My Take on STEAK
Every morning this week I have had a subtle reminder or two of the EIPC event that was the 2013 Oklahoma Championship Steak Cook-Off. Between the sunburn wearing off and the pleasing after-aroma of smoke and Kingsford Charcoal briquettes that linger in my hair, I cannot begin to explain how unbelievably impressed I was with the whole thing.
Everybody knows that Oklahoma is known from a number of ‘exports’ that are unmatched anywhere in the world. BEEF is one of them-and to see the mixture of newbie’s like me, pros (like the team that took the top trophy) and our next-tent neighbors who were just using the steak cook-off as a warm up for OSU tailgating this fall made for the perfect blend of cooking gamers, and amateur flamers.
Probably the neatest thing of all is that during the day, we were able to serve up snacks to the thousands that came out FREE (thanks to SIEGI’s Sausage Factory, and my homeboy Darryl) and shake the hands of hundreds of folks who heard us talking about the event in the weeks leading up to it.
While steamy and sweaty, it sure was nice to connect with folks that many you a part of their everyday routine.
In the end, we did not even make it in the Top 10. <In steak or appetizers.> I could not have cared less. I can’t recall the last time I had that much fun, and lost at something.
Will we be back? You bet- if they’ll have us. I’m already making out every weekend in the month of August for the preparation, execution and recovery for the 2014 cook-off.