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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 10-13-2011, 09:05 AM   #1
SmokeInDaEye
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Default Keep sauce warm at contests

Depending on my mood, I use anywhere from 2 to 4 different sauces during contests and warming new ones between categories can be a real PITA plus an added mess.

It's not cheap but I was thinking that a sauce bottle warmer such as Amazon.com: Squeeze Bottle Topping Warmer: Home & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31SEE3k3JsL.@@AMEPARAM@@31SEE3k3JsL
could be a nice option, or even one of these ones that are made for medical purposes but should work just as well.

Anyone ever tried something like these? Show up with the sauce pre-bottled, start heating around 11am and seems like you'd be ready to roll.
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Unread 10-13-2011, 09:18 AM   #2
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Would a baby bottle warmer do the same thing? This one is listed for $25 on Amazon.

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Unread 10-13-2011, 09:29 AM   #3
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How about a pot of hot water? Really inexpensive.
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Unread 10-13-2011, 09:37 AM   #4
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I use a 1/2 sheet pans or throw away meatloaf pans for warming up my sauces. Mostly because I Brush on some sauce, dunk some and let meat hold in warm sauce also. Plus if your blending sauce, your gonna use a bowl or pan anyways. 1/2 sheet pans are too cheap + its 1 less dish to wash.
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Unread 10-13-2011, 10:02 AM   #5
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Quote:
Originally Posted by bignburlyman View Post
Would a baby bottle warmer do the same thing? This one is listed for $25 on Amazon.

It might. Will have to take a look at those!

Quote:
Originally Posted by Matt_A View Post
How about a pot of hot water? Really inexpensive.
But then I wouldn't have another piece of equipment I don't really need!

I'm always looking for ways to simplify my contest cooking especially for when I'm flying solo. Seemed like a cool thing to also have for catering gigs or backyard parties when you want to give guests a selection of sauces.
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Unread 10-13-2011, 10:07 AM   #6
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Quote:
Originally Posted by SmokeInDaEye View Post
Seemed like a cool thing to also have for catering gigs or backyard parties when you want to give guests a selection of sauces.

Seems cool, BUT at $240 also seems a bit excessive!
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Unread 10-13-2011, 10:11 AM   #7
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just place your container of sauce in your cambro or cooler your meat is in.
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Unread 10-13-2011, 10:16 AM   #8
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we use a crock pot and put our bottle in there.....that is by far the way to go
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Unread 10-13-2011, 10:41 AM   #9
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I think the condiment warmer would be very cool.
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Unread 10-13-2011, 11:30 AM   #10
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Quote:
Originally Posted by SmokeInDaEye View Post
It might. Will have to take a look at those!



But then I wouldn't have another piece of equipment I don't really need!

I'm always looking for ways to simplify my contest cooking especially for when I'm flying solo. Seemed like a cool thing to also have for catering gigs or backyard parties when you want to give guests a selection of sauces.
I would say the condiment warmer would look much cooler than the baby bottle warmer, lol. But if cost was considered the bottle warmer should do the job.



Quote:
Originally Posted by Smokin' Hicks View Post
we use a crock pot and put our bottle in there.....that is by far the way to go
Now that is good thinking, a multi-tasker!
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Unread 10-13-2011, 12:06 PM   #11
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One simple solution would be to just stick the bottle of sauce in your cambro or cooler with the hot product. I've done this in the past with a cooler.

This of course only applies if you use a cambro or cooler to hold your meats.
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Unread 10-13-2011, 02:46 PM   #12
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I just bought one of these cheap bottle warmers to try out at a block party next weekend before spending more. I thought the idea of having warm sauce for people to serve themselves would be nice plus I can use it at comps. Never thought of the cambro, either...

Amazon.com: The First Years Babypro Quick Serve Bottle Warmer, Colors May Vary: Baby@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31PlCiDkPGL.@@AMEPARAM@@31PlCiDkPGL
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Unread 10-13-2011, 03:17 PM   #13
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I put my sauce in a small loaf pan, cover it tightly with foil and then place on the low shelf of my cooker.
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Unread 10-14-2011, 07:32 AM   #14
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Just so you know, I have been using the baby bottle warmer idea for awhile. And you need to know, when you go to use a heated squeeze bottle, the pressure builds behind the sauce and you get more sauce coming out than you were wanting without even squeezing. I know if sounds weird but there is an art to using a heated squeeze bottle. If you are using this for the public to use I would try it out for yourself first. This could be because the baby bottle warmer I have only goes half way up the bottle. Or maybe I am warming it too much. Just thought I would put that out there.

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Unread 10-14-2011, 09:05 AM   #15
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Just don't pull out the hot air hair blower if you're at a KCBS contest!
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