Number of contest sauces?

NazBQ · 03-04-2013, 08:28 AM

Hey All,

I'm looking to cook in my first contest next month (after 3 years of judging). I had a quick question as I prepare..

How many different sauces do you take to KCBS competitions? Do most of you have one universal sauce for all 4 categories?

- Shane

Smokin' D · 03-04-2013, 08:34 AM

No. I use a different sauce for each meat. Brisket gets a reduced version of the drippings with a few minor additions. The sauces for the other meats are all home made.

DawgPhan · 03-04-2013, 09:09 AM

One sauce to rule them all. One sauce to find them. One sauce to bring them all and in the darkness bind them.

hint the sauce is head country.

Lake Dogs · 03-04-2013, 09:16 AM

4 meats; 4 sauces.

Alexa RnQ · 03-04-2013, 09:24 AM

I prepare two base sauces, then doctor them differently for the individual meats.

Wager · 03-04-2013, 09:32 AM

if you are talking about just the final sauce that goes on the meat 4. if you are also talking about injections, spritz, brine, etc... then 8.

DawgPhan · 03-04-2013, 09:34 AM

We hand make a series of sauces to build on our flavor profile. Each sauce is used at a different point in the process. We also build a custom finishing sauce for each box that is applied as a thin mist just before closing the box. This is a highly aromatic "sauce" that helps pull in the "nose" of our product.

We also dip all of our parsley in a handmade small batch sauce made with local and organic ingredients including honey from bees that I raise myself. I have a deep and personal relationship with every ingredient that I use in each of the 23 different sauces that we use to build our flavor profile in our finished product.

I also age several of my sauces in barrels that were used to formerly age Pappy Van Winkle Bourbon. Sauces age anywhere from 1 week to 5 years and then our master blender mixes each sauce to taste right before our boxes are put together. That is why we are always the last team to get our boxes turned in.

mobow · 03-04-2013, 09:43 AM

five sauces blended to form three final product sauces. Keith

JD McGee · 03-04-2013, 09:44 AM

One...

Lake Dogs · 03-04-2013, 09:58 AM

Snarky... It's Monday.... <sigh>

It's almost impossible to find any 1 sauce that works great on Chicken, Beef, and Pork. That's why most use multiple (at least variations) sauces. Or, if I were to interpret the snarky responses above, I'd say they were trying to say something like "if you aren't prepared for this, you aren't ready to compete".

Much like Diva above, I have 3 base sauces that I mix and match. 1 goes straight up on Chicken, then all 3 mixed together in different amounts for ribs and pork, and we thin the pork one down quite a bit and mix in some drippings from the beef for the beef...

4 very different variations.

Good luck with your adventure. I do suggest that you work closely with "marrying" your sauce(s) to your rub(s) and/or injection(s), because sauce (IMHO) that tastes great all by itself may or may not taste worth a flip with/on your BBQ.

Pigs on Fire · 03-04-2013, 10:02 AM

I need to go get me some taller boots...

DawgPhan · 03-04-2013, 10:30 AM

Quote:

Originally Posted by Lake Dogs

Snarky... It's Monday.... <sigh>

It's almost impossible to find any 1 sauce that works great on Chicken, Beef, and Pork. That's why most use multiple (at least variations) sauces. Or, if I were to interpret the snarky responses above, I'd say they were trying to say something like "if you aren't prepared for this, you aren't ready to compete".

not even close.

IMHO, sauces and rubs arent the secret to winning. Cooking a perfect piece if meat and getting that meat to still be perfect when it gets judges is the secret.

My advice for a first time competitor, order Smoking guns hot and Blues Hog. Just use that on everything. Inject with Butchers as directed. Maybe no sauce on brisket, depending on where you live.

Dont go crazy doctoring. If you want to get some of the Smoking guns finishing powder. Put that on everything right before you close the box.

If you do that you will know where your cooking stands because your taste scores are going to be pretty good. I am not saying you will win with that flavor, but your arent going to kill yourself either.

MattCom · 03-04-2013, 10:44 AM

4 meats, 1 rub, 1 sauce

NazBQ · 03-04-2013, 10:54 AM

Thanks for the responses! There's a lot to chew on here. I like the idea of a couple of base sauces modified for each meat.

