North East Teams - Sauce

motoeric · 07-21-2011, 12:23 AM

Hi,

I know that this has been discussed before, but I seem to remember a lot of opinions that were anecdotal.

Are there any teams in the NY, CT, NJ, RI area that have tried vinegar based sauces on their pulled pork in comps? If you have, did it tank as would be assumed?

I realize that you should keep within the parameters of what is winning and go with what appeals to the most judges. I'm just curious to see if anyone has actually tried a Piedmont or North Carolina sauce and how it did.

It could just be me, but I much prefer a vinegar based sauce with pork. The vinegar just seems to pull the natural flavor of the pork to the forefront. It's surprising to me (maybe just my narcissism) that the judges don't see it that way.

Eric

smalls65 · 07-21-2011, 09:44 AM

I'm from NC love NC style vinegar sauces...I cook mostly in NC and SC but would NEVER....I repeat...NEVER...put a vinegar sauce on my pork for comps...I have a buddy that tried it in his 1st year of cookin and never tried it again (he got burned severely by the judges!!!)....So I could'nt speak for teams up north, and I hate to assume things. But I'd bet there aren't too many teams up north trying it in comps....Just my $.02!!

boogiesnap · 07-21-2011, 09:46 AM

please do, at any comp i'm at along with you.

naw, seriously, i wouldn't even think about it for a second.

Sledneck · 07-21-2011, 10:16 AM

I always use a vinegar sauce mixed with some reg sweet kc sauce and have had a few walks with it

widespread · 07-21-2011, 10:50 AM

We've used Tennessee Red mixed with SBR and some other stuff and had some success with it.

Lakeside Smoker · 07-21-2011, 10:52 AM

Quote:

Originally Posted by motoeric

Are there any teams in the NY, CT, NJ, RI area

I'd tell you, but I'm from Mass.

Muzzlebrake · 07-21-2011, 10:52 AM

Tenn Red is on the bestseller list @ nebbqstore.com

Westexbbq · 07-21-2011, 11:18 AM

Brian and I aka, Ma's Que Crew just did last weekend at Troy. Our pork finished 21st I believe and we knew it was a gamble.
I have been tweaking an eastern carolina type sauce that has a bit more sweetness to it and think it might do a lot better, we hope to try it again soon.

smalls65 · 07-21-2011, 01:03 PM

Quote:

Originally Posted by widespread

We've used Tennessee Red mixed with SBR and some other stuff and had some success with it.

Ditto what he said...now I will use BH Tennessee Red/SBR/BH regular also and had a couple of calls in pork, but it's not the traditional NC/Piedmont vinegar...It had more of a thick/sweet/tangy vibe to it...Hope that helps!!!

motoeric · 07-21-2011, 02:50 PM

Thanks for the input everyone.

A quick follow up. For those that have used a more vinegar based sauce (or an amalgamation), do you use that for all of the pork in your turn in box or do you vary it depending on selection?

For example, I could see using a sauce heavily influenced by vinegar on the pulled pork, but using a thicker sauce on slices or cubes (for the visuals as much as anything).

Thanks again,

Eric

Scottie · 07-22-2011, 12:16 AM

It took me about 4 years.. Blues Hog, tennessee red and maple syrup...

Jacked UP BBQ · 07-22-2011, 09:56 AM

our sauce has a lot of vinegar in it

Big Mike · 07-22-2011, 09:07 PM

My first year I tried a vinegar and tomato sauce that has a nice vinegar bite but not too much. It bombed. Unfortunately, sweet is king in comps.

I used it on everything in the box.

Pelkster · 07-23-2011, 01:11 AM

I've only done two turn ins, but I use an everythign sauce, vinegar-ketchup-mustard sauce. My last comp I finished in 15th, which was a huge improvement from my so-low-I-don't-remember score from my first comp. It's got a nice mellow flavor and the vinegar isn't too overpowering. Plan on using it all the comps I go to.

QansasjayhawQ · 07-23-2011, 01:14 AM

Quote:

Originally Posted by motoeric

Thanks for the input everyone.

A quick follow up. For those that have used a more vinegar based sauce (or an amalgamation), do you use that for all of the pork in your turn in box or do you vary it depending on selection?

For example, I could see using a sauce heavily influenced by vinegar on the pulled pork, but using a thicker sauce on slices or cubes (for the visuals as much as anything).

