How good is your BBQ sauce?

DUBBAGA · 01-24-2014, 08:18 AM

I just received an email this morning from www.bbqsaucereviews.com announcing "The Saucekers", a BBQ Sauce Competition.

The sauce submission date just opened today, January 24, 2014, and will run through August 4, 2014. I would love to see some Brethren winning, as a number of them have commercially packaged sauces already.

http://saucekers.com/

IndoorOutdoorCook · 01-24-2014, 09:49 AM

Oh hey! This is in Boston. I'm going to sign up to judge.

sincitydisciple01 · 01-24-2014, 12:13 PM

A few years ago, I spent a winter experimenting w/ making my own sauce. When it was all said and done, I have about 7 quarts of bland, boring, indistinguishable BBQ sauce that eventually made it's way down the kitchen sink. Never again!

Bigr314 · 01-24-2014, 12:24 PM

Not near as good as Sweet Baby's

fuzzbottom · 01-24-2014, 03:34 PM

Brian and Jay know what they are doing on sauce. I know, I am a collector and at this point I am up over 800 different from around the country. I have been following them on BBQ Sauce reviews for quite a few years - don't always agree - but whatever.

landarc · 01-24-2014, 03:44 PM

People will drink my sauce if I leave it unguarded

DubfromGA · 01-24-2014, 03:44 PM

Interesting.

PrinceofQ · 01-24-2014, 05:03 PM

Quote:

Originally Posted by fuzzbottom

Brian and Jay know what they are doing on sauce. I know, I am a collector and at this point I am up over 800 different from around the country. I have been following them on BBQ Sauce reviews for quite a few years - don't always agree - but whatever.

Thanks! We appreciate it! :)

Quote:

Originally Posted by DUBBAGA

I just received an email this morning from www.bbqsaucereviews.com announcing "The Saucekers", a BBQ Sauce Competition.

The sauce submission date just opened today, January 24, 2014, and will run through August 4, 2014. I would love to see some Brethren winning, as a number of them have commercially packaged sauces already.

http://saucekers.com/

DUBBAGA,

Thanks so much for the post on our upcoming Sauce Competition, The Saucekers! We really appreciate it!

Brian Henderson has been working hard on this for a while now, so we are really excited about it. This Sauce Competition will be a great way for all those wanting to get their BBQ Sauce out there and noticed by a lot of people.

Also if you're a big fan of the Thermapen like I am (Own 5 of them lol), make sure to check out the Thermapen and Sauce Giveaway we have going on for the next week on our Facebook Page.

Thanks again! :)
Jay Prince

57borntorun · 01-24-2014, 05:27 PM

I might send a sample of my fruity, spicy, smoky, tomato with some heat based sauce.Most of my fruit from my trees and plants will be ripe by late July and timing maybe right.As far as marketing it would be way too expensive to produce my sauce but maybe interesting to see what the judges would think.

DUBBAGA · 01-24-2014, 05:42 PM

Quote:

Originally Posted by PrinceofQ

Thanks so much for the post on our upcoming Sauce Competition, The Saucekers! We really appreciate it!

Brian Henderson has been working hard on this for a while now, so we are really excited about it. This Sauce Competition will be a great way for all those wanting to get their BBQ Sauce out there and noticed by a lot of people.

Also if you're a big fan of the Thermapen like I am (Own 5 of them lol), make sure to check out the Thermapen and Sauce Giveaway we have going on for the next week on our Facebook Page.

Thanks again! :)
Jay Prince

No worries Jay, I had no idea that you were a part of bbqsaucereviews.com. I only wish that there was a non-commercial category for most of us to enter.

I am a Thermapen fan, but not a Facebook fan, so no Giveaway participation for me

PrinceofQ · 01-25-2014, 07:54 AM

Quote:

Originally Posted by DUBBAGA

No worries Jay, I had no idea that you were a part of bbqsaucereviews.com. I only wish that there was a non-commercial category for most of us to enter.

I am a Thermapen fan, but not a Facebook fan, so no Giveaway participation for me

From what I remember reading, most of the big BBQ Sauce Competitions such as the National BBQ Association Awards of Excellence, Gettin Sauced, American Royal BBQ Event, National BBQ Festival, and the Scovie Awards, all require that the sauces be commercially available to the public.

The Saucekers BBQ Sauce Competition will be a great way for small batch sauce makers to get their product out there and noticed by a lot of people. :)

Thanks again DUBBAGA for sharing this info!

