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Old 08-02-2009, 06:30 AM   #11
Yakfishingfool
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Join Date: 10-01-05
Location: Shokan, New York
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It should not taste like ham, it should not be overly spicey, it should not be a unique new flavor profile.

Each region has it's own flavor profile. Where you are is different than where I am. all the categories require a repetitive experimentation, tweaking as you go to get the flavor profile for your region. When I first thought of competing I thought "Oh, I got this garlicky rub that will knock them dead"....that's not what they want, they want BBQ....middle of the road. Start with your rub, then start tweaking and competing and see where it takes you. Unsure? Get a mass produced rub and tweak with additions, sauces and glazes. Good luck!!!
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