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Unread 08-08-2005, 03:52 PM   #1
Jeff_in_KC
somebody shut me the fark up.
 
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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?
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