The BBQ BRETHREN FORUMS. - View Single Post - Your sauce or commercial sauce in competition?

Sawdustguy · 11-20-2005, 08:38 PM

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.

11-20-2005, 08:38 PM	#14
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	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. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco Last edited by Sawdustguy; 11-21-2005 at 04:15 AM..