喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 07-20-2008, 10:31 AM   #1
backporchbbq
is one Smokin' Farker
 
Join Date: 02-28-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default To Sauce or not to sauce? That is the question.

Ok boy and girls here is my hang up. Do you all sauce you pork and/or brisket for competitions? I know at home it is different and what you do is either what you like or you family likes. Do you think the judges prefer sauced pork and brisket? In Berks our pork was the best pork we have ever done, but we did not score as well as I thought.

So enough rambeling, do you boys and girls sauce your brisket and pork or not? If so why? If not why?
backporchbbq is offline   Reply With Quote


Unread 07-20-2008, 01:36 PM   #2
butts
Full Fledged Farker
 
butts's Avatar
 
Join Date: 08-11-06
Location: landrum, sc
Downloads: 0
Uploads: 0
Default

Pork - no sauce but I've had only one top twenty this year in pork...ouch!

Brisket - no sauce, I've finished 15th, 8th, 1st, 8th, and 10th this year.
__________________
Stumps GF223CM
Weber WSM and Kettle
CS 570
7' X 14' enclosed trailer
ButtsandBreastts BBQ
Facebook: Butts and Breastts
butts is offline   Reply With Quote


Unread 07-20-2008, 03:33 PM   #3
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

We sauce the pork. Brisket gets dredged in some au jus with just a touch of sauce before it goes in the box. If burnt ends go in the brisket box they have a thicker sauce on them.

I think you could get by with unsauced brisket, but I think pork is just to blah without some sauce (or maybe that is just my pork!!!).
__________________
[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
Smokin Gator is offline   Reply With Quote


Unread 07-20-2008, 05:58 PM   #4
smokinit
is One Chatty Farker

 
smokinit's Avatar
 
Join Date: 03-16-07
Location: Coxsackie NY
Downloads: 3
Uploads: 0
Default

People are judging sauce these days which is what I have expierenced at the last two comps I have done especialy with brisket. I think they need to go back to the basics of meat judging.
__________________
Authorized Humphrey Smoker Dealer
http://www.bbq-brethren.com/forum/sh...d.php?t=154925
smokinit is online now   Reply With Quote


Unread 07-20-2008, 06:41 PM   #5
TN_BBQ
is One Chatty Farker
 
Join Date: 06-02-08
Location: Knoxville, TN
Downloads: 0
Uploads: 0
Default

Your average person likes sauce on their BBQ. Judges are normal folks.
__________________
Life's a party with a Backwoods Party!
TN_BBQ is offline   Reply With Quote


Unread 07-20-2008, 08:16 PM   #6
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Pork - I always season lightly with the same rub I used before the cook, and I always sauce. I use a thin coat of sauce thinned with a little of the resting foil juice.

Brisket - I usually sauce the backsides of the slices. The idea is that the appearance scores (from finicky judges) don't suffer, but the flavor is there for the taste judging. I use a half-and-half mixture of the resting foil juice and sauce.

I hope this helps,
John
PatioDaddio is offline   Reply With Quote


Unread 07-20-2008, 08:42 PM   #7
Big Mike
is one Smokin' Farker
 
Big Mike's Avatar
 
Join Date: 10-12-07
Location: Dayton Ohio
Downloads: 0
Uploads: 0
Default

Simple answer, Yes
__________________
ROLL TIDE!!!!

Big Mike
Eagle River Barbecue
Yoder YS640
Stumps Platinum 5 Trailer
Members Mark 8 Burner Gasser
Big Mike is offline   Reply With Quote


Unread 07-20-2008, 08:50 PM   #8
The Pigman
is One Chatty Farker
 
The Pigman's Avatar
 
Join Date: 04-10-07
Location: Cincinnati Ohio
Downloads: 0
Uploads: 0
Default

I think that is hurt me at Kettering.....I did not sauce my chicken and ribs and was told that is why I probually scored low on the two....because they were done just right and were good but no sauce................
__________________
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
KCBS CBJ #30390

Operation BBQ Relief Founding Member
Lang 84 Custom Longneck with Warmer
Char-Griller Pro w/ SFB and Mods
Mobil Food Lic. With State of Ohio
The Pigman is offline   Reply With Quote


Unread 07-20-2008, 09:20 PM   #9
Just Smokin' Around
Full Fledged Farker
 
Just Smokin' Around's Avatar
 
Join Date: 11-13-07
Location: Frederick County, MD
Downloads: 0
Uploads: 0
Default

Didn't start to sauce pork until this year. Only tried it twice so far, but I think it is helping. Still trying to figure out how (technique - just backside or obvious saucing on the front) and how much.

Usually paint the backside of the brisket with some au jus or beef broth to help keep it moist and give it a little flavor. I have to agree that it seems to be more a sauce competition than meat sometimes.
__________________
Bill
Just Smokin' Around Competition BBQ Team
BWS Fatboy, BWS Competitor
Medium BGE, Weber Kettle and gasser, other toys
Just Smokin' Around is offline   Reply With Quote


Unread 07-20-2008, 09:42 PM   #10
CivilWarBBQ
is One Chatty Farker
 
CivilWarBBQ's Avatar
 
Join Date: 08-08-07
Location: Cartersville, GA
Downloads: 0
Uploads: 0
Default

If you sauce before the meat goes in the box, keep it thin - think wash more than sauce. My $.02

-Gowan
CivilWarBBQ is offline   Reply With Quote


Unread 07-21-2008, 02:01 PM   #11
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by PatioDaddio View Post
Pork - I always season lightly with the same rub I used before the cook, and I always sauce. I use a thin coat of sauce thinned with a little of the resting foil juice.

Brisket - I usually sauce the backsides of the slices. The idea is that the appearance scores (from finicky judges) don't suffer, but the flavor is there for the taste judging. I use a half-and-half mixture of the resting foil juice and sauce.

I hope this helps,
John
I do the same for pork, never thought about doing the back of the brisket slices... As for the burnt ends... Yes, yes, and yes...

Quote:
Originally Posted by The Pigman View Post
I think that is hurt me at Kettering.....I did not sauce my chicken and ribs and was told that is why I probually scored low on the two....because they were done just right and were good but no sauce................
I do a thinned out version of my sauce on my chicken... Got second at Lone Wolf for it and was told if I had remembered (ok, listened) and put a last layer just prior to boxing I may have taken first... Lesson learned...
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 07-21-2008, 02:04 PM   #12
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

<-------read avatar
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]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.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Padawan's pasta with spinach sauce and meatballs in tomato sauce padawan Q-talk 13 08-11-2011 11:13 PM
Whipping up my first batch of Popdaddy's Red and Wett Sauce...and Hit me Fred Sauce Philly-QueMaster Q-talk 10 04-22-2010 02:06 PM
Chinese black bean sauce alternative to BBQ sauce Mark Q-talk 1 06-20-2008 05:53 AM
To sauce or not to sauce, that is the question! Jacked UP BBQ Competition BBQ 17 06-15-2008 12:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:33 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.