Judged this weekend

It's a popular sauce that's been around quite some time. I judged the same contest, back to back a few years ago and detected B.H. on one or two chicken turn-ins both years.

A couple years ago there was a viral thread on another popular BBQ forum that claimed that certain judges were down scoring anything with Blues Hog. Dunno how accurate that account really was.

Yep,it is amazing the impact that all these forums and the cooking classes have shortened the learning curves from one cook standing out next to the barn for thirty years trying to figure out how to improve.

We try to judge one Memphis,a KCBS,and FlBBQ every season to see what other cooks are presenting.

It is especially helpful when associations like Fl will put all the turnin boxes out to be viewed a few mins at a central area and, after that let folks sample what they see interesting.

Yeh,yeh,yeh we know some folks just scarf up big handfuls to take home in their coolers,but you can see the cooks that are there gleaning info they might use for the next season.

Consider Bill Arnold a pal and love his sauce. The spice profile on the original sorta reminds me of eating mince meat pie for some reason. We tried using it for a glaze on chicken and ribs but the judges did not seem to care for it. It burns real easy..or least I managed to burn it..lol.

quote:

Originally posted by bigwheel:
Consider Bill Arnold a pal and love his sauce. The spice profile on the original sorta reminds me of eating mince meat pie for some reason. We tried using it for a glaze on chicken and ribs but the judges did not seem to care for it. It burns real easy..or least I managed to burn it..lol.

Sounds like your cooking too hot with it.

quote:

Originally posted by Southern swine:
Judged stand by your grill this weekend in Fulton, ms. Congrats to jiggy piggy as they took grand using fec's. this was my first judging experience. What was most surprising was the amount of entries that I judged had the same flavor profiles. Out of chicken, ribs and pork 3-4 entries used Blues hog sauce. After talking to some of the other judges they said that blues hog sauce is used in multiple turn ins in all categories other than brisket at most comps they attend. I'm sure most of you knew this already but it was surprising to me.

Yep! Can't say that statement surprised me. It is also a good base if you'd like to cut it, add a second sauce/falvor,etc. Sometimes its better not to try to "wow" judges with something that they are not accustom to...just my 2 cents.

Having ran the gauntlet of different rub and sauce combos we got real comfortable with Head Country Rub and Head Country Regular sauce spiked up with a bit of honey for chicken. Same rub and same sweetener using Texas Rib Ranger Spicy sauce for a rib glaze. Texas Rib Ranger spicy for table sauce. Now the Pineapple/Hab Texas Pepper Jelly also makes a formidable sweetener upper.

bigwheel,folks are going to start thinkin' you are "an old cook" when you keep bringing back them old timers.

Lucky there are just a few that know that Head County sauce and rub combo may have had more walks/wins than all the others put together for a decade,or so.

Some of the same few know Bill and Barb Milroy ,with their Texas Rib Rangers sauce invented the 3-2-1,2-1-1,or whatever the technique that virtually all comp rib cooks still use some version of. Maybe the longest thread on the forums here is the one giving credit for that to those young kids,John and Trish Trigg.

Glad I ain't got that old yet.

Yes..notice there is a bunch of young whupper snappers running around here. Congrats on staying youthful so long..lol. I will have to tell you about the time Trigg seemed on the verge of beating me up at Hoot's one year. How could I know the big Rotty had went over and peeed on his wood pile? Some folks just dont have a sense of humor when it comes to bbq huh?

Heck. He probably took first place. He should be thanking you.

Thats right. He shoulds gave us a cut. Maybe got a dog biskit for the dog.lol

Been using Head County/Blues Hog 50/50 for years in catering Love the flavor

Great tip on that. Have an old acquaintance who runs a bbq deli operation who mixes Blues Hog and Cattlmens.