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Total Overhaul

Sawdustguy

Sawdustguy

Quintessential Chatty Farker

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Well we have been doing this for 2 years (7 contests) and the best we have done was 5th overall at Merrimack. Up until now we have made all of our sauces and rubs except the FAB prodects. It certainly appears that we absolutely suck at doing so. From now on we are going to use commercial sauces and rubs. We are going to swallow our pride and admit we will never win with our own stuff. I just spent a small fortune on commercial rubs and sauces. As soon as us Polocks get this stuff sorted out, watch out gentlemen.
 
I have made my own sauces but realized long ago that there are widely accepted sauces out there, therefore why buck the system, plus it's a lot of work and time and money making your own.
 
Guy: Let me know if I can help. It may save you another year of hit and miss on matching the sauce to the rub.

Spice
 
spicewine said:
Guy: Let me know if I can help. It may save you another year of hit and miss on matching the sauce to the rub.

Spice
Click to expand...


Jay,
I did buy your rubs a few weeks ago but unfortunately when I went to test them Guy had eaten them with a spoon!!??? I guess he really liked the flavor. Looks like I am in need of reordering them.
 
Mrs. Sawdust said:
Jay,
I did buy your rubs a few weeks ago but unfortunately when I went to test them Guy had eaten them with a spoon!!??? I guess he really liked the flavor. Looks like I am in need of reordering them.
Click to expand...
Thats no joke, i eat the hen and hog rub straight up
 
spicewine said:
Guy: Let me know if I can help. It may save you another year of hit and miss on matching the sauce to the rub.

Spice
Click to expand...

Jay's got a good point... You can have a great rub and a great sauce but they might not compliment each other.

I guess the little Spicebox will be busy this fall and winter !!!

I remember the day Sean and I cooked about 12 racks of ribs using 6 different rubs and 2-3 sauces before we began competing to try out a lot of products I bought online. Everything was going great until the hot spot on the Pitts & Spitts stickburner was cranking too much and we rotated the ribs but forgot to keep track of positions. At the end of the cook, we knew which ribs tasted best, but could not pinpoint which rub/sauce combo we used for certain. By the fifth rib sample they all tasted the same anyway.

Looking back, I blew a lot of cash on all those products, but it was fun. I don't use any of them in contests anylonger but some are still my favorites for home use.
 
MilitantSquatter said:
Jay's got a good point... You can have a great rub and a great sauce but they might not compliment each other.

I guess the little Spicebox will be busy this fall and winter !!!

I remember the day Sean and I cooked about 12 racks of ribs using 6 different rubs and 2-3 sauces. Everything was going great until the hot spot on the Pitts & Spitts stickburner was cranking too much and we rotated positions and forgot to keep track of positions.
Click to expand...

Vinny,

We tried simplifing our rubs but even I can tell they are not right. We are happy with the way we are cooking things and we attribute that to the Spicewine. Man she purrs like a kitten. Our flavors are way out in left field. I have a freezer in the garage that is full of stuff to experiment with. We were doing to do exhaustive testing but maybe Jay can help us get to where we need to be. Jay, thank you for the offer of help. We will be ordering another Spicewine round about November time frame. The large is a little too big to haul around in our Battlewagon. I can't hardly wait.
 
Sawdustguy said:
Vinny,

We tried simplifing our rubs but even I can tell they are not right. We are happy with the way we are cooking things and we attribute that to the Spicewine. Man she purrs like a kitten. Our flavors are way out in left field. I have a freezer in the garage that is full of stuff to experiment with. We were doing to do exhaustive testing but maybe Jay can help us get to where we need to be. Jay, thank you for the offer of help. We will be ordering another Spicewine round about November time frame. The large is a little too big to haul around in our Battlewagon. I can't hardly wait.
Click to expand...
Reading between the lines.....is their gonna be a large spicewine for sale soon?
 
Sledneck said:
Reading between the lines.....is their gonna be a large spicewine for sale soon?
Click to expand...

Don't know yet. Maybe.....Maybe not. Lets see what November brings. If I do decide to sell it I will give you first shot. It's really up to the wife. She loves cooking on the large.
 
dont do it. Sure I've never won any thing either, but there is some personal pride involved here. Stick to your guns.

Then again, maybe in another year I'll be steaming the labels off of a cattlemens bottle.
 
