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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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02-05-2010, 08:18 AM | #1 |
Is lookin for wood to cook with.
Join Date: 05-21-09
Location: wirtz, va
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to sauce or not to sauce?
I was wondering about how much sauce is used at competition level. I am thinking only to moisten or to glaze. We are not judged on the sauce are we? Is the meat what is supposed to be whats happenin. I've been to a small event and it seemed the judges are used to sauced to death bbq, not the real thing. Any thoughts?
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char griller outlaw,weber kettle grill |
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02-05-2010, 08:35 AM | #2 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I am a firm believer in saying it is a sauce contest. People don't like shrimp in shrimp cocktail, they like cocktail sauce, is chicken parm really about the chicken? Nope, you see where I am going with this.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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02-05-2010, 08:37 AM | #3 |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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sauce
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You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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02-05-2010, 08:39 AM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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To sauce, or not to sauce, that is the question.
A few years back in the South East, judging MIM (now MBN), we rarely saw sauce. More often that not (then), when we did, the sauce didn't compliment the meat, often was overpowering, and generally brought the score down (not always, but most times). This past year I noticed a profound change (again, in MBN) and most everything had some amount of sauce on it. The sauce you choose should compliment the meat (no matter what sanctioning body you're entering). If it overpowers the meat, or masks the meat flavor, you're likely to get scored down. KCBS mentions puddling of sauce that's not allowed. So, you surely can over-sauce, even if it lets the meat flavor shine through. I suggest looking at the pics presented now & again around here. The one I liked the best was plowboys about a year ago; an absolutely beautiful pork entry, with the money muscle up top, sliced, and what I'd call a medium amount of sauce on the outside (not drenched, but not extremely light either). He then had a nice mixture of pulled pork pieces arranged with some bark, then drissled <spelling> some sauce over the top. Again, wasn't drenched, wasn't on every piece, but there was sauce poured sparingly over the top.
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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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02-05-2010, 08:50 AM | #5 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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"Fully agree.".. I retract that statement, once I thought more about it.. Even though I do not eat BBQ anymore, i'd rather have a good piece of brisket with no sauce than a piece of plain chicken, or a shrimp with nothing on it. But I still think it's a sauce and presentation contest.
Last edited by Podge; 02-05-2010 at 10:36 AM.. |
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02-05-2010, 09:40 AM | #6 |
Knows what a fatty is.
Join Date: 05-16-09
Location: Marshall, MN
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We keep convincing ourselves it is a meat contest...that's why we need numerous adult beverages!
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GatewayDrumx2,WhitewaterDrum,WSM,WeberKettle-Model'A',GMG DB, BWFatboy |
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02-05-2010, 09:52 AM | #7 | ||
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Quote:
Quote:
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Ford Retired competition cook. BBQ mentor. |
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02-05-2010, 10:39 AM | #8 |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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02-05-2010, 10:42 AM | #9 | |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Quote:
OK. it is a sauce contest on perfectly cooked meat.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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02-05-2010, 10:46 AM | #10 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Like all things BBQ, your area's preferences heavily impact what you will do. Some places readily accept naked meat. Some places don't want to see it.
When used, the above caveats apply -- the sauce has to be a harmonious addition to the flavor profile, not clashing or predominant. No matter where you are, you can't rescue badly cooked meat with sauce, but you can surely kill good meat by putting the wrong sauce on it.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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02-05-2010, 10:49 AM | #11 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Up there yes.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-05-2010, 11:05 AM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I agree with I-Que, the meat's gotta be *there* regardless of sauce. However,
I do think that some amount of sauce is expected. Counter, great meat with mediocre or uncomplimentary sauce is better off sans sauce (IMHO). Recounter, average meat can surely be enhanced with a fabulous sauce. Sauce is very subjective, and can be very regional too. However, just because you're in the NC or SC area, dont assume they like the regional mustard sauce...
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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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02-05-2010, 11:40 AM | #13 |
is one Smokin' Farker
Join Date: 09-16-07
Location: Mukwonago, Wi
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sause is king... and all you need to knw is what 2 you need to mix to win... and you must cook it close to ok....lol
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i feel i should say something profound .... so drink up the beers getting cold |
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02-05-2010, 12:14 PM | #14 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Thanks for the chuckle. I don't know why, but this gave me a pretty good laugh. Probably just me.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-05-2010, 06:00 PM | #15 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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Several times I have over cooked or otherwise messed up the meat. Used a copious amount of sauce and actually placed quite well (GC in two contest). I would love to have the same sucess when I do it right?
What have I learned? 1. Being a purist might not be the best idea at contest. 2. Use more sauce. Will I? I don't know, the purist in me rebels |
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