Winning a ribeye steak competition is an art form rather than an exact science - here's what you can learn from a master and decorated BBQ champion, so you can up your grilled steak game!
Mix brisket mop and water in a bottle. Store in the cooler or refrigerator until you are at the contest.
Pick steaks with a large cap and minimal pieces of fat between the cap and the rest of the steak. Trim off tail, any fat, and silverskin. Tenderize with a jaccard or a fork. Shape the steaks to your desired form and secure using butcher twine. Make a couple loops around the steak and tie into a knot.
Shape the steaks to your desired form and secure using butcher twine. Make a couple loops around the steak and tie into a knot.
When done, drain liquid. Season both sides with a medium coat of Cow Cover, medium coat of Dirty Bird Hot and a light coat of Texas Beef. Then rest in a cool location for 1 hour prior to cooking.
Fire up the grill about 45 minutes before you start cooking. While it's heating up, melt a stick of butter into a small foil pan and mix in some of the rub.
When grill is up to 550-650ºF (288-343ºC), spray the grates as well as one side of the steak with duck fat spray. Place the steak, duck fat-side-down, on the grates. Gently put a steak weight on it.
Close the lid and cook for 1 minute and 15 seconds. Lift it, reapply duck fat to grates, and rotate by 40º to get diamond grill marks. Cook for another 1 minute and 15 seconds.
Repeat for the other side, reapplying duck fat spray each time you rotate.
Pull the steak off at about 127ºF (53ºC). It will keep cooking in its juices up to 130-140ºF (55-60ºC), the perfect competition medium steak in SCA.
Immediately put steaks in a foil pan, and drizzle butter on top. Cover and rest for 10 minutes. Apply Himalayan salt over the top of the steak.
Remove twine (don't forget this!) and put your steak in the turn-in box with the cap towards the bottom of the container. The judges will cut the steak in the middle of the steak parallel to the hinge of the box so arrange the steak accordingly.
Turn in your steak, sit back and enjoy!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
This recipe was the winning entry in a friendly showdown inside our Kosmos Q Lab community.
This Dirty Bird Carnitas Cornbread Crunch is the kind of BBQ creation that turns simple ingredients into something seriously crave-worthy. Smoky, tender carnitas get piled onto crispy cornbread rounds with gooey melted cheese, a sweet-and-smoky Raspberry Chipotle finish, and fresh jalapeño for a little kick. It’s a crunchy, cheesy, BBQ-loaded bite from start to finish.
These Garlic Parmesan Chicken Rice Bowls take juicy smoked chicken and turn it into an easy, flavor-packed meal that's perfect for lunch or dinner. The chicken gets coated in olive oil, seasoned with Kosmos Q Garlic Parmesan Wing Dust and Dirty Bird Rub, then smoked until tender and juicy.
This Pasta Salad takes simple ingredients and turns them into a creamy, flavorful side dish that's packed with smoky, savory goodness. Tender rotini gets tossed with sharp cheddar, crispy bacon, fresh vegetables, dill pickles, and a creamy Garlic Jalapeño dressing.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
