Page 14 - Barbecue News Magazine September 2021

It’s Time to Prepare for the Time is Near
It’s that time of the year again where you need to begin to organize your entry into the 2022 NBBQA Awards of Excellence! Do you have a tasty rub or remarkable sauce? Then it’s time to get them ready for shipment. Have you created some great marketing materials? Then submit it so you can shout it to the world by entering this year. Have you made a great video, written a great article or published a new cookbook? Then now is the time to add “award winner” to your accolades. There is so much more opportu- nities for you to be recognized for your hard work this past year.
The window for submission opens October 1st so the time to prepare is right now. Do not wait until the last minute. Get it in while it is fresh on your mind. To find out more information visit https://www.nbbqa.org/awards-of-excellnce-entries. We wish you all the very best and cannot wait to see what you submit.
BBQ SAUCE CATEGORY
Fruit BBQ Sauce
Key foundation ingredient must be a fruit and must be reflected in the product's top 3 ingredients. Tomato is not considered a fruit in this
case. We have a special category for Tomato-based entries below.
Mustard BBQ Sauce
Key foundation ingredient must be mustard and must be reflected in the product's top 3 ingredients.
Tomato Mild BBQ Sauce
Key foundation ingredient must be tomato, i.e., ketchup, tomato paste, and etc. The top 3 ingredients must have tomato and the mild component.
Tomato Spicy BBQ Sauce
Key foundation ingredient must be tomato, i.e., ketchup, tomato paste, and etc. The top 3 ingredients must have tomato and the spicy component.
Vinegar Mild BBQ Sauce
Key foundation style must be vinegar and must be reflected in the prod- uct's top 3 ingredients and flavor. It should have a mild disposition.
Vinegar Spicy BBQ Sauce
Key foundation style must be vinegar and must be reflected in the prod- uct's top 3 ingredients. It should have a spicy disposition.
Original BBQ Sauce
This category is for sauces that do not fit into other categories and has a unique or distinct flavor profile such as, but not limited, to Korean Barbe- cue Sauce, Curry Sauce, Mole, and similar.
RUB CATEGORY
Beef Rub
A rub designed to be cooked with beef, whether barbecued low and slow on smoke, or hot and fast grilled.
Pork Rub
A rub designed to be cooked with pork, whether barbecued low and slow on smoke, or hot and fast grilled.
Poultry Rub
A rub designed to be cooked with poultry, e.g. chicken, turkey, or similar, whether barbecued low and slow on smoke, or hot and fast grilled.
BarbecueNews.com - 14
SEPTEMBER 2021