fatguyputter
Knows what a fatty is.
As I have said in a couple earlier posts, I'm entering first competition in a couple weeks. I had another question reg. pork entry. Has anybody had any success by saucing their pork with a mustard based carolina style sauce in a KCBS event? I assume the idea would be to keep it close to the sauce that is used in your region, but was just curious about your thoughts on this matter.