Dodge City days comp, anyone?

[smooookin]

Just wondering if anyone will be out here, the comp is July 28th.
I am thinking about taking the plunge. There is a backyard comp as well as a KCBS comp. cant decide whether to go whole hog or just dip my toe in.

It seems that most use some kind of finishing sauce. I rarely if ever use any sauce and only occasionally spritz. I don’t know, to me its kinda like steak sauce, I wanna taste the meat not sause. My question is, by not using any sauce am I at a disadvantage?

 

[HeSmellsLikeSmoke]

The key thing to remember is that you are cooking for the judges, who taste your food about 15-20 minutes after you turn it in, not for yourself.

Sauce helps the turn ins seem juicy. I would bet that sauce is a plus anywhere close to Kansas City and that the sweeter sauces score higher. This is just a guess on my part, however. Lots of MoFo Brethren here to advise you on that.

 

[Puppyboy]

Not cooking there but am going to judge in Burlington, KS on July 21st.