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Test KCBS Steak cook
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Club Member
- Jan 2016
- 818
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
To me it will be very interesting to see how sous vide entries fare against traditional grilling.
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Straight up, "Boots on th Ground" assessment:
I likeys my steak cooked to ~ Medium~
Mebbe it's a Factory Defect? DKDC.! DILLIGAFF?
Yer Box Looks like it'd allure a Jedge...Had fer me to imagine th competition, what exceeded dat dere, is all Ahll'ma sayin,,,Last edited by Mr. Bones; November 1, 2021, 03:58 PM.
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Club Member
- Aug 2016
- 303
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WSM, 18.5"
Thermoworks ThermaQ
Thermoworks Smoke
Therma Pen MK4 - orange
Easy Bake Oven
Favorite beer: Coors
Favorite wine/liquor: Gave both up last year
Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker
Originally posted by CandySueQ View Post
Thanks.
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Club Member
- Dec 2015
- 2130
- NE OK - South of Bonesy
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Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
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Club Member
- Aug 2016
- 303
-
WSM, 18.5"
Thermoworks ThermaQ
Thermoworks Smoke
Therma Pen MK4 - orange
Easy Bake Oven
Favorite beer: Coors
Favorite wine/liquor: Gave both up last year
Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker
I think the SCA model is better than the proposed KCBS model. SCA entry fees are only $150, and that includes two choice-grade ribeye steaks.
I'm guessing that KCBS entry fees will be substantially higher, and the contestants will be required to buy their own steaks at the cost of about $30 apiece. And many cooks will turn in TWO steaks (one sliced for taste, and one whole for appearance). The number of steaks they can cook for a particular contest is unlimited. Wow.
On the other hand, SCA limits contestants to two steaks (only one can be turned in), chosen on-site by the contestants themselves. The steaks are provided by the contest organizer, and pick order is determined by a blind draw. Very fair and cost-effective. This coming from an individual (not a team) who would love to compete, but only if a cost-effective and level playing field is established. SCA has remarkably done that.
However, KCBS gets it right when they discourage grill marks on steaks. The goal should be to get the entire surface of the steak seared, instead of only the grill marks. SCA fails in this regard. Grill marks should be scored down, instead of up.
IMHO.Last edited by TBoneJack; December 31, 2021, 07:21 AM.
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