GRailsback wrote:And that is winning in comps?
At quite a few of them yes.
My wife and I are head judges and about 60% of the teams that cross our tables sauce in one form or another.
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GRailsback wrote:And that is winning in comps?
GRailsback wrote:KAM, when you are entered do you sauce?
Ranchertx wrote:What kind of flavor profile seems to be hitting final tables most now in Texas? Is a sweet profile hitting or, more traditional flavors?
k.a.m. wrote:Ranchertx wrote:What kind of flavor profile seems to be hitting final tables most now in Texas? Is a sweet profile hitting or, more traditional flavors?
While I cannot speak for every contest but talking with my taste judges and viewing the winners. A medium to heavy sauce cooked on and middle of the road sweet.
outlaw wrote:k.a.m. wrote:Ranchertx wrote:What kind of flavor profile seems to be hitting final tables most now in Texas? Is a sweet profile hitting or, more traditional flavors?
While I cannot speak for every contest but talking with my taste judges and viewing the winners. A medium to heavy sauce cooked on and middle of the road sweet.
That's distressing to hear. Im not a comp guy in BBQ but I do some steaks. I don't like anything sweet on beef, I think it masks the flavor. Pork? Sure, but just not beef.
GRailsback wrote:KAM
Do you ever see the possibility of the sanctioning bodies ever regulating that out of the beef category?
Ranchertx wrote:I agree. It seems like Comp Brisket now is so full of the strong broth flavor from injecting, then has a sweet pop to it from the rubs....it does not even taste like Texas BBQ anymore.
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