J
JellyQ
Guest
Going to Memphis in May for the first time, actually my first contest and the team I am on has allowed me to enter my sauce. I need advice and direction on how I go about my business.
JellyQ
JellyQ
Southern Home Boy
is Blowin Smoke!
Is your sauce commercially available? The last time I looked, I thoughtthat was one of the requirements for the Sauce category. I could be wrong though.
TooSaucedToPork
is one Smokin' Farker
Vinegar, Mustard, and Tomato SAUCE
(Judged on Friday, May 13th)
Barbecue sauce is divided into three categories: Tomato, Mustard, or
Vinegar. The sauce’s main ingredient will determine the category.
Sauces will be judged on how well the various ingredients combine
together. The specific areas are:
• SPICE COMPATIBILITY - You will be judged on how well you choose
and mix your spices. Some spices may taste wonderful when combined;
however, some spices just do not mix well together. No one spice
should be so powerful that it is the only thing a judge tastes.
• AROMA - You will be judged on how well the aroma awakens the senses.
You want your sauce to entice the judge’s taste buds, not scare them.
• OVERALL IMPRESSION - This is not an average of the other scores. It
is based on the judge’s overall experience judging your sauce.
come by for a beer R119
Neil Gallagher
Too Sauced To Pork
TooSaucedToPork
is one Smokin' Farker
Not a requirement...most turn in homemade
J
JellyQ
Guest
Too sauced, thank you for the info and the advice. The sauce is my own I have been working to perfect it for about 2 years. Sometimes to the detremint of my family and friends.
I would like to know if you prepare it there?, take it with you from home?, how much do you present, and in what kind of container?
I would like to know if you prepare it there?, take it with you from home?, how much do you present, and in what kind of container?
J
JellyQ
Guest
Much thanks
Too sauced, thank you for the info and the advice. The sauce is my own I have been working to perfect it for about 2 years. Sometimes to the detremint of my family and friends.
I would like to know if you prepare it there?, take it with you from home?, how much do you present, and in what kind of container?
Too sauced, thank you for the info and the advice. The sauce is my own I have been working to perfect it for about 2 years. Sometimes to the detremint of my family and friends.
I would like to know if you prepare it there?, take it with you from home?, how much do you present, and in what kind of container?
