MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 03-04-2013, 11:07 AM   #16
sweetheatbbq
On the road to being a farker
 
Join Date: 05-21-12
Location: St. Louis MO
Default

4 variations of a base sauce. Basically a specific sauce per meat.
__________________
Cole's Sweet Heat BBQ Sauces
sweetheatbbq is offline   Reply With Quote




Old 03-04-2013, 12:09 PM   #17
Shady
Knows what a fatty is.
 
Join Date: 12-12-10
Location: Maple Shade, N.J.
Default

One for Brisket, Ribs, and Chicken two for Pork.
__________________
Paul (Shady Crew BBQ Team)
Shady is offline   Reply With Quote


Old 03-04-2013, 12:13 PM   #18
JerryA
On the road to being a farker

 
Join Date: 08-29-10
Location: Corona, CA
Default

2

1 for ribs and pork, 1 for chicken
__________________
Sponsored by:

Loot N' Booty BBQ Sauces and Rubs

Green Mountain Grills
JerryA is offline   Reply With Quote


Old 03-04-2013, 07:13 PM   #19
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

Quote:
Originally Posted by DawgPhan View Post
not even close.

IMHO, sauces and rubs arent the secret to winning. Cooking a perfect piece if meat and getting that meat to still be perfect when it gets judges is the secret.

My advice for a first time competitor, order Smoking guns hot and Blues Hog. Just use that on everything. Inject with Butchers as directed. Maybe no sauce on brisket, depending on where you live.

Dont go crazy doctoring. If you want to get some of the Smoking guns finishing powder. Put that on everything right before you close the box.

If you do that you will know where your cooking stands because your taste scores are going to be pretty good. I am not saying you will win with that flavor, but your arent going to kill yourself either.
this is probably the best advice i've ever heard for the first time competitor.
__________________
[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:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Old 03-04-2013, 07:27 PM   #20
MattG
is One Chatty Farker
 
Join Date: 06-29-09
Location: Madison Ga.
Default

4 meats
4 rubs
1 sauce (But we dr it up for different meats)
__________________
Matt Goodman
Deep South Smoker, UDS in progress

Check us out on Facebook
[url]http://www.facebook.com/pages/Pots-BBQ/107610505962113[/url]
MattG is offline   Reply With Quote


Old 03-04-2013, 09:29 PM   #21
BABYGOTBUTT
On the road to being a farker

 
Join Date: 09-28-11
Location: Leonardtown, MD
Default

One sauce.....doctored 4 ways.
BABYGOTBUTT is offline   Reply With Quote


Old 03-04-2013, 09:41 PM   #22
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

4 meats, 3 distinct sauces. brisket doesn't get "sauced".
__________________
[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:
boogiesnap is offline   Reply With Quote


Old 03-04-2013, 10:42 PM   #23
CBQ
is Blowin Smoke!
 
Join Date: 01-11-09
Location: Cumberland, RI
Default

2 now, used to be 3
Attached Images
File Type: jpg bbqsauce.jpg (8.4 KB, 59 views)
__________________
Chris
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
KCBS, KCBS CBJ, NEBS
CBQ is offline   Reply With Quote


Old 03-05-2013, 04:50 AM   #24
Pappy Q
is One Chatty Farker
 
Join Date: 04-08-10
Location: Elk Creek, KY
Smile

Quote:
Originally Posted by DawgPhan View Post
We hand make a series of sauces to build on our flavor profile. Each sauce is used at a different point in the process. We also build a custom finishing sauce for each box that is applied as a thin mist just before closing the box. This is a highly aromatic "sauce" that helps pull in the "nose" of our product.

We also dip all of our parsley in a handmade small batch sauce made with local and organic ingredients including honey from bees that I raise myself. I have a deep and personal relationship with every ingredient that I use in each of the 23 different sauces that we use to build our flavor profile in our finished product.

I also age several of my sauces in barrels that were used to formerly age Pappy Van Winkle Bourbon. Sauces age anywhere from 1 week to 5 years and then our master blender mixes each sauce to taste right before our boxes are put together. That is why we are always the last team to get our boxes turned in.
I assume you are using the Pappy 20 year.....otherwise you're doing it wrong
Pappy Q is offline   Reply With Quote


Thanks from:--->
Old 03-05-2013, 06:39 AM   #25
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Default

I use 3 sauces in variations. 1 sauce is used just in case something gets over smoked as it strips the level of smoke flavor.
McEvoy AZ is offline   Reply With Quote


Old 03-05-2013, 07:59 AM   #26
DawgPhan
is One Chatty Farker
 
Join Date: 08-09-07
Location: Atlanta, Ga
Default

Quote:
Originally Posted by Pappy Q View Post
I assume you are using the Pappy 20 year.....otherwise you're doing it wrong

We use 15, 20, and 23 year barrels and then blend the sauces. Getting the barrels is the toughest part.
DawgPhan is offline   Reply With Quote


Thanks from:--->
Old 03-05-2013, 08:06 AM   #27
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Default

Quote:
Originally Posted by DawgPhan View Post
not even close.

IMHO, sauces and rubs arent the secret to winning. Cooking a perfect piece if meat and getting that meat to still be perfect when it gets judges is the secret.

My advice for a first time competitor, order Smoking guns hot and Blues Hog. Just use that on everything. Inject with Butchers as directed. Maybe no sauce on brisket, depending on where you live.

Dont go crazy doctoring. If you want to get some of the Smoking guns finishing powder. Put that on everything right before you close the box.

If you do that you will know where your cooking stands because your taste scores are going to be pretty good. I am not saying you will win with that flavor, but your arent going to kill yourself either.
Great advice, except on the gun powder. DO NOT use the gun powder unless you are 100% ready. Go just a little to heavy...... your scores will go WAY down.

Too easy to screw yourself with it, for a novice. Don't ask me how I know.
Hawg Father of Seoul is offline   Reply With Quote


Old 03-05-2013, 09:15 AM   #28
AUBBQ
On the road to being a farker
 
Join Date: 03-01-11
Location: Valley, AL
Default

One sauce…used straight up on one category and doctored differently for 2 other categories. No sauce for brisket.
__________________
Hicktown BBQ Team - Superior SS2, WSM
AUBBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:19 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts