Originally Posted by MoKanMeathead
Todd - First of all I agree about sauce but unfortunately we have turned the KCBS chicken and rib categories into a suace contest (IMHO).
They both look good. I know several teams that do well with Blues Hog on their chicken. I would be carefull withj the Mean Deans' - great brisket sauce - just not sure how it would do on chicken. We have found that judges like a sweet tomato based sauce on chicken.
They definately taste different on the chicken. For contractual purposes I can't say which I liked more than the other (since I sell both).
I will say that I think the Blues Hog looks better just because of the granuales of seasoning that shows up on the meat. The MD has less 'stuff' floating in it.
This is far from perfect, but I appreciate the comments. Lots of size variations in the pieces and some pieces have rub that washed off when glazing, so they look uneven. For comp, I'd do a better job of picking what I cooked and what went into the box.
To be continued.
Pork Pullin Plowboys
(and Smoke on Wheels
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler