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 09-22-2009, 11:10 AM   #1
Tweedle
Full Fledged Farker
 
Join Date: 08-07-09
Location: Surry NH
Downloads: 0
Uploads: 0
Default BBQ Sauce

After getting trounced this weekend in my first comp its back to the drawing board for me. so just a quick queston if anyone is willing to share what are the best sauces to use in comps?
Tweedle is offline   Reply With Quote


Unread 09-22-2009, 11:24 AM   #2
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

I believe the ones used most on the circuit (at least in the midwest) are Head Country, Blues Hog, Russ and Franks, and Sweet Baby Rays. Perhabs TheSlabs are on the list as well.
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Unread 09-22-2009, 12:00 PM   #3
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

It's more than just what sauce it's what rub to pair with it. I use all Slabs products with some success. I took Old School High Tech and they use different combos of 5-8 rubs and different sauces with their combos. So there's no real easy answer. I'd suggest trying Slabs and Head Country as a test using the rubs and sauces and see what the flavors are like. That might give you a better idea of how the 2 compliment each other. And FYI I add about 1 part honey to 3 parts of slabs sauce for my sauce/glaze. It needs that extra sweet.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 09-22-2009, 12:03 PM   #4
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Tweedle, Sorry you got trounced. Hang in there!

For me the sauce started with my rub. Meaning, the sauce needs to compliment the
taste of the meat (not overpower it), which means compliment and work well with the
cooked/spiced meat (ala. rub). My rub contains absolutely no sugars, so for me a
slightly sweet sauce is desired. I tried a few (didnt try Head Country or Blues Hog
mentioned above; Blues Hog looks interesting...), but most would either clash with
the rub or just didnt work IMHO. I ended up with my own. At a competition I ran
across a guy who had a mild sweet and spicy sauce, that wasnt so complex that it
eat-up the meat. He told me the ingredients: Tomato Sauce, Pure Cane Syrup,
Lee & Perins, Grape Jelly, and a dash of cayenne pepper. I've stuck with basicly that
plus I add in a little chili powder and hungarian paprika, as those are the main
ingredients in my rub. Makes for a sweet & somewhat hot sauce that's very easily
adjusted to your taste. Dont like it so sweet, back off of the Cane Syrup. Less
hot, back off on the cayenne. More, well, you get the idea. Mind you, it's probably
not going to win a sauce contest, but honestly most sauces that compliment meat
without overpowering it probably wont win a sauce contest.... I like it best with plain
old WallyWorld tomato sauce. He used Hunts, and it had that certain *Hunts* flavor
that I dont care for...

Well, that's what we're doing. If you've seen the news, we're going to pray that
our cookoff this weekend isn't on the Ark (flooding everywhere down here, for
REAL).

Oh, I dont sauce the pork or the brisket. Also, I only apply a tiny coat of this sauce
to chicken and ribs. Again, dont want to end up tasting only the sauce, and I put
the sauce on it and put it back on the cooker for perhaps 5 minutes, 8 tops....
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Unread 09-22-2009, 12:27 PM   #5
Sauced!
Full Fledged Farker
 
Sauced!'s Avatar
 
Join Date: 05-06-09
Location: Mount Holly, NC
Downloads: 0
Uploads: 0
Default

Tweedle, are you asking because you think your sauce was the problem? I'd say after one contest its hard to blame one particular thing unless you got feedback about your sauce....If you drastically change what you do from one contest to the next and get the same results you really won't be able to zero in on the problem.
__________________
Scott, Head Cook - Sauced! BBQ Team
Sauced! is offline   Reply With Quote


Unread 09-22-2009, 08:27 PM   #6
Pit Mama
Knows what a fatty is.
 
Pit Mama's Avatar
 
Join Date: 09-17-09
Location: Surry, NH
Downloads: 0
Uploads: 0
Default

I am a huge fan of your sauce!
Pit Mama is offline   Reply With Quote


Unread 09-22-2009, 08:37 PM   #7
The Giggler
is one Smokin' Farker
 
The Giggler's Avatar
 
Join Date: 07-31-07
Location: Boston, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pit Mama View Post
I am a huge fan of your sauce!
__________________
Mike C.

Competitive Cook-Contest Organizer-Promoter of Smoke and Fire

Boston Hills BBQ Fest
www.bostonhillsbbqfest.com

PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com
The Giggler is offline   Reply With Quote


Unread 09-22-2009, 08:41 PM   #8
Skip
is One Chatty Farker
 
Skip's Avatar
 
Join Date: 07-24-07
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pit Mama View Post
I am a huge fan of your sauce!

TMI
__________________
WannaBeBBQueen's Prince Consort

Swamp Pit BBQ's freeloader

To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

Member of The Big Guns BBQ Team Semper Fumantem

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
Skip is offline   Reply With Quote


Unread 09-22-2009, 08:51 PM   #9
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pit Mama View Post
I am a huge fan of your sauce!


If that aint a Brethren sister......
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Butchers BBQ Sweet BBQ Sauce Spydermike72 TheBBQSuperstore.com. 3 05-06-2011 11:44 AM
Anyone know of a bbq sauce that uses Taco Sauce as a base?? Philly-QueMaster Q-talk 14 11-17-2009 08:47 PM
Chinese black bean sauce alternative to BBQ sauce Mark Q-talk 1 06-20-2008 05:53 AM

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 06:38 AM.


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.