BowtieBill
Knows what a fatty is.
- Joined
- Apr 26, 2007
- Location
- Fillmore...
I did a competition a few months ago here in California. I made a Carolina style sauce for my pork turn in, it was dee-lish. I came in at the bottom, not last place but almost last place. The judges notes all said "ew sour, too tangy, tasted like vinegar". I was like YEA THATS THE FAKIN POINT! I love some Carolina Q. Now that I'm jobless maybe a spring trip should be in the works.
I started competing in 2004. Back then there weren't many comps out here.
I, too, started out using vinegar Piedmont style sauce. First couple of contests I was near the bottom. Third contest was a big one at Mandalay Bay in Vegas. The team next to us, well established West Coast team, shared their pork with me. I was surprised that it was sweet. Thought mine was so much better. Well, we came in near bottom again, they took first place. I was surprised.
Next year, stuck with the tangy, first contest we took 3rd place. So I continued with it. after a couple more contests of not scoring so well, I read a post on our Forum from a judge who said he had to explain to another judge at his table that the pork they tasted wasn't spoiled, it was a vinegar type sauce. From that point forward I gave up on the vinegar type and went sweet. As they say, not cooking for yourself, your cooking for the judges. I still prefer a tangy sauce on pork.
Sorry for the long story, but your story hit a nerve...