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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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08-14-2011, 10:44 AM | #1 |
Knows what a fatty is.
Join Date: 06-09-11
Location: Elmira,NY
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Favorite PP sauce for competition?
After pulling my pork shoulders, I'm going to use a sweet and spicy mustard sauce in the next competition. Many folks, up north here, have never had a mustard sauce on smoked pork. I think it's a match made in Heaven. Don't get me wrong, I like tomatoe based sauces too, but most people put mustard on a hotdog right? LOL.
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08-14-2011, 11:22 AM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Good luck with that.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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08-14-2011, 11:36 AM | #3 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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For the win !!!!
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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08-14-2011, 11:42 AM | #4 |
Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY
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Looks like you're up my way, what's the next comp you're doing?
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HandsomeSwede fettsvinbbq.com |
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08-14-2011, 11:50 AM | #5 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
remember, you're not judging. What you like has nothing to do with what will score well.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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08-14-2011, 04:23 PM | #6 |
Knows what a fatty is.
Join Date: 06-09-11
Location: Elmira,NY
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Thanks for the encouraging words everyone. The contest is August 27th in Hammondsport,NY. It's sponsored by the Fire Dept. and is their 1st annual contest. There were a few open spots left last week.
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08-14-2011, 05:03 PM | #7 | |
Knows what a fatty is.
Join Date: 06-09-11
Location: Elmira,NY
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Quote:
While that can be true, some teams say you should give the judges what they're used to in their region, I compete for the fun of it and I'm not afraid to take a few risks. I usually score pretty well. I like to introduce new or bold flavors in a contest. |
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08-14-2011, 05:28 PM | #8 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i put IMHO one of the best mustard style sauces out there on my first KCBS comp pork. landed in the 20's. switched sauce only to a red and placed 4th and 5th since.
just sayin'. psssst. i think the other guys were pulling your chain above.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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08-14-2011, 06:14 PM | #9 | |
Knows what a fatty is.
Join Date: 06-09-11
Location: Elmira,NY
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Quote:
I appreciate the sound advise. Maybe I should stick with what folks are used to here- red sauce. I'll introduce mustard sauce to family and friends. |
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Thanks from:---> |
08-14-2011, 07:24 PM | #10 |
Got Wood.
Join Date: 05-25-07
Location: Cedar Rapids, IA
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Lots of marriages go bad, regardless of where they were made.
Since this will be a contest likely to be judged by locals with very little exposure to competition cooking, I wouldn't present them with anything that challenges their preconceived notions of what great Q should look and taste like. Pioneers are usually discovered with arrows still sticking out of their sun-bleached bones. Good luck and have fun! Last edited by Pork Barrel Project; 08-14-2011 at 08:31 PM.. |
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Thanks from: ---> |
08-14-2011, 07:51 PM | #11 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Pork has been my most consistent winner at competitions. I have - by far - more ribbons and trophies for that than anything else. NONE of them came with a mustard sauce. Eventhough a good, tangy, S. Carolina mustard sauce is my personal favorite, it throws the judges off and makes them stop and think about the entry. Some judges like that; most judges don't seem to though.
Since no one I know invests hundreds of dollars (at a minimum) in a comp to lose, I have to assume that you care at least a little bit about grabbing some good scores. It just won't happen with a mustard sauce. Probably. Maybe. But hey... give it a try. Maybe it's just my mustard sauce the judges hate.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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08-14-2011, 08:16 PM | #12 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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don't try a vinegar sauce either.
just sayin'.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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08-14-2011, 08:44 PM | #13 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I just cooked PP for a Church fund raiser here in Vermont. I made red sauce with highly tweeked Sweet Baby Ray's, a great mustard sauce as well as an Eastern North Carolina vinegar sauce.
I made a point of asking several people which sauce was their favorite. One lady's answer pretty well summed it up. "I liked the barbecue sauce much better than mustard. "
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-15-2011, 04:13 AM | #14 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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I'd advise against your sweet and spicy mustard sauce for a competiton. Stay towards the middle of the road on your sauce with a KC style sweet. I think it will fare much better.
Then again, you won't know how your sauce stands up in competition unless you give it a try. Good luck with whatever path you choose.
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Crash - HIBarbeque.com |
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08-15-2011, 06:43 AM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I wish you well with that, but honestly there's a reason that down here in mustard sauce territory you'll almost never see a mustard sauce come across the table. The reason is that the sauce makes such a strong impression, people either HATE it or LOVE it. Too much polarization of judges. Play to the center my friend.
By the way, I'd never have a party and not have 2 (yes, minimum of 2) different mustard sauces. Some family and friends love it. Save it for the at home use.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from:---> |
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