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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-24-2014, 08:18 AM | #1 |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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How good is your BBQ sauce?
I just received an email this morning from www.bbqsaucereviews.com announcing "The Saucekers", a BBQ Sauce Competition.
The sauce submission date just opened today, January 24, 2014, and will run through August 4, 2014. I would love to see some Brethren winning, as a number of them have commercially packaged sauces already. http://saucekers.com/
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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Thanks from: ---> |
01-24-2014, 12:13 PM | #3 |
Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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A few years ago, I spent a winter experimenting w/ making my own sauce. When it was all said and done, I have about 7 quarts of bland, boring, indistinguishable BBQ sauce that eventually made it's way down the kitchen sink. Never again!
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UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ |
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01-24-2014, 12:24 PM | #4 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Not near as good as Sweet Baby's
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-24-2014, 03:34 PM | #5 |
Is lookin for wood to cook with.
Join Date: 11-27-13
Location: florence,sc
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Brian and Jay know what they are doing on sauce. I know, I am a collector and at this point I am up over 800 different from around the country. I have been following them on BBQ Sauce reviews for quite a few years - don't always agree - but whatever.
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Thanks from:---> |
01-24-2014, 03:44 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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People will drink my sauce if I leave it unguarded
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-24-2014, 03:44 PM | #7 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Interesting.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-24-2014, 05:03 PM | #8 | ||
On the road to being a farker
Join Date: 03-02-10
Location: Greenville, SC
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Quote:
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Thanks so much for the post on our upcoming Sauce Competition, The Saucekers! We really appreciate it! Brian Henderson has been working hard on this for a while now, so we are really excited about it. This Sauce Competition will be a great way for all those wanting to get their BBQ Sauce out there and noticed by a lot of people. Also if you're a big fan of the Thermapen like I am (Own 5 of them lol), make sure to check out the Thermapen and Sauce Giveaway we have going on for the next week on our Facebook Page. Thanks again! :) Jay Prince
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•Lg Grill Dome•Jr. Akorn•GMG DB•GMG DC•Napoleon Kettle•14.5 WSM•Weber Genesis Silver B•OptiGrill• |
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01-24-2014, 05:27 PM | #9 |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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I might send a sample of my fruity, spicy, smoky, tomato with some heat based sauce.Most of my fruit from my trees and plants will be ripe by late July and timing maybe right.As far as marketing it would be way too expensive to produce my sauce but maybe interesting to see what the judges would think.
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A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
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01-24-2014, 05:42 PM | #10 | |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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Quote:
I am a Thermapen fan, but not a Facebook fan, so no Giveaway participation for me
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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01-25-2014, 07:54 AM | #11 | |
On the road to being a farker
Join Date: 03-02-10
Location: Greenville, SC
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From what I remember reading, most of the big BBQ Sauce Competitions such as the National BBQ Association Awards of Excellence, Gettin Sauced, American Royal BBQ Event, National BBQ Festival, and the Scovie Awards, all require that the sauces be commercially available to the public. The Saucekers BBQ Sauce Competition will be a great way for small batch sauce makers to get their product out there and noticed by a lot of people. :) Thanks again DUBBAGA for sharing this info! ~Jay Prince
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•Lg Grill Dome•Jr. Akorn•GMG DB•GMG DC•Napoleon Kettle•14.5 WSM•Weber Genesis Silver B•OptiGrill• Last edited by PrinceofQ; 01-25-2014 at 10:14 AM.. Reason: spelling mistake :) |
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01-25-2014, 08:54 AM | #12 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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01-25-2014, 09:40 AM | #13 |
On the road to being a farker
Join Date: 10-27-13
Location: Mesquite TX
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30th at world food championships
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The Good One Openrange, The Good One Rodeo, Jambo J3, Epicoa Rotisserie Grill, ASSASSIN 28 |
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01-25-2014, 10:03 AM | #14 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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http://www.bbq-brethren.com/forum/sh...ight=infernooo
But then I see you're the last poster, so you've seen it... My experience has been this: Sauce that usually wins sauce contests doesn't actually compliment BBQ very well. I've published how we came into our competition sauce many times here, but the short version is that we made a TON of sauces and a TON of our BBQ and with 12 people we judged them all. For fun we took bets at the start as to which would work best. We ALL lost those bets. We bet on great tasting sauces. 100% of them conflicted with the BBQ or overpowered it severely, or both. That's all aside from the sauce contest. Do it, have fun, kick butt, win it! But be careful using it on your BBQ...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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