Originally Posted by TroyA65
I appreciate the S&P purists but I don't think that's gonna get you a call in a contest. LOL don't know that my suggestion will either for that matter!!
It's Texas. It's a common joke that they don't sauce their chickens at comps because it compramises traditional BBQ.
Gordon Farking Ramsay cooks his steaks in EVOO and S&P and he is up to 10-11 michlin stars, although he is a traditionaly trained french chef so reverse searing is a recent devlopment so it is not fully embraced by traditional chefs yet. This is from at least 7-8 episodes of Hell's Kitchen. The food critics eating these steaks consistanty say they are the best they have had provided the cook isn't burning them.
The only thing I can see about Gordon Ramsay Steaks is that they are dry aged for 28 days in a hymalian salt room.
Food for thought anyway.