ಚಿಕನ್
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 07-24-2006, 01:24 PM   #1
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default Competition Sauces/Glazes

I've been playing with this tropic-themed sauce, possibly to use on chicken at the Hudson Valley Rib Fest. It's got a great balance of sweet and heat but it's darn yellow and I'm not sure how judges tend to feel towards brighter, non-red sauces or glazes. Has anyone had any luck or failure with yellow sauces?

As an aside, Phil, I found a solution for that beefy tasting sauce you tried at Grill Kings. Couldn't fix the sauce so I've hired some guy to raise cows that taste like barbecue sauce. Figured it will balance out in the wash.
SmokeInDaEye is offline   Reply With Quote


Unread 07-24-2006, 01:59 PM   #2
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

I don't know about the yellow sauce. I know that at Guitarbeque the best tasting chicken I judged had a yellow - almost clear - sauce on it. But it sure wasn't the best looking. I don't know if it was because it was yellow, or because it looked like it was baked, not Q'd.

Worry the most about the taste. The judges are looking for BBQ chicken -whatever that means in their heads. It's got to taste like barbeque. It may be great, but if it's not BBQ to them, you'll score low.

Just my opinion. YMMV.
BrooklynQ is offline   Reply With Quote


Unread 07-24-2006, 02:40 PM   #3
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Thanks! That's what my gut was telling me.

The flavors work well with smoked chicken but it's probably in our best interest to be less ambitious in our first sanctioned competition. Maybe a more tradition flavor (and color) sauce to finish the ribs and chicken, while leaving the brisket and shoulder natural.
SmokeInDaEye is offline   Reply With Quote


Unread 07-24-2006, 05:57 PM   #4
Kirk
is One Chatty Farker
 
Kirk's Avatar
 
Join Date: 09-06-05
Location: Langhorne PA
Downloads: 0
Uploads: 0
Default

Maybe there's an ingredient you can add that will give you a more traditional color without dramatically changing the flavor? If the sauce is good, it'd be worth a little experimentation to make it more visually appealing to the judges. My brain's not working too good right now, but if I think of anything, I'll post it. What other flavor elements do you have going on?
__________________
Looks like I picked the wrong week to quit sniffing glue

Backyard All-Stars BBQ Team
Kirk is offline   Reply With Quote


Unread 07-25-2006, 06:18 AM   #5
ModelMaker
is One Chatty Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Downloads: 0
Uploads: 0
Default

Aw come on, you cooks don't give us judges much credit.. It's not called red BBQ sauce, it's called BBQ sauce. If all your lookin at is the same old red looking thick sauce you don't think a yellow/clear glaze isn't going to peak my interest? And when it gets to tasting, if it refreshing and different I sure wouldn't hesitate to give it it's proper score...
You get a table of receptive judges it might be a hit!!
Just my 2
ModelMaker
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote


Unread 07-25-2006, 08:09 AM   #6
CharlieBeasley
is one Smokin' Farker
 
CharlieBeasley's Avatar
 
Join Date: 09-12-05
Location: Owego, NY
Downloads: 0
Uploads: 0
Default

Hummmmm I have to think Ouch but as a nonconformist I still have to visualize the yellow as a good think? must pounder Send Beer GRiN
__________________
Charlie Beasley
New Owner of old Bandera (8 years or so)
New Smokette 008 (Love IT)
CharlieBeasley is offline   Reply With Quote


Unread 07-25-2006, 08:34 AM   #7
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kirk
Maybe there's an ingredient you can add that will give you a more traditional color without dramatically changing the flavor?
Hmmm. Not a bad thought. I had tried a tomato base originally but it tasted like some weird fruity Bobby Flay-ish catsup.

But a well flavored paprika could provide enough tint to give it a nice dark orange color. Can't add anything with too much spice since it's got a nice subtle afterburn from scotch bonnet peppers. Back to the mind lab...
SmokeInDaEye is offline   Reply With Quote


Unread 07-25-2006, 08:47 AM   #8
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

You have received some good advice above.
I would consider whether I was there to "win" or to "have fun" in this case.
We have several threads about "pushing the limits" and you seem to feel that is what you would be doing.
I am not sure you are "way out there", but definitely sounds different.

You just need to make a decision as to your goals.
"Mainstream" entries are safer.
"Innovative" entries may score very high or very low.
In either case, you have to like and be comfortable with your entry.
Go from there.

