Anyone do a steak cookoff? There is one coming up near me that my family and friends are suggesting I do and are even wanting to sponsor me. I've never done a competition before but understand its very different than home cooking. Any tips or advice would be appreciated!
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I didn’t realize just how much work goes into competing in one of these. My son in law and his friends compete in the annual one at Hico Tx. In that contest the steak is furnished and you are expected to cook quite a bit of it for the public to consume as they come by. They enjoy it and the competition is tough. For me it would be too much like the bass tournaments I used to fish. It would turn something I enjoyed into something I didn’t.-
RlsRls The locals furnish the meat so you’re only out the cost of charcoal and your time. It’s a fun day for the guys. There are some things I admit to being too competitive to enjoy, competitive cooking, fishing, and golf are some that come to mind right off.
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Do you know if it's sanctioned? SCA is big around here, but in WA it may be under other rules.Comment
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CandySueQ I'm fairly certain it is sanctioned by SCA. I read their rules and have been doing some research. Would love some feedback from anyone who's done any type of cooking competition, and SCA feedback would be great!Comment
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Not sure if you saw the article on steak cookoffs on the free side but maybe it would help a little.
I don’t compete but all of the competition articles are pretty fascinating to me. Every time I think I want to compete I re-read those articles, realize how much work is involved, and shelve the idea until the next time I get the itch.Comment
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I don't know the current membership total, but there's something north of 16,000 of us that will be rooting for you! No pressure, though....Comment
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I'd vote for ya. On a funny side note a few years back several of the townsfolk were really urging me to get into local politics i told the my slogan "It's none of your damn business, am I being detained?" Would not go over well. -
texastweeter I've been approached in a similar fashion over the years and I have given similar responses.
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I've done a few and won some, the article above is great advice. https://amazingribs.com/bbq-and-gril...-competitions/ I use a PK grill, watch some utube on steak comps, I don't compete anymore, but at home you will benefit by learning to cook a better steak. Do the comp.Comment
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Understand how SCA is judged! Steak is cut in half parallel to the hinge of the box. That makes steak placement inside the box key. The back part of the steak is for appearance, the front part is where judges take their taste. It MUST be where the spinalis muscle is! This photo has the placement a bit off!
I did place top 10 in spite of that. Grill Grate marks are key. Choosing at least one good steak from the line up is key. Cooking steak to medium (warm red center) is also key. If you string tie the steak for shape (and you should!) to hold the spinalis to the eye, be sure to cut it off before you turn in the steak.
If there's an appetizer contest, that's where you can let your creativity shine. Have fun!Comment
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jfmorris -- cooked on a Weber Jumbo Joe on Grill Grates entire time. Note, you only have to have grill marks on one side. It may benefit the steak grately to flip the grates over to the smooth side for the bottom of the steak! Welding gloves are essential as well as a ChefAlarm with the needle temp probe (leave it in to be certain not to over or under cook the steak).
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As Candysue mentioned, Grill marks are key. Appearance, Show your best side, lol. Practice, practice, cook at home get your timing down, your family will love your practice cooks. Doing ribeye's twice a week up until the comp. Not a bad thing.
Jfmorris, yes entire time on grill grates, I get mine to at least 620 degrees, using an instant read Infrared, it takes two chimney's full in my PK.
, before setting steak on, 1.5 min, turn 45 degrees, 3 min, flip, 4.5 min, turn 45 degrees, 6 minutes on grill grates. should be desired temp. +-
couple other tips, get a fast read thermometer such as thermapin, use good butter, such as kerrygold, unsalted, In your steak choice pick the one with the largest spinalis, as that is what the judges taste. be sure to have beer in the cooler, to relax after turn in.
If you have a friend that is interested or spouse, they can compete also, using the same grill.Comment
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I would like to post pictures of my test steaks and eventually photos of the comp itself. Does anyone know if this thread is a good place to do so or is there a better spot on the forum? Also, I'd love to represent Amazing Ribs.com at my booth - are there rules about that or a place to get some signage?Comment
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You're going to have a blast. Competitions are so much fun and the people are so warm and welcoming. Tell your competition neighbors that this is your first time and they'll take care of you. And if you forget something, don't worry about it. Someone will help you out.
Have fun.Comment
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So SchweinStein do you have Grillgrates panels already, or at least a couple of panels to throw down in the charcoal grill of your choice? Those seem to be essential for the SCA cooks....Comment
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They are on order! Should be here next week. And I will start practicing. I will be using my Weber Smokey Joe. I got the grill grates to fit that. -
SchweinStein I think they will be great on that grill. The reason I used Grillgrates in the first place was on my Weber Performer (22"), in order to get full grill one-zone cooking. They do a great job of letting me fill the grill with burgers or chicken, without worrying about flareups and burning all the food. I can see that even more important on a 14" Smokey Joe, where there is even less room.
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You will do fine, re-post after the event. Were pullin for ya.
Here is one I cooked tonight, some variations as we learn, I buy them and vacuum pack and freeze. SV to 130 for 2 hours, grill grates were at 590, 1.5 min turn 45degrees, 3 min flip, 4.5 min turn 5 min, done at 140- 145 in outer edge, as my wife likes em a little more done. I do not trim off the tail at home, I eat it.
My rub is pepper, onion salt, garlic salt, celery salt, kerrygold butter.
This was choice, same as you get at the comp. It went down good with red wine.
Edit : it was 35 outside, and only used 1 chimney of charcoal placed on one end, since only cooking one rib-eye.Comment
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I just saw this post. I am a judge for the SCA. Judged over 40 cookoffs. That steak looks great. I like it when a steak looks like a steak. If you get a chance to do an SCA cookoff, I think you have a chance. Go to steakcookoffs.com for the schedule. You can also look on you tubeComment
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