Dennis...
You have a wonderful opportunity staring you in the face!
Make 3-4 different batches of sauce(or more if your up to it!). I never, ever mix any sauce with the meat! I use beef stock to hold it in the warming mode.
If you mix the sauce with the meat, you have the chance of turning some people off. For instance, I HATE sweet with beef, so, if you mixed up some KC and slathered it on the meat, I wouldn't eat it! So, why take that chance?
By making several sauces, you get to experiment, you allow your guests to sample several different varieties, it will help you find your "ideal" sauce quicker, you will identify what "the public" prefers. This comes in handy when competing. You will quickly learn which ones are the "best" and not have to ask your guests...their containers will be empty!
I bet I have made over a hundred sauces since starting to Q. I weed out the bad ones and have found several that I now use regularly. It all started by serving several sauces and gauging the responses of the crowd. I do this with ribs, pork, beef....about everything.
Here are the ones I used to serve.......sweet red, hot red, sweet yellow, hot yellow, novelty(non-BBQ stuff). For beef, I would also include something with horseradish...nothing better on beef! I would also cut out the yellows for serving with beef. They just don't fly with the public.
Why push YOUR favorite on your guests? Give them some variety!
Have fun!