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Unread 01-27-2011, 02:56 PM   #48
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Quote:
Originally Posted by SmokinOkie View Post
Inferno.

One major hurdle for you. Having lived in Australia, I'm sure you won't be able to match all of the ingredients I know when I lived there it wasn't easy. What are you thougts about that? Brand types, here in the US can make a difference in some of the sauces. Keep that in mind.
^^^ Russ is right about this. For example, in mine:

55oz+- Contadina Tomato Sauce
28oz Steens Pure Cane Syrup
18oz Bama Grape Jelly
6oz Lee & Perins Worchestershire Sauce


The Contadina Tomato Sauce is significantly thinner than most, and has
much less sodium and no funky taste (like Hunts). While another pure
cane syrup will probably suffice, we've used other grape jellies before and
they're very different than Bama. Same for Lee & Perins, it's a very
spicy worchestershire sauce. They'd be hard to substitute....
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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.
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