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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 07-22-2019, 08:40 PM   #1
jbelson
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Default BBQ sauce help

Anyone enter their sauce in a competition? I recently did and got honorable mention, 4th place at the OC fair (lotta people walk thru those doors).
But one of the critiques was on consistency. They wanted something smoother. I’m not sure how to get that though. My sauce is based off of tomato sauce, maybe that’s too thick to start off with?
Any suggestions?
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Old 07-22-2019, 09:55 PM   #2
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I have a sauce that uses ketchup and everyone raves over it. There is a comp coming up in October and if I decide to enter it, one of the reasons is because they have a sauce contest, and I am dying to find out other peoples opinion.
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Old 07-23-2019, 02:34 PM   #3
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I wouldn't overthink one comment after getting a 4th place. Blues hog is very thick and people love it.

Getting wrapped up over one comment will send you down a rabbit hole
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Old 07-23-2019, 02:49 PM   #4
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My "Blue Collar" sauce has won Best in the World twice at the American Royal and I have 5 other sauces as well. All are of a thicker consistency. Don't worry about the critics as there will always be an abundance of arm chair BBQ sauce experts. Congrats on the call.
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Old 07-23-2019, 03:38 PM   #5
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Was the contest you placed 4th in a People's Choice contest? If so I wouldn't be too worried about a few comments on too thick of sauce. It's impossible to please everyone in People's Choice. I've done a couple rib comps where people didn't even take a sample because they didn't like bbq sauce but the feedback from the other 95% was great.
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Old 07-23-2019, 05:08 PM   #6
jbelson
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The comment was they wanted “smoother consistency “ which I’m interpreting as my sauce was maybe too thick and uneven. I think? I can see it being a little thick and not as even when they judge. A valid critique. Just wondering what might mitigate that? I thought of maybe straining it? Or istead of tomato sauce going tomato paste and water?

Thoughts?
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Old 07-23-2019, 05:15 PM   #7
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Maybe a submersion blender to break it up a little.
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