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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 03-20-2008, 12:03 PM   #1
sampson
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Default 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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Unread 03-20-2008, 12:19 PM   #2
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Yesss
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Unread 03-20-2008, 12:59 PM   #3
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Quote:
Originally Posted by Sledneck View Post
Yesss
what he said
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Unread 03-20-2008, 01:15 PM   #4
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Quote:
Originally Posted by Transformer BBQ View Post
what he said
yeah. what they both said...

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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Unread 03-20-2008, 01:20 PM   #5
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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.

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Unread 03-20-2008, 03:56 PM   #6
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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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Unread 03-20-2008, 07:13 PM   #7
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Quote:
Originally Posted by TOPS BBQ View Post
It's cool. I would recommend doing it beforehand though. You can bet that you will probably forget that "secret" ingredient at the comp.
Flavors develop over time as well. The sauce you make this moment will be different tomorrow. Same is true with rubs. I'd never make a scratch sauce or rub at a comp.
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