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Author Topic: Steak cook off  (Read 2345 times)
Cosmic Dave
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« on: October 21, 2011, 11:58:59 AM »

This has nothing to do with my BSK but I am cooking on a steak cooking team in Decatur, Texas tomorrow
http://www.chisholmtrailsteakchallenge.com/

I was introduced to the world of steak cook offs a few months ago by a buddy who won the "world championship" in Magnolia, AR this year.
He cooks his steaks on a weber with a device called Grill Grates to add the resturant-like marks on the steaks.
I can get the same marks on my BSK grate if I get the fire hot enough.

Definitely more geared to the public than BBQ cook offs.  You are expected to feed them some sort of appetizers and then cook steaks that the promoter is selling to them.
In between you cook your competition steak (in about 10 minutes or less) and try to qualify for the finals - and cook another steak.
Anyhow, it's good time and the prize money is good.  And as added bonus one of the team sponsors is Dripping Springs Vodka which will also be sampled by the public(and the team).

Looking forward to it.
Dave
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TAURUS BBQ
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Niagara Falls, Ontario


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« Reply #1 on: October 21, 2011, 12:49:07 PM »

Need any help?  Grin
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Eat well my friends, eat well!
Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #2 on: October 21, 2011, 01:02:21 PM »

sounds fun - good luck
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jsegura3
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San Antonio, TX


« Reply #3 on: October 22, 2011, 01:44:36 PM »

That's cool, have fun! Is there a link to check out the various schedule of these steak comps?
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billsfan
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Charlotte, NC


« Reply #4 on: October 22, 2011, 02:51:04 PM »

Good luck sounds fun
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Dan
Cosmic Dave
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Posts: 39



« Reply #5 on: October 24, 2011, 03:28:35 AM »

well, we took second of 25 teams.  Not too shabby. There is no sanctioning bodies for steak cook offs like exist for BBQ and central location for steak cook off schedules.

Time to switch gears back to BBQ for the Lake Texhoma cook off this week end. I am anxious to see if my new brisket recipe has any staying power.

Dave
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