Sweet sauce seems to be the trend that I see at the judging table.

--Previous Message--
: I've been cooking competition bbq for many
: years and have had good success in the past
: with SCBA. I've been cooking mostly KCBS the
: past 6 years. I heard the trend in SCBA was
: to not sauce pork and was trying to confirm.
: I'll be cooking in a SCBA event in the
: coming weeks and looking for some info.
: Thanks for the advise.
: Russ
:
: --Previous Message--
: 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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