Intro to Competition BBQ Series: RIbeyes & The Steak Cookoff Association

February 22nd, 2025, 12pm - 5pm

BRING YOUR CHARCOAL GRILLS AND SUPPLIES!!! YOU WILL BE COOKING RIBEYES!!!

Are you ready to compete like a pro in steak cook-offs? Do you want to learn the techniques that separate the champions from the amateurs? Join us for an exclusive Steak Cookoff Association (SCA) Class, where you’ll dive into the art and science of cooking competition-level steaks!

The SCA Class is perfect for anyone interested in improving their steak cooking skills, from BBQ enthusiasts to aspiring competition cooks. In this hands-on class, you’ll learn everything you need to know to cook the perfect steak—just like the pros at SCA competitions!

What You'll Learn:

• SCA Competition Overview: Get the inside scoop on the Steak Cookoff Association’s rules, judging criteria, and the competition landscape.
• Selecting the Perfect Steak: Learn how to choose and prep the best steaks for competition, focusing on cuts like ribeye, sirloin, and filet mignon.
• Seasoning & Marinades: Discover how to use rubs, marinades, and injections to enhance flavor and tenderness while maintaining that perfect balance.
• Grilling Techniques: Master key grilling methods including reverse searing, direct grilling, and optimal temperature control for that perfect steak finish.
• Presentation: Understand the art of plating and presenting your steak to wow the judges and score those high marks.
• Judging Insights: Learn what judges look for in flavor, texture, doneness, and overall presentation so you can score big points.

Class Highlights:

• Hands-On Cooking: Practice grilling steaks with professional guidance, perfecting your technique and timing.
• Pro Tips from SCA Champions: Get insider tips from seasoned SCA competitors on how to up your game.
• Competition Preparation: Learn how to prep, cook, and present steaks for actual competitions, and gain a competitive edge.
• Expert Feedback: Get personalized feedback on your steak cooking to refine your skills and improve your technique.