Yesterday I had the privilege of judging a steak cookoff at the Sam's Club in Plano, TX. One of the categories was tomahawks. Several of the cook teams used sous vide for the tomahawks and I was very impressed at what they were turning in for the judges. Moist, tender, juicy, and incredible. The one that was most beautiful to me unfortunately was over salted. There we over 40 teams cooking and turning in these steaks. Being a competition food judge is a good thing on some days. The competition was put on by the Steak Cookoff Association.
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Yesterday I had the privilege of judging a steak cookoff at the Sam's Club in Plano, TX. One of the categories was tomahawks. Several of the cook teams used sous vide for the tomahawks and I was very impressed at what they were turning in for the judges. Moist, tender, juicy, and incredible. The one that was most beautiful to me unfortunately was over salted. There we over 40 teams cooking and turning in these steaks. Being a competition food judge is a good thing on some days.