HawgNationBBQ · 03-04-2013, 11:02 AM

Quote:

Originally Posted by Lake Dogs

4 meats; 4 sauces.

^ +1 for us.

03-04-2013, 08:28 AM	#1
NazBQ On the road to being a farker Join Date: 02-28-13 Location: Nashville, TN	Number of contest sauces? Hey All, I'm looking to cook in my first contest next month (after 3 years of judging). I had a quick question as I prepare.. How many different sauces do you take to KCBS competitions? Do most of you have one universal sauce for all 4 categories? - Shane

03-04-2013, 09:16 AM	#4
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	4 meats; 4 sauces. __________________ 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

03-04-2013, 09:24 AM	#5
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	I prepare two base sauces, then doctor them differently for the individual meats. __________________ . 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]

03-04-2013, 09:43 AM	#8
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO	five sauces blended to form three final product sauces. Keith __________________ WSM 22.5, MCBJ, In The Key Of Que

03-04-2013, 09:44 AM	#9
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	One... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

03-04-2013, 08:34 AM	#2
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	No. I use a different sauce for each meat. Brisket gets a reduced version of the drippings with a few minor additions. The sauces for the other meats are all home made.

03-04-2013, 09:09 AM	#3
DawgPhan is One Chatty Farker Join Date: 08-09-07 Location: Atlanta, Ga	One sauce to rule them all. One sauce to find them. One sauce to bring them all and in the darkness bind them. hint the sauce is head country.

03-04-2013, 09:32 AM	#6
Wager Full Fledged Farker Join Date: 02-20-08 Location: Charlotte, NC	if you are talking about just the final sauce that goes on the meat 4. if you are also talking about injections, spritz, brine, etc... then 8.

03-04-2013, 09:34 AM	#7
DawgPhan is One Chatty Farker Join Date: 08-09-07 Location: Atlanta, Ga	We hand make a series of sauces to build on our flavor profile. Each sauce is used at a different point in the process. We also build a custom finishing sauce for each box that is applied as a thin mist just before closing the box. This is a highly aromatic "sauce" that helps pull in the "nose" of our product. We also dip all of our parsley in a handmade small batch sauce made with local and organic ingredients including honey from bees that I raise myself. I have a deep and personal relationship with every ingredient that I use in each of the 23 different sauces that we use to build our flavor profile in our finished product. I also age several of my sauces in barrels that were used to formerly age Pappy Van Winkle Bourbon. Sauces age anywhere from 1 week to 5 years and then our master blender mixes each sauce to taste right before our boxes are put together. That is why we are always the last team to get our boxes turned in.

03-04-2013, 09:58 AM	#10
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Snarky... It's Monday.... <sigh> It's almost impossible to find any 1 sauce that works great on Chicken, Beef, and Pork. That's why most use multiple (at least variations) sauces. Or, if I were to interpret the snarky responses above, I'd say they were trying to say something like "if you aren't prepared for this, you aren't ready to compete". Much like Diva above, I have 3 base sauces that I mix and match. 1 goes straight up on Chicken, then all 3 mixed together in different amounts for ribs and pork, and we thin the pork one down quite a bit and mix in some drippings from the beef for the beef... 4 very different variations. Good luck with your adventure. I do suggest that you work closely with "marrying" your sauce(s) to your rub(s) and/or injection(s), because sauce (IMHO) that tastes great all by itself may or may not taste worth a flip with/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

03-04-2013, 10:02 AM	#11
Pigs on Fire Full Fledged Farker Join Date: 08-20-10 Location: Marietta, GA	I need to go get me some taller boots...

03-04-2013, 10:44 AM	#13
MattCom Take a breath! Join Date: 06-25-07 Location: East Phatchogue, NY	4 meats, 1 rub, 1 sauce __________________ Out of the Ashes BBQ Team "Keepin' the Bar in Barbecue" Wooooooooo! WSM 18.5" & 22" 22.5 in Weber Kettle Smokey Jones SS UDS 1.0

03-04-2013, 10:54 AM	#14
NazBQ On the road to being a farker Join Date: 02-28-13 Location: Nashville, TN	Thanks for the responses! There's a lot to chew on here. I like the idea of a couple of base sauces modified for each meat.