Vinegar vs KC Sauce for Competition Pork
Who uses what? Should I go to a sweet style sauce for competition pork or is a NC Vinegar style sauce ok. I have been using a vinegar based sauce but I'm wondering if a sweeter KC Style sauce is more what judges are looking for. Trying to take everyones advice and cook for what the judges like and not what I like. What do you think?
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
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