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Old 11-18-2013, 01:56 PM   #19
ynotfehc
On the road to being a farker
 
Join Date: 07-03-13
Location: St Paul, MN
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I think it depends on why you compete. I started competing in order to eventually start catering, so for me I make my own rubs and sauces in order to develop my own flavor profiles. This year I switched to commercial sauces with added ingredients, then finished with my own sauces after I had my flavor profile figured out. If finishing well at competitions and hanging out with friends is why you compete, then using commercial brands might be the way to go for you. They are tested, tried and true recipes and have proven to be successful in competitions.
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