The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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
Old 08-22-2010, 06:53 PM   #1
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Default Rubs and Sauce

Wondering the process that those of you who compete use in finding the flavor profiles for each of the meat categories. I've seen individuals use one rub exclusively, and then I know others who use certain rub(s) for each category combined with others example I really like The Slabs rubs combined with others like the Slabs Chicken Rub and Plowboys Yardbird.

Just wondering what the opinions of those here use, how you come to the conclusion what to use and what you have found that works. I ask because I'm in the middle of writing an article for my blog on the subject.
For me I look for flavor profiles for each category that compliment the meat. Sometimes I use one in others I use combinations. Sauce is still hit and misses, but I have found a recipe that I like and have worked well this year for us. What has or is working for you???
__________________
Bossman
www.bossmanbbq.com
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
Bossmanbbq is offline   Reply With Quote


Old 08-22-2010, 07:13 PM   #2
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

I use slabs w homebbq.com
__________________
[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


Old 08-23-2010, 06:34 AM   #3
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

A couple of times each year we have a team cook where we'll cook like 4 briskets
using 4 different rub variations and/or injection variations. We'll usually cook 4 to
6 pork shoulders doing the same. Ribs too, about 6 slabs of ribs.

Then when done we come inside and I usually have 15 to 20 sauces mixed up and
we have a tasting party. Pull this and dip that type of thing. I remember the first
time we did this the things we though would go well together DIDN'T and it ended up
with a mixture of a few things we did more of on a whim worked great for us.

For us, over the last 3 years or so we've gotten it down to 1 rub (varied for brisket,
but I wont tell what the difference is) and varied sauces for the different meats.

Last time or two we've ended up pretty much where we were previously. Guess we
now have our preferences. However, we still do this, if for nothing else than to have
a taste testing party. I usually do this just before the 4th of July. That way when
we have our 4th of July party we'll use the extra sauces so that we can use them up.
Plus, for sauces, it gives us another group (60 or so folks) to taste test and tell
us what they think. Kinda wild too, because the more varied the sauces the more
varied the opinions. I've learned the most subjective piece are the sauce flavors.
You can't please everyone with one sauce. We generally get a consensus, and this
past year the 60% percentile was with what we (the team) had chosen. However,
the other 40% were all over the place. That'll teach me to add in mustard sauces!
__________________
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


Old 08-23-2010, 10:27 AM   #4
Capn Kev
is one Smokin' Farker

 
Capn Kev's Avatar
 
Join Date: 12-08-09
Location: Littleton, CO
Default

Chuck,

I mix and match rubs to my own personal taste preferences. For my ribs, I use a combo of 2-3 different rub manufacturers, and same goes for pork. For brisket, I have a favorite, as I do chicken ...so I do not mix.

As for sauces, I blend as well. Blues Hog is good, but it is overdone. So sometimes I use BH mixed with something else, or I try a different brand. Some of my favorites are Cookie's, The Slabs, Spicewine Blue Collar, Head Country, Grandma's, and Mean Dean's.

Whatever combos you used at Dillon, I would repeat that process weekly

See you again soon.

Kevin
__________________
Kevin
Swinestone Cowboys BBQ Team
FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829
Capn Kev is offline   Reply With Quote


Old 08-23-2010, 03:29 PM   #5
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Default

Quote:
Originally Posted by Capn Kev View Post
Chuck,

I mix and match rubs to my own personal taste preferences. For my ribs, I use a combo of 2-3 different rub manufacturers, and same goes for pork. For brisket, I have a favorite, as I do chicken ...so I do not mix.

As for sauces, I blend as well. Blues Hog is good, but it is overdone. So sometimes I use BH mixed with something else, or I try a different brand. Some of my favorites are Cookie's, The Slabs, Spicewine Blue Collar, Head Country, Grandma's, and Mean Dean's.

Whatever combos you used at Dillon, I would repeat that process weekly

See you again soon.

Kevin
Thanks Kevin I think we have found what is working for us and we have been consistant all year. Just wanted to see how many people use more then one rub or a combo of to see the diffrence.
__________________
Bossman
www.bossmanbbq.com
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
Bossmanbbq is offline   Reply With Quote


Old 08-24-2010, 10:39 AM   #6
2Fat
is one Smokin' Farker
 
2Fat's Avatar
 
Join Date: 08-13-03
Location: Nekoosa, Wi
Default

as long as the meat is cooked to perfection it seems to me the seasoning and sauces become secondary--just as long as they don't over power the meat--but of course cooking the meat perfectly on a regular basis ain't easy so good seasoning combo sure can help the finished product
__________________
Buzz(2FAT)
KCBS #9269 and #4605
Blazen Gridiron
BWS Competitor--sold
BWS Pro Jr--sold
BWS party(all SS)
BDS--on loan
BGE
2Fat is offline   Reply With Quote


Old 08-24-2010, 10:59 AM   #7
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Default

Quote:
Originally Posted by 2Fat View Post
as long as the meat is cooked to perfection it seems to me the seasoning and sauces become secondary--just as long as they don't over power the meat--but of course cooking the meat perfectly on a regular basis ain't easy so good seasoning combo sure can help the finished product
excellent !.. I just wonder how many people will pay attention to that statement.
Podge is offline   Reply With Quote


Old 08-24-2010, 12:20 PM   #8
DawgPhan
is One Chatty Farker
 
Join Date: 08-09-07
Location: Atlanta, Ga
Default

Quote:
Originally Posted by Podge View Post
excellent !.. I just wonder how many people will pay attention to that statement.

hopefully not many.
DawgPhan is offline   Reply With Quote


Old 08-24-2010, 12:27 PM   #9
ique
is Blowin Smoke!
 
ique's Avatar
 
Join Date: 12-14-05
Location: New England
Default

Quote:
Originally Posted by 2Fat View Post
as long as the meat is cooked to perfection it seems to me the seasoning and sauces become secondary--just as long as they don't over power the meat--but of course cooking the meat perfectly on a regular basis ain't easy so good seasoning combo sure can help the finished product
Buzz taught me this a long time ago. This is the truth.
ique is offline   Reply With Quote


Old 08-24-2010, 07:21 PM   #10
PimpSmoke
is one Smokin' Farker
 
PimpSmoke's Avatar
 
Join Date: 01-28-06
Location: Tha' Boo
Default

I got a pork rub, a chicken rub and a brisket rub.

I have a chicken brine, and pork injection and a beef injection.


That being said, I suck. So, take that as you will.
__________________
So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
PimpSmoke is offline   Reply With Quote


Old 08-24-2010, 07:45 PM   #11
Smokin' Joe
is one Smokin' Farker
 
Smokin' Joe's Avatar
 
Join Date: 02-03-08
Location: IOWA
Default

Quote:
Originally Posted by 2Fat View Post
as long as the meat is cooked to perfection it seems to me the seasoning and sauces become secondary--just as long as they don't over power the meat--but of course cooking the meat perfectly on a regular basis ain't easy so good seasoning combo sure can help the finished product
Buzz is WAY off, I wouldn't listen to him
__________________
TippyCanoe BBQ Crew
www.tippycanoebbq.com



Memphis Pro
Backwoods Fatboy
Backwoods Party
Smokin' Joe is offline   Reply With Quote


Old 08-24-2010, 09:21 PM   #12
Captain P.J.
Full Fledged Farker
 
Join Date: 06-15-10
Location: Menomonie, WI
Default

[QUOTE=PimpSmoke;1379826]I got a pork rub, a chicken rub and a brisket rub.

I like your brisket rub!
__________________
Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ
Captain P.J. is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Kosmo's Q Rubs and Sauce 5-0 BBQ The BBQ Equipment Store 0 06-14-2011 11:08 PM
Packaging and selling sauce and rubs and sauces dataz722 Catering, Food Handling and Awareness 23 11-12-2010 09:33 PM
bq sauce and Rubs woodfolks Competition BBQ 5 02-28-2010 10:36 AM
3 Rubs, 1 Sauce, 6 Ribs Plowboy Q-talk 17 11-29-2006 06:57 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:04 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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.
no new posts