COMP Sauce, typical or unusual

Smokenstein & monster crew · 08-14-2011, 12:18 PM

I am still trying to figure this stuff out...

My question is for kcbs judging, are they looking for the typical usual blah blah blah, or unusual, very unusual so it stands from the masses.
I know sweet with a little heat...or whatever you may have heard

But when Bobby Flay does the throwdown show, he always tweeks the recipes for what he's cooking to stand out & usually loses because its not true say "BBQ", " or "southern", etc etc

So What gives ????
usual or unusual or totally nutso

Smokenstein & monster crew · 08-14-2011, 07:01 PM

wow, must be a secret...

Sledneck · 08-14-2011, 07:09 PM

Doctored usual

boogiesnap · 08-14-2011, 07:12 PM

well, it is a secret to alot of people.

but i would say, usual(for "us").

for now, it's all about what you mix with your BHO/TR mix.

but then again, maybe ask Mike from Lakeside what the judges are liking these days

then, let the meat shine, perfectly cooked.

i'm no pro or expert, but i think most would say stay "usual", again for "us".

usual for the average BBQ eater might be just KC Masterpeice, which won't cut it in battle i don't think...or know

even mixed up with some nice stuff.

boogiesnap · 08-14-2011, 07:13 PM

or, um, more simply, what sled said.

Sledneck · 08-14-2011, 07:18 PM

Lots of budda

MilitantSquatter · 08-14-2011, 07:23 PM

Quote:

Originally Posted by Sledneck

Lots of budda

Can you please post your full recipe ?

Southern Home Boy · 08-14-2011, 07:40 PM

I would be careful of doing anything too far outside the box.

Speaking from experience, when you're trying to judge a bunch of ribs set in front of you, when something is way out of whack, it throws you off. Yes, it makes you stop and think about the entry, but the initial reaction is, "Whoa... what the heck is that??"

Some judges may take that as a sign of a good and inventive cook. But just as many or possibly more will look at it as the cook doesn't know what they're doing.

When I cook, I make the best KC-Style sauce I can and keep the heat to a minimum in my rubs. That way, I don't offend anyone or shake them up at the judges table.

Sledneck · 08-14-2011, 08:18 PM

Quote:

Originally Posted by MilitantSquatter

Can you please post your full recipe ?

Chicken: slabs sauce and budda and agave syrup
Ribs: bh then finish with amazing glaze, budda in the wrap
Pork: bh bhtr and budda
Brisket: aujoos and steak sauce and budda

boogiesnap · 08-14-2011, 08:19 PM

Quote:

Originally Posted by Sledneck

Lots of budda

nice!

boogiesnap · 08-14-2011, 08:20 PM

butter makes it better.

words to live by.

Jacked UP BBQ · 08-14-2011, 09:04 PM

Sweet baby rays works well for us, also we have been doing pretty wellin brisket with a au jus KC masterpiece mixture. This is what these people eat. Feed them what they know.

jbrink01 · 08-14-2011, 09:11 PM

Normal stuff. Just find the rub / sauce combo that works.

Hub · 08-15-2011, 06:24 AM

Winning requires tantalizing the tastebuds of lots of judges and that means cooking for a broad range of tastes. You might call that "usual" but I wouldn't. What makes a judge notice something is how unique it is, yes. But, you have to get to "unique" with great balance of flavors and appeal, not just one factor. The two biggest errors I see in competition are over-saucing and over-smoking. Both are way too common.

Smoke flavor is wonderful but if overdone can make meat taste like its been soaked in petroleum. Similarly, there are lots of great sauces out there (commercial and concocted) but judges will score down if all they taste is the sauce.

The consistently top-scoring teams have developed a blend of flavors combined with perfected texture and optimal appearance that they can re-create over and over. They aren't cooking for their own tastes, they're cooking for wide appeal.

