Wow! GREAT video! You confirmed my technique of multiple flips till desired dones is reached. Curious, why pam spray, instead of an olive or avocado oil? I am no pro, but pam seems like such an unsufisticated approach. Thanks for posting and loved the video.
Well, after discovering all these videos on SCA Championship steaks, I went all in. Bought the Grill Grates, their giant fork, and followed the experts’ technique to a tee. I have done them twice this way. Here’s my conclusion: The SCA is demanding subpar steaks by judging these steaks based on these crosshatch/diamond grill marks. This technique results in a lack of crust over the entire surface, resulting in a “soft” steak that misses the mark of flavor potential. Yes, it’s still good, but nowhere near as good as the more traditional grilled or even griddled steak where you get full surface contact across the entire steak. The SCA has created a gimmick that results in an inferior finished product just to satisfy some 1980s Bonanza look. I’m sure the competition is fun, but the SCA needs to revisit what constitutes a great steak so these guys and gals can go back to cooking a better steak.
Great video! I’m new to SCA 5 comps in 2021.. Dan Ewer is a real good friend of mine. but my score problems are the texture, so I’m going to try to marinate longer. Hope to meet you in at a Minnesota.. ( I’m from Iowa)
Thanks Brian! And cool name by the way! Also fun fact is the first SCA I did I was neighbors with Ewer. Kinda funny cause I’m a member of The BBQ League and watched his cooks on there. Whereabouts in Iowa are ya from?
Nice job Brian... I got a 3# Bone Handle Ribeye that is hopefully gonna have the camera rolling finally. I feel Better, my body feels a little better BUT I have got to get my mind doing things I love. So it is time to lights, camera and action... Great tutorial on the steak cook which looked GREAT...
Please explain the pins again and where you would get them. Also, what is that cutting board? I just started watching you from your Dad. I’ve learned a lot about steak prep and cooking from this video. Keep up the good work.
@@MadHorseBBQ I use Worcester sauce, orange or pineapple juice, raw onions, and whatever seasonings I feel like at the time. I use a dish made for marinading so I can flip it every couple of hours. I marinate in the mornings then take the meat out of the refrigerator and let sit for approximately 30 mins, then grill hot and fast. Cheers from Southern California!
bryan,when your cooking the steak@ the SCA do u have a helper to ,straighten out the GG and other things like starting the timer etc,considering there's stress involved?BTW I'd give the doneness a 9
Well, after discovering all these videos on SCA Championship steaks, I went all in. Bought the Grill Grates, their giant fork, and followed the experts’ technique to a tee. I have done them twice this way. Here’s my conclusion: The SCA is demanding subpar steaks by judging these steaks based on these crosshatch/diamond grill marks. This technique results in a lack of crust over the entire surface, resulting in a “soft” steak that misses the mark of flavor potential. Yes, it’s still good, but nowhere near as good as the more traditional grilled or even griddled steak where you get full surface contact across the entire steak. The SCA has created a gimmick that results in an inferior finished product just to satisfy some 1980s Bonanza look. I’m sure the competition is fun, but the SCA needs to revisit what constitutes a great steak so these guys and gals can go back to cooking a better steak.
@@MadHorseBBQ I’ve never done an event; I just love cooking steaks and went down this rabbit hole after seeing yours and other videos on the SCA. I think it’s fun doing it, but if you are cooking for the best tasting steak, the full-contact crust is superior than pretty grill marks that result in a “soft” surface IMO.
You are more of an expert than the most of us! Thanks for the tutorial! Looks like a Winner to me! Good luck this weekend!
Hey thanks Dad! I appreciate that!
This is a great video. Your ribeye looks amazing. There are several things here I'm going to try. Thanks for sharing the knowledge.
Thanks PB I appreciate it! Have a good weekend!
Wow! GREAT video! You confirmed my technique of multiple flips till desired dones is reached. Curious, why pam spray, instead of an olive or avocado oil? I am no pro, but pam seems like such an unsufisticated approach. Thanks for posting and loved the video.
Thanks! And no real reason why I use pam. Anything would prolly work. I know a lot of folks use duck fat spray as well.
You did a good job!
Thank you!!
Good stuff Brian. Fun watch and i definitely learned a thing or two. You comp guys always take it next level. Cheers brother.
Thanks Tommy I appreciate that sir!
Great video! It made me realize two things I need to cook some ribeyes and SCA competition is definitely not for me lol.
Hey thanks Rusty! And man I bet you’d do good at a comp!
