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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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Old 03-29-2016, 10:54 PM   #1
calmdowneight
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What sauce is everyone using in competitions now days! I know Blues Hog was very popular a little while back, but am wondering if it still is and if not what's hot right now?
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Old 03-29-2016, 11:06 PM   #2
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It still is.
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Old 03-29-2016, 11:12 PM   #3
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Old 03-29-2016, 11:35 PM   #4
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Anyone here use the sucklebusters honey glaze? I've heard it's doing really well in Texas, and my chicken sauce has been falling flat out here so I'm looking for something new to test out.
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Old 03-30-2016, 06:02 AM   #5
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Originally Posted by erichasaces View Post
Anyone here use the sucklebusters honey glaze? I've heard it's doing really well in Texas, and my chicken sauce has been falling flat out here so I'm looking for something new to test out.
Yep, I buy it by the gallon, still does very well.
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Old 03-30-2016, 06:38 AM   #6
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Yep, I buy it by the gallon, still does very well.
Doing anything to doctor it up or straight out of the bottle?
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Old 03-30-2016, 06:41 AM   #7
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Which one is sweeter, Sucklebusters or Blues Hog? Same for spiciness? I make all my sauces and have some good ones, but don't think they are competition worthy because they're an everyday type sauce. I feel I probably need to stick with a flavor profile to be competitive because sometimes it's not good to stand out. I've been playing around with SBR's modified with vinegar / juice and some spices, taste alright and is improved from the stock version but not sure about it being a competition worthy blend. The predominant profile around here is a sweet type sauce, I'm more of a sweet and spicy vinegar guy myself. Just needing some recommendations that will give me the best odds of being competitive.
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Old 03-30-2016, 06:41 AM   #8
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Doing anything to doctor it up or straight out of the bottle?
Depends on the comp meat, things like pork I will mix it with some regular bbq sauce, yardbird it goes on straight, the shine is outstanding with this stuff.
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Old 03-30-2016, 06:52 AM   #9
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I hear that there is a sauce made in a Swamp by some Boys thats doing pretty good things for some teams.
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Old 03-30-2016, 06:52 AM   #10
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Quote:
Originally Posted by calmdowneight View Post
The predominant profile around here is a sweet type sauce, I'm more of a sweet and spicy vinegar guy myself. Just needing some recommendations that will give me the best odds of being competitive.
Although some judges like to complain about too many entries with Blues Hog, it still wins. Use Smokey Mountain for a little more of a vinegar accent. Blend it with something else to avoid the "Blues Hog again?" problem.

If you don't do well with a Blues Hog blend, it may not be the sauce that's the issue.
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Old 03-30-2016, 07:08 AM   #11
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(If you don't do well with a Blues Hog blend, it may not be the sauce that's the issue.)
That's what I want to hear. Since I'm new at competition BBQ and there's no one in my area to get tips from, I just don't want to fall flat on my face because I'm not using the best rubs / sauces available to me. I expect to fall flat the first few times out, but at least then I will know to focus on my cooks / presentation to improve.
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Old 03-30-2016, 07:11 AM   #12
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Try mixing a little TN Red with your sauce on swine, they like each other, judges do too. The fun part is playing around with the blend and mix you feel gives that umami result, then give it a go, just don't change up the game plan on turn in day.
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Old 03-30-2016, 07:24 AM   #13
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Quote:
Originally Posted by calmdowneight View Post
Since I'm new at competition BBQ and there's no one in my area to get tips from, I just don't want to fall flat on my face because I'm not using the best rubs / sauces available to me. I expect to fall flat the first few times out, but at least then I will know to focus on my cooks / presentation to improve.
Even good teams take classes. It might be worth looking into, given the cost of competing. Lots of good teams in the mid-Atlantic offer them. Aporkalypse Now, 3 Eyez, Dizzy Pig, and Cool Smoke come to mind, but I'm sure I'm missing some. Old Virginia Smoke has one coming up in April that's very reasonably priced and geared for beginners.

http://www.oldvirginiasmoke.com/sign...or-bbq-school/
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Old 03-30-2016, 07:50 AM   #14
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Thanks for the info on the classes. That's something I might be interested in. As far as mixing the sauces, I will give it a whirl and see what we come up with. Like I said I'm very pleased with the sauces I make and I think about 80% of America would be as well, but competition food is a whole different animal.
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Old 03-30-2016, 07:55 AM   #15
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People usually have to pay for classes to get that knowledge when they don't know it.

Most use Kraft sauce from Walmart
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