ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 01-03-2013, 08:12 PM   #1
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default Sauce for Comp Chicken

Looking for some recommendations on a thicker, sweet sauce that's working for you
in competition. I would prefer a commercial brand that I can tweak a little bit. Chicken has been our nemesis, so we're gonna change things up a little bit, all the way around!
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 01-03-2013, 08:15 PM   #2
Eggspert
Full Fledged Farker
 
Join Date: 04-25-12
Location: Willmar, MN
Downloads: 0
Uploads: 0
Default

Blues Hog
Eggspert is offline   Reply With Quote


Thanks from:--->
Unread 01-03-2013, 10:17 PM   #3
altomari8868
On the road to being a farker
 
altomari8868's Avatar
 
Join Date: 09-12-10
Location: ST George, Ga
Downloads: 0
Uploads: 0
Default

Plowboys 180
altomari8868 is offline   Reply With Quote


Thanks from: --->
Unread 01-03-2013, 10:22 PM   #4
dmprantz
is One Chatty Farker
 
Join Date: 01-11-08
Location: Nashville
Downloads: 0
Uploads: 0
Default

Bubba Q Sweet

(I just wanted you to hae options :) )

dmp
dmprantz is offline   Reply With Quote


Unread 01-04-2013, 02:01 AM   #5
motoeric
Babbling Farker
 
motoeric's Avatar
 
Join Date: 08-07-06
Location: huntington, ny
Downloads: 0
Uploads: 0
Default

Head Country

Eric
__________________
Smoke Signals
Current Issue

A BBQ Brethren Publication
2 Thessalonians 2:15
Exodus 12:9
motoeric is offline   Reply With Quote


Thanks from: --->
Unread 01-04-2013, 05:29 AM   #6
New Pal Frank
Full Fledged Farker

 
New Pal Frank's Avatar
 
Join Date: 08-04-10
Location: New Palestine IN
Downloads: 0
Uploads: 0
Default

X2 on the Plowboys 180. It's just fine straight out of the bottle. Several chicken calls last season.
__________________
Backwoods Competitor, Backwoods Chubby,UDS, Weber OT Gold
KCBS MCBJ
Super Fast Super Accurate Blue Thermapen, Mavrick 732
Husband & Wife Team (so far)

Hug Hogs Competition BBQ Team
New Palestine IN
New Pal Frank is online now   Reply With Quote


Unread 01-04-2013, 05:51 AM   #7
ThomEmery
Babbling Farker
 
ThomEmery's Avatar
 
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
Default

Butchers
__________________
Catering, Contests, and Community Service

Team What Wood Jesus Que?

Www.bbqthom.com
ThomEmery is offline   Reply With Quote


Thanks from: --->
Unread 01-04-2013, 07:23 AM   #8
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

As at every table at every competition you'll seat a different combination of judges, every competition will be different. That said, in general, from what I've seen historically and recently from behind the judging table, what you're asking for is 100% opposite of what wins.

You're asking for "thicker, sweet sauce". Particularly, the thicker the sauce, averages being averages, the more the sauce masks the flavor of the meat. Some judges will judge on the sauce flavor alone, for sure. But plenty DONT. Averages being averages, thinner sauces do much better as they tend to enhance the meat flavors (IMHO). Sweet, well, beauty is in the eye of the beholder.

I do think you can get too sweet, just like too salty, or too spicy, or not spicy enough, etc.


It sounds to me like you need to do a sauce tasting party; cook up a bunch of your BBQ (ala. chicken as you said above) and make 15-20 base sauces and try them with/on your chicken. I think you'll find that many great tasting sauces dont work worth a flip on your BBQ for one reason or another (ala. it doesnt work well with the wood you're smoking with, or conflicts with the spices in your rub and/or injection). If it were me (and I have been there and done this, more than one time too), I'd start will all of the sauces listed above plus an additional 10 to 12 others. I also suggest that you have some with smoke flavorings in them, and some that dont. I know when we (yes, me, the other members of my team, plus our spouses, and another 6 CBJ's) did this we were very surprised at what worked better and what didnt work at all. I had some fan-dang-tastic tasting sauces that you could eat all by themselves that just absolutely SUCKED when put on my/our BBQ. So much so that on the last time we did this all 12 of us bet on which sauce would taste best. We all LOST.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is online now   Reply With Quote


Unread 01-04-2013, 10:57 AM   #9
bbq.tom
is One Chatty Farker

 
bbq.tom's Avatar
 
Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)
Downloads: 1
Uploads: 0
Default

Lake Dogs said it right (IMHO), thick and sweet aren't what MANY judges are looking for.

