Russ,
That is a tuff question for judges ( not that I am a judge) cause sauce is a minor part in competition BBQ. Do you cook good competition style Q? How good does it taste cold or semi warm? What is your flavor profile like? What kind of wood are you using in your smoker? What kind of rub are you using? What is in your injection or are you using an injection at all? These are the questions that are most important because it takes all of these things to make gook Q not just a sauce. Now that's just my opinion. Now if you just want to do some R&D gram some Sweet Baby Ray's original!
Best of luck to you?
--Previous Message--
: Hey Russ,
: Every judge has there own favorites as does
: every cooker. But if you haven't done it
: already, may I suggest that you connect with
: a judge or two that are trying to go up in
: the ranks of judging. They need to work
: with a cook for a night and they learn what
: it takes to make competition BBQ and the
: cook learns what judges like to see, smell
: and taste. It's a good trade off for all.
: Mark
:
: --Previous Message--
: What's the trend in saucing pork for SCBA
: judges now days? Sauce or no sauce? Let the
: truths flow
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