I'm participating in a local pulled pork competition in a couple weeks and I would like to know y'alls opinion. First off, this is in no way a sanctioned event and there are no "real" bbq judges, just local celebs, news anchor, etc. This will be my 4th year as a contestant and so far, I've won third place once and was fortunate enough to win the people's choice award last year. The year I won 3rd, I used a Carolina vinegar sauce on my turn in to the judges. Last year, I turned in a variation of the Lexington Dip from AR. When it comes to what is served to the public, I don't put any sauce at all on the meat. I have 5 different sauces that the public chooses from for their sample. Although I LOVED getting the People's Choice Award last year, I'd really like to do better with the judges, So, my question is to all y'all competitors out there in the Pit, do you sauce your turn in and if so, what kind of sauce to you prefer? Any insight will be most appreciated!
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I am totally ignorant to competition, but from what i've read and watched it seems 40% is how pretty the shrubbery is in the box, 40% is how much sugary sauce you dumped on it, and 20% is whether it tastes good. I go with a 10/0/90 myself so I would never do any good.
The fact that you have the peoples choice award is really cool, I hope you win so we can have a compare and contrast of the different flavors.
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Competition Pitmaster & Moderator
- Jul 2014
- 2134
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Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
Last time I did peoples choice, main thing is to get meat where it will easily go into a sample cup. Sauced (hot when poured on), stirred up to get it disbursed. If it's hot out, add a sprinkle of your rub (or salt) before mixing up too.
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