After a year of hard-fought ribeye steak competitions throughout the worldwide footprint of the Steak Cookoff Association, resulting in a waterfall of Golden Tickets to the SCA World Championships IX in Fort Worth, Texas, the day has finally come. 500 teams from around the world have come to fight for the world’s best steak for 2022. I judged and photographed the event, and here’s a taste of just how awesome it was.
These pics generally follow the flow of the day: steak selection, steak preparation, steak turn in, and lots of chilling. You’ll also see a bunch of photos from the B&B Charcoal folks, who showed up and showed out, grilling oysters, roasting a pig, and grilling a giant redfish. Also in here are pics of some killer steaks put out by the SCA Japan team. What a great few days!
Let’s start off with steak selection. We have a great crew of judges from Florida that took charge of the steak selection process. The steaks are all hand cut ribeyes, at least 1 1/4″ thick.
It’s time to trim, marinate and season the steaks!
That didn’t take long. Now that they are trimmed, marinated and seasoned, it’s time to get the grill on!
It’s turn in time! Look at those great steaks!
Now that we’ve turned in the steaks it’s time to chill!
Here are a bunch of pictures of the SCA Japan team. They are all super champions and terrific people. We had a ball hanging out with them!
Here’s the B&B Charcoal folks cooking up a storm! Here’s grilled oysters, a whole hog, and a giant red fish!
A couple final shot to close out a great weekend!.
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