View Single Post
Old 08-08-2005, 03:52 PM   #1
somebody shut me the fark up.
Jeff_in_KC's Avatar
Join Date: 01-04-05
Location: Pleasant Hill, MO
Default Question Regarding Regional Sauces at Competitions

I was just thinking as I sat here at my desk at the office, enjoying leftover pulled pork sandwiches (OK I ate THREE of them!) for lunch... the Blues Hog Tennessee Red Sauce I'm eating on them is more of a Carolina style sauce. If I use it on pulled pork at a local contest (i.e. where Kansas City style sauces are king), are local judges more apt to freak out and be turned off by it? Am I better off just going light on KC style sauce on pulled pork or just spray with apple juice instead and leave the KC style sauce for the sliced pork?
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote