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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 11-12-2009, 10:11 AM   #1
Big B
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Default Competition Sauce

Hey everyone, I'm wanting to enter my sauce at the next comp that I do in the spring. For those of you who compete in this area, what is the criteria. Can you make the sauce at home or does it have to be made on site. And what is the best way to present it to the judges: Cold, room temp, or hot. Any info regarding this would be great.

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Unread 11-12-2009, 03:58 PM   #2
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I have only entered that event once and it was am IBCA event not KCBS. We could make it at home, but I made it there. Something to do on Friday after setup. I would serve it as you like it.
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Unread 11-12-2009, 04:17 PM   #3
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Too many guys submit bootled sauces in those
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Unread 11-12-2009, 04:41 PM   #4
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You mean they submit bottled sauces that they didn't make? "BLASPHEMY"
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Unread 11-12-2009, 05:18 PM   #5
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yup kinda like turning in store bought dessert...
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Unread 11-12-2009, 07:22 PM   #6
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I only entered twice (Lakeland,FL-KCBS). last year - 10th overall. This year - embarrassing. We turned both in hot and made it the week before. I made the sauce how I like it at home (slight vinegar taste with some heat). Turned in hot as we usually get some colder weather here in FL that time of year.
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Unread 11-12-2009, 08:04 PM   #7
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I don't do them. Do I turn in my sauce for: pork, chicken, ribs, or ????? It is a sauce recipe, so which is it??? And most of the time, it is like, for example, the one I am in this weekend costs $30 to enter, and payout is $50 and only pays 1 place. Same with other extra entries. They usually cost too much to recoop any your money if you win. So, I enter them...
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Unread 11-12-2009, 08:23 PM   #8
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Like smoke-n-my-is said its sort of like throwing your money away, the pay out is rarely worth the entry fee. But with that being said i have tried my hand in sauce before. The sauce that I make has a different taste right out of the pot when hot than it does in the cooler, so i find that I have to heat mine before turn ins.
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Unread 11-13-2009, 06:22 AM   #9
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Sauce alone does not tell the full story of que. It is the marriage of the sauce and the seasoned meat that produces the final offering to the palate.
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Unread 11-13-2009, 08:49 AM   #10
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Quote:
Originally Posted by Poker Smoker View Post
Sauce alone does not tell the full story of que. It is the marriage of the sauce and the seasoned meat that produces the final offering to the palate.
Stop with the poetry, you're getting me excited!!!! LOL
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Unread 11-13-2009, 09:13 AM   #11
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Quote:
Originally Posted by E Mellow View Post
Like smoke-n-my-is said its sort of like throwing your money away, the pay out is rarely worth the entry fee. But with that being said i have tried my hand in sauce before. The sauce that I make has a different taste right out of the pot when hot than it does in the cooler, so i find that I have to heat mine before turn ins.
Hey Elliot! Welcome to the brethren!
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Unread 11-13-2009, 09:33 AM   #12
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Quote:
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Hey Elliot! Welcome to the brethren!
Thanks Greg... I took me long enough didn't it
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Unread 11-13-2009, 09:34 AM   #13
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For presentation, I suggesting taking warm (not hot, not cold, just warm) sauce and
slathering up a few naked strippers. It'll get noticed!!!
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Unread 11-13-2009, 10:59 AM   #14
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Quote:
Originally Posted by E Mellow View Post
Thanks Greg... I took me long enough didn't it
Sure did! At least you are here.
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Unread 11-13-2009, 11:56 AM   #15
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Quote:
Originally Posted by Lake Dogs View Post
For presentation, I suggesting taking warm (not hot, not cold, just warm) sauce and
slathering up a few naked strippers. It'll get noticed!!!
Kinda like this...
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