Jacked UP BBQ
Babbling Farker
- Joined
- Jun 9, 2008
- Location
- Forker...
:|:icon_shock1:We are having no luck at KCBS comps, we do not use traditional sauces and rubs and this is our downfall we believe. We get one or two great scores in all categories and the rest are bad. For example, we use a roasted pumpkin and sage sauce for our ribs, and a pineapple and cilantro glaze for our chicken. The flavors are great, we get raves, but a lot of people say this is not what the judges are looking for. They want good old bbq with tomato base sauces.
We are professionally trained chefs and I think we are thinking to much into the sauces, should we go back to the basics (tomato base sauces) and just give them what they expect or keep trying different things and shock their taste buds?:icon_pissed:icon_pissed
Any constructive criticism would be appreciated.
We are professionally trained chefs and I think we are thinking to much into the sauces, should we go back to the basics (tomato base sauces) and just give them what they expect or keep trying different things and shock their taste buds?:icon_pissed:icon_pissed
Any constructive criticism would be appreciated.