Competition Peoples Choice Award

Lake Dogs said:

One of the contests that we're considering has an optional Peoples
Choice award ($1,100 prize, so we're thinking....). We'd have to provide
10lbs of pulled (she said chopped) pork, sauced (per her).

What are your thoughts? Sounds like a "how is your sauce" competition
rather than best BBQ.

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Just give 'em a pork shoulder that has been smoked properly, and they'll never know it wasn't sauced :wink:

I don't care to do peoples choice awards unless it is blindly judged.

It's typically a local that wins if they sampling is done at each site.

Depends on how they do it. We have seen blind entries where the first entry in line is always the first one gone.

Anymore, I really don't care for peoples choice at a contest. It takes away from our regular routine of just sitting around. LOL. But honestly, it usually interferes with our normal cooking routine and I rather just focus on that myself.

If they want you to sauce it, then do what we do back home in NC - sprinkle just a little bit of this on it, right before it is served (turned in).
Do not baste with it!, Do not soak in it, just sprinkle it after it is cooked, and just the portion you are serving.

Western NC BBQ Sauce (TOP Secret!)
1 1/2 cups Apple Cider Vinegar
1/3 cup Brown sugar
1/4 cup Ketchup
1 Tbs Texas Pete (not Tabasco)
1/2 tsp salt
1/2 tsp Onion Powder
1/2 Pepper
1/2 Worcestershire sauce
1/8 tsp Red Pepper flakes
[FONT=&quot]Mix all ingredients together in saucepan over medium heat, stir constantly for 5 - 10 minutes till sugar is completely dissolved. Cool then store in fridge until you need it.[/FONT]

[FONT=&quot][/FONT]
[FONT=&quot]It enhances the moisture & flavor in the meat without covering it up
[/FONT]

Lake Dogs said:

From what I gather, they're giving everyone 4 samples, blind. They just get a number
beside the Q, and that number doesnt correspond to anything other than the box from
whence it came... It's as blind as it can be, I guess...

I seriously thinking about unsauced and let it ride. For the cost of 2 butts and a little
pulling, we get a 1 in 20 shot at $1,100. Frankly, most of the better teams dont
farkle with this, and frankly I'm of the opinion that mine is a *contender* on a good
day anyway, so perhaps on a good day that money "comes home to papa".

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If its blind, I'd say go for it.

We've done 3 PC pork entries this year and had a bit of luck with it. Two 1st place's and a 2nd place (runner up to some team Plowboy on Wheels or something - heard they can cook) - each time had between 15-45 entries. In each of these, we took our pork up to a specific place at a specific time and it was blind judging. If it's at your own site or non-blind I wouldn't bother either unless you're the one bringing all your friends and family and dogs and preacher to vote ... twice.

As far as sauce vs non-sauce for people's choice? Well, go to one of your local BBQ restaurants and see if people put sauce on their pork or not, they are the one's voting. It ain't about your pork, it's about getting them to vote for your pork.

People's Choice (PC) makes the event better for the public. Nothing sucks worse for a spectator at a food contest than not being able to sample the contestant's food. Might as well stay at home and watch Food TV if you can't eat what's in front of you.

We've been doing PC at most of our sanctioned contests in California. There are some hoops to jump with the local county health departments. But the effort is worth it for the promoters, because it ensures a successfull event that the public wants to return to. That in turn creates a successful event for teams, judges and spectators to return to. Win-win-win.

From a competitor's perspective, I'm selling off 2 oz samples of leftover contest meat and make money on it. I end up recouping my cost at worst. Might end up winning the PC and the bragging rights. We have, in fact, won PC five times in a row.

It does require a little salesmanship and a public speaking persona. It's a little more work than sitting around waiting for the awards ceremony. That's the downside, tho. What's not to like about PC?

Lake Dogs said:

The problem is that we're in an area that's
a complete mixtures of sauces. Some like the Carolina mustards (not
many, but some). Some like the vinegars. Most like the tomato based,
but then there's not spicy, slightly spicy, and hot, and of course sweet or
not...

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As a North carolinian I must object to the use of "Carolina" & Mustard sauce in the same sentence.

Mustard sauce is a creation of some poor South Carolinian, and is specific to that state. No self respecting North Carolinian would even go near pork that has been abused in that manner

In my opinion its not just about the sauce. Its how the sauce complements the pork. It still has to be good pork, color, texture and smoky flavor. If bbq in your area is generally sauced, thats what poeple are used to and will expect. If you go with out you'll be at a disadvantage. Use you normal sauce and don't drownd it, and you will be fine. Good Luck

I respectfully disagree with the "local team always takes all" perspective. On two seperate occassions, I witnessed two unknown (to the general public) teams from far, far away - wow the public with unconventional recipes to take top honors. The local teams and restaurants did not fare well at either contest. Both PC events were part of KCBS State Championships.

Not saying this is always the case either. Certainly, there are PC contests that are run in a manner that favor the Locals. There are ways to run PC events, while keeping the playing field level for everyone participating.

I say go for it if you have the room. with that kinda money on the line and only a little effort on your part why not. Plus im sure you could pull it off now that you have the right wood lol