Originally Posted by Lake Dogs
Snarky... It's Monday.... <sigh>
It's almost impossible to find any 1 sauce that works great on Chicken, Beef, and Pork. That's why most use multiple (at least variations) sauces. Or, if I were to interpret the snarky responses above, I'd say they were trying to say something like "if you aren't prepared for this, you aren't ready to compete".
not even close.
IMHO, sauces and rubs arent the secret to winning. Cooking a perfect piece if meat and getting that meat to still be perfect when it gets judges is the secret.
My advice for a first time competitor, order Smoking guns hot and Blues Hog. Just use that on everything. Inject with Butchers as directed. Maybe no sauce on brisket, depending on where you live.
Dont go crazy doctoring. If you want to get some of the Smoking guns finishing powder. Put that on everything right before you close the box.
If you do that you will know where your cooking stands because your taste scores are going to be pretty good. I am not saying you will win with that flavor, but your arent going to kill yourself either.