quarters69
Full Fledged Farker
Wanted to get every ones opinion on sauce. Do you sauce or do you just let meat soak in own juice and turn it in like that??:boxing:
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Sauce or not to sauce
- Thread starter quarters69
- Start date
Rookie'48
Quintessential Chatty Farker
For my own personal preferance go with a light layer of sauce - a real thick coating makes me wonder what you're covering up. Also, if there's so much sauce that I can't taste the meat how am I to score "taste"? At home I serve everything either "dry" or very lightly sauced.
thillin
somebody shut me the fark up.
Chicken & ribs = Sauced
Brisket = own juices
Brisket = own juices
You are in KCBS country--so I don't know how our local (SE) situation translates for you.
Sauce is used on everything except brisket in most cases.
Even brisket shows up with some LIGHT sauce on occasion, but normally very subtle.
In all cases, the judges seem to be turned off by any sauce that masks the meat flavor.
Sweet seems to rule for Chicken, Ribs, and Pork.
But I am seeing a shift to savory--can't prove it though.
Just FWIW from down here.
TIM
Sauce is used on everything except brisket in most cases.
Even brisket shows up with some LIGHT sauce on occasion, but normally very subtle.
In all cases, the judges seem to be turned off by any sauce that masks the meat flavor.
Sweet seems to rule for Chicken, Ribs, and Pork.
But I am seeing a shift to savory--can't prove it though.
Just FWIW from down here.
TIM
quarters69
Full Fledged Farker
On the brisket then do you just brush on some the juice from the brisket, or slice and serve?? I usually slice and serve with a very light sauce for a little extra kick, but not to take away from the good rub on it:becky:
If that question is for me...
We use a "fat seperator" and use the juices on the slices and chunks.
Keep in mind that we do not exactly dominate the brisket catagory :redface:
TIM
We use a "fat seperator" and use the juices on the slices and chunks.
Keep in mind that we do not exactly dominate the brisket catagory :redface:
TIM
quarters69
Full Fledged Farker
Tim, i was thinking about trying to slice it and then let it steam in the juice for awile. i have never done it before but thinking it might work to get the juice and seasoning on the entire peice of meat. We have been only turning in slices:wink: Our last brisket we made was the tenderess we ever made, but just did not have good taste all the way threw:heh:
Mister Bob
Babbling Farker
Heavy sauce on chicken and ribs.
Light sauce on pork.
No sauce on brisket.
For brisket, I separate the oil from the cooking juices, then dunk each slice and shake a little spice on the back for some kick.
Light sauce on pork.
No sauce on brisket.
For brisket, I separate the oil from the cooking juices, then dunk each slice and shake a little spice on the back for some kick.
thillin
somebody shut me the fark up.
That's how I do it.
quarters69
Full Fledged Farker
thillin have you had good luck with that, what kind of scores
thillin
somebody shut me the fark up.
First place out of 49 last month. Slices only. Beat 2nd place by 5 points with a 170.8. That was my first KCBS. In IBCA, I've been hitting top 10 or final table all year.
Took me a year to get it down. And lots of practice. :thumb:
quarters69
Full Fledged Farker
Lets have some more opinions guys and gals
Contracted Cookers
is one Smokin' Farker
like thillin said lots of practice
Lake Dogs
Quintessential Chatty Farker
Variables like sanctioning body and region come in to play. KCBS around here should be sauced, but lightly. MBN, light sauce on ribs and nothing else sauced. I imagine there
are other regions that go completely without sauce (Memphis for example) and other areas that if it's not heavily sauced it's not BBQ...
are other regions that go completely without sauce (Memphis for example) and other areas that if it's not heavily sauced it's not BBQ...
sitnfat
is one Smokin' Farker
sauce on everything but the brisket I soak mine in the au jois and turn in slices only.. I didnt sauce my pork this weeklend and wish I had of!
LGHT
Knows what a fatty is.
I think majority of the post cover majority of what judges are looking for. I haven't judged a ton of contest, but just after each round at every contest it seems like everyone talks about what ones they liked and didn't like. Almost every good score has a light sauce on ribs, chicken, and pork, and no sauce on brisket. I do however prefer if brisket is soaked in au jus or has a very light sprinkle of rub on it. I think the best way to handle brisket is to take it off slice it, add a small amount of light rub and then allow it to stand for at least 5 minutes. It seems to enhances the flavor profile and makes the meat flavor really open up your taste buds. I give far too many 7's in brisket because it's "bland".
