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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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11-12-2009, 10:11 AM | #1 |
Got Wood.
Join Date: 10-26-09
Location: Pueblo West, CO
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Competition Sauce
Hey everyone, I'm wanting to enter my sauce at the next comp that I do in the spring. For those of you who compete in this area, what is the criteria. Can you make the sauce at home or does it have to be made on site. And what is the best way to present it to the judges: Cold, room temp, or hot. Any info regarding this would be great.
Thanks, Big B
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"Big B's BBQ" |
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11-12-2009, 03:58 PM | #2 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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I have only entered that event once and it was am IBCA event not KCBS. We could make it at home, but I made it there. Something to do on Friday after setup. I would serve it as you like it.
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"Red" - Just Moved to Omaha! |
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11-12-2009, 04:17 PM | #3 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Too many guys submit bootled sauces in those
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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11-12-2009, 04:41 PM | #4 |
Got Wood.
Join Date: 10-26-09
Location: Pueblo West, CO
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You mean they submit bottled sauces that they didn't make? "BLASPHEMY"
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"Big B's BBQ" |
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11-12-2009, 05:18 PM | #5 |
is Blowin Smoke!
Join Date: 07-17-06
Location: Wantagh, NY
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yup kinda like turning in store bought dessert...
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Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol |
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11-12-2009, 07:22 PM | #6 |
On the road to being a farker
Join Date: 01-06-09
Location: Ruskin, FL
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I only entered twice (Lakeland,FL-KCBS). last year - 10th overall. This year - embarrassing. We turned both in hot and made it the week before. I made the sauce how I like it at home (slight vinegar taste with some heat). Turned in hot as we usually get some colder weather here in FL that time of year.
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Bobby [B]XL Green Egg[/B] [B]Medium Spicewine[/B] [B]26.75 Weber Kettle[/B] [B]22.5 Weber Kettle[/B] [B]Is It Ready Yet? BBQ Team[/B] |
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11-12-2009, 08:04 PM | #7 |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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I don't do them. Do I turn in my sauce for: pork, chicken, ribs, or ????? It is a sauce recipe, so which is it??? And most of the time, it is like, for example, the one I am in this weekend costs $30 to enter, and payout is $50 and only pays 1 place. Same with other extra entries. They usually cost too much to recoop any your money if you win. So, I enter them...
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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11-12-2009, 08:23 PM | #8 |
On the road to being a farker
Join Date: 11-11-09
Location: St. Louis, MO
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Like smoke-n-my-is said its sort of like throwing your money away, the pay out is rarely worth the entry fee. But with that being said i have tried my hand in sauce before. The sauce that I make has a different taste right out of the pot when hot than it does in the cooler, so i find that I have to heat mine before turn ins.
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11-13-2009, 06:22 AM | #9 |
On the road to being a farker
Join Date: 03-23-09
Location: Denver, NC
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Sauce alone does not tell the full story of que. It is the marriage of the sauce and the seasoned meat that produces the final offering to the palate.
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11-13-2009, 08:49 AM | #10 |
Got Wood.
Join Date: 10-26-09
Location: Pueblo West, CO
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Stop with the poetry, you're getting me excited!!!! LOL
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"Big B's BBQ" |
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11-13-2009, 09:13 AM | #11 | |
Take a breath!
Join Date: 03-26-07
Location: St. Louis, MO
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Quote:
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KCBS Certified Judge #21812 FEC100 1 UDS Smoker 1 Char Griller w/o side fire box Hog's Wart School BBQ Team http://www.bbqsaucereport.com (43 sauces and counting!) |
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11-13-2009, 09:33 AM | #12 |
On the road to being a farker
Join Date: 11-11-09
Location: St. Louis, MO
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11-13-2009, 09:34 AM | #13 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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For presentation, I suggesting taking warm (not hot, not cold, just warm) sauce and
slathering up a few naked strippers. It'll get noticed!!!
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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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11-13-2009, 10:59 AM | #14 |
Take a breath!
Join Date: 03-26-07
Location: St. Louis, MO
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Sure did! At least you are here.
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KCBS Certified Judge #21812 FEC100 1 UDS Smoker 1 Char Griller w/o side fire box Hog's Wart School BBQ Team http://www.bbqsaucereport.com (43 sauces and counting!) |
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11-13-2009, 11:56 AM | #15 | |
On the road to being a farker
Join Date: 03-23-09
Location: Denver, NC
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Quote:
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