ddog27
Sous Chef
I am still a competition virgin, but I am getting set to get started next year. Still lots of practice sessions needed!
My question is: For those of you who compete, what changes do you make in your sauce between what you use in a competition and what you would use for your personal BBQing?
Also do you change your sauce based on who the judging group is made up of?
:HAT:
My question is: For those of you who compete, what changes do you make in your sauce between what you use in a competition and what you would use for your personal BBQing?
Also do you change your sauce based on who the judging group is made up of?
:HAT: