Thursday, September 20, 2007

BBQ Rants: Competition Sauces

Psssst... hey, you... wanna hear a secret?

A significant number of competitors on the BBQ circuit DO NOT use their own sauces. They open up a store bought sauce and either use it straight or doctor it a bit.

I don't get it. At all. Not even a little.

If you are going to deliberate over which particular meats your going to buy the day before the event, trim the meats to your liking, drive to the event, set up, create a rub, prepare the meat and smoke it for up to TWELVE hours why on earth would you not take an hour to make your own sauce?

The only reason that I can come up with is convenience.

Let's look at a few reasons why you would want to create your own sauce:

1) It's not that difficult.
2) You are obviously competing for the fun of it and for pride. Few people make more money from competing than they spend on the hobby. So why not have the same pride in your sauce?
3) In an event where a tenth of a point can cost you the opportunity to win a trophy or a medal, why wouldn't you do something that will separate yourself from your competition? If they are all using KC Masterpiece, why not make your own sauce?
4) You certainly have time to kill. There is more than enough time to make a sauce while your meats are smoking.

Making your own sauce just seems to be a no brainer. So why isn't it done more often?