MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 11-12-2009, 10:11 AM   #1
Big B
Got Wood.
 
Big B's Avatar
 
Join Date: 10-26-09
Location: Pueblo West, CO
Default Competition Sauce

Hey everyone, I'm wanting to enter my sauce at the next comp that I do in the spring. For those of you who compete in this area, what is the criteria. Can you make the sauce at home or does it have to be made on site. And what is the best way to present it to the judges: Cold, room temp, or hot. Any info regarding this would be great.

Thanks,

Big B
__________________
"Big B's BBQ"
Big B is offline   Reply With Quote




Old 11-12-2009, 03:58 PM   #2
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Omaha, NE
Default

I have only entered that event once and it was am IBCA event not KCBS. We could make it at home, but I made it there. Something to do on Friday after setup. I would serve it as you like it.
__________________
"Red" - Just Moved to Omaha!
Redheart is offline   Reply With Quote


Old 11-12-2009, 04:17 PM   #3
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

Too many guys submit bootled sauces in those
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Old 11-12-2009, 04:41 PM   #4
Big B
Got Wood.
 
Big B's Avatar
 
Join Date: 10-26-09
Location: Pueblo West, CO
Default

You mean they submit bottled sauces that they didn't make? "BLASPHEMY"
__________________
"Big B's BBQ"
Big B is offline   Reply With Quote


Old 11-12-2009, 05:18 PM   #5
WannaBeBBQueen
is Blowin Smoke!
 
WannaBeBBQueen's Avatar
 
Join Date: 07-17-06
Location: Wantagh, NY
Default

yup kinda like turning in store bought dessert...
__________________
Julie
"It is better to have burnt and lost, then never to have barbecued at all"
Swamp Pit BBQ
KCBS Member
KCBS CBJ
Charbroil Bandera
Charbroil Silver Smoker/Grill
Weber Kettle 18 & 26
WSM 18 1/2
Kamado 18"
FEC 100

http://www.myspace.com/wannabebbqueen
http://www.tripadvisor.com/members/JMBred

*the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol
WannaBeBBQueen is offline   Reply With Quote


Old 11-12-2009, 07:22 PM   #6
Is It Ready Yet?
On the road to being a farker

 
Join Date: 01-06-09
Location: Ruskin, FL
Default

I only entered twice (Lakeland,FL-KCBS). last year - 10th overall. This year - embarrassing. We turned both in hot and made it the week before. I made the sauce how I like it at home (slight vinegar taste with some heat). Turned in hot as we usually get some colder weather here in FL that time of year.
__________________
Bobby



[B]XL Green Egg[/B]
[B]Medium Spicewine[/B]
[B]26.75 Weber Kettle[/B]
[B]22.5 Weber Kettle[/B]
[B]Is It Ready Yet? BBQ Team[/B]
Is It Ready Yet? is offline   Reply With Quote


Old 11-12-2009, 08:04 PM   #7
smoke-n-my-i's
is One Chatty Farker
 
smoke-n-my-i's's Avatar
 
Join Date: 08-27-07
Location: Eustis, FL
Default

I don't do them. Do I turn in my sauce for: pork, chicken, ribs, or ????? It is a sauce recipe, so which is it??? And most of the time, it is like, for example, the one I am in this weekend costs $30 to enter, and payout is $50 and only pays 1 place. Same with other extra entries. They usually cost too much to recoop any your money if you win. So, I enter them...
__________________
KCBS Member
Smoke-N-My-I's Competition BBQ Team
2 Chargriller SuperPros with SFB's(retired)
2 UGLY drum smokers
Weber 22 1/2" & 18 1/2" Kettle
Super fast RED Thermapen
Screaming fast ORANGE Thermapen
KCBS Certified Table Captain
KCBS Certified Judge
smoke-n-my-i's is offline   Reply With Quote


Old 11-12-2009, 08:23 PM   #8
E Mellow
On the road to being a farker
 
Join Date: 11-11-09
Location: St. Louis, MO
Default

Like smoke-n-my-is said its sort of like throwing your money away, the pay out is rarely worth the entry fee. But with that being said i have tried my hand in sauce before. The sauce that I make has a different taste right out of the pot when hot than it does in the cooler, so i find that I have to heat mine before turn ins.
E Mellow is offline   Reply With Quote


