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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 08-04-2008, 07:05 PM   #1
Tar River BBQ
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Default Finishing Pork Butts In Comp.

Howdy, I just need to run a quick question by all the Brethern out here, I would like to take a poll on how to finish out pork in a competition, we finish by adding our vinegar sauce to taste after pulling is this the wrong way ? We have a 1st. and (2) 12th. and a 18th. place in pork so far.

(1) 350 gal. Carolina microwave
(1) Submarine smoker
(2) 55 gal. UDS
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Unread 08-04-2008, 08:19 PM   #2
Big Mike
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A lot of how you do something is determined by where you are doing it. While finishing with a vinegar sauce might work well in your area, it probably wouldn't go over so well in the midwest where a sweet sauce is king.

I tried using a tomato and vinegar sauce on pork and it didn't go over well in competition even though most everyone that tries it likes it.

Big Mike
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Unread 08-04-2008, 08:22 PM   #3
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Is the sauce homemade or commercial ?

We're you're taste scores consistent ?

Did anything else change as far as recipe/technique with those four placings ?
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Unread 08-04-2008, 09:47 PM   #4

I'm all for a sprinkling of the vinegar sauce. This Midwest preference for sweet sauces bores my palate to tears.
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Unread 08-05-2008, 02:47 PM   #5
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Default finishing pork

My experience with a vinegar based sause is either they love it or they hate it. Try cutting it with something else.
Eric Westervelt
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