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aarolar
02-08-2014, 01:00 PM
So this year is starting up and will be my second year playing around with competing. The first competition I ran across this year has thrown me a curve ball the categorys are ribs chicken and steak...? I am debating on if I should enter or not can anyone who has done a steak competition give me some ideas on how to approach this? Personally I like a porterhouse with salt and pepper cooked rare but I can't see sending this up to the judges?:confused:

BigBellyBBQ
02-08-2014, 02:06 PM
cook what ever one you do the best on, med rare is what I do, you want to see pink/red but not blood red..Tri Tip, or rib eye is what I use..the strip side of a porter house you take a chance on the tenderness..

wjwheeler
02-08-2014, 04:46 PM
What comp has these categories?

Scottie
02-08-2014, 05:32 PM
Tenderloin or a cleanly trimmed ribeye

aarolar
02-08-2014, 07:46 PM
http://bullsbroncsandbbq.com/

I will more than likely sit this one out for other equipment related issues, still interested in any ideas on prepping steak. Would you just cut the steaks up into strips for plating?

Hawg Father of Seoul
02-08-2014, 10:06 PM
http://bullsbroncsandbbq.com/

I will more than likely sit this one out for other equipment related issues, still interested in any ideas on prepping steak. Would you just cut the steaks up into strips for plating?

They got me at no alcohol allowed. Is the equipment problem that your stickburner is fueled by whiskey? Got one of them myself.

Alexa RnQ
02-08-2014, 10:39 PM
Ribeye did well for us.

http://www.rhythmnque.com/images/pulteab.jpg

Stoke&Smoke
02-09-2014, 03:47 PM
Get some GrillGrates!