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!
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!