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Joined: Fri Nov 10th, 2017
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I made some BBQ sauces that were used in the competition. They were a tangy spicy-sweet east TX based, North GA vinegar based, and a South GA mayonnaise based sauces. We also had a mustard based sauce that somebody else made. The recipes I provided are regional recipes that I have tweaked except for the Texas recipe which was my grandfathers.
I also spent about 4 hours on smoker duty keeping the hickory smoke flowing at 200-225 degrees. I just found out we got first in the chicken and second in the brisket. We placed 9th in pulled pork and did not place in the ribs.
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Tony
NE ATL
'04 XLT regular cab 3.slo stepside
Semi retirement