ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 01-17-2005, 04:37 PM   #1
sigmasmokers
On the road to being a farker
 
sigmasmokers's Avatar
 
Join Date: 08-26-04
Location: Tulsa
Downloads: 0
Uploads: 0
Default BBQ Sauce?

I am fairly new to BBQ Competitions and was wondering what, if any sauce you experienced competitors put on your finished Q to turn in to the judges? If it is store bought or a recipe that I might be able to find somewhere? I hope this in OK to ask. I didn't know if this is one of those secrets that people don't like to give out.
sigmasmokers is offline   Reply With Quote


Unread 01-17-2005, 04:56 PM   #2
Bellybro
is one Smokin' Farker
 
Bellybro's Avatar
 
Join Date: 07-22-04
Location: Hallsville, MO
Downloads: 0
Uploads: 0
Default

Saucing is entirley up to your preference and what you think the judges will like. According to what part of the country your in differents style sauces will do better than others.

I have seen people win both with and without sauce.

I have seen people use off the shelf sauce straight out of the bottle and others mix a couple and doctor them up. Something you have to play with and see what works best for you.
__________________
BellyBro

Belly Brothers BBQ Team
2007, 2008 and 2010 Best BBQ Team in Boone County, MOFO Country.
Pull Behind Grill and Spicewine Smoker.
Weber Silver Kettle
Mega Margarita Machine
Bellybro is offline   Reply With Quote


Unread 01-17-2005, 06:23 PM   #3
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 15
Uploads: 4
Default

Bellys right.. Sauce is probably the most variable of all things. From store bought bottled to scratch made. Alot i have seen were doctored up versions of commercial sauces. Its just something you have to experiment with.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 01-18-2005, 03:27 AM   #4
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Downloads: 0
Uploads: 0
Default

Start out with something you like and experiment. Have a bunch of friends over for some Q with a variety sauces then go with one your guests like the most. Just an idea.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
Neil is offline   Reply With Quote


Unread 01-18-2005, 08:45 AM   #5
BigBelly
is one Smokin' Farker
 
Join Date: 07-28-04
Location: Elizabeth CO
Downloads: 0
Uploads: 0
Default

Sweet Baby Ray's with a little honey and garlic powder always sets me straight! That is of course if I was not inclined to use a homemade sauce.
__________________
Big Boy Jerky
Authentic Hardwood Smoked Jerky
[url]www.bigboyjerky.com[/url]

Family BBQ and Catering
~: Proud Bandera Owner :~
BigBelly is offline   Reply With Quote


Unread 01-18-2005, 09:53 AM   #6
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Sigma,

We have been told from many sources that, in competetion, the sauce (if used) should compliment the meat and not overpower it. Judges are told that the presence or absence of sauce "is not to be considered" in the scoring. Yeah, sure...Judges are human.

All of the Judges I have worked with seemed to be neutral except one. She wanted her stuff swimming in sauce and scored accordingly. You can never second guess the Judges. I think if you go easy on the sauce, you will hit a high percentage of approvals.

The one common guidance is to avoid the flavor extremes, expecially on Spice. If you sauce, keep it a "mild" version of the flavor you are adding.

Too me, sauce should be used to add just a touch of spicy, sweet, or "whatever" sub-flavor you are looking for.

Just keep it light and do not let it be the focus of your product and you will have the best chance to do OK.

We use only tiny amounts of sauce (if any) and it is just brushed on lightly to provide a moist glaze to the meat. Our sauce is modified commercial sauce. No secrets, but we just have not found the recipie we want yet.

The "regional taste" thing comes into play when the competetors and Judges are all from the region, for sure. FBA is dominated by 3 (very talented) teams who have established the "taste" the Judges are looking for. I think with a MAJOR KCBS event, there are teams and Judges from all over and the regional taste factor is minimized due to the variety of flavors and Judges involved. Just my theory

Just the opinion of a new-guy competetor!

KCBS event in Tulsa this year--My home town is Bartlesville--HUM... :D

Good Luck.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 01-18-2005, 04:23 PM   #7
sigmasmokers
On the road to being a farker
 
sigmasmokers's Avatar
 
Join Date: 08-26-04
Location: Tulsa
Downloads: 0
Uploads: 0
Default Sauce

Thanks for the information on saucing. My wife is from Bartlesville and her family still lives there. They own a little print shop named Printco. I will be competing this year in a KCBS event in Bixby and there is one in Tulsa in June.

Let me know if you come up with a good modification on a commercial sauce to maybe get me a place to start. The reason for the sauce questions is that in a competition last summer, I thought I had done the best meat I had ever turned in so i barely sauced at all and finished 20th out of 50 teams. I had 2 teams tell me that there meat turned out terrible so they doused it with sauce and they finished top 5. I didn't know if this was fluke or if it happens quite a bit.

thanks

Steve
sigmasmokers is offline   Reply With Quote


Unread 01-18-2005, 04:40 PM   #8
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

To quote an individual from the AR: After finally placing following many attempts: "I told you this was a sauce contest!"

There is no accounting for the judges' taste. Sauce can help, hurt, or be ablsolutely neutral -- I taste what's there but I'm looking "under" the sauce - and I've had nasty meat with even nastier sauce a couple of times.

So far I am convinced there is NO SILVER BULLET in competition. You cook your best product and turn it in!! Second guessing will just lead you down a long, dark, lonely trail!! :D

If you find a sauce you like or create or modify then use it. Don't lose sleep looking for a magic sauce.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 01-24-2005, 05:45 PM   #9
spicewine
Babbling Farker

 
spicewine's Avatar
 
Join Date: 09-13-04
Location: Columbia Missouri
Downloads: 0
Uploads: 0
Default

As was said before , I developed a sauce that would complement an not over power. I do believe that at contest, you are going to get the volunteer local judge that " It's just not BBQ w/o Sauce" I always sauce our entries---But---instead of plastering the meat with sauce, I will lightly and I mean lightly sauce the meat. So light that you can see the smoke ring through the sauce. It seems to work for me.
__________________
The "Sauce Whisperer"

SPICEWINE IRONWORKS
Award Winning Smokers, Sauces and Spices
Columbia Missouri
www.spicewineironworks.com
PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
MOFO Chapter
CISC Master BBQ Chef
spicewine is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Butchers BBQ Sweet BBQ Sauce Spydermike72 TheBBQSuperstore.com. 3 05-06-2011 11:44 AM
Anyone know of a bbq sauce that uses Taco Sauce as a base?? Philly-QueMaster Q-talk 14 11-17-2009 08:47 PM
Chinese black bean sauce alternative to BBQ sauce Mark Q-talk 1 06-20-2008 05:53 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:59 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.