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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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Old 11-18-2013, 01:22 PM   #16
$billBBQ
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+1 for the homemade. I just think it is part of the fun is trying to make everything from scratch, but we only do a couple contest a year
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Old 11-18-2013, 02:23 PM   #17
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We originally started using our own rubs and sauces. Had a little success. Very little. Then we moved to commercial rubs and sauces. Had a little more success. Began mixing commercial sauces to combine the best of what we were using. Got a little better. Then we developed our own rub and sauce following the same flavor profile we came up with from our mixed sauces. Even more success...and now we save a ton of money over the year in rubs and sauces..even selling a few bottles to our friends. It helped us to find a flavor profile the judges liked by using the commercial products that were scoring well. In the end.. scoring well with your own product is just a cherry on the top.
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Old 11-18-2013, 02:27 PM   #18
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Didn't you know everybody uses the same thing?
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Old 11-18-2013, 02:56 PM   #19
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I think it depends on why you compete. I started competing in order to eventually start catering, so for me I make my own rubs and sauces in order to develop my own flavor profiles. This year I switched to commercial sauces with added ingredients, then finished with my own sauces after I had my flavor profile figured out. If finishing well at competitions and hanging out with friends is why you compete, then using commercial brands might be the way to go for you. They are tested, tried and true recipes and have proven to be successful in competitions.
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Old 11-18-2013, 03:59 PM   #20
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Quote:
Originally Posted by $billBBQ View Post
+1 for the homemade. I just think it is part of the fun is trying to make everything from scratch, but we only do a couple contest a year
I would think winning would be even more fun than making my own rubs and sauces. Even the big guns use commercial rubs and sauces.
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Old 11-18-2013, 04:09 PM   #21
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straight from the bottle! :)

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Old 11-18-2013, 08:51 PM   #22
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Thanks for all the replies guys. Doing a lot of searching and there are so many out there lol.
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Old 11-18-2013, 09:11 PM   #23
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I know we all discuss rub recipes and discuss which is best from time to time. But the question of making and using home made rubs versus buying and using commercial rubs always seems to resurface time after time.

The best rub in the world is the rub you like best. More often than not the rub you like best will not be the one you make yourself. This is because we get locked into a closed mind of what spices we should put into the rub we make. Personal changes in taste are difficult to make and we tend to lock in on a specific set of ingredients and exclude others that don't appeal to our personal tastes.

This is the reason many people chose other rubs in taste tests. They break your barriers of normal taste and expand your flavor horizons. Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds layers of flavor of the meat, without overpowering it. While a rub will add flavor, it is also a flavor enhancer that brings out and compliments the overall flavor of the meat with subtle additions of salty, sweet, savory, and spicy flavors in perfect balance to our taste buds.

I will probably have some opposition here, but in the end I think it is best to leave the rubs to the professional suppliers. They have spent year developing their flavor profiles and they are commercially mixed in bulk. They have professional mixing, measuring, and packaging equipment.

In the end they have the quality control labs to provide you with a consistent product that will not change from cook to cook. It will save you a lot of work, effort, and yes even money in the interim, and there are so many choices out there.

It doesn't mean it's right for everyone to buy commercially rubs. Some of you will, some of you won't. We all use what has worked best for us.

.
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Old 11-18-2013, 09:18 PM   #24
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As an outsider looking in, this is something that perplexes me whenever it comes up. I just can't wrap my head around competing in BBQ using somebody else's rubs and sauces.

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Old 11-19-2013, 06:58 AM   #25
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Chicken is mostly commercial.
Ribs is all mine.
Pork is kind of up in the air at the moment. I'm undecided between one I came up with and a commercial one.
Brisket, well, is currently pretty much a disaster. I can't seem to do anything right with brisket.

Russ
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Old 11-19-2013, 07:24 AM   #26
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Quote:
Originally Posted by IamMadMan View Post
The best rub in the world is the rub you like best. More often than not the rub you like best will not be the one you make yourself. This is because we get locked into a closed mind of what spices we should put into the rub we make. Personal changes in taste are difficult to make and we tend to lock in on a specific set of ingredients and exclude others that don't appeal to our personal tastes.

This is the reason many people chose other rubs in taste tests. They break your barriers of normal taste and expand your flavor horizons.

.
very much agree.
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Old 11-19-2013, 10:53 PM   #27
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Quote:
Originally Posted by Alexa RnQ View Post
We make our own for two reasons: so we don't taste like everyone else, and so that we never get caught short because we can't get a particular product.

Same here.
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Old 11-20-2013, 07:47 AM   #28
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Commercial. Here is what I use. TS, DD, RR, CL, and SG Hint all but one are made by the same company.
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Old 11-20-2013, 09:05 AM   #29
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What if we use commercial and call it homemade?
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Old 11-20-2013, 10:32 AM   #30
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For comps, we use a blend of commercial rubs, and I add some things to a commercial sauce. We have been very successful this year with this combination.

When cooking @ home or for catering gigs, I like to experiment a little, adding things to commercial rubs & mixing with a base rub that I make just to keep it consistent and save a little $$.
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