Recap of competition steak class

[barelfly]

A buddy of mine has competed in a few cook offs, and has submitted steak and finished fairly high in railings. Although I don’t know what he rubbed the steaks with. It’s crazy how these things are judged.

Either way, sounds like a fun time to be there and listen in to the discussion.

[Huskee]

Very interesting. Thanks for sharing all of this detail.

Some thoughts rolling around in my head as I read this:

Even KCBS now recommends an all over sear and no grill marks on their steak cookoffs. Grill marks reminds me of Ponderosa, the Cardi B of steakhouses. All show and no respectable substance (Lol, no offense to anyone who likes either).

If the taste isn't there, what's the flippin' point of it all?

Competing is a different world from 'great cooking', and this is even more proof for me that's is not for me.

All that said, you enjoyed the class and you shared it with us and that's fantastic.

[Mosca]

Although it wasn’t stated or discussed, there were some to the side remarks about KCBS; not unfriendly, but that led me to believe there are some differences of opinion between SCA and KCBS.

[Bkhuna]

Marinade is to steak what beans and tomatoes are to chili.

[Mosca]

Oh, far worse, I think. Marinade is to steak what beans and tomatoes are to lemon meringue pie, perhaps?

[randy.56]

Sounds like you had a good experience. You learned a lot. Have done both, BBQ and Steak comps, it's the reason you do it. I did it to get better at it. Learned a lot from it. My at home BBQ and steaks are better than any Joint around here. Joined Amazing Ribs to get the best, I could do. Have you ever seen a perfect round rib eye , NO, not sure why some of those guys do it that way. Great wright up and pic's. Have been waiting for your review.

Looks like that he is winning, but seems he put way to much seasoning's on it. You'll lose the taste of a great steak. You must had lost your appetite. Sorry you did not stick around and cook a steak your way.

[hoovarmin]

Thanks for sharing this great writeup, Tom!

[Smoker_Boy]

The steak competitions lost my interest when they declare "Medium" to be over-cooked.

[JCBBQ]

Great write up. Sometimes learning or affirming what you don’t want to do is valuable too.

[58limited]

Very interesting write up but it confirms my opinions about competition cooking and why I don't want to participate in a competition. To my mind taste should always be the goal with everything else being scored for tie breaking.

I have seen from TV and other sources that the PK grill has become the favored grill on the competition circuit.

[TripleB]

KCBS BBQ competition is just that. More weighted towards taste and tenderness. Presentation is counted, but really looking for disqualifications (e.g. pooling of sauce, meat sculpturing, garnish, etc.).

[TripleB]

I became a SCA judge years ago, but they never had a steak competition in CA. I complained about this to SCA, but to no avail. They kept promising that they would have a competition soon in CA. Never happened and I let my membership lapse. What you presented is much different than my judging class I took. Grill marks.....please

[jgreen]

Great write up and very interesting. Much appreciated but i think I will stick with home cooking.

[SandPiper]

Thank you Mosca for the great writeup. Fascinating that appearance trumps taste. Since they ink their steaks, do they also sign them in the corner?

[Henrik]

Thanks for a great write up! Good read, I am also surprised, or should I say taken back, by the amount and number of products added. Jeez, what happened to tasting the actual steak? If that is what it takes for steak competition I’m not interested. But again, very nice of you to share with us all.

[Troutman]

Good write up Tom, thanks for the honest assessment and candor. Just another example of the “packaging not coming close to making the product.” We eat with all of our senses but taste is the ultimate arbiter.

[Baltimorelger]

Thanks for sharing! I might have to check out one of their other classes. Maybe our past will cross at one of the future ones or Mason Dixon, the summer (I signed up for overnight pork and a hot and fast brisket class.

[Mosca]

I’ll be at the ribs &chicken class at M/D, Sept 7th. I think there is a slot or two still available!

[Baltimorelger]

It’s an amazing class! I took it last year and would again but have a family conflict. Let me know what you think once you take it.

[Mosca]

It’s the second go-round for me as well, I went last year. But my head is like a sieve, as Alice Bowie sings. I could use the refresher.