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Sneak Peek: NEW Article - The Art Of Steak Cookoff Competitions

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  • Huskee
    Huskee
    Administrator
    • May 2014
    • 15331
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
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    #1

    Sneak Peek: NEW Article - The Art Of Steak Cookoff Competitions

    You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members


    An Introduction To The Art Of Steak Cookoff Competitions, by Clint Cantwell
    https://amazingribs.com/bbq-and-gril...f-competitions

    If you’re like me, you likely fancy yourself quite the steak griller. But the true test of one’s talent is entering one of the countless steak cooking contests held each year. If you've ever considered competing in a steak cookoff, here's a first person account of what you can expect to encounter from start to finish.


    Click image for larger version Name: steak-cookoff-turn-in.jpg Views: 413 Size: 71.1 KB ID: 933994
    Tags: compete, competition, competitions, cookoff, steak
    • 9 likes
  • Mosca
    Mosca
    Charter Member
    • Oct 2014
    • 3633
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
    #2
    For years I had trouble getting steaks right. Now that I can nail them, I’m obsessed with them.

    If he was shooting for 135*, he probably should have reverse seared them to 125* or so.

    Comment

    • bbqLuv
      bbqLuv
      Club Member
      • Jan 2020
      • 1054
      • Milwaukie, OR
      #3
      Are not the grill mark in reality Black burned marks? They do look good.
      very tasty looking steak. in competition are grill marks taken into account during the scoring?

      Comment

      • Huskee
        #3.1
        Huskee commented
        November 4, 2020, 04:43 PM
        Editing a comment
        Absolutely! Even though a dark brown steak tastes better, they DEMAND grill marks.
        • 1 like
    • MrMeat
      MrMeat
      Club Member
      • Oct 2017
      • 113
      • Melbourne, FL
      #4
      I briefly looked into it a few years ago. I think they cook their steaks to medium and I prefer a technically raw (107-110 final temp) in the center. So the thought of eating hundreds of medium steaks to get my technique down, was not appealing to me. That being said, I absolutely LOVE that they do it and it seems like a fun competition to do!

      As a side note, the Texas Steak Cookoff in Hico, TX is an awesome time. Love going whenever I am in the area.
      • 1 like

      Comment

      • Huskee
        #4.1
        Huskee commented
        November 11, 2020, 05:36 AM
        Editing a comment
        The medium requirement has been mentioned by many as puzzling. I'm with you, except I prefer medium rare. I can eat rare to medium well though, I won't refuse most steaks.
        • 1 like
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    About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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    Meat-Up in Memphis

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