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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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09-21-2012, 02:53 PM | #1 |
Full Fledged Farker
Join Date: 02-11-12
Location: Rockingham, NC
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Newbie question about "competition" PP and sauce
I am preparing for my first competition coming up and need some input on my pulled pork sauce. Anytime I make PP, I always make a standard eastern NC vinegar sauce for it and everybody loves it. However, looking at pictures of turn in boxes it appears like most guys use a thicker style sauce for competition. Am I right? While my vinegar sauce is awesome, it's not gonna really add to the color and shine of the entry when in the box like a thicker sauce would. And I know the appearance is only part of the score but i'm still just curious what everybody else uses? Thanks!
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09-21-2012, 03:27 PM | #2 |
Full Fledged Farker
Join Date: 07-24-11
Location: Virginia Beach,VA
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ButchB,
As a judge I would agree with your evaluation. What I have been seeing lately is beautifully glazed money muscle and both sausced and non sauced PP. In my experience most cooks do not submit the real vinagery sauces. Theresa
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09-21-2012, 03:38 PM | #3 |
Full Fledged Farker
Join Date: 02-11-12
Location: Rockingham, NC
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Thanks!
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09-21-2012, 05:56 PM | #4 |
is One Chatty Farker
Join Date: 02-24-10
Location: Durham, NC
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Being from NC as well, I can tell you vinegar sauce doesn't work. Usually get hit pretty hard across the board. I still use a thinner sauce, but sweeter and gives a nice color and shine.
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09-21-2012, 06:00 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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What I have been told (but apparently do not execute) is that shine is important. Sweet and a little bite is the preferred thing, not vinegar, a pure vinegar sauce is gonna hurt you more often than not.
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09-21-2012, 06:04 PM | #6 |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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Although I personally LOVE a vinegar sauce on PP, it DOESN'T work in competition.
Don't worry TOO much about "shine" on your pork as long as it doesn't look dry. Also, don't use too much sauce and mask the flavor of the pork. Balance is a wonderful thing in flavor!
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09-21-2012, 09:01 PM | #7 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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I love vinegar sauce. We turned it in when we first started and got spanked badly. Don't do it. Traditional hickory with a little sweet and heat. Not too much either.
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09-22-2012, 07:48 AM | #8 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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i like mustard based sauce but will not turn it in (although this year anything might have helped ). for shine, experement with some agave nectar in as a glaze or mixed into a sauce.
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09-22-2012, 05:26 PM | #9 |
Full Fledged Farker
Join Date: 02-11-12
Location: Rockingham, NC
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Thanks for the help guys!
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