My First Steak Competition

[@gkmandymoo]

Just one man’s perspective: you were so calm and chilled out in this video. It was like you forgot the cameras were there. Easily one of you best videos - and good to see you having so much fun.

[@MadScientistBBQ]

gkmandymoo Thanks, I really appreciate it. I was little hesitant about doing this type of video actually

[@MrWinslowjones]

I am a working chef. I have been one for almost 50 years. I, along with my family, have a small American Steakhouse in the mountains of Western North Carolina. I work with ( and have been working with) all cuts of Prime, dry aged American beef, filets, New York strips ribeyes, etc..) well as Waygu beef (American and Japanese farms). I found it interesting you wondering beef fat to coat your steaks with prior to grilling. Your instincts are good ! Using rendered beef fat, or tallow, is something I learned about when I first got into cooking 50 years ago from a great, old school, chef I'm mentored ( this gentleman had been a chef for almost 45 years and was near the end of his career) under. I currently use Waygu Tallow on all of my grilled Meats. Your logic is very sound and does provide a nice touch to your finished steak. One additional thing I have found with tallow, or rendered beef fat, is it helps prevent from the potential bitter burnt char flavor during the grilling. Use of rendered beef fat, tallow, is an old grill cooks trick that has been used in many of our great American Steak and Chop Houses dating back to the 18th and 19th centuries. Think about adding subtle seasonings to your rendered fat....,-)

[@PatriotPaulUSA]

Awesome advice Winslow Jones! Thanks for contributing to many of us backyard guys just trying to improve our steaks too! So, Now I'm gonna try some roasted garlic and rosemary in my batch of rendered beef fat, and rendered bacon fat , and Kerry Gold . In the end I will see which one I like the best. They all sound great but I will have to a/b/c them i suppose.

[@zh78888]

Where’s your restaurant? I live in NC would like to look it up!

[@therev2100]

I've been using rendered duck fat to cook my steaks with, and I coat my red butcher paper with it when wrapping brisket, beef ribs, pulled pork, etc. The flavor it adds to foods is absolutely phenomenal, even the sirloin steaks I made today were damn great.

[@arethouready]

I’m in nc and would like visit

[@stephenmitchum5864]

@@zh78888 I believe Cashiers, NC

[@brandensoutdoorb-channel8084]

Use Grill Grates for the sear and MSG in your rub for flavor. After searing, cook it indirect until the center reaches 135. Finish with unsalted butter baste.

[@andrewknaff9220]

Absolutely love Jeremy’s impersonations. So good!

[@karduar]

I have a PK grill that is from 1953. When i graduated culinary school my Dads mechanic gave it to me as a gift. BY far the best grill I own.

[@wlp6200]

Duuuude, there's so much content here. If only I could get people that suck at cooking (and BBQ) to watch this... So many lessons and so much to learn from exp/works in progress. Thanks MSBBQ, new fav.

[@dcardoso44]

"One bite. Everybody knows the rules" I say that every single time I eat Pizza now. SO funny. El Presidente is a cultural icon!

[@Rudyshotcha]

I’m more of a casual than a bbq enthusiast, but I enjoy watching YT videos to snag tips and techniques to make good bbq and steaks. This vlog of a steak comp was extremely interesting to watch. Thanks for sharing.

[@MadScientistBBQ]

Thanks man. It was fun to do

[@szphotography]

Jeremy, you definitely went into this with the right attitude and maintained that throughout your experience. I couldn't agree with you more. SCA events are an absolute blast, the barrier to entry is reasonable, and they are a lot of fun. You meet great people, get to cook and eat steak, and often get to eat food you didn't cook as you indicated. Once you get your process dialed in, anyone can win and usually the difference between 1st and 10th is only a matter of a few points. At that point subjectivity comes into play and it's all up to the judges. Great stuff!

[@philobeddoe5214]

Wondered about buying a pk many times but glad i got a 26" weber kettle instead. Amazing how much more space there is vs the standard 22" weber kettle you all have seen.

[@TheMikeSpike]

QUESTION: Near the end of your video, where you both are discussing the results with a hand on the camp chef flat top grill. What looks like a steak grill with holes in the bottom and that it goes on top of a griddle. Where is this from....very interesting.....have the camp chef pro and a griddle, but want something that will grill a steak, while letting some the juices go down and create that smoky grill flavor...with creating the cross marks and without making the steak look like it was cooked in a pan.

[@motomansportsforever1076]

Hey, Jeremy after watching this steak and more recent "Which Rub is Better" videos, I decided to try something different. I had a defrosted Costco Sirloin I needed to cook. For seasoning, I usually use Kosher salt and pepper but decided to spice it up and try using Meat Church Holy Voodoo dry rub. I sprinkled the rub on the steak as you would apply to a slab of ribs. I set my Traeger to 180 and let sit for three hours. At 130 degrees steak temp I removed the steak and cranked Traeger temp to 500 degrees. After searing, I removed it and topped with two dabs of Kerrygold butter. I tented it, and let rest for five minutes. Initially, I was kinda worried about spicy it might be but to my surprise, it was very flavorful with just a hint of heat at the end. I'd highly recommend trying it and would suggest applying the rub as if you were the host of “Cooking with Randy” might. Enjoy watching yours and Randy's videos!

[@clintonphilippus1501]

One bite, everybody knows the rules 🤣

[@MadScientistBBQ]

Clinton Philippus 👍🏻

[@Unknown_Nexus]

Slice club!?

[@ryanperske812]

Dude! Not trimming the filet silver skin of the top killed me inside lol

[@crevisb1969]

Love your videos, one of the last ones I watched you had the Barbados boys on and I noticed how amazing their food looked so I will have to subscribe to them as well. BTW, I am just getting started learning to smoke and doing it right so I really appreciate your teachings, thank you

[@gorditasfortimmy]

That Griswold cast iron is money.

[@chops4lifeLXA]

I used to restore cast iron pans as a side job. I do love an old griswold. This pan however is a lot newer than the guy said. From what I can see from the markings in the video this pan was most likely made between 1930-1939. Still an excellent piece of cookware, just not 150 years old. You can tell because the writing of the pan is block letters and not slanted. Additionally there isn't a heat ring which means its more modern becasue it was designed for cooking on an electric stove and not wood. The abscence of a heat ring lowers the price a bit for serious collectors.

[@bwmacallister]

@@chops4lifeLXA i have that cast iron pan at our hunting cabin passed down from my grandfather... never bothered to look it up lol. good to know thanks

[@nemesisryder2]

Try reverse sear method. Try it in testing. It gives it a really good flavor especially the cap. Get the grill to 250 or lower.. cook until desired internal temp.... once close to done start another chimney of coals to get the grill super hot.. then sear to perfection on a hot cast iron skillet.. bast with butter garlic and rosemary.. take off of heat rest on a cooling rack and spread those juices over the top of the steak..... im telling you man this is the method.

[@markj363]

Do you think for even a second Yoder doesn't know how to do the reverse sear method? You actually had to spell it out for him? You're not reinventing the wheel with that method, you know that right? Any smoker, griller worth his/her weight in salt is more than WELL aware of how to reverse sear.

[@ToothSIayer]

@Mike Oxmall I like the part where you're talking about someone being a condescending asshole while you, yourself are actually a condescending asshole.

[@crevisb1969]

I for one am glad to read your advise. I love to cook at home but am very amateur when it come to smoking/"pro"grilling. Don't let someone's ignorant comment bring you down. We all can learn from someone else no matter how good they are.

[@crevisb1969]

@@markj363 ......he didn't win tho did he??

[@clutch5sp989]

I own a Griswald exactly like yours. Need to get er out & use it. Can it (cast ironware) be used on these new cooktops with the glass?

