stevekrebs
Well-known member
- Joined
- Jul 4, 2010
- Location
- Troy, OH
Is there any other sauce being used besides BH....?
Ok I just have to say it. Why in the world would you enter in a comp and use a store bought sauce on your food. If you are using store bought sauces and rubs then you can not call it your own. In my opinion a true pit master would come up with his own recipes. Like the judge said above he gets tired of tasting the same old sauce. Half the fun to cooking is the recipe development process. Turn the corner and be a pioneer. Happy smoking!
Ok I just have to say it. Why in the world would you enter in a comp and use a store bought sauce on your food. If you are using store bought sauces and rubs then you can not call it your own. In my opinion a true pit master would come up with his own recipes. Like the judge said above he gets tired of tasting the same old sauce. Half the fun to cooking is the recipe development process. Turn the corner and be a pioneer. Happy smoking!
Ok I just have to say it. Why in the world would you enter in a comp and use a store bought sauce on your food. If you are using store bought sauces and rubs then you can not call it your own. In my opinion a true pit master would come up with his own recipes. Like the judge said above he gets tired of tasting the same old sauce. Half the fun to cooking is the recipe development process. Turn the corner and be a pioneer. Happy smoking!
Ok I just have to say it. Why in the world would you enter in a comp and use a store bought sauce on your food. If you are using store bought sauces and rubs then you can not call it your own. In my opinion a true pit master would come up with his own recipes. Like the judge said above he gets tired of tasting the same old sauce. Half the fun to cooking is the recipe development process. Turn the corner and be a pioneer. Happy smoking!
I judged the Kettering OH, contest yesterday and BH was on each of the 4 meats that I judged. I had 4 boxes at my table for each meat and BH was on about 1/3+ of all of the meats presented to me. I like BH, but frankly was getting tired of it. I actually began to look forward to judging meats that were not slathered with it. I knew that I would get BH, but I was surprised just how prevalent it was. When judging on Taste, of course I considered how the elements of rub/seasoning, smoke, and sauce worked in harmony to impact the flavor of the meat and did not allow any personal feelings relating to BH impact my scoring.
BTW As a competitive cook I too am "guilty" of relying on BH.
Ok I just have to say it. Why in the world would you enter in a comp and use a store bought sauce on your food. If you are using store bought sauces and rubs then you can not call it your own. In my opinion a true pit master would come up with his own recipes. Like the judge said above he gets tired of tasting the same old sauce. Half the fun to cooking is the recipe development process. Turn the corner and be a pioneer. Happy smoking!