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?
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?
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.
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.
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?
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 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.
For comps, what about sauces with whiskey in them????
We mix them together with other sauces and spices, so we don't use any sauce at full strength.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.
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.