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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 02-24-2010, 07:50 AM   #1
woodfolks
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Default home Made BBQ Sauce

Just woundering if most paople
make their own BBQ sauce for comp

Rubs too

Can you use store bought or is that against the rules
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Unread 02-24-2010, 07:52 AM   #2
woodfolks
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How much BBQ sauce do you bring.
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Unread 02-24-2010, 07:57 AM   #3
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You can use whatever sauce you'd like. We make our own. I should say that in our last comp we mixed our sauce with Blues Hog for an extra kick. I'm not sure we will again.
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Unread 02-24-2010, 08:36 AM   #4
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As Monty said, use whatever you want. There are no rules about rub or sauce so store bought is good, home made is good, no rub and sauce is good. It's your choice. Just remember that what you like at home may not be what the judges like. Of course, that's true for store bought sauces and rubs, too

As far as how much, it depends on how much eat you are cooking and how much sauce you use. For two briskets, two butts, four racks of ribs and 16 pieces of chicken I probably bring two quarts of sauce. I don't usee all of that but my containers are quart size so it is just easier to fill them up and bring home any leftovers.
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Unread 02-24-2010, 10:07 AM   #5
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In the words of a top competitor when I asked him the same question:

"There are so many great products out there I have never even thought about using my own. Let them do the guessing work for you."

That being said, if you have a sauce and/or rub that you feel is good to go up against proven winners, by all means do it! If you start winning with it, you will have something on your hands that is marketable.

For your second question: We usually use about 3 quarts of sauce per comp. Not all of that goes in to the box, but we like to have lots of extra for guests to put on the leftovers.
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Unread 02-24-2010, 10:32 AM   #6
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Sauces and rubs used don't need to be home-made. Many use rubs ands sauces that you can buy and add a little something to it.
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Unread 02-24-2010, 10:43 AM   #7
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We use our own rubs and sauces.

Another thing to think about is how much that adds to your workload. When we were on the road eight weeks out of nine, you can bet I had a weak moment thinking about bottled sauce, commercial rub and an RV.
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Unread 02-24-2010, 10:51 AM   #8
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I start with bottled sauce, and add depending on the meat between 5-11 more ingredients to it. I use commercial rubs, yet I just got one bottled that I would love to try in comp, we will see what happens!
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Unread 02-24-2010, 11:25 AM   #9
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we do both, kinda. Sauces are usually commercial, blues hog, head country, the slabs etc, usually a combination of 2 or more of the above and as others have said, also other ingredients, vinegar, honey for shine, rubs to compliment the meat. As far as rubs go, a combination of commercial ones are just as easy, and cost about just as much as making ur own. We do use our own dalmation rub for brisket over a couple commercial ones.
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Unread 02-24-2010, 12:43 PM   #10
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I used to make all my own stuff. Now I make very little.
I just don't have the time.
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Unread 02-24-2010, 12:45 PM   #11
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At this point we have been very satisfied with our rub recipes and are using strictly our own rubs which we based on established recipes and refined to our own liking. Sauce on the other hand is a different issue ...we have not come up with a very good sauce recipe. But as another poster mentioned, there are so many good sauces on the market, why bother.

That being said, I wont give up until we develop something we can be satisfied with.
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Unread 02-24-2010, 01:03 PM   #12
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It is cheaper to buy a good rub. I just developed one and I am haiving it bottled, we are going to use it on our pork, ribs, and chicken.
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Unread 02-24-2010, 01:12 PM   #13
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Quote:
Originally Posted by musicmanryann View Post
In the words of a top competitor when I asked him the same question:

"There are so many great products out there I have never even thought about using my own. Let them do the guessing work for you."

That being said, if you have a sauce and/or rub that you feel is good to go up against proven winners, by all means do it! If you start winning with it, you will have something on your hands that is marketable.

For your second question: We usually use about 3 quarts of sauce per comp. Not all of that goes in to the box, but we like to have lots of extra for guests to put on the leftovers.
Thats the best way i think i have even seen it put!
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Unread 02-24-2010, 01:13 PM   #14
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It's also cheaper in many cases to just buy the company of a hooker now & again,
and yet we still try marriage.... One has to wonder....
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Unread 02-24-2010, 04:34 PM   #15
MoGreen
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Now that chit^^^^^^ is funny!
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