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  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default How do you sauce your entries?

    It's understandable that some might not want to share info on this subject, but in the spirit of helping our developing competition teams, what sauce do you use and how and when do you apply it fo which meats?

    I like a 2 parts Head Country/1 part Blues Hog mix with about a TBS Tabasco Chipotle for back end heat.

    I apply it after the cooking is done. I think it looks and tastes better if it doesn't go back into the smoker, but I do preheat it for about 45 minutes before I put it on. I use this for chix and ribs both.

    As for pork, well that's different.

    I'll save that for another post.

  2. #2
    Join Date
    Nov 2010
    Location
    Grand Rapids, MI
    Posts
    105

    Default

    I can't share my current recipe yet...

    But I have taken a walk in ribs using Spicewine's Blue Collar BBQ sauce heated up and applied after the ribs were cooked and cut.
    Rich
    WSM, UDS, and 20 x 42 Klose - iBQ'n BBQ Team sponsored by Great Lakes BBQ Supply Company

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I'll have to try some of it out.

    thanx for the tip rich!

  4. #4
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    I've never competed but I like to finish ribs with some Deb's cut with apple cider vinegar and one chipolte (in adobo and minced into a paste), add the extras and cook down a bit to let things get to know each other)
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

  6. #6
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I'm the ribs and Pork guy and I generally use a BHO and BH Tennessee Red mixture with a couple other things added in. I usually set the glaze on the smoker and do the bone side on the cutting board. I'll use the drippings with a brush on the sides of the rib just before they go in the box.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  7. #7
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    I do what you do Tim, except sub a little cayenne for the tabasco.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Gotta stress that I use Tabasco Chipotle

    I like it for its flavor as well as heat. I like its heat because it is very much back end heat.

    It's also easy to measure. I just use the little ketchup like packets that the Great Maerican folks gave me a sackful of.

  9. #9
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    My ratios are a little different, but that is essentially what I do as well for a sauce mix.

    I do add a little sweetness in the form of honey/agave for the chicken and ribs.

    One thing that I feel has shown up in the scores is how I apply the sauce......especially on chicken. I use a squeeze bottle for the sauce vs a brush or dunking. Seems like when I use the bottle, I score better......
    Last edited by Fatback Joe; 06-27-2011 at 03:23 PM. Reason: typo
    FBJ

  10. #10
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Quote Originally Posted by Fatback Joe View Post
    Seems like when I use the bottle, I score better......

    Me too!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

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