Sauceing

[miloph]

  I`m kinda dissappointed with the new sauceing rule .I, among others in the association, were under the impression that IBCA competitions were meat cooking competitions, not sauce tasting competitions! Cooked on,yes, applied on after cooking, thumbs down!

[gmholler]

You realize you don't have to use sauce if you don't want to, right?

Lynn H.

[Bayou Boogie BBQ]

 

[Lynn]

I`m kinda dissappointed with the new sauceing rule .I, among others in the association, were under the impression that IBCA competitions were meat cooking competitions, not sauce tasting competitions! Cooked on,yes, applied on after cooking, thumbs down!

The rule was changed last year by the BOD because it had gotten to be such a gray area - sauce supposedly had been cooked on but was still tacky to the touch - and then there would be an arguement at turn-in - I try to instruct the teams that it is a meat contest but that sauce and/or other liquids can be used while cooking but not applied after it is put into the tray.

There is always someone that is going to try to push the buttons and try to get away with something illegal.

Good Luck on the Smokin' Trail

[SweetHeat]

I agree with Lynn that it is a very gray area and something hard to enforce.  What difference does it make whether sauce is cooked on or applied after cooking?  Does it require more or less skill to do one or the other?  As long as the entry can't be indentified by characteristics such as laddling or puddling, who really cares from a competition standpoint.  Besides, if the meat is not cooked properly, sauce isn't going to elevate it to be a winner.  I would say at least the top ten entries at any given contest are so close to one another as far as tenderness and texture are concerned, perhaps sauce should be the deciding factor.  Bottom line is, it is all about the preference of those judging the food.

[MelissaDaisy99]

I try to instruct the teams that it is a meat contest but that sauce and/or other liquids can be used while cooking but not applied after it is put into the tray.

[EZ BBQ BUNCH]

So if I'm understanding this, The old trick of slicing your brisket, painting the back of the slice with sauce and putting in the tray is now legal   I guess you could also paint the front of the slice and be legal, as long as it is done prior to going into the tray?!?    Is this what I am hearing

[Lynn]

I guess if you are trying to hide something because you can take a good sauce and cover a bad brisket.

It is a meat contest not a sauce contest

[EZ BBQ BUNCH]

Not hide, enhance.  If done properly, with the right flavor profiles, you can make a good brisket great.  It could be what sets you apart from every other good brisket on the table. Very interesting.

[critter]

I agree with Larry.

[hotcold61]

If it is a meat tasting contest 8)Why not do away with sauceing all together

[CB]

I never heard it called a meat cookoff. I always thought of it as a BBQ cookoff. BBQ can sometimes contain sauces, depending on the cook. Here is a thought about how BBQ varies:
"Barbecue is prepared all over the globe. It varies by the type of meat used, the sauce, rub, or other flavorings used, when they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time."