Test KCBS Steak cook

[texastweeter]

Just read the rules...scratch that idea.

[texastweeter]

Dry aged comes to mind. I didn't read the rules though so it may not be allowed.

[TBoneJack]

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.

[ItsAllGoneToTheDogs]

I think it's interesting vs the SCA rules which are very simplified. I don't compete, but enjoy watching and learning from those who do.

[DogFaced PonySoldier]

Where do you source your beef for competition? Was this Prime, Wagyu or what?

[CandySueQ]

As all KCBS events, the entry fee will be established by the event organizer. This was a dummy event to test rules, judging and the provided steaks. No money in or money given out!

[TBoneJack]

8 cooks gathered in the parking lot of Fire Dancer BBQ and Supply to participate in the 2nd test KCBS Steak contest. We had a contest official and judges. Score sheets were passed out. It was fun. Thanks to all that donated their time!

Here’s my entry. It was 4th!

Just curious, what is the proposed entry fee for these events?

Thanks.

[Mr. Bones]

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,,,

[CandySueQ]

I wish!

[Mr. Bones]

Yer Presentation Box looks delightful, Sister!

Any Pics of #1 #2 #3???

Curious, is all, here...

[CandySueQ]

My opinion, it would do well as long as the final sear is good. Of 8 cooks yesterday, 2 were gas guys, 2 were pellet and the rest were charcoal. 1st place was charcoal, 2nd place was gas.

[CandySueQ]

With this being an unofficial event, yes, judges hung out and talked to cooks. It was quite enlightening.

[pkadare]

To me it will be very interesting to see how sous vide entries fare against traditional grilling.

[efincoop]

Looks great. Do you get any feedback from the judges as to why any points were deducted or not awarded?

[CandySueQ]

Rules here! https://pitmaster.amazingribs.com/fo...in-their-rules