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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 07-27-2013, 05:17 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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Unread 07-27-2013, 05:25 PM   #2
Q-Dat
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Quote:
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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Unread 07-27-2013, 06:17 PM   #3
Balls Casten
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Mini loaf foil pan on the smoker.
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Unread 07-27-2013, 06:25 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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Unread 07-27-2013, 06:38 PM   #5
beerguy
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You can make it ahead of time. Good luck.
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Unread 07-27-2013, 06:42 PM   #6
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Definitely make it ahead of time.
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Unread 07-27-2013, 07:23 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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Unread 07-27-2013, 09:15 PM   #8
BaggerBill
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Thanks for the answers!
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Unread 07-27-2013, 10:35 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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Unread 07-28-2013, 12:37 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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Unread 07-28-2013, 03:20 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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Unread 07-29-2013, 06:42 AM   #12
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Quote:
Originally Posted by DepChief22 View Post
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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Unread 07-29-2013, 10:05 AM   #13
bbq.tom
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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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Unread 07-29-2013, 11:46 AM   #14
Sawdustguy
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Quote:
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?
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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Unread 07-29-2013, 01:06 PM   #15
Just BS
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Quote:
Originally Posted by Sawdustguy View Post
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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