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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 05-14-2008, 03:13 PM   #1
Brian in So Cal
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Default Saucing pulled pork

Do any of you brethren sauce thier pulled pork before turn in?

Any suggestions?

Thanks,
Brian
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Unread 05-14-2008, 03:51 PM   #2
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I sauce mine. Use a good sauce. If it's thick thin it out a little with some apple juice. Heat the sauce before applying it. I also finish with a little sprinkle of Rub Not the one I cooked it with but a different rub with a salty sweet finish.
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Unread 05-14-2008, 04:51 PM   #3
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I sauce mine. Seem to have done best with a thin vinegar based sauce. Going back to the "old" recipe this year.

Be careful with how heavy it gets sauced, as pooling can come into question.
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Unread 05-14-2008, 05:03 PM   #4
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what rub would that be exactly ??

Quote:
Originally Posted by YankeeBBQ View Post
I sauce mine. Use a good sauce. If it's thick thin it out a little with some apple juice. Heat the sauce before applying it. I also finish with a little sprinkle of Rub Not the one I cooked it with but a different rub with a salty sweet finish.
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Unread 05-14-2008, 06:16 PM   #5
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no sauce at KCBS usually means a DAL or clsoe to it. Fact of life.
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Unread 05-14-2008, 06:56 PM   #6
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Quote:
Originally Posted by Ford View Post
no sauce at KCBS usually means a DAL or clsoe to it. Fact of life.

Really, am I the only one who doesn't sauce?
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Unread 05-14-2008, 09:28 PM   #7
Professor Salt
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I took the Chris Lilly class last year. Lilly says that he always sauces at KCBS contests, but not at ICBA sanctioned contests.

I guess it's all in the expectations of the judges you're working with.
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Unread 05-14-2008, 09:36 PM   #8
tboneld
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So, when you sauce "pulled" pork, do you sauce the bark before you pull it, or sauce all the pork after it is pulled.
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Unread 05-14-2008, 09:53 PM   #9
Professor Salt
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Me personally, I sauce the bark and cook it on. Then after the meat is pulled, I'll sauce my turn in pieces very lightly with thin sauce, one at at time.

But everyone's different I suspect.
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Unread 05-15-2008, 11:37 AM   #10
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Yep...
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Unread 05-15-2008, 07:15 PM   #11
Brian in So Cal
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Thanks for all the tips.
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