Need Some Advice/Opinions

[d-train]

Good afternoon gents, i am cooking in the annual Hasty Bake contest in May. Its nothing serious, but should be a lot of fun! There are only 2 categories for turn-ins: 1 'smoked' entry and 1 'grilled' entry. It is up to the contestants interpretation as to what kind of meat to do for either category. I have a good idea of what im doing for the smoked, but a little uncertain what to do about the grilled entry. I could burn off a solid ribeye or tenderloin, but not sure if it will stand out enough to judges. I grilled up a pretty good stuffed/bacon wrapped pork loin yesterday, but not sure if its quite a winner. Anyone have any suggestions or ideas? THANKS!

 

[d-train]

Anybody... Bueller? Anybody??

 

[madman mike]

haha

Anything will stand out as long as you make it stand out. 

what are the parameters for the grilled exactly? Does it have to be plated with garnish, something straight up grilled on its own or a full dish?

Grilled cold smoked Choice steak (rib, rib eye, strip or tender all work) with sauteed crimini mushrooms and garlic in a red wine reduction blue cheese sauce with shallots and thyme. Blows them away every time. 

steak placed on mashed potato or cauliflower puree, grilled asparagus for veg. 

 

[tc fish bum]

you had me at wine reduction blue cheese. grill a cat turd and that will make it tasty

 

[d-train]

No real paramiters. 

 
haha

Anything will stand out as long as you make it stand out. 

what are the parameters for the grilled exactly? Does it have to be plated with garnish, something straight up grilled on its own or a full dish?

Grilled cold smoked Choice steak (rib, rib eye, strip or tender all work) with sauteed crimini mushrooms and garlic in a red wine reduction blue cheese sauce with shallots and thyme. Blows them away every time. 

steak placed on mashed potato or cauliflower puree, grilled asparagus for ve

Just has to fit in the turn in box, with 6 servings for judges. It should be grilled on its own, toppings and sauces are an option. Thanks for the feedback!