Hooked4Life
Found some matches.
Our first comp is on Saturday. How do you guys make your sauce on site? I assume you can't use a propane or electric burner?
Sauce
- Thread starter Hooked4Life
- Start date
Q-Dat
Babbling Farker
Either one is allowed. I bring a Coleman 2 burner stove to heat sauce and meat drippings.
Balls Casten
is Blowin Smoke!
Mini loaf foil pan on the smoker.
BaggerBill
Knows what a fatty is.
Do you have to make your sauce on site or can you make it ahead of time at home?
beerguy
is Blowin Smoke!
You can make it ahead of time. Good luck.
cpw
Babbling Farker
Definitely make it ahead of time.
loco_engr
is one Smokin' Farker
Agree with making sauce ahead of time . . .
gives it time to get happy and blend.
Good Luck!
gives it time to get happy and blend.
Good Luck!
BaggerBill
Knows what a fatty is.
Thanks for the answers!
Jacked UP BBQ
Babbling Farker
buy it from the store or order online, makes life much easier and taste much more consistent. good luck
Big Country BBQ
Full Fledged Farker
pour ours right out the bottle and turn it in got 5th out of 54 teams!!!
DepChief22
Knows what a fatty is.
I make mine as well, I would love to buy it. What is the most popular? I don't want any secrets just a type.
SlicksBBQ
Is lookin for wood to cook with.
Blues Hog Original, Blues Hog Tennessee Red, Head Country Original just to name a few popular ones. Mix some together to get a flavor you like and try it out.
bbq.tom
is Blowin Smoke!
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Just a word of caution from a judge - Be careful with using "Blues Hog", as it has a VERY distinctive flavor that will mask the meat flavor on ANYTHING that it is put on!
Myself, along with MANY other judges are getting VERY tired of tasting "Blues Hog" on anything as we can't taste the flavor of the meat.
Why make your own sauce? There are commercially available sauces that the manufacturers have spent years perfecting. Don't re-invent the wheel. Buy a sauce and doctor it up if you must.
Just BS
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That's kind of my thing now. Whenever I'm at the grocery store I always try and buy the cheapest, discontinued brand (usually less than a dollar a pint) and then bring it home and doctor it up. I have a pretty good mix going on right now. Mix and heat it up the day before, after it cooks put it into a mason jar and put in fridge. I like the foil pan idea for comps.
Just BS
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For comps, what about sauces with whiskey in them????
bbq.tom
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If they mask the flavor of the meat then "NO!".
Generally speaking, the sauces we encounter in the judging tent are semi-sweet (NOT TOO sweet!), with a wee bit of heat (NOT TOO MUCH heat!), and they enhance the flavor of the meat. Usually, it is NOT a 1-sauce fits all! Different sauces enhance the flavors of meat differently.
tnjimbob
Full Fledged Farker
definitely make sauce @ home before the comp. Find a sauce you like & doctor it - add pineapple juice, dry rub, a drop of hot sauce, molasses, honey, etc. Make it your own.
SlicksBBQ
Is lookin for wood to cook with.
We mix them together with other sauces and spices, so we don't use any sauce at full strength.
Lake Dogs
Quintessential Chatty Farker
^^^ +1 what he said from a judges perspective
When I compete, I make my own sauce on-site, but it's made from 3 different sauces and water (in different amounts), all applied HOT, so I bring my coleman stoves, mix and heat the different sauces on-site.
