Nature Boy
Full Fledged Farker
- Joined
- Sep 3, 2007
- Location
- Fairfax, VA
Howdy yalls. Not been able to post much since I signed up, but lookin forward to hangin' out here more as I get more desk time.
Been wanting to start a thread about brisket sauce. I like the fact that this forum is more willing to talk about competition details than others. Our team has settled in nicely with every thing we do for three categories. But we've been bouncing around like a superball on brisket sauce for 5 years. The last "brilliant" sauce we have used since Wildwood (where Steve YankeeBBQ tried our brisket and said he didn't like the sauce....but it was the first place brisket). So we stuck with it (despite what Steve said) and it was hit or miss from then on. Then we entered it in the sauce category at the Jack and were second from last. The base of the sauce is reduced beef broth, and it is a pretty subtle sauce...with some tomato, and not real sweet. Think it's time for a change.
This winter I want to work on a new sauce, but wondered.....what do you look for as far as a flavor profile for brisket sauce (if you use it)? Or maybe you use a bottled sauce?
Thanks in advance for your responses!!
Chris
Been wanting to start a thread about brisket sauce. I like the fact that this forum is more willing to talk about competition details than others. Our team has settled in nicely with every thing we do for three categories. But we've been bouncing around like a superball on brisket sauce for 5 years. The last "brilliant" sauce we have used since Wildwood (where Steve YankeeBBQ tried our brisket and said he didn't like the sauce....but it was the first place brisket). So we stuck with it (despite what Steve said) and it was hit or miss from then on. Then we entered it in the sauce category at the Jack and were second from last. The base of the sauce is reduced beef broth, and it is a pretty subtle sauce...with some tomato, and not real sweet. Think it's time for a change.
This winter I want to work on a new sauce, but wondered.....what do you look for as far as a flavor profile for brisket sauce (if you use it)? Or maybe you use a bottled sauce?
Thanks in advance for your responses!!
Chris