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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 08-10-2006, 06:19 PM   #1
Pork Chop
Full Fledged Farker
Join Date: 07-13-06
Location: South Indy
Question Sauce Presentation

Being new to not only this forum but competion also, would anyone be kind enough to tell or show a rookie how to display sauce to the judges at a contest?
Thank You

Last edited by Pork Chop; 08-10-2006 at 06:45 PM..
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Old 08-10-2006, 06:57 PM   #2
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

We did ours with the six little sauce cups that were provided and made a circular pattern with them. Then in the middle we put cubed tropical fruit (papaya, mango, pineapple etc.) in the middle for color and underneath was the traditional green lettuce. Placed 8th overall out of 38 or so.

Just make sure it is clearly stated that it is open garnish rules..

Best advice I can give is be creative, whatever that may mean to you.. You'll be more proud of that than taking one of our ideas exactly as written.

Good luck, take pics and post em after the contest !!!
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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Old 08-11-2006, 12:35 PM   #3
Pork Chop
Full Fledged Farker
Join Date: 07-13-06
Location: South Indy

Thanks for the info. I will post pics as soon as we get back from Madison IN.
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