Homemade or Commercial Sauce at Comps

thunter · 04-18-2006, 11:46 PM

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?

BBQchef33 · 04-19-2006, 12:36 AM

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.

nmayeux · 04-19-2006, 05:11 AM

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.

rbsnwngs · 04-19-2006, 05:19 AM

i use my own sauces

HoDeDo · 04-19-2006, 08:21 AM

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...

ThomEmery · 04-19-2006, 08:24 AM

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.

The_Kapn · 04-19-2006, 08:50 AM

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

Sawdustguy · 04-19-2006, 02:54 PM

We make our own sauce. We add honey to the sauce for use as a glaze on our chicken and ribs.

04-18-2006, 11:46 PM	#1
thunter is one Smokin' Farker Join Date: 03-21-06 Location: Indianapolis, IN Downloads: 0 Uploads: 0	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? __________________ Tony Hunter 2 WSMs Chargriller Smokin' Pro KCBS CBJ

04-19-2006, 12:36 AM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, 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

04-19-2006, 05:11 AM	#3
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA Downloads: 0 Uploads: 0	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. __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC

04-19-2006, 05:19 AM	#4
rbsnwngs is One Chatty Farker Join Date: 06-22-04 Location: Islip NY Downloads: 0 Uploads: 0	i use my own sauces __________________ Will B WILLIE PALOOOOZA 2013 is here http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING

04-19-2006, 08:21 AM	#5
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	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... __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

04-19-2006, 08:24 AM	#6
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	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. __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

04-19-2006, 08:50 AM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

04-19-2006, 02:54 PM	#8
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	We make our own sauce. We add honey to the sauce for use as a glaze on our chicken and ribs. __________________ 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

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