Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Another 45 Day Dry Age Complete

No, I didn't hear about it and now I remember why I don't come to this forum often;

That and those pictures of the tasty steaks.......

I don't like getting jealous, it messes with my "composure".

So, if it's break a leg for actors, do we tell you "burn a steak"?

Nice job on the meat, enjoy them to the very last drop of rare/med rare juice!

Geno

PS, does that grill work with charcoal too? If so, I'm REALLY jealous!

Thanks Geno. Well you don't need to be too jealous since the smoker only operates on pellets. I ended up selling it to my brother in law as I am fully stocked in the smoker/grill department.

Mike

That's awesome Mike. Pretty nice cooker as well.

Congrats!! Cooperfied!!

Let's talk this weekend. Need to get caught up!!

Cash to buy more on sale meat?

Sounds like a good use for the winnings.

Geno

Just got some of this in the mail off Amazon. Gonna give it a try.

Look on the ingredients for hydrolyzed soy protein. If it's there then it's chemistry set soy sauce like the La Choy crap.

Not planning to cure cancer with it, just trying it as a marinade and basting ingredient.

I actually won the contest yesterday! 1st in both rounds. Will post photos tomorrow, but I'm pretty sure I took a couple years off my life last night!!!

Mike

Congrats Mike !!!!!!

Mike, that's awesome, buddy!

Without giving away too many secrets, what do you think were some good winning strategies?

Just from the standpoint of cooking a better steak.

AWESOME! Congratulations Mike.

I'll tell you exactly how I did it. I use a simple marinade of 50% soy sauce and 50% cheap Canadian Whiskey. Have the steaks at room temp and marinade for 15 minutes per side. I season with a light layer of Dizzy Pigs "Cow Lick Steak Rub" and then a little heavier layer of "Raising The Steaks" also by Dizzy Pig.

I then sear the steaks for approx. a minute and a half per side on a 700-750* cast iron plate. I don't really go by time, but rather watch for the color I want. Then they go on to my small egg which is at 400* direct heat. I add a hand full of pecan chips and let them go turning only once till you reach the desired temp.

The cast iron sear prevents the steak from getting the pretty grill marks but the judges don't seem to mind. I've finished 1st, 2nd, 5th and 1st the last four years. I'll take a .500 batting average any day. This year I won the first round by a mere 1/10th of a point and topped the same guy in the second round by just over 1 1/2 points. Dan is a good cook and a regular on the SCA circuit so beating him made me feel pretty good.





Spare "taster steak" from the second round. Keep in mind SCA rules require the steaks to be cooked to medium which I would never do at home! This one was just a tad under.



Dan and myself.



Final round scores.

It's very good.

Congrats and thanks for sharing! On the BGE, do you close the lid or does direct mean lid open?

Dang. Now I'm hungry. Congrats on the win!

I finish them directly over the coals on a raised grate (gasket level) with the lid closed.

Mike

Looks like you and Dan cancelled each other out with taste and appearance. What does Dan season/marinade with?

Did you ever say which soy sauce you used?

No doubts at anytime!! Congrats!

I honestly don't know. I'm about 95% sure that he only uses dry rub. He is not a member here or I wouldn't be spilling the beans like I did!

Mike