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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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Unread 04-22-2011, 09:59 AM   #1
JellyQ
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Smile Enterting sauce into comp

Going to Memphis in May for the first time, actually my first contest and the team I am on has allowed me to enter my sauce. I need advice and direction on how I go about my business.

JellyQ
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Unread 04-22-2011, 02:22 PM   #2
Southern Home Boy
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Is your sauce commercially available? The last time I looked, I thoughtthat was one of the requirements for the Sauce category. I could be wrong though.
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Unread 04-23-2011, 12:39 AM   #3
TooSaucedToPork
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Quote:
Originally Posted by JellyQ View Post
Going to Memphis in May for the first time, actually my first contest and the team I am on has allowed me to enter my sauce. I need advice and direction on how I go about my business.

JellyQ
Vinegar, Mustard, and Tomato SAUCE

(Judged on Friday, May 13th)

Barbecue sauce is divided into three categories: Tomato, Mustard, or
Vinegar. The sauce’s main ingredient will determine the category.
Sauces will be judged on how well the various ingredients combine
together. The specific areas are:
• SPICE COMPATIBILITY - You will be judged on how well you choose
and mix your spices. Some spices may taste wonderful when combined;
however, some spices just do not mix well together. No one spice
should be so powerful that it is the only thing a judge tastes.
• AROMA - You will be judged on how well the aroma awakens the senses.
You want your sauce to entice the judge’s taste buds, not scare them.
• OVERALL IMPRESSION - This is not an average of the other scores. It
is based on the judge’s overall experience judging your sauce.

come by for a beer R119

Neil Gallagher
Too Sauced To Pork
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Unread 04-23-2011, 12:41 AM   #4
TooSaucedToPork
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Originally Posted by Southern Home Boy View Post
Is your sauce commercially available? The last time I looked, I thoughtthat was one of the requirements for the Sauce category. I could be wrong though.
Not a requirement...most turn in homemade
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Unread 04-23-2011, 09:14 AM   #5
JellyQ
Got rid of the matchlight.
 
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Too sauced, thank you for the info and the advice. The sauce is my own I have been working to perfect it for about 2 years. Sometimes to the detremint of my family and friends.
I would like to know if you prepare it there?, take it with you from home?, how much do you present, and in what kind of container?
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Unread 04-23-2011, 09:15 AM   #6
JellyQ
Got rid of the matchlight.
 
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Location: Littleton,co
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Default Much thanks

Too sauced, thank you for the info and the advice. The sauce is my own I have been working to perfect it for about 2 years. Sometimes to the detremint of my family and friends.
I would like to know if you prepare it there?, take it with you from home?, how much do you present, and in what kind of container?

Quote:
Originally Posted by TooSaucedToPork View Post
Vinegar, Mustard, and Tomato SAUCE

(Judged on Friday, May 13th)

Barbecue sauce is divided into three categories: Tomato, Mustard, or
Vinegar. The sauce’s main ingredient will determine the category.
Sauces will be judged on how well the various ingredients combine
together. The specific areas are:
• SPICE COMPATIBILITY - You will be judged on how well you choose
and mix your spices. Some spices may taste wonderful when combined;
however, some spices just do not mix well together. No one spice
should be so powerful that it is the only thing a judge tastes.
• AROMA - You will be judged on how well the aroma awakens the senses.
You want your sauce to entice the judge’s taste buds, not scare them.
• OVERALL IMPRESSION - This is not an average of the other scores. It
is based on the judge’s overall experience judging your sauce.

come by for a beer R119

Neil Gallagher
Too Sauced To Pork
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