holysmokes
Got Wood.
- Joined
- Oct 28, 2010
- Location
- Dublin, GA
Ive heard that to be successful you must add vinegar to your sauce. Is this true? Does anyone have any information that could be helpful??
As a CBJ who has judged lots of comps in NC, I can tell you that vinegar is NOT what the judges are looking for. A hint is acceptable, but if you try using what is normally found at Q-joints in eastern NC (vinegar with red pepper flakes and a wee bit of sugar) you won't walk. As in MOST comps that I've judged (NC, SC, VA, GA, & AZ), thin sauce slightly sweet on pork seems to be what walks most.
Just saying...
Just keep it pretty much neutral...sweet and tangy is the sway to go...I wouldnt try a traditional NC vinegar sauce (unless u wanna give away the contest :doh...u cant go wrong with 50/50 blues hog regular/blues hog tennessee red as a base and add to it to make it how u like it....
Hey, good to know, I may have to try that!!:grin:
How do you know which boxes judged get walks?
Well if others are using this Blues Hog I had better join in so I can blend it with the pack:wink: Thanks for all of the good info. Gary
LOL. I'm surprised no one has recommended mustard sauce to you.......yet.
I'm hoping that this comment was meant in jest!!! That yellow/brown stuff that they use in South Carolina is NOT welcome up here in North Carolina for use at competitions!!!
Just saying...