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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 09-08-2005, 04:35 PM   #1
rookiedad
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Default pork turn in box

i have only seen a few pork turn in boxes in photos and at grill kings and i have noticed that it was usually served with a good amount of sauce. when i make pulled pork i sometimes like it served with a very light sauce made from cider vinegar, brown sugar and hot sauce. i sometimes apply this to a tray with a spray bottle and it often can not even be seen. my question is does anybody turn in a pork box with little or no sauce at all in competition?
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Unread 09-08-2005, 04:56 PM   #2
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Default RE: pork turn in box

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my question is does anybody turn in a pork box with little or no sauce at all in competition
Yeah and we get waxed!
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Unread 09-08-2005, 10:06 PM   #3
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Default RE: pork turn in box

I turned in pork in Seattle with no sauce at all. I had two butts cooked to pull and one for slices. The slices were so good that I turned in only the slices, took 2nd. The pulled was good but the slices were outstanding in my opinion, glad the judges agreed.
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Unread 09-08-2005, 10:35 PM   #4
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Default RE: pork turn in box

unsauced, we tanked..

lots of sauce we placed and won..... But ya better have a good sauce, and dont add so much that you mask the flavor of the pork...


BUT... at home.. I mix cider vinegar with some cayenne pepper and a touch of nutmeg.. and then add a few tablespoons of that with a little salt to a tray of pulled pork.. (5-7 lb butt). Not alot at once... I add a couple tablespoons at a time and taste it... the idea is to just bring out the sweetness of the pork, without masking the flavor.


never got the cajones to do it this way at a competition.
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Unread 09-09-2005, 11:17 AM   #5
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Default RE: pork turn in box

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Originally Posted by BBQchef33
BUT... at home.. I mix cider vinegar with some cayenne pepper and a touch of nutmeg.. and then add a few tablespoons of that with a little salt to a tray of pulled pork.. (5-7 lb butt). Not alot at once... I add a couple tablespoons at a time and taste it... the idea is to just bring out the sweetness of the pork, without masking the flavor.


never got the cajones to do it this way at a competition.

Gosh that sounds good!

I'd like that at my judging table.
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Unread 09-09-2005, 11:36 AM   #6
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Default RE: pork turn in box

For competetions, go with what you know and like best. Otherwise you'll be spending you're life guessing what the judges want. And that varies by day.

When I judged CT last year, out of the six entries one was sauced the way you desribe. I really liked it, but I don't remember how it scored overall. From my post after the contest....

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The pork was probably the hardest for me to judge. It's not a food that is native to NYC. Each sample here was unique. Some were pulled, others chopped and some sliced. Some where sauced with a red BBQ sauce, some dry and one with a vinegar/pepper sauce. Very interesting. The experienced judges seemed to prefer pulled pork to the other samples, but if a box contained pulled, sliced, or chopped, we all tried it all ways. I guess the cooks were trying to please the judges by giving them what they liked best, but I think it worked against them. If the pulled pork was good, the slices weren't. And vice versa. As a judge you need to judge it all, so I know people lost points here. Don't try to give the judges everything, find a way that works best for you and ONLY do that.

To me, and to most of the judges at my table, the best tasting pork had the vinegar/pepper sauce. Unfortunately that piece was dry as toast. Talking with cooks afterwards, I was told that they all felt that it was risky to use that sauce in a contest in the Northeast. I guess regional tastes do matter.
If you want to read the old post about my first judging experience, it's here.
http://www.bandera-brethren.com/inde...t=3458&start=0
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Unread 09-09-2005, 11:44 AM   #7
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Default RE: pork turn in box

Just curious... you wrote that the vinegar soaked meat was dry... is there anything about vinegar's make-up that would tend to dry out meat when it is used? I haven't ever heard if there is.
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Unread 09-09-2005, 12:01 PM   #8
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Default RE: pork turn in box

I don't know if vinegar would dry out meat. I know it can make it mushy. The pork was sauced with a vinegar pepper sauce not soaked in it. Pooling off sauces is a DQ. From what I recal, the meat was over cooked and dry. It was long time ago. But, IMHO no amount of sauce can restore dried out meat.
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