April ***SPECIAL MASTER'S CUT*** "2019 Ribeye Master" Throwdown (Entry & Discussion Thread) LASTS All MONTH!

For a contest that is for the "meat showcasing" if you are disqualifying for garnish or sides.. I think any kind of substance that's not butter/seasonings.. should not be allowed either! Sorry but that's bull! Putting Green goo on a steak for a "showcase" of Ribeye's should be disqualified too!


Btw... not a personal attack.. But that's not fair at all for this style throwdown!
 
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Oakridge spogos lightly seasoned on both sides. Duck fat on grill grates. Small piece of pecan in charcoal. Seared 2 minutes per side while turning after each minute for grill marks. Added some hot cow cover on a few pieces at end.

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Sent from my iPhone using Tapatalk
 
blazinfire said:
For a contest that is for the "meat showcasing" if you are disqualifying for garnish or sides.. I think any kind of substance that's not butter/seasonings.. should not be allowed either! Sorry but that's bull! Putting Green goo on a steak for a "showcase" of Ribeye's should be disqualified too!


Btw... not a personal attack.. But that's not fair at all for this style throwdown!
Click to expand...


***MODERATOR'S NOTE***

The reason we don't allow sides or garnishes is that there is a fine line in terms of when they can become major distractions. It's simpler to just not have them at all, period.

As to the entry in question you are referring to, I addressed this specifically as it relates to how one should use sauces etc. with discretion HERE:


https://www.bbq-brethren.com/forum/showpost.php?p=4157515&postcount=10


If we start defining what kind of sauces, butters, or dressings are acceptable or aren't, we then start getting into splitting hairs as to what colors are acceptable, how thick it should be, how much real estate the so called sauce or butter takes up on the meat, how much it should weigh, whether it is clear or solid, ad infinitum. :blah:


The bottom line: If any entry in this Ribeye Master's Cut Throwdown doesn't showcase the meat as you believe it should in any of the three pictures contestants are required to submit for judging, then you can exercise your opinion when voting time comes. That's what the polls are for!



That is all...


:yo:
 
Moose said:


***MODERATOR'S NOTE***

The reason we don't allow sides or garnishes is that there is a fine line in terms of when they can become major distractions. It's simpler to just not have them at all, period.

As to the entry in question you are referring to, I addressed this specifically as it relates to how one should use sauces etc. with discretion HERE:


https://www.bbq-brethren.com/forum/showpost.php?p=4157515&postcount=10


If we start defining what kind of sauces, butters, or dressings are acceptable or aren't, we then start getting into splitting hairs as to what colors are acceptable, how thick it should be, how much real estate the so called sauce or butter takes up on the meat, how much it should weigh, whether it is clear or solid, ad infinitum. :blah:


The bottom line: If any entry in this Ribeye Master's Cut Throwdown doesn't showcase the meat as you believe it should in any of the three pictures contestants are required to submit for judging, then you can exercise your opinion when voting time comes. That's what the polls are for!



That is all...


:yo:
Click to expand...


Hey well I was just expressing my concerns.. That's fine tho.. Looks like I will be able to post a ribeye with some home made shrimp sauce then... YEAH......
 
Sprouts in KC has Cedar River Farms USDA choice bone-in ribeye roasts for $7.99/lb.
 
First post, throwing my steak in the gladiator pit of fire. Started off with a 5.6lb bone-in roast. My thanks to Kroger for having them on sale this week.

No matter what, I got to eat it so I'm pretty sure I won.
 

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Here are my three official entry photographs for the Ribeye Master Throwdown. I chose a Brazilion style of grilling, and my cook's thread in Q-Talk can be found HERE, it contains a few more action photos and details of the cook.

Photo Entry #1 - Meat in raw form

hfN4knX.jpg

Photo Entry #2 - On the cooker

aySCrOb.jpg

Photo Entry #3 - Meat fully cooked

ubngUxq.jpg
 
Please accept the first 3 pics as my official entry into the
"2019 Ribeye Master" throwdown.
 

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