Smokin Monkey Posted November 8, 2019 Author Share Posted November 8, 2019 I am sure we can give enough steak away! 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 11 minutes ago, Justin said: Depends how many people 5 people 10 steaks etc..... and a feast later, so steaks not loads if lunch items like usual, and then an evening feast. Anyway, good idea I really haven’t got a clue what your post means ? Lol it’s a steak competition . Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 10 minutes ago, Smokin Monkey said: I am sure we can give enough steak away! Who cares anyway ! Lol It’s a steak competition 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted November 8, 2019 Share Posted November 8, 2019 1 hour ago, sotv said: Nice idea and a bit of fun on the day, whilst everyone is waiting for their stuff to cook. I know you are going to publish a full set of rules nearer the time, but is marinating the steak first allowed? I would guess yes Quote Link to comment Share on other sites More sharing options...
Justin Posted November 8, 2019 Share Posted November 8, 2019 19 minutes ago, Raptor72 said: I really haven’t got a clue what your post means ? Lol it’s a steak competition . Obviously. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 This below it’s unintelligible? “Depends how many people 5 people 10 steaks etc..... and a feast later, so steaks not loads if lunch items like usual, and then an evening feast. Anyway, good idea“ Quote Link to comment Share on other sites More sharing options...
Justin Posted November 8, 2019 Share Posted November 8, 2019 we usually do chicken wings and all sorts of incidentals at lunch time ahead of feast so with 10 plus steaks cooked, in addition it is even more food than usual and with feast in the evening so I suggest cut back on the chicken wings and incidentals...obviously it depends how many people etc etc.....obvious I know but just an idea. Fed up with throwing food away. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 I wouldn’t do lunch . 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 8, 2019 Share Posted November 8, 2019 5 hours ago, sotv said: I know you are going to publish a full set of rules nearer the time, but is marinating the steak first allowed? But wouldnt that take away the elements of surprise and uncertainty? You do realise that you admit defeat the moment you start reading the manual 🙂 Regarding the marinating... All teams pick up their steaks at the same time and what they do with them after that is entirely up to the team. There would normally be 3 or 4 hours between steak collection and turn in so the teams have plenty of time to ruin a perfectly good steak in an almost infinite number of ways 😱 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 8, 2019 Share Posted November 8, 2019 OK - for the defeat admitters amongst us 😎 here is a quick summary of the Steak rules. Dont forget that additional points can be gained by providing the event organisers with large glasses of good quality small batch Burbon. Points will of course be deducted for inferior brands 😁 Seriously - below is a summary of the rules. We will work out the details of how we physically judge closer to the event. We will have plenty of partners/friends who can stand in as independent judges. The event • SCA events are judged by a panel of judges and will be in a “blind judging” format. • The cookoff promoter/organizer will provide all the ribeye steaks for the event in order to create a level playing field. No other ribeye steaks are allowed at a team’s cook site. • The SCA standard for steaks is a minimum of 3cm Boneless Choice Ribeye (We will try but cannot guarantee). • Teams are subject to random ice chest inspections by any SCA Representative. • Turn in times will be announced at cooks’ meeting, and will not be changed once announced. • Grills may be used by more than one cook. Each registrant must cook their own steaks and may only turn in 1 steak per competition. Cooking steaks for another registrant in the same competition will result in a disqualification. • In case of a final results tie, the prize will be split between the teams. Example: a total tie between two teams for first place. The prize from first and second place will be added up and divided between the cookers. The rep will flip a coin to decide who gets which trophy. • All decisions by SCA Reps at an event are final. • Head cooks may only enter one entry into the steak category.The steaks • No other ribeye steaks other than the ones provided to the teams by the promoters are to be present at cook sites. • Steaks should be cooked Medium (warm pink center). • Steaks may be lightly trimmed before, but not after cooking. • Steaks may not be marked or branded in any way. (Grill marks are not considered marking). • Turn in one steak, whole and uncut, on top of the provided foil disk. The provided foil disks must be placed in the box, silver side up, and not folded in any way. • Steaks may be cooked on any fire or heat source. • No sauce or garnish is allowed in the steak turn in box. • A compound butter is allowed, as long as it is melted on the steak. • There are no size standards for the seasonings on the steak. • Pooling of natural juices in the box is acceptable. • Steaks are judged on Appearance, Doneness, Taste, Texture and Overall Impression. • Tie breaker: Taste, Doneness, Texture, Appearance, and Overall Impression.Reasons for Disqualifying a steak: • Any foreign object found in the turn in box. (String, Toothpick, Skewer, etc.) • Ribeye steaks other than the ones provided for the event found in team area. • A marked steak. • Steak turned in after the turn in window has expired. • Folded foil disk in the box. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 8, 2019 Share Posted November 8, 2019 Happy go buy the steaks from c j humphreys. So there is a consistency....I promise they are delicious fresh meat.. