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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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11-20-2005, 07:04 PM | #1 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Your sauce or commercial sauce in competition?
Gents,
Just your pain in the ass polock looking for information about competition. Do you guys (and gals) use your own sauce or a commercial product to sauce during a competition? It would especially interesting to hear from guys who have won or placed highly but everyone is welcome to chime in.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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11-20-2005, 07:23 PM | #2 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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Gent
Good luck getting the straight story on that one.......I've been asking that one for 2 years. I have never bought a sauce worse than the crap I have tried to make. I use 3 different sauces for the 4 mains and Doctor them all with mixed results... |
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11-20-2005, 07:28 PM | #3 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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sawdustguy, IMHO tinkering with the rubs and sauces is 2/3 the fun of cooking q. now remember i have not competed yet, but when i do i intend to go all original. i do read every ingredient on every bottle of bbq sauce i can find though, and i juggle those ingredients into my own sauces.
phil |
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11-20-2005, 07:33 PM | #4 | |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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11-20-2005, 07:37 PM | #5 | |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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11-20-2005, 07:39 PM | #6 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Sawdust - As you accurately mentioned me and my brother in law are about where your team was about a yr ago, so I'm no expert.
Today, We discussed and tested BBQ sauces extensively. We used one homemade sauce , one gourmet sauce and five commercial sauces on a bunch of our chicken pcs. (The commerical sauces were KC Masterpiece, Sweet Baby Rays, Stubb's, Bullseye, Corky's (ordered online from the famous Memphis chain). We decided for our first year of competiton to not use our own sauce as it was one extra step of preparation that may slow us down. We kept coming back to the point that while we can come up with a sauce we like on a personal level, our homemade sauce may not be what a lot of other people like. We chose to test some of the most famous commercial sauces figuring those are what most people know and like and that these companies in some cases may have done a lot of taste testing before going to market. The commerical sauces ended up being to "commercial". Except for the Corky's product which was real nice, we were able to easily identify each sauce on the final product as the color and taste were very noticeable and seemed to overpower the chicken even with light glazing. We agreed that our best bet for now was to go with a somewhat local gourmet BBQ sauce that met all the criteria we wanted. It's very smooth tasting and sweet, not too thick or thin, not too vinegary or spicy but seemed to be mild enough to not overpower the rub. It was the only one that we did not think about the sauce as we enjoyed the chicken. It complemented it the way we wanted. As we progress, I'm sure we'll change things up, but I'm just glad we were able to reach an agreement on something that could be very sensitive between teammates just getting started on agreeing on things.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-20-2005, 07:41 PM | #7 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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When the ingredient list says "other spices". I assume that means to put in some of all the other spices on your shelf that you have not already used.
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qman Para Bellum |
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11-20-2005, 07:41 PM | #8 |
Banned
Join Date: 07-18-04
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Moderators - Didn't we already discuss this about 2 weeks ago? Maybe a thread merge is in order?
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11-20-2005, 07:44 PM | #9 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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if you use homemade in competition, do you have to make it on the spot or can you bring it in?
phil |
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11-20-2005, 08:02 PM | #10 |
On the road to being a farker
Join Date: 10-29-03
Location: Upstate SC
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I've used both.Right now I'm using tweeked commercial.
Willy T.
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Willy T's Dixie Smokers [url]www.willytsbbq.com[/url] Smoked Up & Sauced Carolina Style!!!! "Its better to give someone a hand than just a finger." |
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11-20-2005, 08:04 PM | #11 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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As for me, I use a combination of 4 commerical sauces, a slight addition of my rub, and doctored up with some honey. But, I (we) don't use the same combination on all the meat entries
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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11-20-2005, 08:20 PM | #12 | |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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11-20-2005, 08:31 PM | #13 |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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I used to make my own, but switched quite a few years ago. I now have that same sauce bottled, but haven't gone back to it for competition. There are so many good sauces available now, that most of the cooks I know are using a bottled sauce, either straight or doctored.
Pretty much the same story with rub. I use the stuff I sell in 10lb boxes, not the pepper blend. I add turbinado sugar and red pepper. I could leave all the other spices at home.
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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11-20-2005, 08:38 PM | #14 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Gents,
If I have duplicated a thread that was discussed in the recent past please forgive me. I was lazy and did not do a search. Vinny, congrats on the new name. I agree, I think we will be more successful doctoring up a commercial sauce that is regionalized to an event location. I also don't feel comfortable using my own sauce at the level the team is at right now although we am doing some experimenting from time to time.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… Last edited by Sawdustguy; 11-21-2005 at 04:15 AM.. |
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11-20-2005, 09:47 PM | #15 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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My Team uses my Commercial BBQ Sauce at competition. The first sauce took me 2 years to refine. The next 3 only took a few months. I develope my rubs and sauces to be used at contest. I don't scrimp on ingredience to lower the price. If you have the basics , you can develope a sauce that will suit your needs. Keep in mind, when you are making a sauce for competition that you are not trying to please your own tastes, but the majority of the judges tastes.
Good Luck!! Spice
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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