Use of Sauces in competitions


 
Slap Yo Daddy BBQ Classes

Tommy Jaynes

TVWBB Member
Hi Harry! Thanks for taking the time to answer some of our questions on here. I really enjoyed watching Pitmasters and seeing the difference in style & flavors you brought from the West Coast as opposed to the others from the south or east coast.

My question deals with the use of sauce at competitions. Do you use sauce very much on your turn ins? Which meats do you sauce, and how much do you use? Also, what kinds of sauce do you prefer to use (sweet, spicy, etc...)?

Thanks for your time and we'll be looking for you at competitions in the future!
 
California CBJs like sweet, strong flavors, and spicy
Mid West CBJs like very sweet and bland
Although these are generalizations, I've found we score higher when we follow these guidelines.
I don't think you can win if you don't sauce your chicken, ribs, and pork. I prefer a thin sauce as I want the CBJs to taste the meat and know what animal it came from. Jury is out on brisket and many teams just sauce the outside flat before slicing.
 

 

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