What's the trend in saucing pork for SCBA judges now days? Sauce or no sauce? Let the truths flow
Re: Sauced pork
Posted by Mark on October 20, 2015, 5:20 pm, in reply to "Sauced pork"
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 :
Re: Sauced pork
Posted by Cole on October 21, 2015, 3:09 pm, in reply to "Re: Sauced pork"
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 : : :
Re: Sauced pork
Posted by Russ on October 21, 2015, 6:14 pm, in reply to "Re: Sauced pork"
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 : : : : :
Re: Sauced pork
Posted by SCBA Judge on October 22, 2015, 7:06 am, in reply to "Re: Sauced pork"
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 : : : : : : :