Old 11-13-2009, 06:22 AM   #9
Poker Smoker
On the road to being a farker
 
Poker Smoker's Avatar
 
Join Date: 03-23-09
Location: Denver, NC
Default

Sauce alone does not tell the full story of que. It is the marriage of the sauce and the seasoned meat that produces the final offering to the palate.
Poker Smoker is offline   Reply With Quote


Old 11-13-2009, 08:49 AM   #10
Big B
Got Wood.
 
Big B's Avatar
 
Join Date: 10-26-09
Location: Pueblo West, CO
Default

Quote:
Originally Posted by Poker Smoker View Post
Sauce alone does not tell the full story of que. It is the marriage of the sauce and the seasoned meat that produces the final offering to the palate.
Stop with the poetry, you're getting me excited!!!! LOL
__________________
"Big B's BBQ"
Big B is offline   Reply With Quote


Old 11-13-2009, 09:13 AM   #11
stlgreg
Take a breath!
 
stlgreg's Avatar
 
Join Date: 03-26-07
Location: St. Louis, MO
Default

Quote:
Originally Posted by E Mellow View Post
Like smoke-n-my-is said its sort of like throwing your money away, the pay out is rarely worth the entry fee. But with that being said i have tried my hand in sauce before. The sauce that I make has a different taste right out of the pot when hot than it does in the cooler, so i find that I have to heat mine before turn ins.
Hey Elliot! Welcome to the brethren!
__________________
KCBS Certified Judge #21812
FEC100
1 UDS Smoker
1 Char Griller w/o side fire box
Hog's Wart School BBQ Team
http://www.bbqsaucereport.com (43 sauces and counting!)
stlgreg is offline   Reply With Quote


Old 11-13-2009, 09:33 AM   #12
E Mellow
On the road to being a farker
 
Join Date: 11-11-09
Location: St. Louis, MO
Default

Quote:
Originally Posted by stlgreg View Post
Hey Elliot! Welcome to the brethren!
Thanks Greg... I took me long enough didn't it
E Mellow is offline   Reply With Quote


Old 11-13-2009, 09:34 AM   #13
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

For presentation, I suggesting taking warm (not hot, not cold, just warm) sauce and
slathering up a few naked strippers. It'll get noticed!!!
__________________
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
Lake Dogs is offline   Reply With Quote


Old 11-13-2009, 10:59 AM   #14
stlgreg
Take a breath!
 
stlgreg's Avatar
 
Join Date: 03-26-07
Location: St. Louis, MO
Default

Quote:
Originally Posted by E Mellow View Post
Thanks Greg... I took me long enough didn't it
Sure did! At least you are here.
__________________
KCBS Certified Judge #21812
FEC100
1 UDS Smoker
1 Char Griller w/o side fire box
Hog's Wart School BBQ Team
http://www.bbqsaucereport.com (43 sauces and counting!)
stlgreg is offline   Reply With Quote


Old 11-13-2009, 11:56 AM   #15
Poker Smoker
On the road to being a farker
 
Poker Smoker's Avatar
 
Join Date: 03-23-09
Location: Denver, NC
Default

Quote:
Originally Posted by Lake Dogs View Post
For presentation, I suggesting taking warm (not hot, not cold, just warm) sauce and
slathering up a few naked strippers. It'll get noticed!!!
Kinda like this...
Poker Smoker is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Favorite PP sauce for competition? Rocco05 Competition BBQ 18 08-15-2011 08:33 PM
Kosmo's Q Competition Sauce Kosmo's Q Kosmo's Q Injections, Marinades and Rubs 0 04-10-2011 11:31 AM
sauce competition questions? kitch Q-talk 7 09-20-2009 09:14 PM
Your sauce or commercial sauce in competition? Sawdustguy Competition BBQ 15 11-21-2005 04:14 AM
Competition sauce question ddog27 Competition BBQ 6 05-23-2005 02:52 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:39 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts