Sauce or not to sauce

quarters69 · 10-09-2010, 01:55 PM

Wanted to get every ones opinion on sauce. Do you sauce or do you just let meat soak in own juice and turn it in like that??

Rookie'48 · 10-09-2010, 02:04 PM

For my own personal preferance go with a light layer of sauce - a real thick coating makes me wonder what you're covering up. Also, if there's so much sauce that I can't taste the meat how am I to score "taste"? At home I serve everything either "dry" or very lightly sauced.

thillin · 10-09-2010, 02:11 PM

Chicken & ribs = Sauced
Brisket = own juices

nthole · 10-09-2010, 02:16 PM

We always prefer it without sauce, and never won anything.

We've only starting winning since we started putting sauce on. We brush on a light layer.

The_Kapn · 10-09-2010, 02:34 PM

You are in KCBS country--so I don't know how our local (SE) situation translates for you.

Sauce is used on everything except brisket in most cases.

Even brisket shows up with some LIGHT sauce on occasion, but normally very subtle.

In all cases, the judges seem to be turned off by any sauce that masks the meat flavor.

Sweet seems to rule for Chicken, Ribs, and Pork.
But I am seeing a shift to savory--can't prove it though.

Just FWIW from down here.

TIM

quarters69 · 10-09-2010, 02:40 PM

On the brisket then do you just brush on some the juice from the brisket, or slice and serve?? I usually slice and serve with a very light sauce for a little extra kick, but not to take away from the good rub on it

The_Kapn · 10-09-2010, 02:45 PM

If that question is for me...

We use a "fat seperator" and use the juices on the slices and chunks.

Keep in mind that we do not exactly dominate the brisket catagory

TIM

quarters69 · 10-09-2010, 02:51 PM

Tim, i was thinking about trying to slice it and then let it steam in the juice for awile. i have never done it before but thinking it might work to get the juice and seasoning on the entire peice of meat. We have been only turning in slices

Our last brisket we made was the tenderess we ever made, but just did not have good taste all the way threw

The_Kapn · 10-09-2010, 03:01 PM

Quote:

Originally Posted by quarters69

Tim, i was thinking about trying to slice it and then let it steam in the juice for awile. i have never done it before but thinking it might work to get the juice and seasoning on the entire peice of meat. We have been only turning in slices

Our last brisket we made was the tenderess we ever made, but just did not have good taste all the way threw

With the disclaimer I posted above---that is basically what we do.

Good Luck.

TIM

Mister Bob · 10-09-2010, 03:06 PM

Heavy sauce on chicken and ribs.
Light sauce on pork.
No sauce on brisket.
For brisket, I separate the oil from the cooking juices, then dunk each slice and shake a little spice on the back for some kick.

thillin · 10-09-2010, 04:20 PM

Quote:

Originally Posted by quarters69

Tim, i was thinking about trying to slice it and then let it steam in the juice for awile. i have never done it before but thinking it might work to get the juice and seasoning on the entire peice of meat. We have been only turning in slices

Our last brisket we made was the tenderess we ever made, but just did not have good taste all the way threw

That's how I do it.

quarters69 · 10-09-2010, 04:28 PM

thillin have you had good luck with that, what kind of scores

thillin · 10-09-2010, 05:16 PM

Quote:

Originally Posted by quarters69

thillin have you had good luck with that, what kind of scores

First place out of 49 last month. Slices only. Beat 2nd place by 5 points with a 170.8. That was my first KCBS. In IBCA, I've been hitting top 10 or final table all year.
Took me a year to get it down. And lots of practice.

quarters69 · 10-10-2010, 03:48 PM

Lets have some more opinions guys and gals

Contracted Cookers · 10-10-2010, 05:00 PM

like thillin said lots of practice

10-09-2010, 01:55 PM	#1
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: Ferdinand, IN Downloads: 0 Uploads: 0	Sauce or not to sauce Wanted to get every ones opinion on sauce. Do you sauce or do you just let meat soak in own juice and turn it in like that??

10-09-2010, 02:04 PM	#2
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	For my own personal preferance go with a light layer of sauce - a real thick coating makes me wonder what you're covering up. Also, if there's so much sauce that I can't taste the meat how am I to score "taste"? At home I serve everything either "dry" or very lightly sauced. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

10-09-2010, 02:11 PM	#3
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	Chicken & ribs = Sauced Brisket = own juices __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

10-09-2010, 02:16 PM	#4
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	We always prefer it without sauce, and never won anything. We've only starting winning since we started putting sauce on. We brush on a light layer. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

10-09-2010, 02:34 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	You are in KCBS country--so I don't know how our local (SE) situation translates for you. Sauce is used on everything except brisket in most cases. Even brisket shows up with some LIGHT sauce on occasion, but normally very subtle. In all cases, the judges seem to be turned off by any sauce that masks the meat flavor. Sweet seems to rule for Chicken, Ribs, and Pork. But I am seeing a shift to savory--can't prove it though. Just FWIW from down here. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-09-2010, 02:40 PM	#6
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: Ferdinand, IN Downloads: 0 Uploads: 0	On the brisket then do you just brush on some the juice from the brisket, or slice and serve?? I usually slice and serve with a very light sauce for a little extra kick, but not to take away from the good rub on it

10-09-2010, 02:45 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	If that question is for me... We use a "fat seperator" and use the juices on the slices and chunks. Keep in mind that we do not exactly dominate the brisket catagory TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-09-2010, 02:51 PM	#8
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: Ferdinand, IN Downloads: 0 Uploads: 0	Tim, i was thinking about trying to slice it and then let it steam in the juice for awile. i have never done it before but thinking it might work to get the juice and seasoning on the entire peice of meat. We have been only turning in slices Our last brisket we made was the tenderess we ever made, but just did not have good taste all the way threw

10-09-2010, 03:06 PM	#10
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Heavy sauce on chicken and ribs. Light sauce on pork. No sauce on brisket. For brisket, I separate the oil from the cooking juices, then dunk each slice and shake a little spice on the back for some kick. __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

10-09-2010, 04:28 PM	#12
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: Ferdinand, IN Downloads: 0 Uploads: 0	thillin have you had good luck with that, what kind of scores

10-10-2010, 03:48 PM	#14
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: Ferdinand, IN Downloads: 0 Uploads: 0	Lets have some more opinions guys and gals

10-10-2010, 05:00 PM	#15
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO Downloads: 0 Uploads: 0	like thillin said lots of practice

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