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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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Old 07-27-2013, 06:17 PM   #1
Hooked4Life
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Our first comp is on Saturday. How do you guys make your sauce on site? I assume you can't use a propane or electric burner?
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Old 07-27-2013, 06:25 PM   #2
Q-Dat
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Originally Posted by Hooked4Life View Post
Our first comp is on Saturday. How do you guys make your sauce on site? I assume you can't use a propane or electric burner?
Either one is allowed. I bring a Coleman 2 burner stove to heat sauce and meat drippings.
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Old 07-27-2013, 07:17 PM   #3
Balls Casten
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Mini loaf foil pan on the smoker.
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Old 07-27-2013, 07:25 PM   #4
BaggerBill
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Do you have to make your sauce on site or can you make it ahead of time at home?
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Old 07-27-2013, 07:38 PM   #5
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You can make it ahead of time. Good luck.
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Old 07-27-2013, 07:42 PM   #6
cpw
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Definitely make it ahead of time.
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Old 07-27-2013, 08:23 PM   #7
loco_engr
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Agree with making sauce ahead of time . . .
gives it time to get happy and blend.

Good Luck!
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Old 07-27-2013, 10:15 PM   #8
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Thanks for the answers!
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Old 07-27-2013, 11:35 PM   #9
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buy it from the store or order online, makes life much easier and taste much more consistent. good luck
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Old 07-28-2013, 01:37 PM   #10
Big Country BBQ
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pour ours right out the bottle and turn it in got 5th out of 54 teams!!!
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Old 07-28-2013, 04:20 PM   #11
DepChief22
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I make mine as well, I would love to buy it. What is the most popular? I don't want any secrets just a type.
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Old 07-29-2013, 07:42 AM   #12
SlicksBBQ
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Quote:
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I make mine as well, I would love to buy it. What is the most popular? I don't want any secrets just a type.
Blues Hog Original, Blues Hog Tennessee Red, Head Country Original just to name a few popular ones. Mix some together to get a flavor you like and try it out.
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Old 07-29-2013, 11:05 AM   #13
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Quote:
Originally Posted by SlicksBBQ View Post
Blues Hog Original, Blues Hog Tennessee Red, Head Country Original just to name a few popular ones. Mix some together to get a flavor you like and try it out.
Just a word of caution from a judge - Be careful with using "Blues Hog", as it has a VERY distinctive flavor that will mask the meat flavor on ANYTHING that it is put on!
Myself, along with MANY other judges are getting VERY tired of tasting "Blues Hog" on anything as we can't taste the flavor of the meat.
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Old 07-29-2013, 12:46 PM   #14
Sawdustguy
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Our first comp is on Saturday. How do you guys make your sauce on site? I assume you can't use a propane or electric burner?
Why make your own sauce? There are commercially available sauces that the manufacturers have spent years perfecting. Don't re-invent the wheel. Buy a sauce and doctor it up if you must.
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Old 07-29-2013, 02:06 PM   #15
Just BS
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Quote:
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Why make your own sauce? There are commercially available sauces that the manufacturers have spent years perfecting. Don't re-invent the wheel. Buy a sauce and doctor it up if you must.
That's kind of my thing now. Whenever I'm at the grocery store I always try and buy the cheapest, discontinued brand (usually less than a dollar a pint) and then bring it home and doctor it up. I have a pretty good mix going on right now. Mix and heat it up the day before, after it cooks put it into a mason jar and put in fridge. I like the foil pan idea for comps.
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