I Exposed the Biggest Scam in BBQ
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- Опубліковано 23 бер 2024
- The key to the perfect steak is the perfect crust. But have we been lied to about what a great steak crust ACTUALLY looks like? Today we expose the truth…
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#ribeye #steakcooking #cooking #mediumrare #perfectsteak #scasteak #steakbattle #grilling #grillingseason
You must’ve watched my video on how to cook an SCA steak! Nobody else I know makes that agressive of the cut taking off that small tri-heart muscle.
Couple things:
1) none of us cook like this for a steak dinner at home
2) the judges never take 2 bites! They only get ONE bite roughly the size of your thumbnail.
3) looks like you did great on the comp steak. If you’re ever interested, I’m notorious for training people to not only win, but to beat me! 😂
Great video!
Thanks for the insights and yes I learned a lot from your video. I’d love to take you up on #3!
Guys check out his channel if you’re interested in learning more!
Wait until you see what a pan seared competition steak looks like 🤯
I can't believe u are millionaire. I think u have beef jerky factory only . But u are youtuber with millions dollars. Congratulations.
These competitions sound posh and dumb ruining creativity
@@randomenvelope interesting take! But what exactly is creative about a seared SPG steak?
Seems to me the complexity of flavor is more creative. I have a buddy who sears in comps regularly and has done well.
But most of us don’t compete for “creativity’s sake” but for the camaraderie of getting together, hanging out, and trying to win some money and trophies. It’s not as “posh” as you might think.
idk why these competitors value grillmarks so much
It's that old warhorse that tradition and classical cooking demands, which is, to say the least, antiquated and actively harmful to the cooking process and food. It's why a lot of classic French dishes aren't made anymore.
aesthetics - form over function, pretty much. Though I guess more importantly from a competition standpoint, it's executionally technical and difficult, making it a high representation of skill as well as allowing for personal skill expression by giving multiple different areas to be skillful in, so someone better at aesthetics, someone better at the actual cooking, and someone better at the preparation can all theoretically achieve competitive ratings, instead of one having a notable advantage and increasing diversity in what you can be good at to perform well.
tl;dr competitions aren't about the end result, but instead the skill of the chef - the steak is simply a method of presenting it.
fr
Cuz the judges do
Reminds me of Burger King whopper... now I want a whopper. Add cheese no mayo no pickle, I guarantee I'll get double pickle, lake of mayo on a chicken sandwich, 80% chance no ketchup in the bag, 70% chance no napkins (or only one) to clean up the blast of goop. 30% chance no straw and equal chance to end up with a diet soda instead of whatever I ordered. 40% chance of a disgruntled employee being rude.
Fast food tier that nobody asked for.
#1: Richie Freeze (the local one at least).
#2: 5 guys/chic filet/cook-out/other boutique fast food/strip mall Chinese food and Italian subs/country convenience stores with fresh chicken and potato wedges as staples
#3: Burger King/KFC (BK only scored this high because of the whopper. Never order any of their other food (their fries are ok)).
#4: Wendy's/Mcdonalds/Bojangles
#5: Sheetz/any corporate gas station convenience store where they actually clean the bathrooms.
#6: Arby's/Hardees (anyplace where getting what you ordered and getting it fresh is akin to winning big on a scratch-off lottery ticket).
#7: 7-11/any gas station that fails the clean bathroom standard that also sells hot "fresh" food.
#8: garage vending machines (holding the same stuff that was in there 14 months ago when you had your last oil change).
#9: Digging through trash cans.
#15: Hospital food.
#30: POW rations (I imagine).
#53: Dairy Queen.
Last time at dq, the hotdogs were so tough I literally couldn't bite through them. Leather is more tender. There is no way, the people making those dogs didn't know they were serving literal poison to me. Those things had to have been cooking at the first dairy queen ever opened and passed from restaurant to restaurant like an heirloom until they ended up sideways in my bag (so the chili and other toppings slid off the end).
IDK how I got here, but talking about DQ has soured my stomach and I no longer crave a whopper.
After watching this video I came to one conclusion it’s not a competition about steak it’s about who can follow rules better
Trust me. Flavor factors in big time. Yes, they need to meet the standard of doneness, and get high appearance scores, but these folks get one bite to make that final impression.
