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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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04-18-2006, 11:46 PM | #1 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Homemade or Commercial Sauce at Comps
Hey y'all,
Do you guys and gals use homemade sauce, modified sauce or straight commercial sauce for your competition turn-ins? Also, if you modify or use straight, what brand do you like best?
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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04-19-2006, 12:36 AM | #2 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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yes
yes and yes... depends on time.... i make my own if theres time before an event.. otherwise I use commerical or private label ones as a base and doctor them up.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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04-19-2006, 05:11 AM | #3 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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What he said! However, I mostly use commercial stuff doctored to the way I like it. This way I can have a glaze for some entries, and sauce for others. I have 3 pots that live on the Lang firebox.
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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04-19-2006, 05:19 AM | #4 |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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i use my own sauces
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Will B WILLIE PALOOOOZA 2017 Will Happen http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING |
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04-19-2006, 08:21 AM | #5 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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I'm agreeing with Phil... 3 Yes answers here. One thing I have learned over the years is that it's hard to go foul with sweet, at least in KCBS events within 225 miles of Kansas City. I have several sauces both homemade, and commercially available that I like- but judges don't. In Colorado, I've found the judges like a little heat with thier sweet!
I usually end up doctoring - to put a hint of flavors I like into what others like. Cattlemen's Gold is a good base, 4 Men and a Pig, Three little pigs. If you want an idea what local judges in a new area might like, ask the grocer what the best selling sauce they have on the shelf is. It is pretty easily attainable info these days - thanks to bar code scanners. :o) Use it as your base...
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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04-19-2006, 08:24 AM | #6 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Alot of guys Doctor quality sauses and rubs to their liking
At the Rose Bowl I bet half the turnins were QN4U sause with a lil touch of this or that.
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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04-19-2006, 08:50 AM | #7 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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A little history here:
http://bbq-brethren.com/forum/showth...ighlight=sauce We use a little commercial sauce--tweeked a bit. Added to roadmap. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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04-19-2006, 02:54 PM | #8 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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We make our own sauce. We add honey to the sauce for use as a glaze on our chicken and ribs.
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