[@altongehringer9858]

I used my ci on a glass cook top for years but there are some cautions. Obviously you don't want to drop or bang it around. Also be sure to use a big enough burner for your pan and do not set a hot pan on any area that isn't a burner or on a cold burner. Dry the outside of wet pans before putting on stove to dry or reseason them. Good luck and enjoy your skillet. KZbin has great videos on seasoning if yours has been in storage for a while. DO NOT CLEAN IN A SELF CLEANING OVEN! The risk of ruining or wrapping your vintage gear is too great. Again KZbin and Facebook pages are your friends but some of the groups are hostile and snobs so choose wisely

[@riosecco4142]

Hey, a tip for a great sear on steaks is a reverse sear but after you get the steak to desired temp and rest, you apply a coat of mayonnaise on the side your searing! The crust is incredible and there is no mayonnaise taste whatsoever! Try it you won't be disappointed, I promise!

[@usafan96soren20]

I've been wanting to try that, imma cook it sous vide instead cause I live in a flat.

[@riosecco4142]

@@usafan96soren20 let me know how it turns out!

[@jeffhorton258]

I agree with the reverse searing, hope he knows why he placed in the middle. The key thing to know everyone has a different taste. Did everyone just throw the cooked steak into a box may be a better presentation If you are providing the box, who provides the box?

[@MadScientistBBQ]

I’ll have to give that a shot

[@thebarbacoaboyz5419]

Thanks for the tip! Ill try that for sure next time.

[@JasonSmith-yc3pb]

Have u done a video cooking pork belly if not could u Ive never cooked one but am very interested

[@matthewbeck8700]

Dude you are so awesome I love your videos and I'm subbed and have notifications on

[@MadScientistBBQ]

Matthew Beck Thanks man! I appreciate it

[@matthewbeck8700]

@@MadScientistBBQ your welcome

[@curtymob2926]

I also have used rendered beef fat sautés with onion and garlic to marinate. It has to be room temp combined in a freezer bag and put in fridge till next day. Watch open fire or high heat because you don’t want to burn the fat. It will taste like burnt plastic

[@stephenadams5241]

Jeremy, another great video and one I’m sure will assist new comers to the fun of competition BBQ. Here in Australia we have been fortunate enough to join a prep course that is designed to teach new teams what to expect when entering and competing in BBQ. I have been smoking for some time and confident in what I can do on a smoker, but would not even think of entering into a competition without doing this prep course first. Thanks to Jagrd Edge for that. Suggest doing something similar over there if it’s not already running. 👍

[@willseibold6006]

how did you get your coals that hot when you burned yourself, chimney?

[@sneakygeese]

It looks like the one you submitted to the judges didn't have any grill marks on it. Why did you go with that one over the other one?

[@jeffhorton258]

Have you ever thought of reverse searing when you slow cook the steak? Almost to your desired Temp then sear those grill Marks, And you will have. the nice seared look and the tenderness of slow cooking. I have read about this, And.have watched it done on T.V. By the way, how did the guy do with his fancy BBQ?. Maybe lay the bacon strips on the steak for a while. While you are slow cooking. I just stumbled across your channel a good job. P.S. If you want to BBQ a pizza look at the Green Moutain pellet BBQ has a Pizza attachment that gets about max 800 degrees,

[@outlaws2945]

Steaks. Classic rock. Man what a day that probably was.

[@carltrano1325]

Nice to see the pk grill in the mix. Love mine!! It all so makes Excellent barbecue

[@bman8996]

What are those grates made of? The ones ive seen on amazon were made from hard anodized aluminum.

[@MadScientistBBQ]

Jnpr Engnr I believe they are anodized aluminum

[@M_Ladd]

Aluminum not good for cooking! The scientist should know that! Chemicals bad!

[@miguelgarcia-xh3xo]

How can they be bad if they are grill grates from PK?

[@subscriber-sz2ii]

I cook in a lot of SCA events and what I've learned is that when tying a steak is to not tie to tight. You've gotta leave room for expansion. Your steak curling around the edges and can be a sign of that. Either way those steaks looked great! Keep up the good work. Love the videos!

[@MadScientistBBQ]

Adam Musgrave Thanks for the tip

[@thebarbacoaboyz5419]

Good to know! thanks for the tip.

[@andrebowen6083]

Griswold on a pk is like holy grail squared.

