Question for caterers that also compete...

JD McGee · 11-12-2010, 07:59 PM

...do you use the same rubs and sauces that you do for your catering or restaurant? Thanks!

JD

HBMTN · 11-12-2010, 08:21 PM

We have several but use on of them for competing.

jbrink01 · 11-12-2010, 08:26 PM

yep, for the most part.

big brother smoke · 11-12-2010, 08:34 PM

By in large, yes!

Sent from my iPhone using Tapatalk

Bbq Bubba · 11-12-2010, 08:35 PM

No. We use competition rubs and sauces for competing.

Mister Bob · 11-12-2010, 08:59 PM

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!

PorkQPine · 11-12-2010, 09:20 PM

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.

Ford · 11-13-2010, 03:16 PM

rub yes, sauce no

Dr_KY · 11-13-2010, 05:13 PM

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.

Diva Q · 11-13-2010, 07:29 PM

no and no.

that's hot · 11-13-2010, 07:53 PM

sometimes.

M

UPNSMOKIN · 11-13-2010, 07:57 PM

exactly like Mister Bob said, catering we go for pig out BBQ and at comps we go for one bite BBQ.
Brett

HandsomeSwede · 11-18-2010, 08:51 AM

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.

BBQ PD · 11-18-2010, 10:12 AM

No and no.

PigBoy · 11-18-2010, 10:13 AM

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.

11-12-2010, 07:59 PM	#1
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Question for caterers that also compete... ...do you use the same rubs and sauces that you do for your catering or restaurant? Thanks! JD __________________ Wine Country "Q" Competition BBQ

11-12-2010, 08:26 PM	#3
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	yep, for the most part. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

11-12-2010, 08:34 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	By in large, yes! Sent from my iPhone using Tapatalk __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

11-12-2010, 08:35 PM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	No. We use competition rubs and sauces for competing. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

11-12-2010, 08:59 PM	#6
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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! __________________ 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

11-12-2010, 08:21 PM	#2
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	We have several but use on of them for competing.

11-12-2010, 09:20 PM	#7
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA Downloads: 0 Uploads: 0	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. __________________ PorkQPine

11-13-2010, 03:16 PM	#8
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	rub yes, sauce no __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

11-13-2010, 05:13 PM	#9
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	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. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

11-13-2010, 07:29 PM	#10
Diva Q is one Smokin' Farker Join Date: 07-20-07 Location: Barrie,ON,Canada eh! Downloads: 0 Uploads: 0	no and no. __________________ Diva Q Website Follow me on Twitter and like us on Facebook. Check out my new show BBQ Crawl ! Life is too short for bad BBQ®

11-13-2010, 07:53 PM	#11
that's hot On the road to being a farker Join Date: 10-28-07 Location: Louisville KY. Downloads: 0 Uploads: 0	sometimes. M __________________ true Q char griller & side firebox weber 22.5 kettle custom built brute UDS

11-13-2010, 07:57 PM	#12
UPNSMOKIN Found some matches. Join Date: 08-18-10 Location: Florence, Montana Downloads: 0 Uploads: 0	exactly like Mister Bob said, catering we go for pig out BBQ and at comps we go for one bite BBQ. Brett

11-18-2010, 08:51 AM	#13
HandsomeSwede Full Fledged Farker Join Date: 03-12-09 Location: Genesee Valley, NY Downloads: 0 Uploads: 0	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.

11-18-2010, 10:12 AM	#14
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA Downloads: 0 Uploads: 0	No and no. __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

11-18-2010, 10:13 AM	#15
PigBoy Full Fledged Farker Join Date: 11-17-06 Location: Concordia, MO Downloads: 0 Uploads: 0	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 Pork Pullin Plowboys www.plowboysbbq.com www.hinckfarms.com Traeger 200, Kingfisher Commercial, Bandera, Weber Kettle

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