Personally, I prefer a thin sauce with a light flavor to enhance the natural flavor of the meat. If all I can taste is sauce then you won't get a great score from me - just saying! A little sweetness is good if balanced with other characteristics - BUT NOT overpowering the flavor of the meat.

One more thing - Blues Hog has a VERY distinctive flavor that masks the flavor of any meat that it is used on! I know that it has been a winner in the past, but I think that MANY judges (me included) are looking more for sauce that enhances the flavor not masks the flavor.
__________________
Tom
CMJ - KCBS
CBJ - MBN, NCBS, NCPC, NCBBQA
OBJ - BBQCritic.com
CTC - KCBS
Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team
Author of "A 'Q' Review"
Lang Hybrid Smoker, BDS, Holland "Epic"
bbq.tom is offline   Reply With Quote


Thanks from:--->
Unread 01-04-2013, 11:32 AM   #10
Mexi "Q" Tioner
Full Fledged Farker
 
Mexi "Q" Tioner's Avatar
 
Join Date: 07-19-12
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

I love/use BH and I do agree that BH does mask the flavor of meat if you apply too much, so I usually mix it w/a sauce that has a lil heat/kick to it to counter the sweetness. Mixing the 2 sauces also seems to cut down on the thickness of BH imo.
__________________
Los Mexi"Q"tioners BBQ Team
Mexi "Q" Tioner is offline   Reply With Quote


Thanks from: --->
Unread 01-04-2013, 04:10 PM   #11
JerryA
On the road to being a farker

 
JerryA's Avatar
 
Join Date: 08-29-10
Location: Corona, CA
Downloads: 0
Uploads: 0
Default

Rooftop BBQ Sauce
__________________
3 - 18" WSM's Powered by Stoker

Sponsored by:
Simply Marvelous Rubs
Brandt Beef
JerryA is online now   Reply With Quote


Thanks from:--->
Unread 01-04-2013, 06:11 PM   #12
powerpig
Full Fledged Farker
 
Join Date: 03-06-11
Location: Guntersville, AL
Downloads: 0
Uploads: 0
Default

Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.
powerpig is offline   Reply With Quote


Unread 01-04-2013, 06:25 PM   #13
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by powerpig View Post
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.
At comps you need to cook excellent BBQ that will appeal to the masses, and I don't think mustard sauces appeal to the masses.
__________________
WSM and UDS - iBQ'n BBQ Team co-founder TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is offline   Reply With Quote


Thanks from: --->
Unread 01-04-2013, 07:53 PM   #14
dmprantz
is One Chatty Farker
 
Join Date: 01-11-08
Location: Nashville
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by powerpig View Post
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.
In your state, it's a gamble, but it might pay off. Never forget that when you do competition BBQ, you are turning food into judges, not people.

dmp
dmprantz is offline   Reply With Quote


Thanks from:--->
Unread 01-04-2013, 08:08 PM   #15
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by powerpig View Post
Not to hijack the thread, but this leads me to a question......I've come up with a mild spicy mustard based sauce and the people who taste it love it.

Do you think a mustard based sauce would do well in KCBS or any other comps? Input would be appreciated.
It's a good/legitimate question, and I think they answered it above. As further evidence, I've run into probably 30 over time with mustard sauces. Of the 30, 29 finished very close to last. The one time it wasnt that far down it was probably the best mustard sauce BY FAR I've ever had, but it conflicted with the spices put on the meat, and so it scored middle-of-the-pack...

I've never seen one win, and I kinda like them in general. IF I were to submit a mustard sauce in a competition, I'd do it in a sanctioning body that allows sauce presented on the side and allows multiple sauces presented (ala. MBN or GBA), so that if they dont like the mustard sauce they can like the other sauce instead.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:26 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts