My friend and I are entering Modesto's KCBS in May. Its a regional qualifier for bigger events. This will be our very first event so we just want the experience. It's not rocket science, so we'll be able to figure it out, but I don't want to put our expectations to high. But if all things go well, I think we should be competitive for first. I work as a chef full time supporting myself through an electrical engineering degree so I know way too much about food. Anyways we've come up with 7 or so sauces that we have to narrow down.
Were doing brisket, pork shoulder, and ribs.
We've noticed that alot of BBQers overwhelm their meat. That is you can't really taste the meat, just the sauce, the rub, or it tastes like a cigarette butt (to smokey and bitter, covered up by sugar).
BBQ usually is comprised of a rub for flavoring or a tomato based BBQ sauce. Were going away from this tradition, for the most part.
Here a a sampling of our sauces.
1) Veal demi-glace based with sweet 100 tomato water.
2) Real mexican mole (not the americanized crap), modified to be a sauce.
3) Sweet miso and sesame
4) Caremelized maui onion and stonefruit sauce
Thats just a basic description, it lacks other ingredients, it doesn't describe completely how you make the sauce or how you integrate it into the product. But you might notice how different the sauces are from the norm, but they pair well with smoked meat.