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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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05-05-2011, 02:23 PM
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#1 |
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is one Smokin' Farker
  
Join Date: 04-25-11
Location: Ruther Glen, VA
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Sauce preference in virginia, maryland area
I was curious if there is a sauce preference depending on the region you compete in. I will be competing in the virginia maryland area. Do they prefer thick sauce? Thin? Tomato based? Vinegar based? Also how many of you create your own sauce from scratch or do you doctor up something from a store?
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Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732 Found new homes: Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle |
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05-05-2011, 02:31 PM
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#2 | |
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is One Chatty Farker
 
Join Date: 05-31-07
Location: Shippensburg PA
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Quote:
when I dont make my own , I like Kraft hickory or Sweet Baby Rays.
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I need a 2009 kcbs member pin, help a brother out! |
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05-05-2011, 03:47 PM
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#3 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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sweet with a lil tang
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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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05-09-2011, 04:16 AM
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#4 | |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
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BBQ Illuminati Blog 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. |
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