Sawdustguy said:
Don't know yet. Maybe.....Maybe not. Lets see what November brings. If I do decide to sell it I will give you first shot. It's really up to the wife. She loves cooking on the large.
Click to expand...
Let me know/ After cooking on vinnies(even with the chickengrate incident) I caught the bug. What an awesome cooker
 
Sawdustguy said:
Don't know yet. Maybe.....Maybe not. Lets see what November brings. If I do decide to sell it I will give you first shot. It's really up to the wife. She loves cooking on the large.
Click to expand...

The Q that you cooked on your large Spicewine for me at Dr. BBQ was superb. My wife remarked that this was your best to date... due to Dr. BBQ and your cooking on a great Spicewine. If you decide to give it a new home where it will be really appreciated, please let me know.

Yours in BBQ,

Cliff
 
just be careful to make sure your product isnt a clone of everyone elses also, 5th place after two seasons is nothing to ashamed of, i would experiment with both yours and commerical or perhaps a mixture of them both, keep notes it helps, also practice tasteing on one product per weekend.. its less confusing .. :-o
 
Guy,

With all the great products out there, we have found that experimenting with commercial products has been good. I had to get over the pride thing too b/c initially I thought that if you weren't using your own stuff you couldn't lay total claim to the victory. That's all BS. Of course, we add things too. Heat, sweet etc.

We are fairly new to this competition thing, and the only sauce that has been our own is the recipe we use on pulled pork. Everything else is some variation of a bottle brew. Rubs are another thing all together. We have a Mild Rub that is used for catering. In the past it has been successful with cayenne added for pulled pork, and brown sugar added for ribs.

In no way do I feel qualified to offer advice, but every now and again we get it right and take a trip to the stage. The best advice I received was to layer flavors, and make sure that the rub and sauce compliment each other.

You guys were nice to meet @ Harpoon. Wish we could have spent more time talking about cooking. Thanks again for the tour of your battle wagon and the Spicewine. You've got me thinking....

Mike
Giggling Pigs BBQ Co
 
Sledneck said:
Thats no joke, i eat the hen and hog rub straight up
Click to expand...

Word Up! When we recieved Jay's Hen and Hog Dust I tasted it and quickly put it somewhere where Michele couldn't find it. The next time she went out I got me a spoon and went to town. When she returned she went sniff, sniff and asked what the hell I've been eating. She said I reeked of Garlic. I took some abuse for eating it all but it was all worth it. That stuff is primo.
 
The Giggler said:
Guy,

With all the great products out there, we have found that experimenting with commercial products has been good. I had to get over the pride thing too b/c initially I thought that if you weren't using your own stuff you couldn't lay total claim to the victory. That's all BS. Of course, we add things too. Heat, sweet etc.

We are fairly new to this competition thing, and the only sauce that has been our own is the recipe we use on pulled pork. Everything else is some variation of a bottle brew. Rubs are another thing all together. We have a Mild Rub that is used for catering. In the past it has been successful with cayenne added for pulled pork, and brown sugar added for ribs.

In no way do I feel qualified to offer advice, but every now and again we get it right and take a trip to the stage. The best advice I received was to layer flavors, and make sure that the rub and sauce compliment each other.

You guys were nice to meet @ Harpoon. Wish we could have spent more time talking about cooking. Thanks again for the tour of your battle wagon and the Spicewine. You've got me thinking....

Mike
Giggling Pigs BBQ Co
Click to expand...

Mike,

It was our pleasure. You had quite some setup yourself. Hopefully we can get some of this stuff sorted out during the winter. It would be nice to become competitive. Even if we don't, we have the greatest time at contests. It has brought my brother and I closer together. Now, if I could only get him to go easier on the beer.
 
I make a lot of my own sauces and rubs and have had some limited success with it, but I started using the homebbq.com beef rub on my briskets and my scores have gone up about 30 points or so...from 129's pretty much every time to 159 the last time I turned it in.

What I really need to pick up is a good sauce for pork because what I like and what the judges like are 2 totally different things.
 
Sawdustguy said:
Mike,

It was our pleasure. You had quite some setup yourself. Hopefully we can get some of this stuff sorted out during the winter. It would be nice to become competitive. Even if we don't, we have the greatest time at contests. It has brought my brother and I closer together. Now, if I could only get him to go easier on the beer.
Click to expand...

I know what you mean, my brother and I used to race sailboats together. We had a great time, and usually finished last (picture the final scene in Tommy Boy:). He's a valuable member of the team. Harpoon was the first contest he missed.

Drink less beer at a brewery?!?! Good luck with that. Actually, restrained myself to focus on cooking Friday night. Nice to see the sun break without a headache....

If you are interested, send me a PM with your address, I'd be glad to send out some rub for you to try. As a matter of fact, I just picked it up @ the spice grinder last week.
 
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