@@jasonpettis4691 The grill marks on a steak are not essential to the flavor
@zakizdaman if you aren't going for an all over crust, then those grill marks are your only source of maillard reaction, and thus, the only thing that makes the steak taste grilled. Does an even crust taste better? Yeah, probably, but they have more things to consider. These cooks know every way to cook a steak that anyone in the comments can suggest, and probably then some. They do what they do, because it wins. If you're gonna compete in BBQ or steak, you better learn to put your pride and personal opinions on the back burner, or you will be doing a lot of sitting at awards.
@@jasonpettis4691 how much customization in your workflow is permitted
That's pretty much every competition when it comes to food.
The rules are established a long time previously, likely in a time when people thought they knew how things were supposed to look and taste. I'd imagine 50's or 60's. The competition gains prestige due to how long it has been run, and in the end it's less of a competition to cook the best food, but more of a competition to replicate what was once considered the best food.
Barista competitions for example: The coffee quality is one a whole host of scoring criteria, you could theoretically (unlikely to happen, unless everyone else stuffs up) win the world title for making a bad cup of coffee. They also score you on appearance, knowledge of the product, table manners, etc.
The SCA Steak looks like a minecraft steak 💀
Fr💀
I don't understand how anyone can look at the SCA steak and think it looks better than the backyard steak.
Easy. Because the people who are judging competition steak are more concerned about the look rather than the taste.
I make a better steak on my cast iron
@@SnowyWolborg . . . well I'd fail at judging that because the first thing that popped into my mind was that it reminded me of a shoe sole and did not look good for anything to eat XD
@SnowyWolborg no they aren't. It is only a part of the criteria. If you don't focus on maxing out your appearance score, then you are leaving points on the table. These people are in it to win. They all know how to cook a steak in a cast iron pan, and almost none of them do.
@@SnowyWolborg steak comps have nothing to really do with great steak but more so about one's skill in managing specific criteria that cover appearance, taste, texture, doneness, and overall impression within a well-defined qualitative assessment. Nobody cooks comp steaks at home unless it's for training or demonstration.
The fact that a steak judged as "perfect" is served in a styrofoam box is really disappointing!
You volunteering to provide ornate serving platters for the contests?
Backyard steak looks wayyy better. Dark grill marks means you burnt that area and then there is no crust in between. Crust is really important.
brown food is good food...
Arguably more important than the doneness of the steak
@kesler171717 Burnt? You and Guga both need to stop with that. They are not burn marks. There is nothing wrong with grill marks, and a bunch of you need to come down from this youtube foodie high horse.
You know what you need to do now Max don't you? Get yourself and Guga entered into the contest, but don't tell Guga the rules beforehand. So he turns up with a A5 Wagyu Picania marinaded in Mayo, meanwhile you intentionally add Carolina Reaper powder to the contest steak to prank the judges. Come on, think of the laughs you'll have
oh god- id love to see this
Except you can only cook the steak you pick at the competition.
0:15 WE CAN HANDLE THE TRUTH!
And we WILL HANDLE THE TRUTH!
You ever served in a steakhouse unit son?
i mean... he can
WE CAN HANDLE THE TRUTH!
Gotta see Guga's reaction to the grill marks. He'd have an aneurysm.
who cares? gugas a has been
@@frwystrwhy
@@vodafoneuser1690 fell off. he already sous vide'd everything
@@frwystr Agreed!
Guga needs to get off that high horse. I agree with him a lot, but he should let that go.
Why choose a ribeye if you're going to reduce it's size by half and get rid of all of that fat. Pick a filet if you're going to do that.
Marbling on ribeye is still better though.
The biggest scam is that were all watching you make these delicious steaks. And we can't even smell these steaks Let alone taste them.
Well go buy a fucking steak yourself! Or are you too poor to get a piece of meat huh?
I think one of the reasons why the flavoring profile is so intense for a competitive dish is because judges usually only take a single bite of the food, so it's important to catch their attention in one single bite. Even if they do take multiple bites, that first impression is a really important psychological factor to account for, and the first bite is a part of that. For your home steak, you usually intend to eat all of it, so it makes sense that the flavor is less intense.
(I saw this in a shokugeki episode where they say that diner dishes should be optimized where it should taste the best around the 3rd bite, while for competitions, the first is the most important.)
hahaha yeah I thought the same and it's surprising what you can learn from all the food anime out there in terms of what the show is about. Like shokugeki you can learn little things about cooking, competition, cooking creativity and even technique.
