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About This Club

Love to BBQ, smoke or grill? From pitmasters to beginners, all are welcome. So come on is as we share everything from our favorite tailgate recipes to good old fashioned around the cooler talk.

  1. What's new in this club
  2. As an example, I cooked a "practice" ribeye today for my wife. She likes her steaks cooked to medium doneness (same as SCA). I know my grill pretty well, and I knew the outside temperature, but I overshot the doneness. It was medium-well. It tasted good, but I meant for it to be medium.
  3. Actually, it's good. The idea is not for competitors to cook steaks exactly to their preference. Rather, the point is to set a benchmark doneness for competitors to hit, to show the skill of being able to hit it. Consistently cooking steaks to any doneness level is challenging, because it depends upon how well a competitor knows his grill, and how the outside temperature will affect the steak in terms of carry-over cooking once it has been removed from the grill. On a cool day the steak will not carry over much; on a hot day it will. Competitors get judged partly on the doneness level of their steaks. And judges are trained to know exactly what a medium doneness level looks like. In fact, we have color pictures at our judging table to compare directly to the steaks. So why did SCA choose a medium doneness level as their benchmark? Because if a judge misses low (on the rare side), the steak will still be safe to eat, and won't ooze dark red liquid when cut (that stuff is not blood, but it sure looks like it and a lot of people are turned off by that). Other judging criteria are appearance, texture, and (most important) taste.
  4. Many thanks, but that part seems fundamentally wrong to me. Knock'em dead in Hartselle.
  5. Sure. SCA steak cookoffs are all about cooking ribeye steaks. They are one-day events. The steaks are provided by the contest organizer, and are choice-grade ribeyes. Each contestant draws for steak pick order, and each picks a steak in the order drawn. Then each contestant picks another steak, in reverse draw order. As odd as it may seem, experienced contestants would rather pick last than first (in the 1st round). In that case, then they pick first in the 2nd round, which means they'll actually be picking two steaks in a row. No one wants to pick toward the end of the 2nd round. After that, you have three hours to season and cook your ribeyes to medium doneness, and turn one in (you get to eat the other). The steaks are judged by trained judges, results are announced shortly thereafter, and you're on your way home. Typical payout is $1000 for 1st place. Second place typically gets $500. Places 3-10 get their entry fee back. Although the contest I judged last week paid out $2000 for first place, and $1000 for 2nd place. But that was the Kentucky State Championship.
  6. Certainly not I, but intriguing. Keep us posted?
  7. I've been a KCBS BBQ judge for a couple years. I had planned to eventually get into KCBS competition, until I recently heard about the Steak Cookoff Association (SCA). SCA is huge in Texas, Arkansas, Mississippi, Iowa, and Missouri. They are just getting started in Alabama. I attended a judge class in June, and judged my first cookoff last weekend. It was great. And I signed up for my first cookoff as a competitor (November 2nd in Hartselle, AL). I can't wait. In the mean time, I'm cooking a lot of practice ribeyes on my PK grill, and will judge 2 more cookoffs before then. Is anybody here into competitive KCBS BBQ or SCA steak cookoffs?
  8. kevon67

    Best BBQ in every county in AL

    BBQ place FT Payne not bad........Saucy Q Mobie not good......collards are best thing on menu in my opinion.
  9. Barnacle

    Best BBQ in every county in AL

    They got Madison County right. We are sorely lacking in quality BBQ up here. It's painful.
  10. McLoofus

    Best BBQ in every county in AL

    Dreamland should continue to offer white bread and sauce as an appetizer and figure out a different hook for their mains.
  11. AUld fAUx@

    Best BBQ in every county in AL

    Scanned the list all prepared to fuss at the authors for buying into the popular Dreamland mythology, but they surprised me by getting Tloosa right (Archibald's). ETA - I've driven by LA (their Baldwin Co. nominee) many times, but not yet dropped in. ETFurtherA - Thanks (a bunch) for the news that Twix & Tween (Bibb Co.) is no more. A shame.
  12. RunInRed

    Best BBQ in every county in AL

    I'm a Mike & Ed's fan in Auburn. Although, I'm partial to the wings at Moe's.
  13. Curious what y'all think. Them picking Chuck's for Lee Co. calls the entire list into question for me TBQH. https://www.al.com/expo/life-and-culture/erry-2018/07/1f683868308735/the_best_barbecue_in_every_cou.html Side topic: Pre-mixing meat with sauce is an abomination.
  14. RunInRed

    GrillGrates

    Not sure if anyone else has used this but I pulled the trigger on some after struggling to get the sear I wanted using direct heat on the BGE. https://www.grillgrate.com/ Definitely a game changer. I did some ribeye steaks the other night and they might have been the best I've ever had. Even heat (note, they add 150-300 degrees to what the gauge on the dome says, making the high heat sears even easier), no flare ups, the perfect grill marks. Bottom line, it just works. Easily my best accessory purchase yet!
  15. McLoofus

    What's for Dinner?

    I thought we were okay! Grits. I want to find hyper local grits.
  16. AUld fAUx@

    What's for Dinner?

    Shoot! We were typing over each other? ETA - So what do you need to find? Though probably of little help from here, might help me diagnose where the conversation seemingly went astray.
  17. McLoofus

    What's for Dinner?

    To me, yes. But my palate might not discern at the level yours does, Camel-informed though it may be.
  18. AUld fAUx@

    What's for Dinner?

    Cool. They good? ETA - Did I miss something here? If so, no offense intended. Good grits is good.
  19. McLoofus

    What's for Dinner?

    Well, there's Geechie Boy, but they seem to be more of a "craft", regional brand than a "I know a guy at a tire store who prints his own labels on construction paper and lets his kids stuff them into the ziploc bags" brand. $6 for a pound and a half isn't terrible, though.
  20. AUld fAUx@

    What's for Dinner?

    Betcha it ain't a tire store in Hilton Head. Network! Surely somebody in Low Country? (though, as I understand it, native-grown stones are as rare there as they are here)
  21. McLoofus

    What's for Dinner?

    I need to find some down here.
  22. AUld fAUx@

    What's for Dinner?

    Last night was fried chicken, grits/gravy, and chunked tomatoes (on that last, too hot for new fruit to set but I think we've got about a week's worth yet to ripen before we got'ta switch to Sand-Mountain imports). Not really BBQ, and not really even noteworthy except for an "only in Fairhope" angle. For decades, I've been driving by and (on more than a few occasions) stopping (through the back bay-doors) by Fairhope Tire Co. I've recently learned (and, last night, confirmed) that the founder of this establishment is also the best source (if you bother to go in the front door) of coarse-milled grits in the neighborhood.
  23. SaltyTiger

    Old Grill

    Never be a grill snob gentlemen and remember your grilling roots. Came in from the Mississippi coast after a weekend of New Orleans finest seafood and cooked by the best. Wanted something simple and quick. Fired up the "old grill" with Kingsford. Mix of wings, drumsticks, thighs, marinated in Dales for a bit, cooked hot and quick. Wonderful for a change.
  24. McLoofus

    What's for Dinner?

    Hah! Walnut brownies with cream cheese icing from Publix. You, sir, are clearly a dessert aficionado.
  25. kevon67

    What's for Dinner?

    What is that mouth watering dessert to the left.........I swear I have gained 10lbs since being a member of this delicious club😆
  26. augolf1716

    What's for Dinner?

    Figured that..... my wife has had blood in her eyes when she USE to see me do that. Remember she's a Hatfield.................god am I trained
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