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 8 minutes ago, Justin said: Happy go buy the steaks from c j humphreys. So there is a consistency....I promise they are delicious fresh meat.. Justin just let them do it 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 16 minutes ago, Wade said: OK - for the defeat admitters amongst us 😎 here is a quick summary of the Steak rules. Dont forget that additional points can be gained by providing the event organisers with large glasses of good quality small batch Burbon. Points will of course be deducted for inferior brands 😁 Seriously - below is a summary of the rules. We will work out the details of how we physically judge closer to the event. We will have plenty of partners/friends who can stand in as independent judges. The event • SCA events are judged by a panel of judges and will be in a “blind judging” format. • The cookoff promoter/organizer will provide all the ribeye steaks for the event in order to create a level playing field. No other ribeye steaks are allowed at a team’s cook site. • The SCA standard for steaks is a minimum of 3cm Boneless Choice Ribeye (We will try but cannot guarantee). • Teams are subject to random ice chest inspections by any SCA Representative. • Turn in times will be announced at cooks’ meeting, and will not be changed once announced. • Grills may be used by more than one cook. Each registrant must cook their own steaks and may only turn in 1 steak per competition. Cooking steaks for another registrant in the same competition will result in a disqualification. • In case of a final results tie, the prize will be split between the teams. Example: a total tie between two teams for first place. The prize from first and second place will be added up and divided between the cookers. The rep will flip a coin to decide who gets which trophy. • All decisions by SCA Reps at an event are final. • Head cooks may only enter one entry into the steak category.The steaks • No other ribeye steaks other than the ones provided to the teams by the promoters are to be present at cook sites. • Steaks should be cooked Medium (warm pink center). • Steaks may be lightly trimmed before, but not after cooking. • Steaks may not be marked or branded in any way. (Grill marks are not considered marking). • Turn in one steak, whole and uncut, on top of the provided foil disk. The provided foil disks must be placed in the box, silver side up, and not folded in any way. • Steaks may be cooked on any fire or heat source. • No sauce or garnish is allowed in the steak turn in box. • A compound butter is allowed, as long as it is melted on the steak. • There are no size standards for the seasonings on the steak. • Pooling of natural juices in the box is acceptable. • Steaks are judged on Appearance, Doneness, Taste, Texture and Overall Impression. • Tie breaker: Taste, Doneness, Texture, Appearance, and Overall Impression.Reasons for Disqualifying a steak: • Any foreign object found in the turn in box. (String, Toothpick, Skewer, etc.) • Ribeye steaks other than the ones provided for the event found in team area. • A marked steak. • Steak turned in after the turn in window has expired. • Folded foil disk in the box. I’ve emailed them earlier this year as I want to be a judge 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 8, 2019 Share Posted November 8, 2019 It is a fun course - though not as intense as the KCBS. I have judged several SCA competitions this year and they are great fun. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 5 minutes ago, Wade said: It is a fun course - though not as intense as the KCBS. I have judged several SCA competitions this year and they are great fun. I’ve asked them to let me know. Although can’t see why we couldn’t set up a uk version ? Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 49 minutes ago, Raptor72 said: Justin just let them do it Not trying to be an an arse by the way 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 8, 2019 Share Posted November 8, 2019 The SCA is international. I certified in Holland however I think the new U.K. KCBS reps are able to teach the course. I will try to find if any are taking place next year in the U.K. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 8, 2019 Share Posted November 8, 2019 I realise that mate but language. None of us are perfect. Just offering to help. Thx. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 8, 2019 Author Share Posted November 8, 2019 59 minutes ago, Justin said: Happy go buy the steaks from c j humphreys. So there is a consistency....I promise they are delicious fresh meat.. I did say to Wade, we would need to get a good butcher that could supply Steaks that are uniformed. If they are good we could look at them. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 8, 2019 Share Posted November 8, 2019 I recommend them. They are ones I buy. If you want I can ask them about uniformity next time I go there. It is an option among many. Or spencer can ask. I am going up next week to get some more grub. They are my goto meat supplier. How many steaks are we talking about do you think? 10 to 20 in principle. I can ask them for example price to get an idea. 3cm choice boneless rib eye. Should be easy for them to do. It is an abbatoir after all. @Raptor72 want to meet me there? We can approach them together. Worth investigating amongst other options Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 8, 2019 Share Posted November 8, 2019 I’m saying let Steve go with it Quote Link to comment Share on other sites More sharing options...
Justin Posted November 9, 2019 Share Posted November 9, 2019 I am talking about chat with local supplier to see is possible and then it is up to organisers to compare to other supplier ideas. That is all.... Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 9, 2019 Share Posted November 9, 2019 2 hours ago, Justin said: I am talking about chat with local supplier to see is possible and then it is up to organisers to compare to other supplier ideas. That is all.... I’m sure Steve can sort out ribeye steaks Quote Link to comment Share on other sites More sharing options...
Justin Posted November 9, 2019 Share Posted November 9, 2019 (edited) No one doubts that. Trying to share the load of organising. Or at least the option to. Edited November 9, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 9, 2019 Share Posted November 9, 2019 (edited) 🤔 Edited November 9, 2019 by Raptor72 1 Quote Link to comment Share on other sites More sharing options...
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