To sauce or not to sauce, that is the question!

Jacked UP BBQ

Jacked UP BBQ

Babbling Farker
Joined
Jun 9, 2008
Messages
2,925
Reaction score
508
Points
0
Location
Forker River, NJ
:|: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.
 
I am not the most experienced comp guy, but I feel like you can't go too far out on a limb. I think you need to go for a flavor profile that is similar to what is prevalent in that area.
 
I was told by a competitor and professional chef not to go to far from traditional. He told me this when I described a mint and burbon sauce that my family liked. I believe he was right
 
I started competing with my "own" flavor (Asian fusion). I didn't place very well. As a test I made a tomato based sauce and just dunked the chicken in it. That was the only thing I did differently. The spices and cooking were the same, but adding sauce got me a 4th place finish.

I am not an advocate of using sauce period. I just wanted to see if this was true. I wish judges would not frown upon food not being "mainstream BBQ". I don't use sauce outside of competitions, and if so, it's on the side.
 
I agree that you have to mainstream to consistently do good. Many times the food we turn in would not be "eaters" at home but it is what it takes to do good (sometimes).
 
I agree with ^^^^. You can't go to far from tradition. This is BBQ, and although what you made sounds great, they want traditional BBQ.
 
Hey--One of my team names is "Flirtin' with Disaster"!

We tried to "Flirt" last fall with some fantastic flavors of a Tropical nature.
Great stuff Maynard!
All my friends and family love it.

Earned us our first DAL in any category (chicken) and ranked us way down overall.

We now use "Middle of the Road" flavors and are walking again.
We do play with "the edges" with heat or sweet or whatever, looking for any improvement.
But, it is "gentle".

Is it right--I do not think so.

Is it reality--you bet.

TIM
 
I'm sure those flavors are all excellent.

Unfortunately, at a contest you are catering to a judge and not your friends or family. Thre judges typically are all looking for similar things. Most likely they became judges because they like BBQ and have a pre-determined idea of what good traditional BBQ should be. They are not looking for or expecting exotic, creative flavors.

I think you'd be surprised to find out how many of the more consistent teams are using sauces straight from a bottle.
 
sweet baby rays here I come

Just kidding, will make my own sauces, bottled sauces to me takes the challenge out of it. Thanks for all of your input. Maybe next time we will not suck so bad! We did well our first comp ever with traditional flavors and we thought we would do better changing it up. I guess I screwed up again!!!!:p
 
OC PIG ASSASSINS said:
Just kidding, will make my own sauces, bottled sauces to me takes the challenge out of it. Thanks for all of your input. Maybe next time we will not suck so bad! We did well our first comp ever with traditional flavors and we thought we would do better changing it up. I guess I screwed up again!!!!:p
Click to expand...

Don't consider that "screwing up". You know what you like, but you're not doing the scoring. Enjoy your creativness at home with friends and family, or even catering jobs.

I was of the opinion at first that "you cooked for youself", but now suscribe to the "cook for the judges" school of thought.
 
Thanks Everyone

I'll take all of your advice at my next contest. I really appreciate all of your feed back. Thanks again
 
Yup

MilitantSquatter said:
I'm sure those flavors are all excellent.

Unfortunately, at a contest you are catering to a judge and not your friends or family. Thre judges typically are all looking for similar things. Most likely they became judges because they like BBQ and have a pre-determined idea of what good traditional BBQ should be. They are not looking for or expecting exotic, creative flavors.

I think you'd be surprised to find out how many of the more consistent teams are using sauces straight from a bottle.
Click to expand...


What he said!!
 
You may not be far off using Sweet Baby Rays. I've tried "churching up" my chicken with a flavored sauce and the judgeds just don't care for it. Needs to be BBQ flavor. Use what the judges know, baby rays for example, and run with it.

Ever heard of Open Pit? I've heard of teams using that and doing well.

I'd love to try your flavors though. Sounds great!.
 
Some of the best advice I ever got for competition cooking is this:

Make the best average BBQ you can. Any extremes will offend at least one judge and take you out of the running. Keep it simple. Small tweaks like a little extra honey or cayenne will personalize it but don't go overboard.
 
As I judge I personally like those who think out of the bottle but that being said I am not the norm. Talking to other judges at my tables they don't like out of the bottle. They want to taste familiar flavors and give those that differ really bad scores.

I saw one example of this this weekend. A chicken entry with a very different sauce came through. It had a great tropical flavor and I scored it high. But the other judges at my table scored it below average.

Guess it's the difference between being just a judge and a judge/cook.
 
zabor16 said:
As I judge I personally like those who think out of the bottle but that being said I am not the norm. Talking to other judges at my tables they don't like out of the bottle. They want to taste familiar flavors and give those that differ really bad scores.

I saw one example of this this weekend. A chicken entry with a very different sauce came through. It had a great tropical flavor and I scored it high. But the other judges at my table scored it below average.

Guess it's the difference between being just a judge and a judge/cook.
Click to expand...

That last line is well stated.
 
You must log in or register to reply here.

Similar threads

J
My Annual Rub and BBQ Sauce Recipe......
Replies
0
Views
360
Juggy D Beerman
J
J
Food Safety Question
Replies
16
Views
2K
Bob O Q Shawtee
B
Moose
It's Time To Vote! Your Participation Will Help Determine the April All Month SPECIAL Throwdown Category!
Replies
3
Views
357
Big George's BBQ
Big George's BBQ
LYU370
Which Foods do You Most Love to Cook? Show Us and Join the FEBRUARY ***SPECIAL*** "Foods You Love!" Throwdown! Lasts ALL Month!
Replies
14
Views
1K
frognot
frognot
LYU370
The "Over The Top Sammiches!" Throwdown Is Now LIVE! Don't Miss Out - LASTS Through Monday, Feb. 26th!
Replies
10
Views
759
Itsdone
I
Back
Top