[@Husqvarna85]

One bite, everybody knows the rules! Haha. I literally can't take a bite of pizza without saying that first.

[@MadScientistBBQ]

Husqvarna85 👍🏻

[@MadScientistBBQ]

Husqvarna85 👍🏻

[@jamiegerrard2129]

Genius! Could you please tell me about those stainless steel pizza ovens?

[@crystalpeng1519]

Hi, would you like to do a product test for a grill basket?

[@jaronmiller7626]

Love the one bite everyone knows the rules, drop in there 😂

[@brisketwizard8004]

Jeremy, great, fun, video. That PK Grill is the best investment you will ever make. Hope you didn't leave it at your buddies house! I have an ORIGINAL from Hilton Meigs, the Beaumont, Tx. designer/inventor (I grew up in Beaumont). My Dad bought it from a local hardware distributor in the mid 1950's. Great cooker when you don't want fire up the BIG smoker & they will last a lifetime. Keep the videos coming!! .

[@MadScientistBBQ]

gary frazier Wow, that’s amazing! I really like the PK that I bought. Totally worth the money

[@MegaGavone]

Out of curiosity and not as a insult. How do you keep the cutting block sanitized in the heat. Somthing that I always battle when Grilling steaks at home for house parties.

[@M_Ladd]

What's there to sanitize? Bring the steaks out on a trey already seasoned put on grill and while cooking wash the trey so you can put them back on it when they are finished! Or use aluminum foil underneath the uncooked steaks and and throw it away after you place the steaks on the grill.

[@Greedman456]

Solo from stairway to heaven playing when you put the second side for the grill marks. It was epic

[@Banksharper7]

Thought I was the only one that noticed

[@Brulluhman]

I just discovered it recently why the crust at some pizzarias make the difference. Same as that French thing egg-in-a-hole thing covered with cheese and after flipping, you'll have a cheese crusty thing on top. I think they put some shredder parmesan cheese on the bottom of the dough. I've not tried it yet.

[@MadScientistBBQ]

Brulluhman Interesting

[@officerkrupke4966]

The secret to a great pizza crust is allowing the dough to build up its flavor profile by resting it for five days in the refrigerator.

[@brucefrazure8623]

The winner are those 100+ year old cast iron seasoned skillets that the fat from even the rib eyes couldn't break through to stick...lol!!! ABSOLUTELY 💯 % AMAZING!!!

[@TheBenlewis2006]

Why did you leave the silver skin on the filets

[@MrBingping]

Best steak I ever did was a tomahawk ribeye, rubbed with pink Himalayan sea salt and five color cracked pepper, cast iron sear, then move indirect over a drip tray with butter, olive oil, fresh crushed garlic, fresh rosemary, and fresh thyme, which I brushed back onto the steak every couple minutes until done. It was awesome

[@MadScientistBBQ]

MrBingping Sounds great!

[@M_Ladd]

Garlic on a steak is like an out house in a doctor's office! Don't belong!

[@MrBingping]

@@M_Ladd I think 90% of the meat eating community would disagree with you there

[@mw80858]

Did you copy Mr Reed method with his tomahawk?

[@M_Ladd]

@@MrBingping 90% ??? Prove it! That's an assumption! You know what they say when you Ass u me!

[@ditryn]

That is what I call Turf n Turf night. Looks good.

[@janemecom9666]

Jeremy, thanks for another great video. I would like to make one small sugestion. Instead of burning your eyebrows etc. Use a small fireplace bellows. It works really good. Try it, I guarantee you will like it 😋

[@davereeves1967]

What the fuck were those sparks coming off of the egg thing? Looked like overheated iron in a forge. Metal particulate in the steaks?

[@hoss6048]

So is the PK a grill to have or can I get er done just as good on a Weber?

[@MadScientistBBQ]

Aaron Ross PK is great but you can make killer steaks on a Weber

[@mw80858]

Weber is my choice with the inner opening that can't be beat! 🥩🥩🥩😋

[@timnelson5033]

Looked like a lot of fun. Good food and meeting new friends. Win win in my book

[@andrewcunningham2747]

Don’t stop making videos! I love them!

