Question for Experienced Judges - Premade Sauce and Rub

bmikiten · 11-04-2013, 12:57 PM

You are judging the finals of a local event and notice that a few of the boxes are using a sauce and/or rub that is pre-made with a distinctive flavor you recognized from years of cooking. Do you judge it down or (as the rules say) judge it on the standard criteria on a stand-alone basis ignoring the fact that the contestant didn't do anything special.

bbq.tom · 11-04-2013, 01:37 PM

As long as the sauce enhances the flavor of the meat and doesn't overpower it, I don't care if it is straight out of a bottle or scratch made.

ckelly · 11-04-2013, 01:54 PM

I would think in a scenario like that, the scores would be more favorable.
You are presenting a flavor that the judge they are connected to/famaliar with.

RumRunner_1492 · 11-04-2013, 02:09 PM

I don't care where the sauce or rub come from. I judge purely on taste as should everyone else. I think preparing, cooking and presenting a perfect box of BBQ is special no matter where the sauce and rub came from.

Pappy Q · 11-04-2013, 03:18 PM

Why would you even think of judging it down because the cook used a "commercial" rub and sauce? That's the kind of judging bs that really pisses off cooks.

5string · 11-04-2013, 03:28 PM

I judge each sample on it's own merit. This past weekend I judged at Hog Happnin. The first 3 chicken entries tasted like they all used the same rubs and sauces. The good news was, I liked the flavor and gave all of them high scores for taste. There is nothing at all wrong with using commercial rubs and sauces, there are some really good ones out there.

The preceding reply is my personal opinion which, I'm sure, will differ from some.

Smokin' D · 11-04-2013, 03:35 PM

I am a cook and a judge. Familiar flavors do seem to bump up the numbers a bit. I do not use straight up commercial sauces, but find that the popular ones in a given area make a good base to doctor up.

I would not judge up or down just because I think I recognize a particular brand of sauce or rub. Judge as presented is the way to go. If it is good, high numbers. If it is not so good, lower numbers.

Podge · 11-04-2013, 04:04 PM

I think this question seems to be "If you taste blues hog, do you score up or down?"

bbq.tom · 11-04-2013, 04:28 PM

Quote:

Originally Posted by Podge

I think this question seems to be "If you taste blues hog, do you score up or down?"

IMHO, BH overpowers the flavor of any meat it is slathered on!
Some judges like it because they taste something other than the meat, but that is exactly why I don't particularly like it as I can no longer taste the meat.

Smokin' D · 11-04-2013, 04:30 PM

If that be the case, then hmmmm. Judged a comp in Maine 2 summers ago and all of the chicken entries looked and tasted the same. Tenderness and appearance, layout in the box, were variables, but on taste they all got the same score. Don't remember the exact number, but it was above a 7 and below a 9

Porcine Perfection · 11-04-2013, 04:53 PM

Around here if you don't use BH you are taking a big gamble.

I make a pretty good sauce but it is not a good competition sauce if that makes sense.

RumRunner_1492 · 11-04-2013, 06:01 PM

Quote:

Originally Posted by bbq.tom

IMHO, BH overpowers the flavor of any meat it is slathered on!
Some judges like it because they taste something other than the meat, but that is exactly why I don't particularly like it as I can no longer taste the meat.

I agree. I use BH but it has to be put on lightly or cut with another sauce.

little bit of r & r · 11-04-2013, 07:49 PM

I must be odd never used blues hog in comps because I really just don't like it we still score decent. I know everyone says cook for the judges but I feel it bh makes it more of a sauce contest instead of a meat contest

bignburlyman · 11-05-2013, 07:22 AM

I think there are some judges that score based more on the flavor of the sauce than the flavor of the meat. Myself I like less sauce so I can taste the meat, but I don't score down unless the sauce does not compliment the meat. Many entries these days have more sauce flavor than meat flavor. A lot of sauces taste good, but I like meat! NTTAWWT.

ITBFQ · 11-05-2013, 07:38 AM

I judge the meat as presented, just like KCBS says to. Home made sauce? Blues Hawg? Doesn't matter to me.

