Too much sauce???
Posted 20 September 2013 - 02:47 PM
Not sure what it is lately, but the last 5 or so comps all the turn ins seemed to also have a huge amount of sauce on both the chicken and rib turn-ins. It's gotten to the point where you can pick up the bbq without getting your hands covered and dripping in sauce.
Not sure what the fade is or why some teams put several "layers" of sauce on their food. Does anyone else think less is more when it comes to saucing chicken and ribs?
Posted 20 September 2013 - 07:26 PM
Posted 21 September 2013 - 08:25 AM
David, I recall seeing a piece of chicken fly about 3' out of a judges hand it was so slippery. Luckily the judge already took a bit and was simply trying to hold the piece when it took off like a rocket.
Posted 21 September 2013 - 09:29 AM
Posted 21 September 2013 - 01:15 PM
Posted 21 September 2013 - 01:17 PM
Are individual tables being singled out for just being the lowest? I see it logically happening if one table is way off base or if it is the lowest for every category, but not just for being the lowest at a contest. One table has to be the lowest.
Posted 21 September 2013 - 07:55 PM
Posted 10 October 2013 - 08:39 AM
I think my table went through an entire roll of paper towels this weekend and most was on chicken. If you pick up a piece of chicken and put it down and see a half inch thick void of sauce where you finger was you're not doing it right.
Posted 01 February 2014 - 07:24 AM
As a new team I would hate to see comment cards go away.
Getting the texture and moisture right is paramount to us, sauce is a secondary priority although important.
I was once told by a seasoned BBQ Judge at my first comp, "Just don't offend anyone with your sauce and cook the meat spot on and you'll do pretty good"
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