| | | don brown said "Some of the pit master competitions I have watched have seemed to be on the heavy side when it comes to rubs or sauces. Now days I still like hot and spicy, but my stomache doesn't, so are there any choices for hot, medium or mild when it comes to the meats. " |
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Our breakdown of two vendors was this:
Texas Rangers:
Better chicken (skin edible), little bit of sauce
Beef Ribs...great sauce on here
Pulled pork had not much sauce, not hot nor too spicy (mild)
didn't get extras
Crabby's:
Chicken skin tough, not edible even though tasty,

little bit of sauce
Beef Ribs were quite salty, not as much sauce as TR
Pulled pork was better that TR, lots of flavor & sauce
HOT beans (but good)
Pleasant & cooling coleslaw
I chose Crabby's, as I had read on their website that they will be in Oshawa instead next year. They skipped their regular event there to come here this year, I guess.
It is about the meat & barbecue sauce, really not about the sides!
I would like to see some succulent pork ribs added to the choices, personally. I love pork ribs! I also heard a comment that apple crisp would have been a nice dessert.

I like the corn on the cob idea that someone mentioned above, so have a baked potato bar & corn on the cob vendor?
Make it bigger & better! For sure! It was an awesome event, everyone seemed in a great mood and we would certainly go next year. Very happy!