Author Topic: SCA August Newsletter  (Read 803 times)

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Offline SCA Guy

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SCA August Newsletter
« Reply #-1 on: July 31, 2014, 04:27:54 PM »
       Things are heating up for SCA!  The weather is getting hot and SCA is getting even hotter!  We have added new cookoffs in Mississippi, Arkansas, Decatur, TX, Lindale TX, Fayetteville AR, Burleson TX and are close to events in Lake Whitney TX, Atlanta GA and Lakeland Florida.  Weare noticing a trend of new BBQ cooks trying out our events.  We would like to thank the you guys for your hospitality, we have been getting great feedback about how friendly the steaks cookers are!  The cookoff that was cancelled in Decatur TX on October 25th might be back on!  SCA has offered to run the event and continue it at its current location.  The location is nice because it has large trees and has room or motor homes and trailers!  We will announce it as soon as we finalize the deal. 
           Once again we are going to be a large part of the NBBQA conference!  This year it is going to be held in Nashville, TN, March 2nd thru 7th.  We will host the celebrity cookoff on Friday night featuring the steak guys vs the BBQ guys.  If you missed it last year this is a who's who of BBQ and Steak.  The Nashville Steak Cookoff will be held on March 7th and is limited to only 30 teams so anyone interested in the event needs to register quickly before it fills up.  Once it is full registration will be removed from the website.  Teams that attend the cookoff are also allowed to see the conference vending area, which was awesome last year.  We will also be speaking at the conference talking about SCA and the growth of steak cookoffs.  Anyone in the area that could volunteer to help SCA run the event would be appreciated since it is so far from the corporate office. 
    This issue:
· News
· Results
· August Events · New Members
· Recipes
Results Berkshires Louisiana Steak Cookoff
1st     Milam Construction Johnny Joseph
2nd  Smokehouse Rats  Dustin Sanders
3rd   4 Shadows  Tony Chancellor
4th   Smokehouse Rats #2  Joe Stump
5th   Ed Conger
6th   Maw and Paw Cookers  Allen Newton
7th    Patrick Nolan
8th    Wayne Camp
9th    Jim Holland
10th  BryBQ

Southern Music Fest Steak Cookoff
1st       Milam Construction
2nd     Tim Esh
3rd     Rib-eye Republic
4th     BBQville
5th    RI Cookteam
6th    Road Trip Inc
7th    4 Shadows
8th    Dirty Byrd Cookers
9th    Big ed's BBQ
10th  Dirty Byrd Cookers Too
August Events

Aug 2nd   Piggly Wiggly Steak Cookoff  Springhill, LA
Non Sanctioned
$50 entry
Aug 9th     KC Steak Cookoff    Kansas City, MO
Last chance for free entry into US Steak Championship
at KC Speedway
Aug  22nd  US Steak Championship
SCA Championship
Superbowl of steak cookoffs
Aug 23rd    Oklahoma Championship Steak Cookoff
Downtown Tulsa
Fun event
Aug 30th     Crossroads Steak Cookoff     Weatherford, TX
Country music concert and horse show
Shade trees!
New Members

   Roland Escobedo, Brandon Pettijohn, John Paine, Tim Pregler, Gary McFafarlain, Gerry Self, Joe Torres, Robert Water, Your Mama, Wood Woodson, Reagan Broesche, Joseph Helfin, Ed Faulder, Joseph Jackson, Brad Busing, Tony Chancellor, Braun Cyr, Randy Dunn, Wayne Franklin, Andrew Heckman, Richard Herne, Brandon Krause, Danny Helms and Vivian Byrd.
Member Recipes

1 full size aluminum-serving pan – this will serve about 50 to 75 people

10 pounds of whole potatoes (I have used Idaho’s, russets, and others)

1 family size can (27oz) of cream of mushroom soup

1 family size can (27oz) of cream of chicken soup

2 cups of sour cream

½ cup of Texas BBQ Rub

¼ cup of paprika

3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)

¼ cup of granulated garlic (use this to your flavor liking)

Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)

First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes.

In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.

While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.

Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit.
BBQ Chicken Dip by Smokin Skullies
1.5 lbs pulled BBQ Chicken (recipe in Main Dish section of this page)
2 packages of cream cheese
12 ounces Ranch dressing
8 ounces Just Leave the Bones Original BBQ Sauce
4 cups shredded cheddar cheese

Combine first four ingredients and 3 cups of the cheese together in a large mixing bowl and mix thoroughly. Pour mixture into a casserole dish and place in a preheated oven to 325 degrees for 30 min. Remove and spread remaining cheddar cheese on top. At this time you can also add a light sprinkle of BBQ sauce if desired. Place back in oven long enough for cheese to melt. Remove and serve with chips or crackers.

BBQ Rosemary Potatoes by Tim Pregler

6 servings

2 tablespoons melted salted butter
1 T. chili powder
1 T. honey
1/4 tsp. garlic granular
1/4 tsp. ground pepper
½ tsp Rosemary (you can also substitute Rosemary infused olive oil)
2 lbs. red potatoes-medium sized quartered or cut pieces all same size so cook evenly.

Preheat grill to 300ºF to 350ºF.
In a large bowl, combine chili powder, honey, garlic powder, pepper, rosemary and melted butter.
Add potatoes- toss to coat well.
Spoon potatoes into a foil pouch sprayed on the inside with PAM.
Place on the grill 30-40 minutes until potatoes are tender, then open pouch and stir.  Leave on for another 5 minutes then serve.

Building the SPORT of steak cookoff,

Offline sliding_billy

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Re: SCA August Newsletter
« on: July 31, 2014, 04:45:14 PM »
Thanks for the update Brett.  I am glad things are picking up!
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