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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 10-09-2010, 01:55 PM   #1
quarters69
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Default 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??
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Unread 10-09-2010, 02:04 PM   #2
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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.
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Unread 10-09-2010, 02:11 PM   #3
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Chicken & ribs = Sauced
Brisket = own juices
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Unread 10-09-2010, 02:16 PM   #4
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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.
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Unread 10-09-2010, 02:34 PM   #5
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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.

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Unread 10-09-2010, 02:40 PM   #6
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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
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Unread 10-09-2010, 02:45 PM   #7
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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
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Unread 10-09-2010, 02:51 PM   #8
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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
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Unread 10-09-2010, 03:01 PM   #9
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Quote:
Originally Posted by quarters69 View Post
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
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Unread 10-09-2010, 03:06 PM   #10
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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.
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Unread 10-09-2010, 04:20 PM   #11
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Quote:
Originally Posted by quarters69 View Post
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.
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Unread 10-09-2010, 04:28 PM   #12
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thillin have you had good luck with that, what kind of scores
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Unread 10-09-2010, 05:16 PM   #13
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Quote:
Originally Posted by quarters69 View Post
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.
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Unread 10-10-2010, 03:48 PM   #14
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Lets have some more opinions guys and gals
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Unread 10-10-2010, 05:00 PM   #15
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like thillin said lots of practice
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