst. i think the other guys were pulling your chain above. :wink: |
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I appreciate the sound advise. Maybe I should stick with what folks are used to here- red sauce. I'll introduce mustard sauce to family and friends. |
Lots of marriages go bad, regardless of where they were made.
Since this will be a contest likely to be judged by locals with very little exposure to competition cooking, I wouldn't present them with anything that challenges their preconceived notions of what great Q should look and taste like. Pioneers are usually discovered with arrows still sticking out of their sun-bleached bones. Good luck and have fun! |
Pork has been my most consistent winner at competitions. I have - by far - more ribbons and trophies for that than anything else. NONE of them came with a mustard sauce. Eventhough a good, tangy, S. Carolina mustard sauce is my personal favorite, it throws the judges off and makes them stop and think about the entry. Some judges like that; most judges don't seem to though.
Since no one I know invests hundreds of dollars (at a minimum) in a comp to lose, I have to assume that you care at least a little bit about grabbing some good scores. It just won't happen with a mustard sauce. Probably. Maybe. But hey... give it a try. Maybe it's just my mustard sauce the judges hate. :wink: |
don't try a vinegar sauce either.
just sayin'. |
I just cooked PP for a Church fund raiser here in Vermont. I made red sauce with highly tweeked Sweet Baby Ray's, a great mustard sauce as well as an Eastern North Carolina vinegar sauce.
I made a point of asking several people which sauce was their favorite. One lady's answer pretty well summed it up. "I liked the barbecue sauce much better than mustard. " |
I'd advise against your sweet and spicy mustard sauce for a competiton. Stay towards the middle of the road on your sauce with a KC style sweet. I think it will fare much better.
Then again, you won't know how your sauce stands up in competition unless you give it a try. Good luck with whatever path you choose. |
I wish you well with that, but honestly there's a reason that down here in mustard sauce territory you'll almost never see a mustard sauce come across the table. The reason is that the sauce makes such a strong impression, people either HATE it or LOVE it. Too much polarization of judges. Play to the center my friend.
By the way, I'd never have a party and not have 2 (yes, minimum of 2) different mustard sauces. Some family and friends love it. Save it for the at home use. |
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