SCA Steak Competition: Advanced Strategies from a BBQ World Champion. A COMPLETE Tutorial
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- In this video, Brian joins Rus Jones (Smoky Ribs) as they go to Hog Addiction HQ and spend the day with their friend and World Champion, Marcio Borguezan.
Brian hosts you as Marcio takes you through a complete step-by-step tutorial on how to pick, prep, season, grill and present a steak for a SCA Steak Competition. He shows you advanced methods that pros use. These methods will accelerate your knowledge practically as much as attending a live class. We were as thorough as we could be.
#steak #competition #strategies
I hope you find this video as helpful for you as it was for me! - Brian
Special Thanks to Rus Jones from Smoky Ribs!
/ smokyribs1
Special Thank you to Marcio Borguezan from Hog Addiction!
His TH-cam channel will be up soon!
www.smokehouse...
![HIWWHEE | OHM [Official MV]](http://i.ytimg.com/vi/OJJLtTLqLag/mqdefault.jpg)
Best competition style steak cook video I have ever seen! Gotta get me some GrillGrates for my Weber kettle. Those steaks had the best doneness I could ever want. Perfect! Keep up the great work and thank you all for sharing the awesome tips! I appreciate it
wade Thank you, sir! We wanted to be as thorough as we possibly could. Marcio was very gracious and didn’t hold much back. Thank you for watching and commenting.
Awesome job on the video Brian!!!! Man, we had a fantastic time hanging out with all of y'all and watching Marcio do his thing! He really broke it down for anyone that wants to compete in the SCA
Smoky Ribs BBQ he sure did! Thank you for being a big part of this. Shayla and I both appreciate you!
Wow, this guy is very informative, amazing video here gentlemen. THANKYOU!
I want to move from Sweden and live the Bayou-life
There's always room on the Bayou!
Brian, both you and Rus put out excellent videos showing Marcio’s techniques! He is definitely a wealth of knowledge ! Excellent job!
Daddy Dutch BBQ Thank you, sir! I really appreciate you watching and commenting!!
😎👍💯🌟🌟🌟Awesome...28:17 ..I love that long flat pronged flipper tool ....never seen those before.
I learned alot from this instructional video....thank you for sharing it. 🤩👍
11:20, "OEL Brian" That rif you guys did was solid good ole boy love. I feel it. Love you guys.
Thank you!!
That’s really cool Brian, I’ve only been a part of one comp and it’s wild. SCA sounds good and man those are some great tips he shared. Awesome you guys got to hang out together and well heck eat some amazing steaks. Take care brother!
Bro, he brought the info and those steaks were amazing!
Good looks good guys. Like 22 new friends. Have a great week.
Those are some beautiful steaks Brian. Good job guys and thanks for sharing the knowledge.
Jaxx Drinkwater thank you, Jaxx! Marcio did a very thorough job. They were delicious!
I do believe I have found a winner your Bayou Dust is great that sweet to heat very good . Thank You
Thank you, Lance! In the restaurant, use it on all our Boston butts and wings too
Excellent Video Thank Y’all
Thank you
Hopefully one day the SCA will judge more on the taste of the meat instead of the rub and the appearance. Until then these guys are just playing within the ruleset and playing to win. Epic video, Cheers.
This was such a great video Brian & Shayla! I definitely learned a lot. Hope all is well over there!! Take care!
BBQ PIT DOG thank you buddy! Marcio shared a lot of info. I certainly learned quite a bit. Hope you are doing well!!
Thanks for sharing and good.luck in your feature competitions. Greit technics
Thank you!
Amazing Skill ... And the Sharp Knife 😲
That knot is called a timber hitch. Really nice knife!
@7:54 its called a surgeon's knot
Great video tutorial. Just cooked my first SCA last weekend and wished I would’ve seen this prior. Question on doneness: The guys kept saying “perfect medium rare.” I thought the goal in SCA was medium doneness? I do agree that taking it off at 135 IT would rest up to a medium doneness though.
New to SCA as well (I prefer judging side) You are correct, medium is the goal. Judges are given a nice color chart picture to give out 6-10 on doneness.
Been awhile since your comment, hopefully my question finds you. Exactly what part of the steak are you probing for the 135 IT? I ask because backyard, obviously I probe the middle but wasn't sure for the SCA comp
Can anyone tell me what tool he was using to apply his finishing dust?
I plan to try a competition or two this year, I'm signed up for the judging class. I've been cooking steak for 50 years, it seems the seasonings are excessive. Is this like barbecue contests, where what wins contests is not what you make at home for friends?
There is a lot of seasoning used on comp steaks 🥩. You have to stand out and you have one bite to do it. The competitions are fun and I enjoy the people involved.
34:50 I heard miss Shayla there!! Love y'all!
Hey Brian I am curious why there was no Marinade? Is there a reason Mario and others do not marinate their competition steaks?
So do you use your own seasoning for competition?
Absolutely!
What brand was the steak knife that cut the twine
Yea.... I want to know too...
that string/knife was a trick/joke
whats the finnish seasoning
What his finishing seasoning
how many times has this guy been world champion?
How much methane is this guy on?
You tie the steak because you have seen a hundred other people do that, and they usually don't win anything. So why follow the crowd? There is a better way
I was gettin dirty south before it was even on the market..ole boy troy used own tha liquor store here in Winchester I was buying it with my bourbon 10 yrs ago..lol..
Best dam seasoning there is used along with killer hogz
Awesome!! We love ole Troy!