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Old 03-23-2011, 07:51 PM   #179
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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I grew up with sauces similar to this. My parents love this type of sauce applied
thick on ribs, and my father prefers it cooked on, using high heat. I'm in a different
camp (so to speak). I've come to learn that there are those sauces that are great
on their own, and others that aren't worth a darn unless they're on a particular type
of meat. Nothing wrong with this; they're just different. I like the KC Masterpieces
and the Head Countries. I tend to use them on hamburgers and hotdogs (really).
I also serve them on the side with the other barbecue when we have company, as
variety is certainly the spice of life.
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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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