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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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04-16-2012, 08:49 PM | #1 |
Knows what a fatty is.
Join Date: 10-28-10
Location: Dublin, GA
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Competitions in NC.....
Ive heard that to be successful you must add vinegar to your sauce. Is this true? Does anyone have any information that could be helpful??
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Holy Smokes Stumps Stretch SmokerThe First Stump Monster Stump JR.Traegar Texas Elite |
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04-16-2012, 11:41 PM | #2 |
Found some matches.
Join Date: 12-30-10
Location: Williamson, Georgia
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Gary,
Missed you all in Jackson last weekend.. I spent last year on the coast in NC. near the outer banks. the state on NC definately likes vinegar sauce. It is extremely heavy on the vinegar almost to the point of being just vinegar, pepper, and water... I personally did not like it that way but that is the way they seem to like their sauce there.. hope this helps brother |
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04-17-2012, 04:33 PM | #3 |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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As a CBJ who has judged lots of comps in NC, I can tell you that vinegar is NOT what the judges are looking for. A hint is acceptable, but if you try using what is normally found at Q-joints in eastern NC (vinegar with red pepper flakes and a wee bit of sugar) you won't walk. As in MOST comps that I've judged (NC, SC, VA, GA, & AZ), thin sauce slightly sweet on pork seems to be what walks most.
Just saying...
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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04-17-2012, 06:13 PM | #4 |
Full Fledged Farker
Join Date: 04-27-09
Location: Durham, NC
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Just keep it pretty much neutral...sweet and tangy is the sway to go...I wouldnt try a traditional NC vinegar sauce (unless u wanna give away the contest )...u cant go wrong with 50/50 blues hog regular/blues hog tennessee red as a base and add to it to make it how u like it....
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Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3 |
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04-17-2012, 06:16 PM | #5 | |
On the road to being a farker
Join Date: 05-05-09
Location: Yorktown, VA
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Quote:
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Hambones by the Fire, Jambo J5(sold...), FEC 100, WSM (stoked), 27.5 Weber OTG |
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04-17-2012, 07:09 PM | #6 | |
Full Fledged Farker
Join Date: 03-26-09
Location: Hertford, NC
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Quote:
Hey, good to know, I may have to try that!! |
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04-17-2012, 07:23 PM | #7 |
Full Fledged Farker
Join Date: 04-27-09
Location: Durham, NC
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Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3 |
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04-17-2012, 08:34 PM | #8 |
Knows what a fatty is.
Join Date: 10-28-10
Location: Dublin, GA
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Great info guys. Thanks. What is this Blues hog.......
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Holy Smokes Stumps Stretch SmokerThe First Stump Monster Stump JR.Traegar Texas Elite |
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04-17-2012, 08:41 PM | #9 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Y'all DO NOT tell Gary about Blues Hog!!! I'll have to compete against him, possibly this fall sometime, and I'd rather him not know about such things... :-)
Gary, it's a secret. And, it sucks. Yeah, that's it, it sucks. It's TERRIBLE. Doesn't even taste like BBQ sauce at all. Tom did pretty much hit what I've seen walk here in GA, SC, and my little experience in NC. It's pretty much the same as here, Gary. Dude, you can cook. You know better than to over-think this!!!
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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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04-17-2012, 08:44 PM | #10 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Multiple sanctioning bodies. Some have on-site, like MIM and MBN. Also, if you're a finals judge in something like GBA you'll know (after awards); if you're a judge watching over their shoulders you'll know too. Even in other contests, if you hang with teams that win consistently you'll find out. Of course, it requires that you hang around for awards (most judges dont).....
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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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Thanks from:---> |
04-18-2012, 04:49 PM | #11 |
Knows what a fatty is.
Join Date: 10-28-10
Location: Dublin, GA
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Well if others are using this Blues Hog I had better join in so I can blend it with the pack Thanks for all of the good info. Gary
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Holy Smokes Stumps Stretch SmokerThe First Stump Monster Stump JR.Traegar Texas Elite |
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04-18-2012, 05:47 PM | #12 |
On the road to being a farker
Join Date: 05-09-09
Location: Clayton, NC
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LOL. I'm surprised no one has recommended mustard sauce to you.......yet.
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Redneck Scientific Competition BBQ Team |
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04-18-2012, 06:24 PM | #13 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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That aside, there are probably only 2 or 3 of us in this region using Blues Hog. The only time I've seen it as a judge was in Tennille last year. They'd take BH Original and cut it about 50/50 with honey for a rib sauce. BH Original is candy sweet but is really a great starter for a rib sauce. Some might use it straight up, but I'd suggest to you as a judge that it's probably too thick and too sweet for this region. Mix it, thin it, it's GOOD. BH Tenn Red is IMHO about the best vinegar red sauce I've ever had. It, to me personally, is the ONLY sauce I'll use straight up when I'm eating BBQ. Nice balance of heat and vinegar. I mix it in with my/on my pork sauce and I found out by accident that it mixes in nicely with the sauce that I use sparingly on brisket. Some Piggly Wiggly's in our area carry them, in small jar. Best of luck. By the way, your brisket entry at Tennille last year has been the best brisket entry I've seen in any contest, sanctioned or otherwise, in probably 5 years. AWESOME!!!
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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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Thanks from:---> |
04-18-2012, 09:18 PM | #14 | |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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Quote:
Just saying...
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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04-19-2012, 06:46 PM | #15 | |
On the road to being a farker
Join Date: 05-09-09
Location: Clayton, NC
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Go ahead...slather it up good. Heard it goes well with chicken in comps too. (Yes, to clarify the original comment, Yes, I jest.)
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Redneck Scientific Competition BBQ Team |
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