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<blockquote data-quote="MO_cows" data-source="post: 698093" data-attributes="member: 9169"><p>I like the sweet and spicy together. I guess that's the Kansas City style. The sauce is more for presentation than flavor, there's a good rub used and plenty of smoke flavor. Sauce gives that nice glazed appearance for the judges and adds a little more flavor. When we eat the leftovers that didn't get turned in, it's about 50/50 of those who put sauce on it and those who don't. Myself, I like sauce on the chicken but not on the pulled pork or brisket. (I never get any ribs. The guys "hog" them.) I agree that the meat, it's fat and the smoke have a good flavor all their own but when you are trying to wow the judges and rise above many other entries, you do everything you can to add flavor and eye appeal.</p></blockquote><p></p>
[QUOTE="MO_cows, post: 698093, member: 9169"] I like the sweet and spicy together. I guess that's the Kansas City style. The sauce is more for presentation than flavor, there's a good rub used and plenty of smoke flavor. Sauce gives that nice glazed appearance for the judges and adds a little more flavor. When we eat the leftovers that didn't get turned in, it's about 50/50 of those who put sauce on it and those who don't. Myself, I like sauce on the chicken but not on the pulled pork or brisket. (I never get any ribs. The guys "hog" them.) I agree that the meat, it's fat and the smoke have a good flavor all their own but when you are trying to wow the judges and rise above many other entries, you do everything you can to add flavor and eye appeal. [/QUOTE]
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