i entered an amateur BBQ competition and an optional ribeye category was announced. No extra cost. I am going to do a reverse sear and am comfortable with the cook.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I saw someone post on FB a steak for a contest and it was left in tack. Looked like a boneless ribeye. Had cross hatch grill marks. Otherwise it came down to flavor.
My fear is the thermal carryover overcooking that dude. I've read of people allowing it to cool some before searing to slow that down. Of course slicing should mitigate the carryover, hopefully.
If the organizer does not spell out the exact method for presentation
You may be in for a disappointment
Unsanctioned events are always a crap shot
If its sanctioned it will be completely spelled out
This entry was 7th out of 80-something in Nashville, TN this past March. This was an SCA contest and my presentation would have been turned around so the skirt would be away from the hinge. Steak is cut crosswise to show the "eye" and then judges take a piece from the skirt to evaluate. I got lucky!
Comment