Missed opportunity to call this the "Steak Swindle"😂
Bro he got 1k likes in 1 hw
Actually you get two steaks to cook. The first steak is chosen by the lowest number choosing first and the next steak is chosen by the highest choosing first. This sort of "evens the playing field." Also, grill marks aren't really necessary in an SCA competition. Yes it adds points to presentation but it isn't mandatory. You mentioned the overwhelming amount of flavor and you wouldn't be able to finish the SCA Steak. Well SCA style cooking is not the same thing as backyard cooking just like KCBA barbecue competitions vs back yard barbecuing. The judges get one bite so it has to be loaded with flavor.
Facts
Appreciate those insights! I have a lot of respect for people that compete at a high level in these competitions. It takes a lot of skill, but as you say it is a different style of cooking.
If you don’t have grill marks you basically have a 0% chance of winning at SCA. Its not required but at the same time it is
So you're saying he didn't do his research as he claimed haha
@@rand0m0niumHe did though. Grill marks are required for presentation unless you want to lose. This comment just gave a little more insights, but max’s points still stand.
This makes me want to compete in an SCA competition and break most of their “rules.” 😂
Do it!
You'll be out some money but hey why not
Meanwhile Guga explaining how to avoid grill marks completely for better crust
One bite give me competition. A whole steak give me backyard.
Still looking for the Biggest Scam in BBQ.
"This steak has too much flavor." said noone ever....wait someone did say that. 🙄
Always blows my mind when food competitions are based around cooking something a way that no one ever would in real life.
Could you make a video about how you cook steaks in a pan? Your stuff looks always really great and that without smoker or grill.
Max, it's as you said - the simplicity of throwing steaks on a grill is unmatched. Seasoned the night before, cooked around the noon with the dudes around the grill and some beers... Grilling steaks is truly one of life's greatest joys.
Should try combining the best parts of both cooking methods 👍
Max is the type of guy to expose any pro chef in the world
This vid sums up perfectly what took me about a year to figure out on my own, 5 years ago, when I first got a pellet grill... Competition recipes are only good for 1 or 2 bites and then they are overwhelming with too much of everything.
I'm glad that people caught on to this so you can find plenty of recipes these days that taste great. But 5 years ago, I was following all the Competition recipes, and not only are they a lot of work, but you kinda get sick after eating a normal amount. And completely kills the urge to go out and eat whichever BBQ won a competition.
TBH in a lot of competition BBQ they claim to be masters of wood fire but many don’t understand how to utilize the high heat. An even, hot seared crust is what most desire in a great steak. I was always told the sight of a grill mark is a failure in properly attending to the steak.
Max pls make a vedio about different stakes your vedios help me learn a lot about meat as am a student chef
Something so subjective such as taste and aesthetics cannot be objectively measured. This is why so many organized competitions based on these qualities always end up with nonsensical rules and customs.
RE: ice-skating, dog shows, bodybuilding competitions, etc.
YAY, max is back on track 😂
I love these videos where you actually explain a bit about the cut. I´m not that knowledgable in different cuts - I just eat it and enjoy the heck out of it🤣😇, so it´s excting to learn a bit more
The Secret Steak Illuminati Cult is something I wish I knew more about 🤣🤣🤣💀
You convinced me to buy the entire Max Jerky Line (minus Sechuan Chicken). Cant wait to try!
Means a lot thank you for the support! Really hope you like them
@MaxtheMeatGuy Just got my order today! Tried them all, and gotta say the Beef Sticks are killer. My wife LOVES the Buffalo Chicken, and my 2nd favorite is probably the Sezchuan Chili Beef. All of them pack a crazy long lasting flavor thought that I really enjoyed! (I'm not a blue cheese fan though so the Buffalo was my least favorite). Hope to see you make some more products! Will definitely be trying!
Personally I prefer the Backyard Steak that's well Seasoned like the competition steak. But that's just me. I don't like bland food.🥩
that max jerky looking kinda 🔥🔥🔥
Max I’m certain your steaks are infinitely better with all the experience you have!
Backyard every time for me 🤙🏽
Thanks for the tip on selecting a Rib Eye with the biggest Cap.
