- Jun 8, 2009
- 26
- 10
the set up:
new to local/retail BBQ....tonight was our first research
Wife and I are checking out local BBQ Competitions and events, a kind of research for a bigger idea...
I know what flavors I like, we like.
I know i like eastern NC style pulled pork/thin vinegar based sauces more than others even though ive lived in pa for 30 years... thin sauces not so sweet.
the details:
we stopped by a local KCBS event tonight that also had a few vendors set up and got a sampler from the each of the vendors they had.
SOME parts of the samplers from each had good qualities. but most the the plate could have been DUMPED..... disgustingly sweet (which some may like) but mushy/over cooked!
the questions?!
Is this because it is difficult to hold bbq in OPTIMUM condition in an event vending situation ? and its easier to cover up with a thick sweet sauce?
Is it hard to cater a 2 day event BBq? Im just a little confused and curious at the same time... it was day 1 of the event....
Even though the flavors and doneness did not fit with my OPTIMAL choice the food was not HORRIBLE just not quite on for what I consider good Q ...
SO am I just being a D!C?
Is there a hole in our locality that could be filled?
we also made the connection while sitting and watching the world go bye the better tasting bbq got overlooked bc of the less than stellar PROFESSIONAL tent/signage...... food was better but the bigger flashier tent beatem hands down in numbers....
new to local/retail BBQ....tonight was our first research
Wife and I are checking out local BBQ Competitions and events, a kind of research for a bigger idea...
I know what flavors I like, we like.
I know i like eastern NC style pulled pork/thin vinegar based sauces more than others even though ive lived in pa for 30 years... thin sauces not so sweet.
the details:
we stopped by a local KCBS event tonight that also had a few vendors set up and got a sampler from the each of the vendors they had.
SOME parts of the samplers from each had good qualities. but most the the plate could have been DUMPED..... disgustingly sweet (which some may like) but mushy/over cooked!
the questions?!
Is this because it is difficult to hold bbq in OPTIMUM condition in an event vending situation ? and its easier to cover up with a thick sweet sauce?
Is it hard to cater a 2 day event BBq? Im just a little confused and curious at the same time... it was day 1 of the event....
Even though the flavors and doneness did not fit with my OPTIMAL choice the food was not HORRIBLE just not quite on for what I consider good Q ...
SO am I just being a D!C?
Is there a hole in our locality that could be filled?
we also made the connection while sitting and watching the world go bye the better tasting bbq got overlooked bc of the less than stellar PROFESSIONAL tent/signage...... food was better but the bigger flashier tent beatem hands down in numbers....