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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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03-04-2013, 11:07 AM | #16 |
On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO
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4 variations of a base sauce. Basically a specific sauce per meat.
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Cole's Sweet Heat BBQ Sauces |
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03-04-2013, 12:09 PM | #17 |
Knows what a fatty is.
Join Date: 12-12-10
Location: Maple Shade, N.J.
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One for Brisket, Ribs, and Chicken two for Pork.
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Paul (Shady Crew BBQ Team) |
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03-04-2013, 12:13 PM | #18 |
On the road to being a farker
Join Date: 08-29-10
Location: Corona, CA
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2
1 for ribs and pork, 1 for chicken
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Sponsored by: Loot N' Booty BBQ Sauces and Rubs Green Mountain Grills |
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03-04-2013, 07:13 PM | #19 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
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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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Thanks from:---> |
03-04-2013, 07:27 PM | #20 |
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
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4 meats
4 rubs 1 sauce (But we dr it up for different meats)
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Matt Goodman Deep South Smoker, UDS in progress Check us out on Facebook [url]http://www.facebook.com/pages/Pots-BBQ/107610505962113[/url] |
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03-04-2013, 09:29 PM | #21 |
On the road to being a farker
Join Date: 09-28-11
Location: Leonardtown, MD
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One sauce.....doctored 4 ways.
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03-04-2013, 09:41 PM | #22 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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4 meats, 3 distinct sauces. brisket doesn't get "sauced".
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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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03-04-2013, 10:42 PM | #23 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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2 now, used to be 3
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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03-05-2013, 04:50 AM | #24 | |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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Quote:
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Thanks from:---> |
03-05-2013, 06:39 AM | #25 |
On the road to being a farker
Join Date: 04-14-12
Location: Laveen AZ
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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.
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03-05-2013, 07:59 AM | #26 |
is One Chatty Farker
Join Date: 08-09-07
Location: Atlanta, Ga
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Thanks from:---> |
03-05-2013, 08:06 AM | #27 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
Too easy to screw yourself with it, for a novice. Don't ask me how I know. |
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03-05-2013, 09:15 AM | #28 |
On the road to being a farker
Join Date: 03-01-11
Location: Valley, AL
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One sauce…used straight up on one category and doctored differently for 2 other categories. No sauce for brisket.
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Hicktown BBQ Team - Superior SS2, WSM |
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