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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 11-12-2010, 08:59 PM   #1
JD McGee
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Default Question for caterers that also compete... you use the same rubs and sauces that you do for your catering or restaurant? Thanks!

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Old 11-12-2010, 09:21 PM   #2
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We have several but use on of them for competing.
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Old 11-12-2010, 09:26 PM   #3
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yep, for the most part.
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Old 11-12-2010, 09:34 PM   #4
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By in large, yes!

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Old 11-12-2010, 09:35 PM   #5
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No. We use competition rubs and sauces for competing.
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Old 11-12-2010, 09:59 PM   #6
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Generally, no. In competition I'm going for 'one bite BBQ', and catering I'm going for 'pig out BBQ'. For competition, I cook what I've figured out scores well with the judges. For catering, I cook what I like. Similar, but not the same. I've never had any complaints!
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Old 11-12-2010, 10:20 PM   #7
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Yes, the only difference is with competition you have time to be very careful with the cooking process. As a caterer I want to present as close to competition BBQ as possible.
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Old 11-13-2010, 04:16 PM   #8
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rub yes, sauce no
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Old 11-13-2010, 06:13 PM   #9
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No and no.

I cater more with lamb then brisket and the chicken is usually jerk or tandoori plus a bit of basic BBQ chicken. Granted things are different over here but 99% don't know competition cooking so it's more cost effective in some cases.

Smaller private events get Spicewine on both rub and sauce.

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Old 11-13-2010, 08:29 PM   #10
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no and no.
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Old 11-13-2010, 08:53 PM   #11
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true Q

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Old 11-13-2010, 08:57 PM   #12
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exactly like Mister Bob said, catering we go for pig out BBQ and at comps we go for one bite BBQ.
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Old 11-18-2010, 09:51 AM   #13
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Yes but the flavor profiles are much stronger and sweeter in comps. As others have noted, I would not eat a whole rack of comp ribs.
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Old 11-18-2010, 11:12 AM   #14
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No and no.

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Old 11-18-2010, 11:13 AM   #15
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I use the same rubs for sure. I only provide one sauce choice when catering or vending, and that is on the side. I really feel the meat can stand on its own, and some of my best customers have health issues and want to pass on the sauce.
Randy Hinck; Concordia, MO

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