~Jay Prince

pmad · 01-25-2014, 08:54 AM

Quote:

Originally Posted by landarc

People will drink my sauce if I leave it unguarded

Type?

Picketwire BBQ · 01-25-2014, 09:40 AM

30th at world food championships

Lake Dogs · 01-25-2014, 10:03 AM

http://www.bbq-brethren.com/forum/sh...ight=infernooo

But then I see you're the last poster, so you've seen it...

My experience has been this: Sauce that usually wins sauce contests doesn't actually compliment BBQ very well. I've published how we came into our competition sauce many times here, but the short version is that we made a TON of sauces and a TON of our BBQ and with 12 people we judged them all. For fun we took bets at the start as to which would work best. We ALL lost those bets. We bet on great tasting sauces. 100% of them conflicted with the BBQ or overpowered it severely, or both.

That's all aside from the sauce contest. Do it, have fun, kick butt, win it! But be careful using it on your BBQ...

Bludawg · 01-25-2014, 10:53 AM

I think I'll repack a Bottle of SBR with a Drop of Honey & a Pinch of salt and pack it off.

01-24-2014, 08:18 AM	#1
DUBBAGA is Blowin Smoke! Join Date: 07-31-11 Location: Beaumont, CA	How good is your BBQ sauce? I just received an email this morning from www.bbqsaucereviews.com announcing "The Saucekers", a BBQ Sauce Competition. The sauce submission date just opened today, January 24, 2014, and will run through August 4, 2014. I would love to see some Brethren winning, as a number of them have commercially packaged sauces already. http://saucekers.com/ __________________ [I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown)

01-24-2014, 09:49 AM	#2
IndoorOutdoorCook Knows what a fatty is. Join Date: 12-06-13 Location: Cambridge, MA	Oh hey! This is in Boston. I'm going to sign up to judge. __________________ "In order to make delicious food, you must eat delicious food." -Jiro Ono

01-24-2014, 12:13 PM	#3
sincitydisciple01 Full Fledged Farker Join Date: 01-18-08 Location: Prairie Village, KS Name/Nickname : Jason	A few years ago, I spent a winter experimenting w/ making my own sauce. When it was all said and done, I have about 7 quarts of bland, boring, indistinguishable BBQ sauce that eventually made it's way down the kitchen sink. Never again! __________________ UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ

01-24-2014, 12:24 PM	#4
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Not near as good as Sweet Baby's __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

01-24-2014, 03:44 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	People will drink my sauce if I leave it unguarded __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-24-2014, 03:34 PM	#5
fuzzbottom Is lookin for wood to cook with. Join Date: 11-27-13 Location: florence,sc	Brian and Jay know what they are doing on sauce. I know, I am a collector and at this point I am up over 800 different from around the country. I have been following them on BBQ Sauce reviews for quite a few years - don't always agree - but whatever.

01-24-2014, 03:44 PM	#7
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	Interesting. __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

01-24-2014, 05:27 PM	#9
57borntorun Full Fledged Farker Join Date: 09-16-13 Location: Palm City, Florida	I might send a sample of my fruity, spicy, smoky, tomato with some heat based sauce.Most of my fruit from my trees and plants will be ripe by late July and timing maybe right.As far as marketing it would be way too expensive to produce my sauce but maybe interesting to see what the judges would think. __________________ A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!

01-25-2014, 09:40 AM	#13
Picketwire BBQ On the road to being a farker Join Date: 10-27-13 Location: Mesquite TX	30th at world food championships __________________ The Good One Openrange, The Good One Rodeo, Jambo J3, Epicoa Rotisserie Grill, ASSASSIN 28

01-25-2014, 10:03 AM	#14
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	http://www.bbq-brethren.com/forum/sh...ight=infernooo But then I see you're the last poster, so you've seen it... My experience has been this: Sauce that usually wins sauce contests doesn't actually compliment BBQ very well. I've published how we came into our competition sauce many times here, but the short version is that we made a TON of sauces and a TON of our BBQ and with 12 people we judged them all. For fun we took bets at the start as to which would work best. We ALL lost those bets. We bet on great tasting sauces. 100% of them conflicted with the BBQ or overpowered it severely, or both. That's all aside from the sauce contest. Do it, have fun, kick butt, win it! But be careful using it on your BBQ... __________________ 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

01-25-2014, 10:53 AM	#15
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I think I'll repack a Bottle of SBR with a Drop of Honey & a Pinch of salt and pack it off. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.