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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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03-20-2008, 12:03 PM
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#1 |
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is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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Sauce on site
There's been some disagreement between some of the guys that I normally hang with about making your own sauce on site at a cookoff. The question is are you allowed to do it on a propane stove???
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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03-20-2008, 12:19 PM
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#2 |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Yesss
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BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board. |
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03-20-2008, 12:59 PM
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#3 | |
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is one Smokin' Farker
Join Date: 06-27-07
Location: Canton, MA
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Quote:
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Brendan B. NEBS, KCBS CBJ www.BBQNewEngland.com Transformer BBQ FEC 100, Lang 60M, Jamie Geer Backyard Viking Professional Gasser |
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03-20-2008, 01:15 PM
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#4 | |
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is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Quote:
or just buy it in a jar and save yourself some time..  Have you considered making your sauce in advance, like a week ? that way, the flavors would have some time to come together. |
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03-20-2008, 01:20 PM
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#5 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
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This question needs to be asked and answered based on the sanctioning body.
It is my understanding that for KCBS and FBA, heating the sauce with LP, electrical, or nuclear power would be legal. But, that is just my understanding or opinion. Other sanctioning bodies may be different. TIM
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"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), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.
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03-20-2008, 03:56 PM
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#6 |
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Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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It's cool. I would recommend doing it beforehand though. You can bet that you will probably forget that "secret" ingredient at the comp.
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www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty! 
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03-20-2008, 07:13 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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