Let's Talk BBQ
General => General Discussion & Topics => Member Gatherings and Road Trips => Topic started by: Palmyrasteak on May 20, 2013, 05:52:00 PM
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the aprons
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our set up
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the crowd
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cooking
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all the steaks
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the steak we turned in
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cutting the steak
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Great pics. Thanks for posting.
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Great pics. Thanks for posting.
Thanks! Got a few more that should be better.
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Must be impossible to judge these things. Yours looks perfect!
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Must be impossible to judge these things. Yours looks perfect!
One of the problems I had at this competition was having to cook a thin steak. All of the comps so far have had steaks that average 1 1/4 " thick steaks. Not sure why, but these was about 3/4". I had to adjust my time to try to hit the med. done that we have to get. I am pretty sure I went to long and got it to dry. Something happened..... WE LOST! :-[
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Must be impossible to judge these things. Yours looks perfect!
One of the problems I had at this competition was having to cook a thin steak. All of the comps so far have had steaks that average 1 1/4 " thick steaks. Not sure why, but these was about 3/4". I had to adjust my time to try to hit the med. done that we have to get. I am pretty sure I went to long and got it to dry. Something happened..... WE LOST! :-[
You need to turn in a medium steak?
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Cool pictures and great looking steak!! Thanks :)
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Impressive setup. Your steak looks perfect to me.
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Very interesting and thanks for posting.
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Boy that is a huge crowd!
Those grill marks on that steak are very impressive! Did you a degree gauge and a laser level? ;)
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Looks like a lot of fun! Great looking steak!
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Your steak looks wonderful. Sorry ou didn't win but as long as y'all had fun!
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Great pics.
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Must be impossible to judge these things. Yours looks perfect!
One of the problems I had at this competition was having to cook a thin steak. All of the comps so far have had steaks that average 1 1/4 " thick steaks. Not sure why, but these was about 3/4". I had to adjust my time to try to hit the med. done that we have to get. I am pretty sure I went to long and got it to dry. Something happened..... WE LOST! :-[
You need to turn in a medium steak? Yep. The steak has to be cooked medium. They will judge this as a "warm pink center with no blood" I try to allow it to be under cooked just a bit so by the time they cut it, it will have finished to a medium.
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Must be impossible to judge these things. Yours looks perfect!
One of the problems I had at this competition was having to cook a thin steak. All of the comps so far have had steaks that average 1 1/4 " thick steaks. Not sure why, but these was about 3/4". I had to adjust my time to try to hit the med. done that we have to get. I am pretty sure I went to long and got it to dry. Something happened..... WE LOST! :-[
You need to turn in a medium steak? Yep. The steak has to be cooked medium. They will judge this as a "warm pink center with no blood" I try to allow it to be under cooked just a bit so by the time they cut it, it will have finished to a medium.
That's difficult enough at home - gotta be real tough when you don't know exactly when it will tasted... ??? I'm impressed with how you guys (competitors) do that sort of thing.
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I am very impressed with the size of the crowd and the minute attention to detail on the steaks. That is an art that you have perfected or are as close to perfection as can be. Dee