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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-25-2014, 11:20 AM   #16
speckman16
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I am new here what bbq sauce is preferred here
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Unread 01-25-2014, 11:37 AM   #17
Offthehook
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Quote:
Originally Posted by speckman16 View Post
I am new here what bbq sauce is preferred here
Store bought? Sweet baby rays is always a hit.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
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Unread 01-25-2014, 11:40 AM   #18
speckman16
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thank you
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Unread 01-25-2014, 11:45 AM   #19
Lake Dogs
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Originally Posted by speckman16 View Post
I am new here what bbq sauce is preferred here
LOL at "here". Where is "here"?

In brethren, like in most BBQ areas, if it's done very well, the preference of sauce is, overwhelmingly:

NONE


Even my wife prefers it with NONE. We do keep stocked some Blues Hog Tennessee Red. It's the only one I use straight up. Also stocked is Head Country (for hamburgers, hotdogs, and brunswick stew), Blues Hog Original (for mixing into my sauce that we use on BBQ and in competitions), and mixed up is our competition sauce, Shack Attack (see recipe in brethren.com), and some of what we call "Pot Luck", which is just all the left-overs thrown together and isn't bad either.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 01-25-2014, 11:52 AM   #20
speckman16
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lol learning the ropes here
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