[@MadScientistBBQ]

Andrew Cunningham I’ll keep grinding ‘em out man

[@andrewcunningham2747]

Mad Scientist BBQ thanks boss, you’ve taught me a lot of tips and tricks!

[@mrmasiiii]

One bite everyone knows the rules love the barstool reference

[@gemsavage2321]

Love this content. Who won? Did you learn any new techniques to share with us🤔

[@progers5019]

Did somebody say steak?? I'm in. Hey Jeremy, nice video. No win this time, looks like you had loads of fun, hung out with friends, and ate a bunch of good food.

[@MadScientistBBQ]

Phil N Florence It was a great time, and I wasn’t expecting a win. I just wanted a respectable showing and to hang out with cool people

[@NobesBLO13]

16:50 Josh Rosen makes pizzas now?

[@SnipezTTD]

Stairway to heaven in the background ❤️

[@wlp6200]

My favorite Former Competitive Weight Lifting- BBQ PRO Scientist right here.

[@charity3924]

Where in Simi are you at. I'd love to meet someone I look up to for bbq

[@YouTubeMaster1611]

Why use a skillet on a grill?

[@curtymob2926]

I found out if you use rendered beef fat and sauté fresh minced white onion and fresh minced garlic with a tad of real cream butter and brush after a sear flipping it regularly until done is unreal

[@Conorkc86]

I grew up eating Kerrygold butter. Unlike the adverts I could believe that 'spread' was not butter haha Luxury of growing up on a farm in Ireland ;-)

[@dblosevn]

Jeremy I have the secret weapon for your next competition. Flambadao. It is a medieval cooking method. You baste the meet with flaming hot fat cut from the cow. You get this long ladell you can get online. Get it red hot. When take the meat off the flame and place fat in flambadao and hold it above the meat basting it. Check it out.

[@BrandonMobley614]

19:46 I wouldn't take a steak cook off seriously if I didn't hear Stairway to Heaven at least twice.

[@natetrout1]

Love the Louie mueller hat. Repping that Taylor TX OG style...

[@backyardmafiabbq3272]

Nice really like you channel and the videos you have put out. Have fun keep going

[@chrisdroblyn]

Great show! Love the comradry in grilling competitions. You will do better next time.

[@michaelparsons541]

Just curious why you guys didn’t use the GrillGrates for the steak you turned in? Don’t the judges give points for looks as well as taste?

[@Tumor.Island]

Master Yoder 🙏🏽

[@paulprattini6446]

Lovin the grill grates! They are awesome!!!

[@mattpalmieri5458]

Have you smoked anything on that PK?

[@MadScientistBBQ]

matt palmieri No I’ve just used it for grilling

[@matthewmusselwhite591]

Oh my.... please let me know if you ever need a wingman to help out and assist with the prep and taste tests... I’m definitely your man!!!

[@rhec_junior_9122]

Will u make a video of what u put in your rub

[@danssmokintreasures]

Great fun, but I also agree with the reverse sear method. Either way great video sir.

[@jerryaguilar5736]

Holly S*#% I watch your videos all the time. Shows how much I pay attention because I was at that competition and didn't see that you were also there!

[@MadScientistBBQ]

Hilarious. Hopefully catch you at the next one!

[@bimp5]

Jeremy this looks like you had a blast! Will you be doing/filming any future competitions?

[@MadScientistBBQ]

Bimp5 It was a lot of fun. Haven’t decided whether to do any further bbq competitions

[@HalfYallBroke]

“One bite, everyone knows the rules”

[@RicsBBQSpecialties]

Very cool video, it was cool seeing Greenhorn Bbq there too 😎

[@sgt.hollowpoint6968]

Barbacoa with Big Red is da bomb!

[@wcnormjv120]

Why did your buddy flip us the bird at 2:00? 😂Another great video man, keep them coming!

