If you have been cooking on barbecues for years at fairs and festivals, where your recipes are always praised by the public, you may have decided that it is about time you went into the world of competition BBQ sauce recipe. If so, make sure you do your homework first. You are going to be competing against professionals and enthusiastic amateurs alike, so be prepared. Do your research into different cooking methods, interesting and tasty sauces, marinades and rubs, techniques and timing. All of these points are important in competition BBQ as they all contribute towards the result of the tastiest meat.
Looking back from where we started, I could in fact say we used to cook trash, our first ribs were tough, our chicken was rubbery and tasted like used fire, our butts were dry, and our briskets was not even edible. Am sure you know what I’m talking about if you have ever tried cooking one. So we needed some serious help. We desperately looked for all cook books we could find, searched the internet and attended the Big Pig Jig as spectators. The books we bought were 50%-75% stuffed with useless recipes, furthermore, they didn’t give important details like the exact times and temperature. We went ahead, bought a DVD which was a total joke. It showed a guy preparing for a contest and showed another one working a smoker. They never gave all the important details on how to actually do it.
So we decided to go to the school of “hard knocks” We learnt both the hard and expensive way. We started testing different BBQ sauce recipes, testing different times and temperatures with all the spices we thought we were ready for our first backyard competition. We never met our expectations to be honest.
The good news is you don’t have to go through all this trouble. Simply check out “competition BBQ sauce recipe secrets” and learn in an hour or two. You will save about $1000 and a ton of time in making mistakes. In is more of an instruction manual that a history of where the word barbecue originated.
