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Steak Cooking Contest Tips?
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PigBeanUs
Posts: 932
I’ve been entered into a steak cooking contest. Pork is more my forte (duh), so does anyone here have any tips?
Comments
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That sounds like fun. What kind of steak are you cooking or is it dealer’s choice? Hard to beat a good reverse sear though.
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Rub your steaks down with a thin coating of -
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
DoubleEgger said:That sounds like fun. What kind of steak are you cooking or is it dealer’s choice? Hard to beat a good reverse sear though.
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too much of a personal thing IMO. Have any information on the judges? I would focus on their backgrounds. Are they professional cooks??XL BGE and Kamado Joe Jr.
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"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
just make sure you cook it medium. Also remember that they cut the steak in half to judge doneness but eat off the rib cap.How to bbq right has a good video on SCAXL BGE, KJ classic, Joe Jr, UDS x2
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Go well done and serve with a side of ketchup. It’s called the “stable genius.”
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ryantt said:just make sure you cook it medium. Also remember that they cut the steak in half to judge doneness but eat off the rib cap.How to bbq right has a good video on SCA
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PigBeanUs said:ryantt said:just make sure you cook it medium. Also remember that they cut the steak in half to judge doneness but eat off the rib cap.How to bbq right has a good video on SCA
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@PigBeanUs yep they want it over cooked at SCA events, but they are a blast. One thing about these events is the “other” category is tons of fun. They do all sorts of crazy stuff.Have fun and good luck!!!XL BGE, KJ classic, Joe Jr, UDS x2
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It’s not an SCA contest though. I don’t even know what that means.
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Have any of you ever won one of these things? I appreciate all of the tips from folks who have done one, but what does it take to win? Anyone bring home a trophy?
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A1 Sauce on the side for the win_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
What are you going to cook on? This is if I had my Joe jr or MiniMax with me.Super trim and salt immediately (diamond kosher) and resting at room temp for up to two hours is fine. The salt will work quicker at room temps than in the fridge. I make my own seasoning without saltLight up the grill for an indirect smoke with wood chunks and have it cruising at 225 and stable 60 min before turn in.Reverse sear 15-20min per side until IT is 114. Set aside the steak and cover loosely with foil. Crank the heat on the grill.5-10min before turn in sear and plate or box. Most competitions allow a compound butter so if you have one put a dollop on and hand it in. Finishing salt if allowed is good too
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There’s a such thing as a pork steak, just throwin that out there
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Know your competition? - I mean back yard grillers or pros? - though don't be intimidated if they are from some local steakhouse! Know who is judging? - I mean aunts and uncles of the sponsor or KCBQ type judges? Will you be using your BGE? - if not then why not? Will the winner be going for more than just bragging rights? you know for real prize$?
My best advice otherwise is: your cross hash grill marks are SO IMPORTANT! practice if need be. Also don't try to fix some rub concoction nor use some marinade or finishing sauce - just use kosher salt and a little fresh ground pepper! Melted butter brushed on the steak before turn in works wonders in the taste and appearance department!
Good luck!
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RRP said:Know your competition? - I mean back yard grillers or pros? - though don't be intimidated if they are from some local steakhouse! Know who is judging? - I mean aunts and uncles of the sponsor or KCBQ type judges? Will you be using your BGE? - if not then why not? Will the winner be going for more than just bragging rights? you know for real prize$?
My best advice otherwise is: your cross hash grill marks are SO IMPORTANT! practice if need be. Also don't try to fix some rub concoction nor use some marinade or finishing sauce - just use kosher salt and a little fresh ground pepper! Melted butter brushed on the steak before turn in works wonders in the taste and appearance department!
Good luck! -
I find cooking it to 153* and nice squeeze of ketchup really makes a great steak.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
So, serious question, do they allow sous vide in a compVisalia, Ca @lkapigian
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I like that Whisky Barrel Aged KetchupSouth of Columbus, Ohio.
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Real prizes??? Tell me more
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Judges don’t eat the entire steak, and they sample lots of other steaks. To stand out, you need to think “one bite”. Season it more than you think you should. It’s a fine line between overly salty and big flavor. The closer you get to big flavor, the better you’ll be.
Granted, this is what I’ve learned by watching SCA cookoffs. This environment may be different.
Also, turn in your steak as close to the end of the turn in window as possible.LBGE since June 2012
Omaha, NE
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Just cooked this tonight....______________________________________________I love lamp..
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Salt and in oven at 200F until 110F.______________________________________________I love lamp..
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Then caveman until 125F______________________________________________I love lamp..
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Rest and it will raise post cook to 135F______________________________________________I love lamp..
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Cut against grain and serve with red wine mushrooms (threw in some bacon and beef base)
Remember to always cook all the alcohol out of any wine or brandy or it will taste off.______________________________________________I love lamp.. -
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