Texas Sauce

I LOVE PORK N' MY WIFE! · Joined: 26 Apr 2015 Posts: 14 Location: Aubrey, TX

I'm just starting in competitions and I'm wondering if some Texas guys can give me some advise. I'm trying to decide which direction to go on a sauce that the judges will like. Not sure of I should go vinegar, tomato, sweet, spicy, etc... Any help would be appreciated.

djbutter22 · Posted: Tue Apr 28 15 5:13 am Post subject:

sweet wins 9 out of 10. That's the advice I was given and it holds true.

I LOVE PORK N' MY WIFE! · Joined: 26 Apr 2015 Posts: 14 Location: Aubrey, TX

That's kind of what I was thinking.

animal · BBQ Pro Joined: 05 Nov 2007 Posts: 935 Location: Wisconsin

Someone once told me go to the grocery store and see what sells local, it is what the judges are used to, it is all regional. Weather this is true everywhere I don't know
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I LOVE PORK N' MY WIFE! · Joined: 26 Apr 2015 Posts: 14 Location: Aubrey, TX

Sounds like very good advice!

k.a.m. · Posted: Fri May 01 15 8:33 am Post subject:

Sweet with a little heat on the back end.
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Always remember slow and steady wins the race.

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1MoreFord · Posted: Fri May 01 15 10:17 am Post subject:

What governing body are going to compete in? KCBS? IBCA? This matters.
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I LOVE PORK N' MY WIFE! · Joined: 26 Apr 2015 Posts: 14 Location: Aubrey, TX

Probably IBCA, KCBS, and Lonestar. Going to hit everything close to home for a while.

k.a.m. · Posted: Sun May 03 15 8:50 pm Post subject:

I cannot speak for KCBS as they have their own criteria they follow. As djbutter22 mentioned sweet wins more often than not, most have some heat on the back. A good way to get a feel is go and judge final tables when you can. You and your wife will taste what is making it to the finish line.
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Always remember slow and steady wins the race.

Hybrid Cooker

SoEzzy · Posted: Sun May 03 15 11:11 pm Post subject:

Judging is always a good method of getting a handle on what works where, as does the supermarket gig, check two or three though to work out a balanced answer.

You can pick a commercial and use it straight, or you can then doctor it up with extra heat, extra sweetness or a different flavor to suit your taste.

Remember that any sauce you use, needs to work with the meat and the rub that you are planning to use, so cook meat and test sauces for real, also remember that it might be brilliant while the meat is hot, but a forgettable nothing when the meat is cold.

Your meat will often take a while to get to the judges, keep it in mind as you build your competition recipes!
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I LOVE PORK N' MY WIFE! · Joined: 26 Apr 2015 Posts: 14 Location: Aubrey, TX

Thank yall very much for the advice!