Home Forums Hunting & Shooting Food, Cooking, and Game Preparation I won, I won, I won!!

Yesterday I competed in a ribeye cook off hosted by our local bbq store HUB (Helping You BBQ). There were fifteen teams and I walked away with first place thanks to my small and mini BGE's. BGE should send me some kind of royalty check since I'm sure I sold a bunch of mini's for them. In the big picture it cracked me up to roll in there by myself with two little eggs and whip the s#@t out of teams with $30,000 pull behinds. Sorry guys for the bragging, but I am stoked!!



Mike

Gotta love the underdog who can grill Ribeyes!

Congrats! Well done.

Outstanding Mike! Congratulations!

Way to go, Mike! You should be stoked!

Congrats, great job.

Those look awesome. I love ribeyes.

Congrats! What temp do you cook em at on the BGE?

That is a great win. I can see a new TV series looming without the cockneyed accent.-Mike

I seared them on the mini at 750* to give them nice grill marks and then finished them on the small which I had stabilized at 400* with a raised grid and about half a handful of Jack Daniels chips. I also wrapped the bones with foil to keep them nice and purdy white for the judges. And yes.......I just said wrapped the bones.

Mike

Did you use a secret concoction of spices that you're willing to share?


Please, please, please. I promise I won't tell.

Way to go! Great looking steaks there. Gotta love the EGGs.

No secrets here. I cooked them no different than what I do any given day of the week at home. I marinade them in a 50/50 mixture of soy sauce and Canadian whiskey (the cheaper the better) for 15 minutes per side. I seasoned with Dizzy Pig "Raising The Steaks" rub which is a lot like Montreal steak seasoning. That's it.

Mike

Thanks.

I'll have to give it a go. I've never done the whiskey and soy sauce marinade.

Those look wonderful ! Well done. I wish I could do as well.

Hopefully closer to medium rare.

Attaboy!

Those steaks look damn good.( salivating emoticom here ) Congrats to you. Wish you could have been able to hear some of the trash talk behind your back! And you know there was some. Always great to see the lone underdog kick a$$ with the big boys.

Congratulations. Three cheers and a tiger for Bowhunter.

Next stop, Memphis In May ??? $$$$$$$$$$

Got a bangin' chicken marinade that you might care to share with us mere mortals ?

now get on it bowman !!! 3 years state champ.... in a row to boot, for me......

That's awesome! I might give River City Roundup a shot this Fall which is actually bigger than our state competition. Just curious, but does the AK competition require garnish in the box or is it meat only?

Mike

Meat should be displayed on the end of a fork or your chin not on a bed of rabbit food.

being as its not a kcbs "meat" no greens (the rest of the meats that are "kcbs" can go dressed or naked. The governor of the state gives out the steak plack....i may well get a invite to the "big house" to cook for them big state gov folks as they keep seeing "my meat-taken 1st every year lol.. steak has been a catogory the last 3 years...... man, are the other teams are after me like pitbulls! ....catch me if u can, sam i am...

Congrats Mike way to go!

Question:

We don't have steak cook-offs around here. Any info on the rules, association, etc?

Just curious and it sounds like fun. We used to have several local kcbs events and now we're down to one a year in September.

Here's a cut and paste of the rules from the one I competed in.

Think you have the best Ribeye in town?
Find Out at the The HUB's 2013 Ribeye Cook Off

Schedule:
Setup 9:00 AM
First turn in 12:15 to 12:35PM
Notification of second round winners 1:00PM
Second turn in 2:15PM
Awards 3:00PM


Rules:

Cooking teams may use any type of fuel desired on their grill (grills will not be provided for teams).
Cooking teams will need to bring their own fuel and lighter.
Cooking teams will provide their own Beef ribeye steaks for the first round.
Teams are to provide ice chests and ice for storage.
Food must be kept at safe temperatures.
All steaks are to be handled in a sanitary manner.
The cooking teams provide all seasonings, �secret ingredients�, and cooking utensils.
Cooking teams are responsible for providing tables, chairs, sun shades, etc. They might need at their cooking area.

Judges:

Steaks will be judged with regard to taste, appearance, texture and tenderness.
The entire field will be blind judged by a panel of KCBS judges.
The top 5 teams will move on to the second round. They will be provided 2 steaks for this final round to insure a "level" playing field. Steaks will be marked in a manner to insure finalist are using steaks provided by The HUB and NE Star Beef.
Steaks turned in before or after the turn in times will not be judged.
Competition steaks must be submitted in the provided boxes.
Steaks may not be marked in any way. No garnish just meat!