[@chadaucoin1427]

What was the temperature of the steak

[@MadScientistBBQ]

Chad Aucoin All steaks were supposed to be medium

[@kevinmurphy506]

That was cool to watch very entertaining and informative cheers guys

[@GFG2gifted]

So much false information in this video though so please fact check everything. 👍

[@fjwrt]

Not bad for first competition

[@donaltemus3565]

Good lord! So many great steaks.. kerrygold butter is awesome

[@nastynate838]

wonder what the cost of all those steaks ??

[@MadScientistBBQ]

C Y I don’t remember. Maybe a couple hundred bucks? We ate them all later but just not that night

[@bevious]

Where did you get your beef from?

[@MadScientistBBQ]

Luis Marquez All the steaks were provided by the competition. The steaks from the night before were from the meat supplier I use for my catering business

[@lsumme21]

Can I hang out with you guys🥺👉🏻👈🏻 The night before a steak competition seems like the best damn time ever

[@Fantasy23Legend]

So how can we find out the results? You didn’t even say what place you got or nothing

[@invisiblekid99]

Yeah do a competition to learn, make friends and have fun. Do NOT expect to win. You won't. Noting like a comp to make you think damn, WTF do I have to do to win? To win with one bite is a trade secret.

[@BBQJOE]

You guys did a great job.. Looked like you guys had a great time.

[@MadScientistBBQ]

Joe's BBQ House It was a blast

[@StinsonBlueWagon]

Love your videos. Thanks for the education. Then I discovered a Dodger fan among you. Some points discounted😎

[@thebarbacoaboyz5419]

Ouch! 😂

[@gemsavage2321]

Waaaaayyy, way ⬇️

[@thesnacksyndicate]

Do a lary the cable guy impression!?

[@phychmasher]

1:50 those are indeed the pans to get.

[@Quechuladaasadero]

What pizza oven did they have? Been watching your channel for a while now. Great channel

[@MadScientistBBQ]

marco rascon Not sure what model it was. I just know it was a wood burning pizza oven. Give them a call and I’m sure they can walk you trough the details. The bbq hq in Simi valley

[@Quechuladaasadero]

Mad Scientist BBQ appreciate the response. I have been watching your channel for a while now. Looking to find some Beef ribs to give that a try. Having a hard time finding whole beef ribs in Phx, Az

[@TheBBQHQ]

It’s an Alfa 4 pizze. Phenomenal pizza oven.

[@bballfan5119]

Y’all didn’t peep😂 when he ate the bacon steak it hit him in his soul he didn’t wanna admit it😂

[@canadianshark74]

Great video. Felt like you took us on a journey. cheers.

[@ericaandjeremy]

I'm still thinking about those filets 🤤

[@MadScientistBBQ]

Erica and Jeremy Nom nom nom

[@chiefqueef4572]

This is so wholesome I love it

[@chrisryan8863]

this was a great video!!!

[@MadScientistBBQ]

chris ryan Thanks man!

[@inickyy001]

People want last minute for turning in their entries because they want it to be as hot as possible, especially because of the chance of their entry to be the last to be eaten

[@acureone987]

Emailing jay as we speak about some barbacoa shirts!!

[@invisiblekid99]

Red hot charcoal straight into a ceramic kamado?

[@MadScientistBBQ]

invisiblekid99 Never used one. Is that bad?

[@invisiblekid99]

@@MadScientistBBQ well its not best practice. While kamados can get thermo nuclear hot, they don't like getting there quickly. You basically increase the likelihood of the ceramic fire bowl or ring cracking. Though the new design of the Kamado Joe reduces the dramatically. Hence why only crazy people buy the BGE.

[@jchapman1351]

Hey, who made the pizza oven you cooked on? Great looking steak by the way.

[@MadScientistBBQ]

J Chapman Dunno, give the bbq hq in Simi Valley a call and I’m sure they can tell you all the details

[@TheBBQHQ]

It’s an Alfa 4 pizze thebbqhq.com/products/alfa-4-pizze?_pos=3&_sid=e6735b1ab&_ss=r

[@baxill23]

Kerrigold is pretty good but if you ever come across Chimay there's no comparison!