Harry, Thanks again for taking the time to participate in this Q & A session.

What grocery store sauces do you use and how do you "doctor them up" for the different meats?

Do you use these in Competition or do your make your own sauces from scratch?

I use a mix of store and home-brewed sauces for competition.
If you want a good comp sauce, try Sweet Baby Rays doctored with some Apple Juice, Pineapple Juice, Agave Nectar, Louisiana Hot Sauce, and Cayenne Pepper.
For comps, I find a thin sauce usually scores higher as the judges can taste the meat better. Remember, it's a meat, not a sauce contest.