And, by the way infernooo and to others, the sauces I listed above we actually use
in competitions. I've also posted what we use for rubs. Not that I've won so much
that anyone is salivating to shig my stuff. The truth is that even if we make the
exact same rubs and sauces, we'll end up applying them in different amounts and at
different times and using different amounts of smoke and cooking at different temps
that the barbecue will always taste different.
Glean what you can and enjoy making sauces, infernooo.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.