NS Mike D · 08-15-2011, 08:15 AM

Quote:

Originally Posted by Jacked UP BBQ

Sweet baby rays works well for us, also we have been doing pretty wellin brisket with a au jus KC masterpiece mixture. This is what these people eat. Feed them what they know.

just two cents from a backyard guy, IMO, sweet baby rays let's the rub stand out while delivering quality appearance and texture.

08-14-2011, 12:18 PM	#1
Smokenstein & monster crew Full Fledged Farker Join Date: 03-13-10 Location: Selden, NY Downloads: 0 Uploads: 0	COMP Sauce, typical or unusual I am still trying to figure this stuff out... My question is for kcbs judging, are they looking for the typical usual blah blah blah, or unusual, very unusual so it stands from the masses. I know sweet with a little heat...or whatever you may have heard But when Bobby Flay does the throwdown show, he always tweeks the recipes for what he's cooking to stand out & usually loses because its not true say "BBQ", " or "southern", etc etc So What gives ???? usual or unusual or totally nutso __________________ Smokenstein & The Monster Crew Whats created in the lab, stays in the lab. Hardcore scary good BBQ from a family of four My smoker will eat your WSM for breakfast Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)

08-14-2011, 07:01 PM	#2
Smokenstein & monster crew Full Fledged Farker Join Date: 03-13-10 Location: Selden, NY Downloads: 0 Uploads: 0	wow, must be a secret... __________________ Smokenstein & The Monster Crew Whats created in the lab, stays in the lab. Hardcore scary good BBQ from a family of four My smoker will eat your WSM for breakfast Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)

08-14-2011, 07:09 PM	#3
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Doctored usual __________________ 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.

08-14-2011, 07:12 PM	#4
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	well, it is a secret to alot of people. but i would say, usual(for "us"). for now, it's all about what you mix with your BHO/TR mix. but then again, maybe ask Mike from Lakeside what the judges are liking these days then, let the meat shine, perfectly cooked. i'm no pro or expert, but i think most would say stay "usual", again for "us". usual for the average BBQ eater might be just KC Masterpeice, which won't cut it in battle i don't think...or knoweven mixed up with some nice stuff. __________________ 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

08-14-2011, 07:13 PM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	or, um, more simply, what sled said. __________________ 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

08-14-2011, 07:18 PM	#6
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Lots of budda __________________ 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.

08-14-2011, 07:40 PM	#8
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO Downloads: 0 Uploads: 0	I would be careful of doing anything too far outside the box. Speaking from experience, when you're trying to judge a bunch of ribs set in front of you, when something is way out of whack, it throws you off. Yes, it makes you stop and think about the entry, but the initial reaction is, "Whoa... what the heck is that??" Some judges may take that as a sign of a good and inventive cook. But just as many or possibly more will look at it as the cook doesn't know what they're doing. When I cook, I make the best KC-Style sauce I can and keep the heat to a minimum in my rubs. That way, I don't offend anyone or shake them up at the judges table. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

08-14-2011, 08:20 PM	#11
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	butter makes it better. words to live by. __________________ 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

08-14-2011, 09:04 PM	#12
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Sweet baby rays works well for us, also we have been doing pretty wellin brisket with a au jus KC masterpiece mixture. This is what these people eat. Feed them what they know. __________________ 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

08-14-2011, 09:11 PM	#13
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	Normal stuff. Just find the rub / sauce combo that works. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

08-15-2011, 06:24 AM	#14
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	Winning requires tantalizing the tastebuds of lots of judges and that means cooking for a broad range of tastes. You might call that "usual" but I wouldn't. What makes a judge notice something is how unique it is, yes. But, you have to get to "unique" with great balance of flavors and appeal, not just one factor. The two biggest errors I see in competition are over-saucing and over-smoking. Both are way too common. Smoke flavor is wonderful but if overdone can make meat taste like its been soaked in petroleum. Similarly, there are lots of great sauces out there (commercial and concocted) but judges will score down if all they taste is the sauce. The consistently top-scoring teams have developed a blend of flavors combined with perfected texture and optimal appearance that they can re-create over and over. They aren't cooking for their own tastes, they're cooking for wide appeal. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

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