Best competition style steak cook video I have ever seen! Gotta get me some GrillGrates for my Weber kettle. Those steaks had the best doneness I could ever want. Perfect! Keep up the great work and thank you all for sharing the awesome tips! I appreciate it
wade Thank you, sir! We wanted to be as thorough as we possibly could. Marcio was very gracious and didn’t hold much back. Thank you for watching and commenting.
😎👍💯🌟🌟🌟Awesome...28:17 ..I love that long flat pronged flipper tool ....never seen those before. I learned alot from this instructional video....thank you for sharing it. 🤩👍
Awesome job on the video Brian!!!! Man, we had a fantastic time hanging out with all of y'all and watching Marcio do his thing! He really broke it down for anyone that wants to compete in the SCA
That’s really cool Brian, I’ve only been a part of one comp and it’s wild. SCA sounds good and man those are some great tips he shared. Awesome you guys got to hang out together and well heck eat some amazing steaks. Take care brother!
I plan to try a competition or two this year, I'm signed up for the judging class. I've been cooking steak for 50 years, it seems the seasonings are excessive. Is this like barbecue contests, where what wins contests is not what you make at home for friends?
There is a lot of seasoning used on comp steaks 🥩. You have to stand out and you have one bite to do it. The competitions are fun and I enjoy the people involved.
Hopefully one day the SCA will judge more on the taste of the meat instead of the rub and the appearance. Until then these guys are just playing within the ruleset and playing to win. Epic video, Cheers.
Great video tutorial. Just cooked my first SCA last weekend and wished I would’ve seen this prior. Question on doneness: The guys kept saying “perfect medium rare.” I thought the goal in SCA was medium doneness? I do agree that taking it off at 135 IT would rest up to a medium doneness though.
New to SCA as well (I prefer judging side) You are correct, medium is the goal. Judges are given a nice color chart picture to give out 6-10 on doneness.
Been awhile since your comment, hopefully my question finds you. Exactly what part of the steak are you probing for the 135 IT? I ask because backyard, obviously I probe the middle but wasn't sure for the SCA comp
You tie the steak because you have seen a hundred other people do that, and they usually don't win anything. So why follow the crowd? There is a better way
Best competition style steak cook video I have ever seen! Gotta get me some GrillGrates for my Weber kettle. Those steaks had the best doneness I could ever want. Perfect! Keep up the great work and thank you all for sharing the awesome tips! I appreciate it
wade Thank you, sir! We wanted to be as thorough as we possibly could. Marcio was very gracious and didn’t hold much back. Thank you for watching and commenting.
Wow, this guy is very informative, amazing video here gentlemen. THANKYOU!
😎👍💯🌟🌟🌟Awesome...28:17 ..I love that long flat pronged flipper tool ....never seen those before.
I learned alot from this instructional video....thank you for sharing it. 🤩👍
Thanks for sharing and good.luck in your feature competitions. Greit technics
Thank you!
Excellent Video Thank Y’all
Thank you
Brian, both you and Rus put out excellent videos showing Marcio’s techniques! He is definitely a wealth of knowledge ! Excellent job!
Daddy Dutch BBQ Thank you, sir! I really appreciate you watching and commenting!!
11:20, "OEL Brian" That rif you guys did was solid good ole boy love. I feel it. Love you guys.
Thank you!!
Awesome job on the video Brian!!!! Man, we had a fantastic time hanging out with all of y'all and watching Marcio do his thing! He really broke it down for anyone that wants to compete in the SCA
Smoky Ribs BBQ he sure did! Thank you for being a big part of this. Shayla and I both appreciate you!
What brand was the steak knife that cut the twine
Yea.... I want to know too...
that string/knife was a trick/joke
That knot is called a timber hitch. Really nice knife!
Those are some beautiful steaks Brian. Good job guys and thanks for sharing the knowledge.
Jaxx Drinkwater thank you, Jaxx! Marcio did a very thorough job. They were delicious!
I want to move from Sweden and live the Bayou-life
There's always room on the Bayou!
Good looks good guys. Like 22 new friends. Have a great week.
I do believe I have found a winner your Bayou Dust is great that sweet to heat very good . Thank You
Thank you, Lance! In the restaurant, use it on all our Boston butts and wings too
Amazing Skill ... And the Sharp Knife 😲
That’s really cool Brian, I’ve only been a part of one comp and it’s wild. SCA sounds good and man those are some great tips he shared. Awesome you guys got to hang out together and well heck eat some amazing steaks. Take care brother!
Bro, he brought the info and those steaks were amazing!
Can anyone tell me what tool he was using to apply his finishing dust?
@7:54 its called a surgeon's knot
This was such a great video Brian & Shayla! I definitely learned a lot. Hope all is well over there!! Take care!
BBQ PIT DOG thank you buddy! Marcio shared a lot of info. I certainly learned quite a bit. Hope you are doing well!!
I plan to try a competition or two this year, I'm signed up for the judging class. I've been cooking steak for 50 years, it seems the seasonings are excessive. Is this like barbecue contests, where what wins contests is not what you make at home for friends?
There is a lot of seasoning used on comp steaks 🥩. You have to stand out and you have one bite to do it. The competitions are fun and I enjoy the people involved.
Hopefully one day the SCA will judge more on the taste of the meat instead of the rub and the appearance. Until then these guys are just playing within the ruleset and playing to win. Epic video, Cheers.
Great video tutorial. Just cooked my first SCA last weekend and wished I would’ve seen this prior. Question on doneness: The guys kept saying “perfect medium rare.” I thought the goal in SCA was medium doneness? I do agree that taking it off at 135 IT would rest up to a medium doneness though.
New to SCA as well (I prefer judging side) You are correct, medium is the goal. Judges are given a nice color chart picture to give out 6-10 on doneness.
Been awhile since your comment, hopefully my question finds you. Exactly what part of the steak are you probing for the 135 IT? I ask because backyard, obviously I probe the middle but wasn't sure for the SCA comp
So do you use your own seasoning for competition?
Absolutely!
Hey Brian I am curious why there was no Marinade? Is there a reason Mario and others do not marinate their competition steaks?
whats the finnish seasoning
What his finishing seasoning
34:50 I heard miss Shayla there!! Love y'all!
How much methane is this guy on?
how many times has this guy been world champion?
You tie the steak because you have seen a hundred other people do that, and they usually don't win anything. So why follow the crowd? There is a better way