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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 09-16-2013, 10:10 PM   #1
Porky Joes
Full Fledged Farker
Join Date: 08-23-10
Location: Des Plaines, IL
Default To Sauce or Not to sauce

When turning in ribs, pulled pork, and chicken at comps, do you sauce them after you pull them off of the smoker for the last time, or do you sauce them while they are still on there only?

Thank You,

Richard "Porky Joe" Clifford
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Old 09-17-2013, 04:27 AM   #2
New Pal Frank
is one Smokin' Farker
Join Date: 08-04-10
Location: New Palestine IN

Chicken, Pork and Ribs I sauce then put back in the smoker to set it and I also apply a light coat of sauce on the table when getting ready to build my boxes. Brisket just gets a thin coat of sauce right be for it goes into the box.

Hope this helps
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Old 09-17-2013, 06:39 AM   #3
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Everyone does them differently. Some sauce like New Pal to let it set up. Others sauce at the last moment before sealing up the clam shell. Some, dare I say it, dont sauce, but they've become rare nowadays... For me, I found that my meat has enough smokey flavor on it and that the sauces that I use just absorb it like it's going out of style, so putting it back on the smoker is a no-go.
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.
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Old 09-17-2013, 09:16 AM   #4
Fat Freddy
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Join Date: 12-31-10
Location: Albert City, Iowa
Name/Nickname : Fred

Chicken--dunk in sauce back on cooker to set
Ribs--drain foil, sauce, loosely refoil and set in cambro for 10 min
pulled pork---I dont turn in PULLED but I sauce slices and chunks as I box
Oversize Load BBQ team ......... forever haunted by .0116
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Old 09-17-2013, 10:51 AM   #5
is one Smokin' Farker
Join Date: 02-21-13
Location: Atlanta, GA

Chicken - Dunk in sauce, then 10 min on cooker to set
Ribs - Brush on sauce, 10 min in cooker to set
Pork - LIGHTLY brush sauce on MM and chunks as I put them in the box
Eric - Head Over-cooker, Craft BBQ; Lead drinker, FYC BBQ
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