Well, after discovering all these videos on SCA Championship steaks, I went all in. Bought the Grill Grates, their giant fork, and followed the experts’ technique to a tee. I have done them twice this way. Here’s my conclusion: The SCA is demanding subpar steaks by judging these steaks based on these crosshatch/diamond grill marks. This technique results in a lack of crust over the entire surface, resulting in a “soft” steak that misses the mark of flavor potential. Yes, it’s still good, but nowhere near as good as the more traditional grilled or even griddled steak where you get full surface contact across the entire steak. The SCA has created a gimmick that results in an inferior finished product just to satisfy some 1980s Bonanza look. I’m sure the competition is fun, but the SCA needs to revisit what constitutes a great steak so these guys and gals can go back to cooking a better steak.
Good looking steak!
Thanks GD!
Beautiful steak!
Thanks bro!
Looks amazing! Trisha says you can cook for our anniversary dinner!
Haha thanks Lee!
Super helpful. been trying to figure out what those pins are. Doing my first comp next month
Thanks! And good luck! I have a link for those pins in the description.
Great video! I’m new to SCA 5 comps in 2021.. Dan Ewer is a real good friend of mine. but my score problems are the texture, so I’m going to try to marinate longer. Hope to meet you in at a Minnesota.. ( I’m from Iowa)
Thanks Brian! And cool name by the way! Also fun fact is the first SCA I did I was neighbors with Ewer. Kinda funny cause I’m a member of The BBQ League and watched his cooks on there. Whereabouts in Iowa are ya from?
Council Bluffs/Omaha area. I’m also a member of the bbq league, good videos there. My next competition will be in April ( Sioux City)
@@brianscoles9412 nice man! I’ve been meaning to get down to the Omaha area. The old lady went to college down there so she wants to take me lol.
Looks great
Thanks Eric!
SPINALIS!!!
Wow. Looked great Brian. Does anyone do reverse sear at a comp?
Thanks! And ya I would assume they do.
Nice job Brian... I got a 3# Bone Handle Ribeye that is hopefully gonna have the camera rolling finally. I feel Better, my body feels a little better BUT I have got to get my mind doing things I love. So it is time to lights, camera and action... Great tutorial on the steak cook which looked GREAT...
Thanks Britt! And heck ya buddy, get on it!
Please explain the pins again and where you would get them. Also, what is that cutting board? I just started watching you from your Dad. I’ve learned a lot about steak prep and cooking from this video. Keep up the good work.
The pins help hold the steak together.
Excellent video showing all the prep required to successfully compete. I never want to do comps...too much work.
Thanks sir! And ya comps are a little work but they are tons of fun.
Great job Man O’ Pits let us know how you do
Thanks! I ended up taking 12th in steak and 1st in the chicken wing ancillary!
What marinade do you recommend ? Thanks Brian
The steak looks delicious. I marinade my steaks in a citrus based marinade. The acids act as a tenderizer. Good luck in the comp, brother.
Thanks! And what kind of marinade do you use?
@@MadHorseBBQ I use Worcester sauce, orange or pineapple juice, raw onions, and whatever seasonings I feel like at the time. I use a dish made for marinading so I can flip it every couple of hours. I marinate in the mornings then take the meat out of the refrigerator and let sit for approximately 30 mins, then grill hot and fast. Cheers from Southern California!
Nice!
Oops, I forgot check the drop down for links. LOL.
bryan,when your cooking the steak@ the SCA do u have a helper to ,straighten out the GG and other things like starting the timer etc,considering there's stress involved?BTW I'd give the doneness a 9
I usually do not have a helper. The sca comps are pretty easy to do solo. And thanks!
someone needs to teach you how to open a charcoal bag
Looks like you got it down.
Thanks Nate!
Wonder if anybody has ever won an SCA event with just salt and pepper?
Oh I’m sure they have!
Well, after discovering all these videos on SCA Championship steaks, I went all in. Bought the Grill Grates, their giant fork, and followed the experts’ technique to a tee. I have done them twice this way. Here’s my conclusion: The SCA is demanding subpar steaks by judging these steaks based on these crosshatch/diamond grill marks. This technique results in a lack of crust over the entire surface, resulting in a “soft” steak that misses the mark of flavor potential. Yes, it’s still good, but nowhere near as good as the more traditional grilled or even griddled steak where you get full surface contact across the entire steak. The SCA has created a gimmick that results in an inferior finished product just to satisfy some 1980s Bonanza look. I’m sure the competition is fun, but the SCA needs to revisit what constitutes a great steak so these guys and gals can go back to cooking a better steak.
So I take it you won’t be doing anymore sca events? And I got back and forth with what I like better but lately it’s been the cross hatches.
@@MadHorseBBQ I’ve never done an event; I just love cooking steaks and went down this rabbit hole after seeing yours and other videos on the SCA. I think it’s fun doing it, but if you are cooking for the best tasting steak, the full-contact crust is superior than pretty grill marks that result in a “soft” surface IMO.
@@MrEric0822 👍