11-04-2013, 12:57 PM	#1
bmikiten Knows what a fatty is. Join Date: 08-31-13 Location: San Antonio, TX	Question for Experienced Judges - Premade Sauce and Rub You are judging the finals of a local event and notice that a few of the boxes are using a sauce and/or rub that is pre-made with a distinctive flavor you recognized from years of cooking. Do you judge it down or (as the rules say) judge it on the standard criteria on a stand-alone basis ignoring the fact that the contestant didn't do anything special. __________________ Rude Mood Competition BBQ Team FEC100, Primo Egg w/controller, Memphis Pro, Custom Stick Burner, Assassin 28.

11-04-2013, 01:37 PM	#2
bbq.tom is One Chatty Farker Join Date: 11-23-10 Location: Hillsborough, NC (UNC "TarHeel" country!)	As long as the sauce enhances the flavor of the meat and doesn't overpower it, I don't care if it is straight out of a bottle or scratch made. __________________ [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]

11-04-2013, 03:28 PM	#6
5string is one Smokin' Farker Join Date: 07-05-12 Location: Geezerville, North Carolfornia	I judge each sample on it's own merit. This past weekend I judged at Hog Happnin. The first 3 chicken entries tasted like they all used the same rubs and sauces. The good news was, I liked the flavor and gave all of them high scores for taste. There is nothing at all wrong with using commercial rubs and sauces, there are some really good ones out there. The preceding reply is my personal opinion which, I'm sure, will differ from some. __________________ PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV

11-04-2013, 04:53 PM	#11
Porcine Perfection is Blowin Smoke! Join Date: 04-13-12 Location: On Lake Michigan Name/Nickname : ...	Around here if you don't use BH you are taking a big gamble. I make a pretty good sauce but it is not a good competition sauce if that makes sense. __________________ Humphrey Battle Box \| WSM \| Grilla Chimp \| Weber Q1200

11-05-2013, 07:22 AM	#14
bignburlyman is one Smokin' Farker Join Date: 09-10-03 Location: Great Bend, Kansas	I think there are some judges that score based more on the flavor of the sauce than the flavor of the meat. Myself I like less sauce so I can taste the meat, but I don't score down unless the sauce does not compliment the meat. Many entries these days have more sauce flavor than meat flavor. A lot of sauces taste good, but I like meat! NTTAWWT. __________________ David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends.

11-04-2013, 01:54 PM	#3
ckelly Full Fledged Farker Join Date: 06-06-12 Location: Auburn, WA	I would think in a scenario like that, the scores would be more favorable. You are presenting a flavor that the judge they are connected to/famaliar with.

11-04-2013, 02:09 PM	#4
RumRunner_1492 Full Fledged Farker Join Date: 09-16-13 Location: Dayton, OH	I don't care where the sauce or rub come from. I judge purely on taste as should everyone else. I think preparing, cooking and presenting a perfect box of BBQ is special no matter where the sauce and rub came from.

11-04-2013, 03:18 PM	#5
Pappy Q is One Chatty Farker Join Date: 04-08-10 Location: Elk Creek, KY	Why would you even think of judging it down because the cook used a "commercial" rub and sauce? That's the kind of judging bs that really pisses off cooks.

11-04-2013, 03:35 PM	#7
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	I am a cook and a judge. Familiar flavors do seem to bump up the numbers a bit. I do not use straight up commercial sauces, but find that the popular ones in a given area make a good base to doctor up. I would not judge up or down just because I think I recognize a particular brand of sauce or rub. Judge as presented is the way to go. If it is good, high numbers. If it is not so good, lower numbers.

11-04-2013, 04:04 PM	#8
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky.	I think this question seems to be "If you taste blues hog, do you score up or down?"

11-04-2013, 04:30 PM	#10
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	If that be the case, then hmmmm. Judged a comp in Maine 2 summers ago and all of the chicken entries looked and tasted the same. Tenderness and appearance, layout in the box, were variables, but on taste they all got the same score. Don't remember the exact number, but it was above a 7 and below a 9

11-04-2013, 07:49 PM	#13
little bit of r & r Knows what a fatty is. Join Date: 12-27-11 Location: Springville, AL	I must be odd never used blues hog in comps because I really just don't like it we still score decent. I know everyone says cook for the judges but I feel it bh makes it more of a sauce contest instead of a meat contest

11-05-2013, 07:38 AM	#15
ITBFQ is One Chatty Farker Join Date: 09-17-12 Location: Oswego, IL	I judge the meat as presented, just like KCBS says to. Home made sauce? Blues Hawg? Doesn't matter to me. __________________ - Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL]
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