Sauce Contest (how to turn in)

Balls Casten · 04-13-2012, 11:41 AM

Those that enter sauce contests .. how do you turn it in? Not looking for any secrets just generally how it’s done.

Should this be in the contest rules? Do you provide a bowl?? use cups?? Turn in a bottle?

Scottie · 04-13-2012, 11:47 AM

Organizer supplies cups with lids. Maybe 8oz cups?

kwas68 · 04-13-2012, 01:25 PM

I'm curious as well. How is it evaluated? From a spoon, on a cracker?

What are the judging criteria? I've got the tenderness portion licked - it just melts in your mouth! ; )

Scottie · 04-13-2012, 02:01 PM

I've seen them use plain pulled pork, spoons, crackers, toothpicks and I am sure i am forgetting some other way.

olewarthog · 04-13-2012, 02:57 PM

Sauce used to be a sanctioned category in GBA contests. The organizer supplied cups w/lids. Spoons were used only to dip the sauce from the cups. Unsalted crackers were available, but most judges simply used a finger.

Butcher BBQ · 04-13-2012, 06:57 PM

Okay lets add to the discussion. Do you turn it in cold, room temp, or heat it up?

JD McGee · 04-13-2012, 07:03 PM

Quote:

Originally Posted by Butcher BBQ

Okay lets add to the discussion. Do you turn it in cold, room temp, or heat it up?

We turn ours in warm...

Most our turn-ins are in styrofoam cups that are provided at the same time as the boxes.

Porky Joes · 04-13-2012, 07:25 PM

How much sauce should you make and does it have to be made there? I have my own sauce company and usually have it pre-made. I will be competing in Westmont as part of the sauce competition and it will be first time in that category during a competition.

-Porky Joe's BBQ
www.porkyjoesbbq.com

Lake Dogs · 04-13-2012, 09:09 PM

I dont know that I've ever seen a sauce contest where it had to be made there. Other than the temporary GBA sanctioning, they're not sanctioned and pretty much willy nilly (aka. anything goes). They'll give you some type of cup; sometimes it's just 4oz, other's it's a 12oz cup. Fill the cup about 80%, give or take.

CBQ · 04-13-2012, 09:45 PM

Quote:

Originally Posted by Lake Dogs

I dont know that I've ever seen a sauce contest where it had to be made there.

The now defunct Norwalk KCBS event had an extra category for sauce in 2009. The sauce had to be made onsite.

JimmyDAL · 04-14-2012, 07:15 AM

IHave as CBQ stated. And our 2nd place State of Conn sauce was made on-site and placed in Styrofoam cup much like a Chili Company. I believe it was 2010, at least that's what the check said.

CBQ · 04-14-2012, 09:49 AM

Quote:

Originally Posted by JimmyDAL

I believe it was 2010, at least that's what the check said.

Could be. We were third. Too bad there will be no rematch.

JD McGee · 04-14-2012, 10:45 AM

Quote:

Originally Posted by Porky Joes

How much sauce should you make and does it have to be made there? I have my own sauce company and usually have it pre-made. I will be competing in Westmont as part of the sauce competition and it will be first time in that category during a competition.

-Porky Joe's BBQ
www.porkyjoesbbq.com

The head judge or event rep will let you know how much is required at the cooks meeting...usually they ask you to fill the container 1/2 to 3/4 full. We have not had to prep our sauce on-site...

04-13-2012, 11:41 AM	#1
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	Sauce Contest (how to turn in) Those that enter sauce contests .. how do you turn it in? Not looking for any secrets just generally how it’s done. Should this be in the contest rules? Do you provide a bowl?? use cups?? Turn in a bottle? __________________ Doug Backwoods G2 Party Yoder YS480 "I thought you just ate?" "I did but that was what I like to call fist lunch."

04-13-2012, 11:47 AM	#2
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	Organizer supplies cups with lids. Maybe 8oz cups? __________________ 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

04-13-2012, 01:25 PM	#3
kwas68 Full Fledged Farker Join Date: 06-09-10 Location: Oak Forest, IL Downloads: 0 Uploads: 0	I'm curious as well. How is it evaluated? From a spoon, on a cracker? What are the judging criteria? I've got the tenderness portion licked - it just melts in your mouth! ; ) __________________ White Sox UDS, Black UDS, Weber OTG and Performer, Orange Thermapen

04-13-2012, 02:01 PM	#4
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	I've seen them use plain pulled pork, spoons, crackers, toothpicks and I am sure i am forgetting some other way. __________________ 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

04-13-2012, 02:57 PM	#5
olewarthog Full Fledged Farker Join Date: 01-07-10 Location: Hazlehurst, GA Downloads: 0 Uploads: 0	Sauce used to be a sanctioned category in GBA contests. The organizer supplied cups w/lids. Spoons were used only to dip the sauce from the cups. Unsalted crackers were available, but most judges simply used a finger. __________________ Jim Sewell -- GBA Master Judge, Contest Rep & GBA Webmaster

04-13-2012, 06:57 PM	#6
Butcher BBQ is one Smokin' Farker Join Date: 07-03-07 Location: Chandler,OK Downloads: 0 Uploads: 0	Okay lets add to the discussion. Do you turn it in cold, room temp, or heat it up? __________________ www.ButcherBBQ.com "Trust Your Butcher" Often Imitated, but never Duplicated

04-13-2012, 07:25 PM	#8
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL Downloads: 0 Uploads: 0	How much sauce should you make and does it have to be made there? I have my own sauce company and usually have it pre-made. I will be competing in Westmont as part of the sauce competition and it will be first time in that category during a competition. -Porky Joe's BBQ www.porkyjoesbbq.com

04-13-2012, 09:09 PM	#9
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I dont know that I've ever seen a sauce contest where it had to be made there. Other than the temporary GBA sanctioning, they're not sanctioned and pretty much willy nilly (aka. anything goes). They'll give you some type of cup; sometimes it's just 4oz, other's it's a 12oz cup. Fill the cup about 80%, give or take. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

04-14-2012, 07:15 AM	#11
JimmyDAL Full Fledged Farker Join Date: 05-30-11 Location: New England Downloads: 0 Uploads: 0	IHave as CBQ stated. And our 2nd place State of Conn sauce was made on-site and placed in Styrofoam cup much like a Chili Company. I believe it was 2010, at least that's what the check said.