How to Cook an SCA Steak & JUDGING PROCESS EXPLAINED
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Everything you need to know about how to cook an SCA Steak is in this video! Don't be scared, jump into a comp and give this recipe a shot!
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As an SCA Judge, this was an excellent presentation both from a cooking view point and a judging viewpoint.
Thanks for that!
Especially the judges today... That cut deep LOL The use of the spatula to place the grates was a good one.
Thanks Blake that video is as good as the videos that people pay for. I learned several things that I will now use in competition.
Thanks Mike!
This is the best presentation of the whole cooking and judging process That I have seen. Thanks
Preciate that! Good luck!
Thanks for all the tips I found your channel by accident when I looked up the Hastybake250 pro. Which I am waiting for it to be delivered I have an SCA comp in May. Keep up the good work and great videos.
Thanks Mike!
One of the best videos out there! Thank you!!!
Thanks for that!
Thanks guys for the tips. I might see you at SCA one of these days.
Hope so!
Great video blake and very informative. I’m glad ur back at it
Been trying to get these videos out for months, but when I had to reshoot it dropped the motivation by a lot lol
Excellent video sir.
Thanks!
Ur videos have come a long way. Love the content. See you in Fort Worth
Still got a ways to go! But thanks bro!
That bag u put the steak in is that the bags lowes sales to steam food in
@@jacobrogers9629 it’s just a folded foil sheet with the ends folded up!
Thank you again so much for sharing this awesome video!!!!!
Great video! Maybe I missed it, but I assume you season both sides?
On your site, most of the rubs are out of stock
Great video!
I may have missed it, but I assume you season both sides?
Great video! Maybe I missed it, but I assume you season both sides?
On your site, most of the rubs are out of stock 😩
Love the grill mark tip
Works every time!
My biggest question is why use pre-made rubs? Couldn’t you just make your own spice rub and skip having to apply five different premade spice blends. Would save money and time.
You’re not likely to get the same complex flavor from making one rub combination yourself. You can certainly try! People incorporate some of their own stuff, but still supplement with some small batch rubs.
Great video Blake!! I love a NY strip haha
Lol!
Great Video sir
Thanks Jimmy!
Great video Blake👍🏼
Does it mater if the riser has foil covering it or not? Or is that just for clean-up?..
Not for me! Might make for a little more heat protection for the bottom of the steak but I’ve never had a need to add that to my process.
Real question: why this super specific method to do an SCA steak that actually looks less appetizing than a steak with a good crust and less seasoning? I don't know anything about SCA competitions, I just like steak.
We have a lot of customers and friends wanting to learn more about SCA! Don’t knock it til you try it!
Great video, where can I find one of those steak tenderizers at
I just use a metal hair pick most of the time!
Excellent video
Thanks Michael!
If I had of seen this before this weekend I may have got 1st instead of 4th lol
@@michealunderwood370 haha my bad!
Would you rest a tri-heart and a regular spinalis ribeye to the same temp for a medium cook?
Depends on my practice cook. I always do one practice cook and try to find good lighting that matches the judging area. So I don’t worry as much about rest time as I do final temp.
Wow 😊
Blake. I may have missed it, but when do you apply the resting rub, and is it just to the spanalis?
I missed it in the video. Put it on before you close the foil for the rest.
Is there a reason you use a foil pouch instead of a pan with foil on top?
Lower material cost and easier to transport lol
140 seems high for internal. Is that what u would do at home?
If I’m practicing for comps, yes. It will change depending on the lighting that day in the judging area, but usually around 140 finished temp. I’ve scored 50s with as high as 143 before
What's the purpose of the unlit coals?
Gives a longer burn time and increases the amount of oxygen left to feed the lit coals since they aren’t all burning oxygen all at once.
Can you use compound butter?
Yes. Some people do, but don’t overdo it in complex flavors. Too complex and the judges won’t like it.
@@HoundHogsOutdoors Ahh food is subjective after all. Can you elaborate on what complex and "too" complex is like?
I would keep the compound butter simple. Maybe a little rub and a slight touch of herb. But if you go trying to make it with a bunch of different herbs and flavors, it may become so “unique” that less people are likely to like it. The best middle of the road steak wins because it pleases the most judges.
Where’d you get that tenderizing pick from?
Amazon! It was actually a sausage poker. I usually use a small metal hair pick.
What grill did you use? I need one!
Hasty Bake Charcoal Grills HB250
Been cooking on it for over 2 years now!
@@HoundHogsOutdoors great video I’m knocking around the idea of doing a steak cook off but now I’m nervous because I usually only use salt pepper and garlic powder on my steaks. Guess it’s time to step up the flavor profile a little.
Grill marks or crust?
We’ve done well with both.
@@HoundHogsOutdoors Awesome! I'm figuring out if the judges or people in general know just how much better a true crust is vs what a typical steak is shown to us in multimedia
It all depends. My grilled steak tastes better than the average persons seared when we’ve done side by side comparisons. So it’s all in how you treat it. You will average better scored with grill marks in the SCA than a sear but can do well with a sear.
What type of weight are you using exactky?
It’s the weight from Hasty Bake Grills
@@HoundHogsOutdoors Ahhh. I wonder if you can just order the weight separate
Actually you can. Just ordered 2
@@trentwade5788 nice bro! I’ve got 3 or 4 floating around lol
Great video! Maybe I missed it, but I assume you season both sides?
On your site, most of the rubs are out of stock 😩
Great video! Maybe I missed it, but I assume you season both sides?
On your site, most of the rubs are out of stock
We liquidated our site! We suggest bama bbq supply! And yes, season both sides.