calmdowneight
Is lookin for wood to cook with.
What sauce is everyone using in competitions now days! I know Blues Hog was very popular a little while back, but am wondering if it still is and if not what's hot right now?
Anyone here use the sucklebusters honey glaze? I've heard it's doing really well in Texas, and my chicken sauce has been falling flat out here so I'm looking for something new to test out.
Yep, I buy it by the gallon, still does very well.
Doing anything to doctor it up or straight out of the bottle?
The predominant profile around here is a sweet type sauce, I'm more of a sweet and spicy vinegar guy myself. Just needing some recommendations that will give me the best odds of being competitive.
Since I'm new at competition BBQ and there's no one in my area to get tips from, I just don't want to fall flat on my face because I'm not using the best rubs / sauces available to me. I expect to fall flat the first few times out, but at least then I will know to focus on my cooks / presentation to improve.
How would you know? you are asking the forum what sauce "everyone" is using and is hot right now. What if it actually is kraft?That's true, nothing in this world comes free! As far as Kraft and Walmart goes you can keep em both! I'd highly doubt that anyone with tastebuds or common sense would be willing to ruin a good piece of meat with it, although I know it's very popular in homes and at backyard functions all over due to the extremely cheap price.
I feel I probably need to stick with a flavor profile to be competitive because sometimes it's not good to stand out. I've been playing around with SBR's modified with vinegar / juice and some spices, taste alright and is improved from the stock version but not sure about it being a competition worthy blend.
The predominant profile around here is a sweet type sauce, I'm more of a sweet and spicy vinegar guy myself. Just needing some recommendations that will give me the best odds of being competitive.
Depends on the comp meat, things like pork I will mix it with some regular bbq sauce, yardbird it goes on straight, the shine is outstanding with this stuff.
I hear that there is a sauce made in a Swamp by some Boys thats doing pretty good things for some teams.
Although some judges like to complain about too many entries with Blues Hog, it still wins. Use Smokey Mountain for a little more of a vinegar accent. Blend it with something else to avoid the "Blues Hog again?" problem.
If you don't do well with a Blues Hog blend, it may not be the sauce that's the issue.
you didn't offend me, i was just giving you **** for asking a question that is asked a lot without people searching. Blues hog is obviously by far the most popular sauce used by KCBS teams. It wins every week no matter how many complain about how much it's used. Some use it straight out of the bottle and many mix it with other sauces. Swamp boys, head country and A fine swine are other popular sauces people use too.Hey, I wasn't meaning to offend you. Wasn't being negative at all just in agreement with you. I thought that's what forums are for, to share information and help one another. I'm not asking for "secrets" and am not naive enough to think people are about to divulge them. I was simply asking experienced people like yourself what their take on particular sauces are. I'm a helpful kind of person by nature and sometimes just assume that most others are. Getting started into this as a hobby is expensive and I do want to get the most bang for my buck so to speak. I was just thinking I'd try to learn from others mistakes / successes. I will have plenty of both on my own, likely more of the former.