Comp Chicken Flavor profile

WineMaster · 08-25-2011, 12:02 PM

Does Competition Chicken do better with a homemade sauce or a Doctored up sauce. Two weeks ago I used a home-made sauce and got sratight 8's across the board from all 6 judges. Would I be nuts to change sauces for this weekend? Chicken has me banging my head agains the wall.

Dan

meatinc · 08-25-2011, 12:52 PM

Dan - I try and keep doing the same thing for at least a few comps to see if the results are consistent. There's always the chance that you hit a very good or a not so good table every once in a while so the long term average will give you a better idea of how you're doing.

Fatback Joe · 08-25-2011, 03:21 PM

^^^^ what he said.

Don't change a thing yet, if you do another and the results still aren't what you want, then consider it, but just one comp isn't cause for alarm IMO.

JimmyDAL · 08-26-2011, 06:19 AM

And Joe knows Chicken!

Hub · 08-26-2011, 09:45 AM

If you got straight 8's you're in the right direction. Stick with it. One contest does not make a good sample. Stick with your sauce through several and see what the trend is.

Cue's Your Daddy · 08-26-2011, 09:54 AM

How much for a copy of the recipe for the sauce? Have cash.......

nthole · 08-26-2011, 10:14 AM

All commercial sauces started as homemade sauces. If your's is working...don't change it. As long as you can make it consistent you should be good to go!

WineMaster · 08-26-2011, 10:30 AM

Pig Lotion will never change. Ive been making it since 2007 and I will not change that recepie. This event has a sauce category. This will be the first time it has been entered in a sauce category. Cant wait.

atvalaska · 08-26-2011, 10:32 AM

NO,don't "change"....look where "change" got us so far.........

CMALANGA · 08-26-2011, 11:40 AM

I wouldn't change if you're getting straight 8's...see what it yields over the next few contests. I've done both and gotten good and bad reviews either way. That being said I will gladly add to Paul's cash offer.

08-25-2011, 12:02 PM	#1
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Comp Chicken Flavor profile Does Competition Chicken do better with a homemade sauce or a Doctored up sauce. Two weeks ago I used a home-made sauce and got sratight 8's across the board from all 6 judges. Would I be nuts to change sauces for this weekend? Chicken has me banging my head agains the wall. Dan __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

08-25-2011, 12:52 PM	#2
meatinc On the road to being a farker Join Date: 02-27-10 Location: Murrieta, CA	Dan - I try and keep doing the same thing for at least a few comps to see if the results are consistent. There's always the chance that you hit a very good or a not so good table every once in a while so the long term average will give you a better idea of how you're doing. __________________ Meat, Inc. De Profundis

08-25-2011, 03:21 PM	#3
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	^^^^ what he said. Don't change a thing yet, if you do another and the results still aren't what you want, then consider it, but just one comp isn't cause for alarm IMO. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

08-26-2011, 09:45 AM	#5
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC	If you got straight 8's you're in the right direction. Stick with it. One contest does not make a good sample. Stick with your sauce through several and see what the trend is. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

08-26-2011, 09:54 AM	#6
Cue's Your Daddy is one Smokin' Farker Join Date: 03-13-06 Location: Ronkonkoma, Long Island	How much for a copy of the recipe for the sauce? Have cash....... __________________ Paul GOTHAM CITY GRILLERS BBQ TEAM "Cue's Your Daddy! BBQ TEAM" KCBS Certified Judge Custom built Smoker Big Green Egg/2 WSM/4 Webber Kettles Webber Gasser

08-26-2011, 06:19 AM	#4
JimmyDAL is one Smokin' Farker Join Date: 05-30-11 Location: New England	And Joe knows Chicken!

08-26-2011, 10:14 AM	#7
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	All commercial sauces started as homemade sauces. If your's is working...don't change it. As long as you can make it consistent you should be good to go! __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

08-26-2011, 10:30 AM	#8
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Pig Lotion will never change. Ive been making it since 2007 and I will not change that recepie. This event has a sauce category. This will be the first time it has been entered in a sauce category. Cant wait. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

08-26-2011, 10:32 AM	#9
atvalaska Knows what a fatty is. Join Date: 07-30-10 Location: NENANA, ALASKA	NO,don't "change"....look where "change" got us so far......... __________________ SQUEAL-ON-U-BBQ : IF your [B]Brisket[/B] AINT 1ST YOUR 87th!....:bow: just a big, hairy American winning machine ;)

08-26-2011, 11:40 AM	#10
CMALANGA On the road to being a farker Join Date: 10-22-07 Location: Farmingdale, NY	I wouldn't change if you're getting straight 8's...see what it yields over the next few contests. I've done both and gotten good and bad reviews either way. That being said I will gladly add to Paul's cash offer. __________________ Bad Ass Competition BBQ Team Certified BBQ Judge 22" WSM 26" Weber Kettle 22.5" Weber Kettle Large BGE

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