Thanks for the info. Maybe I can talk the local campground that does the kcbs events into doing one. Sounds like a good time and less equipment/cost associated with a BBQ cook-off.

Congrats! I would love to see a steak category thrown in at the local KCBS events, much better than the usual mystery category.

Thanks everyone for the congratulations. I agree with you Matt, for obvious reasons.

Mike

ok you can be our camp cook apprentice now

Have eggs, will travel.

The award will look good on your resume' and on the back cover of your new camp cook book.

OK you are committed now!

I work cheap, and understand the new guy in camp rules, but tell me who exactly I would be an "apprentice" under. I do have standards.

Me and Woody

Oohhh God, that's what I thought.

It won't be bad...we will sit back, drink beer and watch you cook!

Neat that you won, but all I can think about is eating those...

I didn't even get a bite. I turned one in and cut the other up for samples that my friends chowed down.

Mike

Woody and I will let you eat your share...

So when would the said gathering be? Love to cook on the eggs and drink beer. I would get to drink beer too right?

Yep you get to drink beer too first part of october...you have to bring Woody

As much fun as preparing food is, it is true that you end up not enjoying eating the food as much, which is a shame.

I tend to nosh while I'm cooking.

Dang, that looks mighty good! Looks like they were cooked over the right temperature, and who doesn't love a bone-in Ribeye?. I have just the thing to go with it:

That wine looks good!

I really like some of the fine red blends.

Next time I want a steak I'm coming to your place Mike!

Dave

You're welcome any time. Bring Crown!

Mike

Mike, Those look AWESOME, buddy. I can get it 'em like that sometimes, but not consistently, like you've obviously got down. Hope you won something cool!

outstanding! Those rib eyes look, well, good enough to eat.

Tried this with NYStrips last night and it was excellent.

Congrats! Medium well.

Its rare to win something like this.

Congrats and thanks for sharing specifics. I've been wanting to try this since you first posted it. Did some New York strips last night and had great feedback from the group. I don't have the egg and the hottest I could get for searing was 500 on the gas grill. Then moved to charcoal with some Apple wood to finish. Didn't look as good as yours, but we're some of the best steaks I've done.

JGray, try this. Works great for steaks using wood or charcoal.
Excellent sear. Lately I tried thinner cuts than pictured in the link below and just cooked on chimney with excellent results.

A little slow for a group but you guests may enjoy having you cook each steak just for them.
No need to buy a BGE to get the job done and yes I have a BGE.

No chimney ? No problem. Use a large coffee can or a piece of stove pipe.

Whatcha waitin' for ?

https://www.24hourcampfire.com/ubbth..._Cheapo_Perfect_Meat_Sear_Ev#Post9197230

Good method Denny. Pretty much the same thing I did with the mini.

Mike

Congrats!

Does the steak rub have less salt than Montreal?

How do you avoid a too-salty piece after the soy sauce and the rub both?

Yes, the rub has less salt than Montreal. Important part is not to marinade any longer than 15 minutes per side in the soy/whisky.

Mike

I did some powerful good grub with weber smokey joes.
Perfect unless you are feedin a big crew.

Pardon me, BGE?

Big Green Egg

You're new here, aintcha?

SMOKEY JOE!!!!

Finally,,, an ali.

Yes, I'm a BGE fan, but I've never said it's the only way to cook. Hell I cook on a smokey joe all the time when tailgating, hunting, etc. When I'm at home I have the tools so I use them. I feel I get better results with ceramic, but have been beat down with guys cooking on WSM's. As Denny has shown you don't even need a grill. With a little attention you can cook a great steak on a charcoal chimney.

Mike

Mike how the H I missed this I'll never know. Super accomplishment to kick some big boy butt with what you had for cookery. If Keith ever invites us out for speed goats you just as well leave your shootin irons at home!!!

IF? You bastids won't come out..

I'll work on this... .. He owes me a lunch anyway.

I owe you a big lunch Woody!

Mike

I was just funning,,, I'd probably have an Egg if I was feeding more than just me but one things certain. No matter what kind of grill I'm using, you (or anyone else) needn't be worried about me beating you in a cooking contest.

I do have a chimney and will certainly give that a go next time!

Thanks,
Jerry