I bought a bag of 10 of your meat sticks for 30 bucks knowing it wouldn't be worth the money and believing I could slam you for it... I was wrong. Worth every penny all my boys at work loved em too! Well done sir! Will buy again!
Wow so awesome to hear! Really appreciate you giving it a shot
The description says "The key to the perfect steak is the perfect crust" WHAT AbOut THE MEDIUM RARE?!!!
Backyard Baby!
Food competitions actually destroy food creativity.
Suggestion: Use canned anchovies as a steak or brisket seasoning binder. You probably wont even need to salt the meat
So the SCA prep without the grill grates or the excessive trimming = super flavorful steak with good crust?
"thanks for having us 🤓" followed by that nerd emoji had me dead
I used to do KCBS BBQ competitions for many, many years. We were very good. We cooked at the Jack Daniels Invitational twice. But we always felt that our "throw-down" (backyard) BBQ was much better than our competition stuff, but because of the way the whole judging thing was conducted, you couldn't score at all with "throw-down". We could barely eat our competition stuff (it was too sweet), but the judges loved it. Go figure
vs
I'm a KCBS CBJ and strongly dislike comp food. Every brisket is glazed with some type of sugar water to make it glisten and there's never any smoky flavor or SPG savoriness. Beef especially brisket should have some salty SPG type of flavor but every single entry is just really tender sugar beef. Most competitors tell me they're afraid to put salt/SPG onto their SRF wagyu briskets because "judges will think it tastes like pot roast!" It's a huge let down to constantly eat that exact same type of turn in box over and over with no creativity. No one goes bold, spicy, or different. It's all too identical as everyone is overly superstitious. Then every chicken entry is a sugar rub with Blues Hog ontop and every box looks identical and tastes nearly identical. I think that the common fear of cooks getting "that judge" makes them all too superstitious causing everyone to play it safe and never go bold. If it works for them and they keep walking then good for them! I think I might switch to judging backyard this summer instead of just the pros to get some variety to keep it fresh.
@@Veehawk You are so spot-on here, right down to the BluesHog (we grudgingly used it).... I like you...
Spice the regular steak similarly (slightly less heavy) for the best combination?
I wonder if they only sell black t shirts in Max’s area 😂
For grillmark scam that's why i love this man and Guga
As someone who generally hates it when food is fancified or overproduced, the excessive amount of effort involved in the SCA competition horrifies me.
If you're going through that much trouble to make the "perfect steak", you have lost the point of food.
Food should be good, yes. But it should also be personal. Of course your backyard steak is going to be better; you made it how you wanted to make it, not to some overblown specifications.
I think this is way beyond regular fancied or overproduced dishes though. Presuming you mean stuff like very fancy and pretentious Michelin star restaurants, the point is that you're still meant to eat all of it. Despite all the different things they do, the expectation is that it's still a meal and they want you to enjoy it in its entirety. This is different though. It's presenting something that is supposed to be enjoyed in its entirety but you only get a small portion of it to judge by. It doesn't feel authentic to what the food is trying to represent.
@@Krossfyre Similar deal with competition BBQ. You know the judge is only taking one bite, so you need to overamp the flavors to stand out.l
I want the backyard one please❤
are you allowed to customize your grilling process for the SCA, personally I would try to super sear with a torch or ultra close heat source then quickly apply grill marks so that it is brown with deep brown lines if presented with the option
You can use any heat source to cook a steak. Sous Vide, Pellet, Gas, Charcoal, Air Fryer, Pan Seared. You don’t have to even use grill grates. Have to remember, the judges only take about a thumbnail bite from the spinalis, so the seasoning is quite heavy and if your seasoning has a lot of sugar, it’ll burn and be very bitter.
Guga! Max just called grill marks beautiful! 😂
Seeing the conclusion, i have to wonder if the ultimate steak is somewhere between these. That competition steak was clearly ridiculous, but it sounds like that rub (or more likely a simplified version of it) might be worth looking into more.
max should compete in sca
“Do I defect a hint of quarter?”
Heres, a challenge: cook a steamship round for your friends and family!
The SCA looked fancy with grill marks but the backyard looks genuinely tasty
SCA is all about one bite. Such a waste. Respect the animal!
Wow ... Learned a Lot in a short period of time
That broke my heart, you cutting that steak up. I might not be able to sleep tonight.
man, these videos are just too high quality!
competitions suck, because they have no tie to reality.
