The Crazy Redneck
Assistant Cook
Hey everybody,
After the last competition my teamate and I are questioning how much spice we should put in our rubs and sauces for competitions. In your experiences with comps do the judges like the sweeter sauces or spicy. Both our rubs and sauces have black pepper and cayenne in them. We were thinking of cutting these in half. The reason we are questioning is because in Danville our chicken and ribs did pretty well. We added just a little sauce and light rub to both to be safe. However, we got knocked down because of taste. In Stevensville we added more rub and sauce to the chicken and ribs and placed lower. We think it was because it was to spicy. I know this is a big gray area and there is now way to predict what a certain judge will like. Just wanted to see what you all think.
Thanks,
Lloyd
After the last competition my teamate and I are questioning how much spice we should put in our rubs and sauces for competitions. In your experiences with comps do the judges like the sweeter sauces or spicy. Both our rubs and sauces have black pepper and cayenne in them. We were thinking of cutting these in half. The reason we are questioning is because in Danville our chicken and ribs did pretty well. We added just a little sauce and light rub to both to be safe. However, we got knocked down because of taste. In Stevensville we added more rub and sauce to the chicken and ribs and placed lower. We think it was because it was to spicy. I know this is a big gray area and there is now way to predict what a certain judge will like. Just wanted to see what you all think.
Thanks,
Lloyd