To sauce or not to sauce, that is the question!

Jacked UP BBQ · 06-11-2008, 08:46 AM

We are having no luck at KCBS comps, we do not use traditional sauces and rubs and this is our downfall we believe. We get one or two great scores in all categories and the rest are bad. For example, we use a roasted pumpkin and sage sauce for our ribs, and a pineapple and cilantro glaze for our chicken. The flavors are great, we get raves, but a lot of people say this is not what the judges are looking for. They want good old bbq with tomato base sauces.

We are professionally trained chefs and I think we are thinking to much into the sauces, should we go back to the basics (tomato base sauces) and just give them what they expect or keep trying different things and shock their taste buds?

Any constructive criticism would be appreciated.

Smokin Gator · 06-11-2008, 08:49 AM

I am not the most experienced comp guy, but I feel like you can't go too far out on a limb. I think you need to go for a flavor profile that is similar to what is prevalent in that area.

Big George's BBQ · 06-11-2008, 10:04 AM

I was told by a competitor and professional chef not to go to far from traditional. He told me this when I described a mint and burbon sauce that my family liked. I believe he was right

TOPS BBQ · 06-11-2008, 10:31 AM

I started competing with my "own" flavor (Asian fusion). I didn't place very well. As a test I made a tomato based sauce and just dunked the chicken in it. That was the only thing I did differently. The spices and cooking were the same, but adding sauce got me a 4th place finish.

I am not an advocate of using sauce period. I just wanted to see if this was true. I wish judges would not frown upon food not being "mainstream BBQ". I don't use sauce outside of competitions, and if so, it's on the side.

lwest99 · 06-11-2008, 01:31 PM

I agree that you have to mainstream to consistently do good. Many times the food we turn in would not be "eaters" at home but it is what it takes to do good (sometimes).

backporchbbq · 06-11-2008, 03:52 PM

I agree with ^^^^. You can't go to far from tradition. This is BBQ, and although what you made sounds great, they want traditional BBQ.

The_Kapn · 06-11-2008, 04:03 PM

Hey--One of my team names is "Flirtin' with Disaster"!

We tried to "Flirt" last fall with some fantastic flavors of a Tropical nature.
Great stuff Maynard!
All my friends and family love it.

Earned us our first DAL in any category (chicken) and ranked us way down overall.

We now use "Middle of the Road" flavors and are walking again.
We do play with "the edges" with heat or sweet or whatever, looking for any improvement.
But, it is "gentle".

Is it right--I do not think so.

Is it reality--you bet.

TIM

MilitantSquatter · 06-11-2008, 05:40 PM

I'm sure those flavors are all excellent.

Unfortunately, at a contest you are catering to a judge and not your friends or family. Thre judges typically are all looking for similar things. Most likely they became judges because they like BBQ and have a pre-determined idea of what good traditional BBQ should be. They are not looking for or expecting exotic, creative flavors.

I think you'd be surprised to find out how many of the more consistent teams are using sauces straight from a bottle.

Jacked UP BBQ · 06-11-2008, 07:23 PM

Just kidding, will make my own sauces, bottled sauces to me takes the challenge out of it. Thanks for all of your input. Maybe next time we will not suck so bad! We did well our first comp ever with traditional flavors and we thought we would do better changing it up. I guess I screwed up again!!!!

Pig Headed · 06-11-2008, 07:31 PM

Quote:

Originally Posted by OC PIG ASSASSINS

Just kidding, will make my own sauces, bottled sauces to me takes the challenge out of it. Thanks for all of your input. Maybe next time we will not suck so bad! We did well our first comp ever with traditional flavors and we thought we would do better changing it up. I guess I screwed up again!!!!

Don't consider that "screwing up". You know what you like, but you're not doing the scoring. Enjoy your creativness at home with friends and family, or even catering jobs.

I was of the opinion at first that "you cooked for youself", but now suscribe to the "cook for the judges" school of thought.

Jacked UP BBQ · 06-11-2008, 08:39 PM

I'll take all of your advice at my next contest. I really appreciate all of your feed back. Thanks again

Muzzlebrake · 06-11-2008, 09:54 PM

can I try some of those pumpkin/sage ribs?

Jacked UP BBQ · 06-12-2008, 08:12 AM

absolutely!

Ashmont · 06-12-2008, 08:15 AM

Quote:

Originally Posted by MilitantSquatter

I'm sure those flavors are all excellent.

Unfortunately, at a contest you are catering to a judge and not your friends or family. Thre judges typically are all looking for similar things. Most likely they became judges because they like BBQ and have a pre-determined idea of what good traditional BBQ should be. They are not looking for or expecting exotic, creative flavors.

I think you'd be surprised to find out how many of the more consistent teams are using sauces straight from a bottle.

