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Unread 08-01-2009, 05:16 PM   #28
Hugh Jorgan
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This is really just a regional disagreement. I prolly wouldn't do well in a contest out west because all the judges would be wanting something that tasted like the garbage at Tony Roma's. I think the opposite is true also.

In the Carolinas, we have all four of the major sauce groups. Why? Because it all started here. One thing we generally don't do though, is apply the sauce. That is for the consumer to do. I want people to be able to taste what I cook, then taste my sauce. I do occasionally sauce chicken pieces on the grill, but come on, chicken's not really meat anyway.
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