Vending - I ramp up store bought sauce till it taste good. Rubs-I make my own for chicken by getting packets of chicken all purp and a few herbs from the indian stores, it's very inexpensive this way. I mostly go with jerk chicken and let the heat be the focus. I don't vend ribs. Pork gets injection but nothing too heavy, just to get flaxour deep and some moisture. I rub with competition rubs.
Catering- I give it everything I got but keep it below competition standards , the general public cant cope with it and nor can I.
Vedning or catering beef always gets Spicewine same with the spuds and veg.
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009