Originally Posted by ddog27
I am still a competition virgin, but I am getting set to get started next year. Still lots of practice sessions needed!
My question is: For those of you who compete, what changes do you make in your sauce between what you use in a competition and what you would use for your personal BBQing?
Also do you change your sauce based on who the judging group is made up of?
I only use my competition sauce for personal use. Anything else is not the best, and why should I treat myself to anything but the best. I don't give competition sauce out to typical paying customers. Frankly, they can't afford it. They would probably yell at the price of the Q. Now I do have some clients that like the best stuff and will compensate me accordingly.
I used to change sauces according to region but I stopped a couple of years ago. It was too hard to call. I always seem to have a sauce in the making but we make a commitment at the beginning of the season and compete it all year. Unless we get terrible results we try to stick with what we know. When your out there competiting all kind of things happen to you. You get alot of smoke in your head, adult beverages ususally flow freely, you are sleep deprived, and if you smoke you have smoked way too much. Decisions for competion meats are made before we hit the field. We produce a finished product based on what what we know, not what's happening now. Hope this helps.