Rules Question

[BurnOneBBQ]

My question is about sauce.  At a recent contest the head judge made the comment about puddling sauce by saying don't dip the rib in sauce and put it in the box.  My question is: Does the sauce really have to be cooked on, or can it be brushed on as long as it doesn't puddle in the box?

BurnOneBBQ

[Lynn]

At one time we were saying that the sauce had to be cooked on but there was nothing in the rules that stated that.  So at the last annual meeting the wording was changed to read that you can cook with sauce and/or other liquids but there can be no puddling in the tray.

If there is puddling in the tray, you will be asked to wipe it up - it is best that the ribs not be dipped because then it will drip onto the foil and look as if there is puddling.

[BurnOneBBQ]

So..... you can brush on sauce after you put them in the box as long as it does not puddle in the tray.

[Lynn]

I would suggest brushing them before you put them into the box

[Gunsmoke BBQ]

This is getting kinda confusing...According to rule #9 on this website.....once cooking is complete sauces/or liquids can not be added.  I personally would like clarification.  Doesnt seem to be a gray area here...I have been sent back for brushing on sauce right before turn-in because in the head judges opinion the sauce was not cooked on and there was no puddling in the tray.  Which way is it?

[Thom Emery]

"Cooked On" was never in the rules

[Lynn]

Graysmoke - last year at the annual meeting the rules were changed to read you can use sauce and/or other liquids to cook with but it most not puddle in the tray.

Probably what happened was that it was very apparent that the sauce had been brushed on - and could be considered a marked tray.

Think of it this way - you could have someone sitting on the judging table and you tell them to look for the product that had brushed on sauce - they could give you a higher score than the next tray - it is the perception.

If you are using sauce, make sure that you can't see the brush marks - I would suggest that you pick an event that you don't cook and go and work in the judging area - you will see all that is turned in and what happens to the containers once they are turned in.

If you ever have any questions feel free to contact me or ask the HJ at the event.

[Gunsmoke BBQ]

I understand that part, but the head judges had been stating at the cooks meeting that the sauce must be cooked on.  All i am saying is everyone needs to be on the same sheet of music here.  As the rule states  "once the cooking of the product is complete, no sauce can be added".  That to me implies cooked on or at least it is added while the product is still on the smoker....Im not trying to split hairs here, but this seems to be to each individuals interpretation.

[Lynn]

I understand what you are saying and we are trying to get everyone on the same page - we are in desperate need for additional HJ because the organization is growing continuously - with only 30 HJ to cover 150 events we are all spread pretty thin.

Are you coming up to Burnet this week-end?  I will be there and maybe we could visit.

[Gunsmoke BBQ]

I am not cooking this weekend so if I can I will drive over to Burnet just to check things out.  If I can make enough time, maybe I can volunteer to help in the judging if you need me to.  I will have to see what i can work out in my schedule

[Lynn]

if you get the chance come on up and help