Presented by Food Karma Projects and Taste of the Bronx

Jimmy Carbone, founder/ producer

Sponsors & Partners

Judging Panel & Tasting

Ori Zohar, Burlap and Barrel co-founder
Mac DeMatteo, chef
Nick Bandouveris, Film Producer & Food Karma NYC team
Chef Jesse Jones
Chef Joe Musngi, SmoKING of Meats
Deepak Ballaney, culinary expert, International Wings Factory
Anthony Ramirez 2nd. , Taste of The Bronx/ Bronx Beer Hall
Paul Ramirez, Taste of The Bronx/ Bronx Beer Hall
Derrick Ramirez. Taste of the Bronx/ Bronx Beer Hall
And friends
Presented by @foodkarmanyc @jimmypotsandpans , and @tasteofthebronx

Insiders look at one of our judges tasting approach..

My main judging choices arose from three criteria:

• If it’s a “basic” sauce (BBQ or hot or rub or whatever), it better be damn good. Because I can make my own, or buy a Kraft version nearly the same at the store for $1. So a basic sauce needs to be so PERFECT that I will buy it and add my own ingredients, depending upon how I feel the day of the cook. A few of this year’s BBQ sauces were worthy of plunking down good money at the store to elevate my BBQ or other cooking, or had some kind of “extra” flavor or other quality that made me want learn how to make my own even better.
• If it’s DELICIOUS, it’s a top contestant. It can be hot as hell with not much flavor and just piss me off, putting me in mouth pain – sweating for no reason isn’t a goal in my life!. Or a sauce can be so sweet that it gives me diabetes, or maybe it has a chemical flavor or, what I consider a “cheat” – contains liquid smoke or other not-fresh or natural ingredients. They’re out.
  BUT, It can have next to no heat but the best flavor and it’ll make me incredibly HAPPY. IF it has great heat but that heat doesn’t overwhelm the flavor, and if the flavor is delicious, it’s top of the list!
• If it’s DELICIOUS and also possesses either a freshness or flavors that I’m not used to pouring out of a bottle, it also goes to the top of the list.
• Finally, what does it INSPIRE me to cook? Does the BBQ sauce have a character that works toward one specific kind of meat (or veggie)? Is it overall great? Does a hot sauce make me suddenly think to cook with potatoes, as I mentioned above, or some other use un-imagined by its creator? Top of the list for ANY delicious flavor that gives me ideas!
  for me, these things make any sauce, of any flavor, heat or use, very easy to judge.