Chunky sauce in competitions?

nooner · 07-30-2008, 06:58 AM

There is some verbage in the KCBS rules for competition that allows for chunks in sauce that is presented on an entry. It states :

"Chunky sauce will be allowed. Chunks are to be no larger than a fine dice, (approximately 1/8 inch cubed)"

My question to you all is...has anyone actually tried to submit sauce with chunks that are as large as the rules allow? All the sauce that I have been serving with my entries has been quite smooth, and it would seem that chunks might detract from the overall prettiness of an entry, however I may be missing out on something here.

thanks

Jim

Big George's BBQ · 07-30-2008, 09:01 AM

If you have a sauce with chunks I would think they could say that you are marking your box.

Bigmista · 07-30-2008, 10:25 AM

I wouldn't chance it. Judges tend to like things smooth and shiny.

butts a fire · 07-30-2008, 11:57 AM

Never tried it, and I don't think I would I don't care for chunky sauce my self and I would think that your appearance scores would suffer because of the chunks. Plus I would worry about someone getting a chunk of onion or Jap that doesn't like it and they would kill my taste score since the flavor could be more prominent with the chunk then in a smooth sauce.

Divemaster · 07-30-2008, 02:03 PM

Quote:

Originally Posted by nooner

"Chunky sauce will be allowed. Chunks are to be no larger than a fine dice, (approximately 1/8 inch cubed)"

Quote:

Originally Posted by Big George's BBQ

If you have a sauce with chunks I would think they could say that you are marking your box.

Not if it follows the rules of being no more than 1/8"... They cannot give you that latitude and then take it away... Now if you spell out the team name with the chunks, that would be different....

Quote:

Originally Posted by butts a fire

Never tried it, and I don't think I would I don't care for chunky sauce my self and I would think that your appearance scores would suffer because of the chunks. Plus I would worry about someone getting a chunk of onion or Jap that doesn't like it and they would kill my taste score since the flavor could be more prominent with the chunk then in a smooth sauce.

I agree.

watertowerbbq · 07-30-2008, 07:14 PM

Quote:

Originally Posted by Big George's BBQ

If you have a sauce with chunks I would think they could say that you are marking your box.

Follow the rules and get a DQ?????

CivilWarBBQ · 07-30-2008, 09:10 PM

I've judged entries with chunky sauce, though mostly from backyard cooks or in the sauce category. Like anything else though, if you do it, you'd better do it right. At one contest I judged this year there was an entry with odd particles in it nobody could identify. The closest guess I heard at the table was puffed rice. The flavor was odd too, so I don't think that entry finished well.

I guess the question you have to ask yourself is where does sauce end and salsa begin? Hmmm....

Big George's BBQ · 07-31-2008, 05:57 AM

Personally I think a chunky sauce would take something away from the meat. The sauce should enhance it

Brauma · 07-31-2008, 08:02 AM

Quote:

Originally Posted by Big George's BBQ

Personally I think a chunky sauce would take something away from the meat. The sauce should enhance it

This is what we were told after our last comp.

When the judges open a box they dont want to get distracted by a chuck of sauce, or a seed in the sauce. They just want to see BBQ. The sauce should compliment the meat, not steal attention away from it.

tonto1117 · 07-31-2008, 08:09 AM

I agree with everyone else.....chunky sauce for comps is not a good idea IMHO. If you like the sauce your using and it has chunks in it, think about running it through a blender real good so you'll still have the flavor you like without the chunks.

Brauma · 07-31-2008, 08:13 AM

Quote:

Originally Posted by tonto1117

If you like the sauce your using and it has chunks in it, think about running it through a blender real good so you'll still have the flavor you like without the chunks.

Or strain it. I saw a guy straining his sauce at our last comp.

CivilWarBBQ · 07-31-2008, 01:39 PM

Quote:

Originally Posted by Brauma

Or strain it. I saw a guy straining his sauce at our last comp.

Doh! Didn't know you were watching us!

