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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 03-29-2007, 05:42 PM   #1
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Default Store Bought Sauce in turn in's

I'm wondering how many of the competitors here are using either a straight store bought sauce or 'doctored up' store bought on their chicken and rib turn in's. I had thought this was kinda taboo, but the more I read the more I see people using other stuff.
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Unread 03-29-2007, 05:44 PM   #2
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I think it happens all of the time. I'd bet more commercial sauces are used than rubs.
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Unread 03-29-2007, 05:45 PM   #3
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I use a store bought and doctor it up. Folks seem to like it just fine. My guess would be depending on what brand someone uses would depend on how they change it up.
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Unread 03-29-2007, 05:55 PM   #4
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We use straight store bought on the. ribs
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Unread 03-29-2007, 06:05 PM   #5
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Quote:
Originally Posted by MoKanMeathead View Post
We use straight store bought on the. ribs
And brisket...
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Unread 03-29-2007, 06:17 PM   #6
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Quote:
Originally Posted by Plowboy View Post
And brisket...

Oh...brisket huh....very sneaky....
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Unread 03-29-2007, 06:28 PM   #7
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We Dr. the storebought stuff - or sometimes even use it straight. If you find something you like - might as well use it. It's not like you are going to re-create it cheaper than you can buy it. :)
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Unread 03-29-2007, 06:33 PM   #8
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Ya, we have come up with a sauce that faired really well in the one comp we turned it in. 6th place out of 40, we were really proud of it. However we tried it on our ribs and I think it took away from them. I am really shocked at how many teams don't use thier own. HoDeDo hit the nail on the head with the cost factor.
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Unread 03-29-2007, 06:34 PM   #9
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Store bought on ribs and pork. Mix of two store boughts and add a bit of doctoring to the sauce we use on chicken.
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Unread 03-29-2007, 06:51 PM   #10
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We use sauce and rub made from scratch.

We are not very succesful.



Draw your own conclusions. :)
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Unread 03-29-2007, 10:14 PM   #11
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Quote:
Originally Posted by Plowboy View Post
I think it happens all of the time. I'd bet more commercial sauces are used than rubs.
I have to agree with Todd on this one.
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Unread 03-29-2007, 10:17 PM   #12
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Use the store bought sauces, they are already widely accepted or they would be available. They are a very safe bet, just add a little honey and run with them.
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Unread 03-30-2007, 12:29 AM   #13
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I was talking to Rickweiser today about sauce. I find it hard to come up with a good sauce. I've made plenty of them, but have never found anything I like better than some of the tried and true commercial sauces.

You can make a rub pretty quickly. Not cheap, but quick. Sauces are messy and time consuming. I find that I experiment with rubs a lot more than sauces for that reason.
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Unread 03-30-2007, 08:04 AM   #14
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I can't tell you.....it's a secret.....

Think about this.....a lot of your judges are used to certain flavors from their area, and have their preferences.....KCMasterpiece, Blues Hog, etc.
You might make the best sauce in the world, but it would have to be exceptional to change the palletes of 6 people setting at the table.

Therefore, it's is a combination of store bought, doctored up.

Your thoughts?
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Unread 03-30-2007, 10:53 AM   #15
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To me part of the challenge is creating a sauce and a rub. I have made a few sauces that have scores well. But alot of people dont have the pallete to make sauces and rubs so store bought is a better solution.
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