What he said!!

BBQ_Mayor · 06-12-2008, 10:22 AM

You may not be far off using Sweet Baby Rays. I've tried "churching up" my chicken with a flavored sauce and the judgeds just don't care for it. Needs to be BBQ flavor. Use what the judges know, baby rays for example, and run with it.

Ever heard of Open Pit? I've heard of teams using that and doing well.

I'd love to try your flavors though. Sounds great!.

06-11-2008, 08:46 AM	#1
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	To sauce or not to sauce, that is the question! We are having no luck at KCBS comps, we do not use traditional sauces and rubs and this is our downfall we believe. We get one or two great scores in all categories and the rest are bad. For example, we use a roasted pumpkin and sage sauce for our ribs, and a pineapple and cilantro glaze for our chicken. The flavors are great, we get raves, but a lot of people say this is not what the judges are looking for. They want good old bbq with tomato base sauces. We are professionally trained chefs and I think we are thinking to much into the sauces, should we go back to the basics (tomato base sauces) and just give them what they expect or keep trying different things and shock their taste buds? Any constructive criticism would be appreciated.

06-11-2008, 08:49 AM	#2
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I am not the most experienced comp guy, but I feel like you can't go too far out on a limb. I think you need to go for a flavor profile that is similar to what is prevalent in that area. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

06-11-2008, 10:31 AM	#4
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA Downloads: 0 Uploads: 0	I started competing with my "own" flavor (Asian fusion). I didn't place very well. As a test I made a tomato based sauce and just dunked the chicken in it. That was the only thing I did differently. The spices and cooking were the same, but adding sauce got me a 4th place finish. I am not an advocate of using sauce period. I just wanted to see if this was true. I wish judges would not frown upon food not being "mainstream BBQ". I don't use sauce outside of competitions, and if so, it's on the side. __________________ 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!

06-11-2008, 01:31 PM	#5
lwest99 On the road to being a farker Join Date: 06-11-07 Location: Lenexa, KS Downloads: 0 Uploads: 0	I agree that you have to mainstream to consistently do good. Many times the food we turn in would not be "eaters" at home but it is what it takes to do good (sometimes). __________________ Lee West [B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B] Lenexa, KS :icon_cool

06-11-2008, 04:03 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Hey--One of my team names is "Flirtin' with Disaster"! We tried to "Flirt" last fall with some fantastic flavors of a Tropical nature. Great stuff Maynard! All my friends and family love it. Earned us our first DAL in any category (chicken) and ranked us way down overall. We now use "Middle of the Road" flavors and are walking again. We do play with "the edges" with heat or sweet or whatever, looking for any improvement. But, it is "gentle". Is it right--I do not think so. Is it reality--you bet. TIM __________________ "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.

06-11-2008, 10:04 AM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I was told by a competitor and professional chef not to go to far from traditional. He told me this when I described a mint and burbon sauce that my family liked. I believe he was right

06-11-2008, 03:52 PM	#6
backporchbbq is one Smokin' Farker Join Date: 02-28-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I agree with ^^^^. You can't go to far from tradition. This is BBQ, and although what you made sounds great, they want traditional BBQ.

06-11-2008, 05:40 PM	#8
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I'm sure those flavors are all excellent. Unfortunately, at a contest you are catering to a judge and not your friends or family. Thre judges typically are all looking for similar things. Most likely they became judges because they like BBQ and have a pre-determined idea of what good traditional BBQ should be. They are not looking for or expecting exotic, creative flavors. I think you'd be surprised to find out how many of the more consistent teams are using sauces straight from a bottle. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

06-11-2008, 07:23 PM	#9
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	sweet baby rays here I come Just kidding, will make my own sauces, bottled sauces to me takes the challenge out of it. Thanks for all of your input. Maybe next time we will not suck so bad! We did well our first comp ever with traditional flavors and we thought we would do better changing it up. I guess I screwed up again!!!!

06-11-2008, 08:39 PM	#11
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Thanks Everyone I'll take all of your advice at my next contest. I really appreciate all of your feed back. Thanks again

06-11-2008, 09:54 PM	#12
Muzzlebrake Babbling Farker Join Date: 09-22-06 Location: Pleasant Valley NY Downloads: 0 Uploads: 0	can I try some of those pumpkin/sage ribs? __________________ Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal

06-12-2008, 08:12 AM	#13
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	absolutely!

06-12-2008, 10:22 AM	#15
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	You may not be far off using Sweet Baby Rays. I've tried "churching up" my chicken with a flavored sauce and the judgeds just don't care for it. Needs to be BBQ flavor. Use what the judges know, baby rays for example, and run with it. Ever heard of Open Pit? I've heard of teams using that and doing well. I'd love to try your flavors though. Sounds great!. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

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