Quote:
Originally Posted by JackBBQ
SCA judge here. The judges handbook clearly states that grill marks are not required, and the guy who conducted my training class emphasized that as well.
That being said, I've never seen a steak at my table that didn't have grill marks. But I would welcome one, because I like the entire surface of the steak to be grilled.
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Good info! I have seen pictures on Facebook of seared steaks that have scored well, but they seem to be rare
Quote:
Originally Posted by EricD
I haven't competed, but I do have a Blackstone Griddle.
Does no one bring a Griddle to these events?
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Haven’t seen one, but I’m sure that someone has. Any heat source is allowed so I have seen Sous vide steaks