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Old 05-20-2006, 11:19 PM   #1
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Sauce

When I cook steak I hide the catsup becauce I don't want anyone asking for it. I go thru a lot of trouble to marinate and use combinations of spices to perfect the flavor I am trying to get. As much as I love catsup, it would overpower the flavor. Good BBQ takes a long time to produce as you all well know. Do the sauces that you guys whip up overpower or enhance the flavor of the rubs that ya'll are using ?
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Old 05-21-2006, 04:58 AM   #2
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Catsup on a steak will get you a instant foot in your ass out the door here. :-X As far as barbecue goes, I always have several sauce choices on the side. Good barbecue needs no sauce, But I use it from time to time depending on my mood. Now catering is a whole different thing, Folk that I cater for expect it due to the fact that they don't know any better. Some use so much I'm sure that's all they taste, Kind of upsets me to a level of some dork asking for catsup on a hot dog in Chicago! [-X
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Old 05-21-2006, 05:29 PM   #3
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Do you think in competition que that putting sauce on loses points?
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Old 05-21-2006, 05:32 PM   #4
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yes and no. I really believe that to win a comp, you have to be good
and lucky. I sauce mine lightly, but it could hurt in some judges opinions.
It's a crapshoot. You have to hope the judges you get like your turn in
regardless.

I'd like to see a poll of winner that revealed if they sauced or not.
My guess is the majority sauced.
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Old 05-21-2006, 05:34 PM   #5
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Quote:
Originally Posted by Pigs On The Wing BBQ
Catsup on a steak will get you a(n) instant foot in your ass out the door here. :-X
:lmao: No sauce of any kind on steak here either. If I use a sauce on BBQ, I want it to meld well with the rub being used and it's always served on the side.
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Old 05-21-2006, 06:03 PM   #6
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Quote:
Originally Posted by Captain Morgan
yes and no. I really believe that to win a comp, you have to be good
and lucky. I sauce mine lightly, but it could hurt in some judges opinions.
It's a crapshoot. You have to hope the judges you get like your turn in
regardless.

I'd like to see a poll of winner that revealed if they sauced or not.
My guess is the majority sauced.
Is there comp. guys that don't sauce and win?
Interesting :-k
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Old 05-22-2006, 09:28 AM   #7
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In a comp I put some sauce on my ribs and let it glaze for the last 30 to 60 minutes. I do not put any additional sauce on it. I do not put a lot of sauce on them. I like sauce but I do not want my BBQ swimming it!! :biggrin:
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Old 05-22-2006, 09:49 AM   #8
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So, Is it a sauce? Or a glaze? I find that a glaze always does better. (around here) But then again, So does rib Jell-O. Evan the so called dumb ass KCBS judges that cook NOT A THING all year and don't own a pit, And paid there bucks to be a KCBS judge look for that meat Jell-O. Its a crime! Dumb a$$'s 9's across the board! We get to eat for free!
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Old 05-22-2006, 12:11 PM   #9
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[quote=Jeff E]
Quote:
Originally Posted by "Pigs On The Wing BBQ":3hwcqbax
So, Is it a sauce? Or a glaze? I find that a glaze always does better. (around here) But then again, So does rib Jell-O. Evan the so called dumb ass KCBS judges that cook NOT A THING all year and don't own a pit, And paid there bucks to be a KCBS judge look for that meat Jell-O. Its a crime! Dumb a$$'s 9's across the board! We get to eat for free!
Hopefully the judges know what to look for in a competition rib. I know the instructor told us that a rib is overdone if mushy or if it falls off the bone at my "Certified dumb ass KCBS Judge" class. [/quote:3hwcqbax]
Jeff you have to keep in mind. Pigs is talking from a WNYorkers perspective. To the vast majority of individuals in this area BBQ is sauce and that meat Jello. When I cook what I think is the perfect comp rib. The people around here say it’s not done enough.
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Old 05-22-2006, 12:26 PM   #10
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It tends to be frustrating doesn’t it? My mother had a shower for my sister here Sat. and had the nerve to bring Crock Pot Pulled Pork.
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