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Unread 11-12-2009, 10:11 AM   #1
Big B
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Join Date: 10-26-09
Location: Pueblo West, CO
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Default Competition Sauce

Hey everyone, I'm wanting to enter my sauce at the next comp that I do in the spring. For those of you who compete in this area, what is the criteria. Can you make the sauce at home or does it have to be made on site. And what is the best way to present it to the judges: Cold, room temp, or hot. Any info regarding this would be great.

Thanks,

Big B
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