• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Beef ideas for a grilling/BBQ competition?

worktogthr

Master of the Pit
OTBS Member
SMF Premier Member
2,928
1,029
Joined Nov 3, 2013
Hey all,

A bunch of local BBQ Folks are having a free grilling competition as part of an upcoming family festival. My friend Andrew and I decided to try it just for the fun of it. It's not a traditional BBQ comp with long, possibly overnight cooks, nor are the meats specifically assigned. Format is this:

4 hours from set up to the first turn in.

Categories: chicken, beef, dessert

No parameters, any cut of those meats and any dessert as long as they are made on a grill or smoker of some sort.

We have our dishes for chicken and dessert locked in but we are struggling for beer ideas.

With the short time frame, steak sounds great but being inexperienced, we were hoping for some ideas that can be held for a while if they get done early without killing the quality. I appreciate any ideas you can offer us. Thanks!

-Chris
 

noboundaries

Legendary Pitmaster
OTBS Member
SMF Premier Member
7,694
1,920
Joined Sep 7, 2013
Hmmmm, you wrote "beer" ideas above and I think you meant "beef." I can think of GALLONS of beer ideas!

Only two beef ideas popped into my aged and abused mind. They won't grey out or tighten up if finished early, and are still good whether hot or cold. One is medium rare roast beef and the other is meatloaf. Both can be done on the grill and are fabulous.
 

b-one

Legendary Pitmaster
OTBS Member
8,869
1,474
Joined Aug 31, 2014
A shepards pie could be interesting wouldn't think many would go that route. Possibly Tri tip being a little bigger cut could hold well.
 

worktogthr

Master of the Pit
OTBS Member
SMF Premier Member
2,928
1,029
Joined Nov 3, 2013
Hmmmm, you wrote "beer" ideas above and I think you meant "beef." I can think of GALLONS of beer ideas!

Only two beef ideas popped into my aged and abused mind. They won't grey out or tighten up if finished early, and are still good whether hot or cold. One is medium rare roast beef and the other is meatloaf. Both can be done on the grill and are fabulous.
Hahaa we might have some beer ideas once the comp is over. Meatloaf was definitely a consideration, so we are brainstorming some
Creative ideas for meatloaf a
 

worktogthr

Master of the Pit
OTBS Member
SMF Premier Member
2,928
1,029
Joined Nov 3, 2013
A shepards pie could be interesting wouldn't think many would go that route. Possibly Tri tip being a little bigger cut could hold well.
Your comment about the tri tip got me thinking about smoking a larger cut like prime rib or a strip roast then slicing and topping with some kind of creative compound butter (maple bacon butter, red wine butter, blue cheese butter)
 

3montes

Master of the Pit
OTBS Member
1,208
58
Joined Dec 26, 2007
Hahaa we might have some beer ideas once the comp is over. Meatloaf was definitely a consideration, so we are brainstorming some
Creative ideas for meatloaf a
If you want to do meatloaf this is your winning recipe.
http://www.foodnetwork.com/recipes/tyler-florence/dads-meatloaf-with-tomato-relish-recipe.html

I have made this on the smoker at least a dozen times over the years and it is always a huge hit. Always stays moist because of the relish and milk soaked bread. It's perfect for the grill or smoker and is far different than the standard meat loaf.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,569
6,258
Joined Jun 22, 2009
I think the meatloaf sounds like your best bet,

Al
 

mowin

Master of the Pit
1,178
212
Joined May 30, 2015
My first choice would be meatloaf, 2nd prime rib. Problem with PR, is if someone else makes one, it would be up to whatever you garnish it with to separate it from the rest.

Meatloaf, so many ways to make it different or stand out.
 

gmc2003

Legendary Pitmaster
OTBS Member
9,609
3,857
Joined Sep 15, 2012
How about a ground beef fatty with a tight bacon weave or maybe a Philly cheese steak fatty. 

chris
 

worktogthr

Master of the Pit
OTBS Member
SMF Premier Member
2,928
1,029
Joined Nov 3, 2013
Well yesterday was the trial run for what we decided on.  It was a NY Strip roast in the Pit Barrel Cooker.  We bought the whole thing and cut it into two roughly equal sized hunks.  We ate one after a 20 minute rest and the other after 2 hours resting in foil towel and cooler.  The taste and tenderness was great for both and the foil towel coolered one, stayed warm without overcooking.  We pulled it 5 degrees earlier and let it rest until the temperature stopped climbing and then wrapped it up which I think helped.  If we can nail the timing we won't wrap at all because the bark on the un coolered one was much better.  We toyed around with the idea of adding a compound butter or sauce but the beef flavor seemed to be too masked.  Still undecided on that.  Thanks for all of your ideas.  We ended up picking the strip roast because we both have had success cooking them before and they were on sale this week haha
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.