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.
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.
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.
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.
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
@@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.
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.
As an SCA Judge, this was an excellent presentation both from a cooking view point and a judging viewpoint.
Thanks for that!
Your very informative videos never disappoint!! Thanks for helping us Rookies
Especially the judges today... That cut deep LOL The use of the spatula to place the grates was a good one.
This is the best presentation of the whole cooking and judging process That I have seen. Thanks
Preciate that! Good luck!
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!
One of the best videos out there! Thank you!!!
Thanks for that!
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!
Great video!
I may have missed it, but I assume you season both sides?
Thanks guys for the tips. I might see you at SCA one of these days.
Hope so!
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 😩
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!
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
Great video, where can I find one of those steak tenderizers at
I just use a metal hair pick most of the time!
Love the grill mark tip
Works every time!
Thank you again so much for sharing this awesome video!!!!!
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👍🏼
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.
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.
Great video Blake!! I love a NY strip haha
Lol!
Great Video sir
Thanks Jimmy!
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.
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.
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!
Where’d you get that tenderizing pick from?
Amazon! It was actually a sausage poker. I usually use a small metal hair pick.
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
@@TrentWade nice bro! I’ve got 3 or 4 floating around lol
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.
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
Wow 😊
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.
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! 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.