Good luck no matter what you do.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 07-25-2006, 10:15 AM   #9
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Thanks, Tim and everyone else. We still have a few weeks to play around.
SmokeInDaEye is offline   Reply With Quote


Unread 07-25-2006, 10:23 AM   #10
Q_Egg
is One Chatty Farker
 
Q_Egg's Avatar
 
Join Date: 05-06-06
Location: St George, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kirk
Maybe there's an ingredient you can add that will give you a more traditional color without dramatically changing the flavor? If the sauce is good, it'd be worth a little experimentation to make it more visually appealing to the judges. My brain's not working too good right now, but if I think of anything, I'll post it. What other flavor elements do you have going on?
----------------------------------------------

I get in trouble everytime I stray into "COMP' territory ..... BUT .... red food coloring is used in some Tandoori chicken recipes to give a very red appearance (although the Tandoori can cook very hot vs 'low and slow'). You might try small amounts to see the effect since I doubt any impact on taste.

Just a thought.
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
----------------------------------
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
Q_Egg is offline   Reply With Quote


Unread 07-25-2006, 03:58 PM   #11
Westexbbq
somebody shut me the fark up.

 
Westexbbq's Avatar
 
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
Downloads: 0
Uploads: 0
Default

This Judge certainly would not be concerned with a yellow sauce. I have used a honey mustard glaze to finish off some of my smoked chicken at home.
Also when I do my pork butt, I always try to have a mustard-based sauce on the side along with the red and vinegar based to satisfy both ends of the South traditions along with the local eastern oriented folks.
There should be no bias in my opinion on the sauce color. It sounds real good.
Good luck,
Wes
__________________
Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


Westexbbq is offline   Reply With Quote


Unread 07-26-2006, 06:38 AM   #12
CTSmokehouse
is One Chatty Farker
 
CTSmokehouse's Avatar
 
Join Date: 01-31-05
Location: Ridgefield, CT
Downloads: 0
Uploads: 0
Question

What is the consensus on a white sauce such as Big Bob Gibson's for chicken. Is that considered on the fringe or "safe". Has anybody used it in Comp? Results? I love the taste, don't mind the color (or lack of). A penny for your thoughts....

Thanks.

Yours in BBQ,

Cliff
__________________
Member KCBS,Member NEBS,KCBS Certified BBQ Judge
"The Twins" 2 BWS Fatboys with experience!
NB Black Diamond with Mods,CB Bandera with Mods
CharGriller Outlaw with Mods,2X WSM in Comp. Mode
Weber Kettle 22" Gold, Kirkland Signature SS Gas Grill
La Caja Asadora - Caja China - Cajun Microwave 1
"Primal Meat Smokers" BBQ Team
Purple Primal Smoker Turtle!
CTSmokehouse is offline   Reply With Quote


Unread 07-26-2006, 08:44 AM   #13
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

I've always wondered about that sauce but have yet to try it.

Found a modified recipe for it and will make a batch soon. The thought of mayo on warm meat seems a bit unnerving, though. On the other hand, if you increased the vinegar and added a shredded cabbage, I could imagine it would make a pretty mean coleslaw.

1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider
SmokeInDaEye is offline   Reply With Quote


Unread 07-26-2006, 08:52 AM   #14
voodoobbqIL
Full Fledged Farker
 
voodoobbqIL's Avatar
 
Join Date: 10-03-05
Location: Louisville, KY
Downloads: 0
Uploads: 0
Default

I love the Gibson sauce, I have added Hungarian Smoked Paprika to is that even gives it more depth and that nifty reddish tint. I have used the mustard based stuff but only for comp. in the south east where it is widely accepted. My thought is if it is not a huge contest and you want to have some fun try something new, you might do well you might do bad. But I am pretty sure you will have fun
__________________
Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT]
Partners in Swine Comp. BBQ Team
KCBS CBJ
Ole' Hickory CTO /
large BGE
2 x Weber 22.5 One Touch Silver (red , black)
Weber Smokey Joe
Char-Broil Gas Passer
voodoobbqIL is offline   Reply With Quote


Unread 07-26-2006, 09:07 AM   #15
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

I can't recall ever seeing Chris Lilly using white sauce in competition.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Winner of "Mops, Sauces, Glazes" Throwdown is... bigabyte Q-talk 6 02-03-2009 10:31 AM
***VOTE..."Sauces, Mops & Glazes"...VOTE*** bigabyte Q-talk 6 01-26-2009 09:30 PM
BBQ Brethren Throwdown..."Sauces, Mops, & Glazes"... JD McGee Q-talk 66 01-26-2009 08:55 PM
Glazes and sauces. What's the diff? BBQ Grail Q-talk 18 11-03-2008 09:54 PM
Sauces vs. Glazes tomnstac Competition BBQ 4 01-17-2006 05:23 PM

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 03:15 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.