Thanks again,

Eric

Good topic, Eric -

I've used Blues Hogs Tennessee Red with honey and apple cider vinegar as the dressing for pulled pork and won pork at the Topeka, KS Hy-Vee last year. Of course there were a lot of other factors that go into that (cherry splits in the cooker, for one), but that's what I've basically stuck with.

As a judge, I find it frustrating when I have to judge samples from the same entry that are very different from each other. It confuses my brain and I wind up averaging all the meat together, rather than scoring up because the slices were better than the pulled, for example.

07-21-2011, 12:23 AM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	North East Teams - Sauce Hi, I know that this has been discussed before, but I seem to remember a lot of opinions that were anecdotal. Are there any teams in the NY, CT, NJ, RI area that have tried vinegar based sauces on their pulled pork in comps? If you have, did it tank as would be assumed? I realize that you should keep within the parameters of what is winning and go with what appeals to the most judges. I'm just curious to see if anyone has actually tried a Piedmont or North Carolina sauce and how it did. It could just be me, but I much prefer a vinegar based sauce with pork. The vinegar just seems to pull the natural flavor of the pork to the forefront. It's surprising to me (maybe just my narcissism) that the judges don't see it that way. Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

07-21-2011, 09:44 AM	#2
smalls65 Full Fledged Farker Join Date: 04-27-09 Location: Durham, NC Downloads: 0 Uploads: 0	I'm from NC love NC style vinegar sauces...I cook mostly in NC and SC but would NEVER....I repeat...NEVER...put a vinegar sauce on my pork for comps...I have a buddy that tried it in his 1st year of cookin and never tried it again (he got burned severely by the judges!!!)....So I could'nt speak for teams up north, and I hate to assume things. But I'd bet there aren't too many teams up north trying it in comps....Just my $.02!! __________________ Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3

07-21-2011, 09:46 AM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	please do, at any comp i'm at along with you. naw, seriously, i wouldn't even think about it for a second. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

07-21-2011, 10:16 AM	#4
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	I always use a vinegar sauce mixed with some reg sweet kc sauce and have had a few walks with it __________________ 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.

07-21-2011, 10:50 AM	#5
widespread Full Fledged Farker Join Date: 05-25-07 Location: Elkton, MD Downloads: 0 Uploads: 0	We've used Tennessee Red mixed with SBR and some other stuff and had some success with it. __________________ Jon widespread barbecue KCBS CBJ #22109 Mid Atlantic BBQ Association FEC100 Righthanded, FEC100 Lefthanded Meadow Creek PR72 Pig cooker wsm & Weber kettle

07-21-2011, 10:52 AM	#7
Muzzlebrake Babbling Farker Join Date: 09-22-06 Location: Pleasant Valley NY Downloads: 0 Uploads: 0	Tenn Red is on the bestseller list @ nebbqstore.com __________________ Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal

07-21-2011, 11:18 AM	#8
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Brian and I aka, Ma's Que Crew just did last weekend at Troy. Our pork finished 21st I believe and we knew it was a gamble. I have been tweaking an eastern carolina type sauce that has a bit more sweetness to it and think it might do a lot better, we hope to try it again soon. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

07-21-2011, 02:50 PM	#10
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Thanks for the input everyone. A quick follow up. For those that have used a more vinegar based sauce (or an amalgamation), do you use that for all of the pork in your turn in box or do you vary it depending on selection? For example, I could see using a sauce heavily influenced by vinegar on the pulled pork, but using a thicker sauce on slices or cubes (for the visuals as much as anything). Thanks again, Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

07-22-2011, 12:16 AM	#11
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	It took me about 4 years.. Blues Hog, tennessee red and maple syrup... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

07-22-2011, 09:56 AM	#12
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	our sauce has a lot of vinegar in it __________________ 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

07-22-2011, 09:07 PM	#13
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	My first year I tried a vinegar and tomato sauce that has a nice vinegar bite but not too much. It bombed. Unfortunately, sweet is king in comps. I used it on everything in the box. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

07-23-2011, 01:11 AM	#14
Pelkster On the road to being a farker Join Date: 02-09-11 Location: Boston, NY Downloads: 0 Uploads: 0	I've only done two turn ins, but I use an everythign sauce, vinegar-ketchup-mustard sauce. My last comp I finished in 15th, which was a huge improvement from my so-low-I-don't-remember score from my first comp. It's got a nice mellow flavor and the vinegar isn't too overpowering. Plan on using it all the comps I go to. __________________ Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Weber Kettle

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