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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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07-11-2012, 11:15 PM
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#1 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Question about entering rub and sauce contests.
I have looked around the forum and on the web for information on how to enter rub and sauce contests. I cannot find the info I need. Specifically, entry forms and rules. Are they very many contests for this stuff, or am I looking in the wrong place.
All help is greatly appreciated. Thanks.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-12-2012, 12:42 AM
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#2 |
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Quintessential Chatty Farker
  
Join Date: 11-12-06
Location: Des Moines, Iowa
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Bryan, it seems that each of these contests have their own set of rules. Most of them are pretty wide open but you might want to check with each organizer before entering.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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07-12-2012, 10:05 AM
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#3 |
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Quintessential Chatty Farker
 Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Sauce is probably the #1 unsanctioned category held at many sanctioned competitions. Largely anything goes from what I've seen. Like Dave said above, you'll want to ask each organizer before entering.
Rub, I dont recall ever seeing a rub competition.
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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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07-12-2012, 01:58 PM
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#4 | |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-12-2012, 02:27 PM
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#5 |
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Full Fledged Farker
Join Date: 06-01-11
Location: Smithville, MO
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I believe the AR requires that the sauce be commercially available. Below is a link with some additional info.
http://www.americanroyal.com/events_detail.aspx?id=75
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Jaestar BBQ |
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07-12-2012, 02:37 PM
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#6 |
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Take a breath!
Join Date: 06-24-09
Location: Bedford, NH
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I have done Memphis in May for sauce two years in a row (10th & 8th) and all they say is what the base should be (mustard, tomato or vinegar) and here is a cup!
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Bone Daddy's; 4 Gateway Drums; XL Big Green Egg; Napoleon Pro 665 |
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07-13-2012, 07:51 PM
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#7 |
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On the road to being a farker
Join Date: 07-19-10
Location: Charlotte, NC
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You may also want to check in to http://www.gettinsauced.com/.
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http://www.bigwaynerbbq.com |
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