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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 04-02-2009, 10:39 AM   #1
ulikabbq
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I am cooking at a comp in a few weeks that has an ancillary category for steak. I have been contemplating serving pre-sliced steak or steak medallions. What are your thoughts?
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Old 04-02-2009, 11:31 AM   #2
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I've not done a steak contest so take what I say accordingly. I would think a sliced steak would have a better appearance than medallions. It could be arranged in the box in such a way that a judge can see the grill marks on the exterior but also see the delicious pink interior.
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Old 04-02-2009, 01:57 PM   #3
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I would seriously consider doing a TRex ribeye with Montreal Steak Seasoning on that Big Green Egg fitted out with a cast iron grate. Present it sliced and spritz with au juice just before turn-in. Hard to imagine steak much better than that.
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Old 04-02-2009, 02:13 PM   #4
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Depending on the comp and the judges I have two routes for steak. I have a hearty porter house or a squared off whole sliced tenderloin. If sauce is allowed, I only use one for the tenderloin and it would be a redwine bearnaise. For the porter house I mount it with flavored butters. The type of steak is up to you, that is just my opinion. FYI - I tried a skirt steak with chimmichurri and it was awesome but it bombed with the judges.
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Old 04-02-2009, 09:37 PM   #5
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Rob....I think you should do some Swiss Steaks boiled in gravy and onions..... :)
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Old 04-02-2009, 09:54 PM   #6
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I entered steak three times... Each time I prepared and presented the exact same way and was fortunate to finish 3rd place or better at each...

Squared off NY strip, sliced relatively thin at a slight angle, and put in the box diagonally.

As far as flavor - a long time in a ziplock bag with olive oil, a splash of worstershire sauce and a ton of chopped garlic & fresh rosemary.. a med coating of coating of Dizzy Pigs Raising the Steaks (similar to Montreal Steak Seasoning but better)... before the box gets closed a coating of warm butter and high quality salt.
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Old 04-02-2009, 11:45 PM   #7
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Quote:
Originally Posted by MilitantSquatter View Post
I entered steak three times... Each time I prepared and presented the exact same way and was fortunate to finish 3rd place or better at each...

Squared off NY strip, sliced relatively thin at a slight angle, and put in the box diagonally.

As far as flavor - a long time in a ziplock bag with olive oil, a splash of worstershire sauce and a ton of chopped garlic & fresh rosemary.. a med coating of coating of Dizzy Pigs Raising the Steaks (similar to Montreal Steak Seasoning but better)... before the box gets closed a coating of warm butter and high quality salt.

That sounds so good, my mouth is watering,and I've already eaten dinner and I am not hungry.
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