Divemaster · 07-31-2008, 01:42 PM

Quote:

Originally Posted by Brauma

Or strain it. I saw a guy straining his sauce at our last comp.

I do that with all of my sauces... Last thing I would want is a lemon sead or big chunk of pear showing up where it shouldn't be....

Jeff_in_KC · 07-31-2008, 07:45 PM

Quote:

Originally Posted by Brauma

When the judges open a box they dont want to get distracted by a chuck of sauce, or a seed in the sauce. They just want to see BBQ. The sauce should compliment the meat, not steal attention away from it.

I agree. That's why we pick out these little seed things that are in the sauce we use for our chicken. They kind of curl up and are so tiny, they look like little curled worms. How unappetizing is that?

BBQNUTT · 08-01-2008, 04:27 PM

I personally think that chunky sauce gives an appearance of a sloppy technique. Not that it is actually sloppy, but it just looks that way when one piece of chicken or one rib has 20 some chunks of who knows what on it, and the next one beside it has 3... I like to see pieces which match in color, consistency, and brush strokes. Maybe I'm a little too anal... :)

07-30-2008, 06:58 AM	#1
nooner Found some matches. Join Date: 07-10-08 Location: Chester Springs, PA Downloads: 0 Uploads: 0	Chunky sauce in competitions? There is some verbage in the KCBS rules for competition that allows for chunks in sauce that is presented on an entry. It states : "Chunky sauce will be allowed. Chunks are to be no larger than a fine dice, (approximately 1/8 inch cubed)" My question to you all is...has anyone actually tried to submit sauce with chunks that are as large as the rules allow? All the sauce that I have been serving with my entries has been quite smooth, and it would seem that chunks might detract from the overall prettiness of an entry, however I may be missing out on something here. thanks Jim

07-30-2008, 10:25 AM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I wouldn't chance it. Judges tend to like things smooth and shiny. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

07-30-2008, 11:57 AM	#4
butts a fire is one Smokin' Farker Join Date: 06-13-07 Location: Parkville, Mo Downloads: 0 Uploads: 0	Never tried it, and I don't think I would I don't care for chunky sauce my self and I would think that your appearance scores would suffer because of the chunks. Plus I would worry about someone getting a chunk of onion or Jap that doesn't like it and they would kill my taste score since the flavor could be more prominent with the chunk then in a smooth sauce. __________________ Chad B Butts A Fire BBQ Team NB Bandera Webber Kettle Backwoods Party Pro Q Excel 20

07-31-2008, 08:09 AM	#10
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI Downloads: 0 Uploads: 0	I agree with everyone else.....chunky sauce for comps is not a good idea IMHO. If you like the sauce your using and it has chunks in it, think about running it through a blender real good so you'll still have the flavor you like without the chunks. __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

08-01-2008, 04:27 PM	#15
BBQNUTT Knows what a fatty is. Join Date: 07-30-08 Location: Lebanon, MO Downloads: 0 Uploads: 0	I personally think that chunky sauce gives an appearance of a sloppy technique. Not that it is actually sloppy, but it just looks that way when one piece of chicken or one rib has 20 some chunks of who knows what on it, and the next one beside it has 3... I like to see pieces which match in color, consistency, and brush strokes. Maybe I'm a little too anal... :) __________________ Josh Tucker Stumps GF223 with Stoker

07-30-2008, 09:01 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	If you have a sauce with chunks I would think they could say that you are marking your box.

07-30-2008, 09:10 PM	#7
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	I've judged entries with chunky sauce, though mostly from backyard cooks or in the sauce category. Like anything else though, if you do it, you'd better do it right. At one contest I judged this year there was an entry with odd particles in it nobody could identify. The closest guess I heard at the table was puffed rice. The flavor was odd too, so I don't think that entry finished well. I guess the question you have to ask yourself is where does sauce end and salsa begin? Hmmm....

07-31-2008, 05:57 AM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Personally I think a chunky sauce would take something away from the meat. The sauce should enhance it

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