Cooking competitions are generally ridiculous and dont produce the best tasting food
I’m a 12 year old chef and I started cooking steak after finding your channel! You brought me a Great passion! Thanks so much Max! Love your videos! Hope you have THE BEST LUCK in the future, man! 🫡🫡🫡❤️❤️❤️
what was in the tenderizing liquid?
I always cook my Ribeyes on indirect heat, just coarse salt, low and slow, brushing with a roasted garlic, Worcestershire and melted butter mix that sits in grill while cooking, then sear off over hot coals. Absolutely great tasting and simple.
Some SCA competetors do not use grill grates as it is not required. Some go for the complete maillard reaction across the entire surface. As long as the steak is consisant and eye apealing it has a chance. You should done your taste test with strangers blindly without bias. I dont compete but have done lots of resarch as well. Sometime I cook them comp style for fun amd sometimes I go typical backyard style. Good video.
I do love max jerky, got the kansas city bites, so good. The sweetness and the hit of heat is real nice, though I would say the heat is not consistent, some pieces are definitely more punchy than others, but all are good.
2:45 - Dude: it ain't a saw, it's a knife! Sharpen it!
Its only a matter of time before schools start teaching steak cooking classes 😂
Having a fencing background and being familiar with the Society for Creative Anachronism (SCA) I was quite confused at first
cartoon steak is a perfect analogy
I feel like the comparisons given here are a metaphor for life.
Can't beat traditional backyard steak with a perfect medium rare temperature and that perfect crust packed with flavour and those juices that's all I need in my life 😊
How many takes does it usually require you to get the spin on the pepper grinder correct?
These burn mark competitors would chase Guga out with pitch forks 😂
The SCA makes me angry and I want to go to a competition just to flip tables.
It makes me angry as well. All of that bullshit just to get one bite right? Stop making PETAs talking points for them. Respect the animals.
Bro just join the competition 💀
6:53 oh my lord that backyard steak looks so much better
The backyard steak looks ways more appealing to me. I wanna try to mix the best of both steaks on my next cook :)
Was that a brand new grill grate? If not, how do you clean yours!?
I do the Guga method... just had Australian wagyu picanha tonight for dinner 🤌🤌
You bastard! I can’t imagine the flavor you got out of that. Guga got us hooked on the picanha. We still do more ribeyes though. Friday night is usually steak night for us here in Texas. I run a Primo Oval XL and I know how to use it after a decade of practice.
@@kevingray8616 Texas here to. I will say.. for the money.. I pay 200/215 for a 6lb picanha .. I cut it into about 10 steaks. 20 bucks a steak..
Interesting. Similar to the difference between a competition brisket and a backyard brisket.
Should have done a true blind taste test though!
This was a MOOVING experience!
Hi max
I’m very curious what’s the recipe for the marinade on the sca steak is it a secret!?
If not please lmk
Thanks
For the SCA steak, why not finish it on a flat top to get some sear inside those grill marks??
Whats rubs did you end up using? Did you make them yourself or are they someone else's. What was the marinade that tenderized the meat?
MAX DO BE COOKING
Backyard style, 100%. Other way is just silliness.
It's exactly like you see in actual BBQ competitions. Pretty in a box with a one bite maximum. What happens when you go into an actual BBQ brick and mortar place? Slap on some butcher paper and call it a day. BBQ competitions just irritate me to no end.
Love the prime rib MRI on the table.
For the Backyard Steak.. i really dont like to Dry brine with Garlic and Pepper on. Idk but it muddles the flavours for me and i prefer to season it with Garlic Powder and Pepper after the drine Brine :D
Man i wish MaxJerky was available in my country 😢
I’ll take the backyard every time sans pepper. I only season with salt and garlic powder.
Hope everyone is having a great day
Grill marks are the work of the devil. LOL
Give me an even sear every time.
People ask, why do judges like grill marks at a competition?
It’s literally a competition about the technique of making steak.
backyard looks way better than the other one
I only remembered the Simpsons' meme: "Stop! Stop! It's already dead!".
I'll take my delicious crust over superficial grill marks any day.
that taste tester looks like if Lionel Messi worked for a tech start-up
Time for a hybrid method, big flavor but you can eat the whole thing. I'm sure there's a happy medium!