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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 08-15-2011, 06:54 AM   #16
White Dog BBQ
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Quote:
Originally Posted by boogiesnap View Post
don't try a vinegar sauce either.

just sayin'.
We once received a 4th (out of 50 teams) using a vinegar sauce at a contest in Pennsylvania. Never came close to it again so we switched to a more traditional KC sauce.
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Unread 08-15-2011, 08:23 AM   #17
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Quote:
Originally Posted by Rocco05 View Post
I appreciate the sound advise. Maybe I should stick with what folks are used to here- red sauce. I'll introduce mustard sauce to family and friends.

just did that this weekend with family and friends.

I let them know in advance not to expect the ketchup-based Q they were accustomed to, that this was a regional experience.

I used a classic vinegar-based sauce and tweak it with mustard to give it a gin of eastern SC.

My neighbor brought some awesome slaw from a local eatery, and I think they really appreciated some quality food that wasn't the normal fare.

(thanks to the brethren for the recipe ideas)
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Unread 08-15-2011, 10:59 AM   #18
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If you wanna win...I wouldn't try the mustard sauce... Just sayin....BH Tennesee Red/BH regular is very consistent!!!
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Unread 08-15-2011, 08:33 PM   #19
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Great advice everyone! I do appreciate your remarks and I will take them to heart. I'll let you know how I make out.
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