ButchB
Full Fledged Farker
- Joined
- Feb 11, 2012
- Location
- Rockingh...
I am preparing for my first competition coming up and need some input on my pulled pork sauce. Anytime I make PP, I always make a standard eastern NC vinegar sauce for it and everybody loves it. However, looking at pictures of turn in boxes it appears like most guys use a thicker style sauce for competition. Am I right? While my vinegar sauce is awesome, it's not gonna really add to the color and shine of the entry when in the box like a thicker sauce would. And I know the appearance is only part of the score but i'm still just curious what everybody else uses? Thanks!