BrewerDJ
Knows what a fatty is.
- Joined
- Sep 23, 2010
- Location
- Springfi...
We just competed in our 2nd contest, Williepallooza, and in the cooks meeting they told us they were changing the scoring weighting system. Giving more weight to tenderness and less to taste. They said it was because so many people are using the same sauces and rubs that everything is tasting similar and this would give more weight to the cooking process and how well the cooks prepared they're meats. Is everyone really using the same stuff? I thought most people would be making their own sauces and rubs. Or are there really just a few rubs and sauces that most people are using? What are these magic sauces and rubs that are winning all the medals? We have been working for the last couple of years on our sauces and rubs. Last year we took a 7th in Pork and this year a 8th in Brisket. Are we wasting time with trying to make our own? I'd at least like to try some of these winning rubs & sauces and see how they compare.
Thanks for any input or leads to the spice blends.
Thanks for any input or leads to the spice blends.