SCA

SCA or the Steak Cookoff Association is an organisation based in the USA . It was born out of a desire to make barbecue competitions, which are a staple of American culture, simpler, cheaper and more accessible. Like other sanctioning bodies, SCA provides a consistent set of rules, processes and scoring system as well as training and holding a register of official judges. Like KCBS, an SCA contest is managed on the day of the contest by a representative of the organisation to make sure it happens in line with the rules and processes.

Unsurprisingly, SCA contests are based around steak cooking on the grill, and contestants try to produce a steak as close to the SCA requirements as possible.

SCA contests are in essence a very simple form of barbecue contest. All teams are required to cook exactly the same thing, a single steak! How they cook it is up to them, some will use regular kettle grills, some Japanese style grills and some will even cook over the intense heaT of a chimney starter. All teams are required to turn in is just that one steak,

Due to the nature of the contests, SCA comps are often an add on to other barbeque contests, taking place before or after, but they do also take place as stand alone contests, sometimes several SCA contests will take place on the same day.

The Meat: Unlike other types of contest, the steaks are provided by the organiser as part of the contest, and teams are not permitted to supply their own meat. Steaks are generally rib-eye, and at the start of the contest there is a process of each team choosing their steaks from a selection provided. Each team picks two steaks, one to use as a practice steak, and the other to turn in to be judged.

Turn In: Each team will also be provided with a standard box for turning their steak in to be judged, they must be whole and the box must not contain any garnish, accompaniments or sauce. Teams will be given a turn in time window and the process is completely anonymised through the use numbered entries which means only at the results stage does anyone know which box number corresponds to which team.

Team turn-ins  will be assessed by the judges against four criteria. Steaks will be first cut in half to display the doneness of the centre.

Appearance - The overall appearance of the steak in the box.

Doneness - Steaks are required to be cooked to a perfect medium doneness, with deviation either over or under resulting in lower scores.

Texture - Based on a single piece cut from one half of the steak, each judge will take a single bite and judge the texture based on how tender the steak is, how easy to cut and moth feel. 

Taste - No specific tastes are required, but judges will be looking for balance, complementary flavours, and ensuring the meat itself can be tasted.

Overall Impression - A score given by each judge on their aggregated opinion of the entry.

SCA contests are not limited to specific start and turn in times., but the format is consistent regardless of start time.

Initially all teams will gather and a selection of steaks will be laid out on a table. In a random order, teams will approach the table and choose their first steak, once all teams have one steak the same process will happen with the teams selecting their second steak in the reverse order of the first. Once teams all have two steaks they will go to their team areas to start prepping and ultimately cooking their steaks.

Teams are given two steaks to allow them to cook one as a practice to  help inform how the steaks behave while being cooked. Teams are only required to turn in a single steak,

Teams will be given a strict turn in window by the SCA representative to present their steak for judging.

Once all entries have been judges and scores tabulated, results will be announced based on turn in box number. Only when results are announced, will teams be able to reveal what their turn in number is.

Depending on the contest size and available contest area, as well if any other contests are taking place you may not need much for an SCA contest. As teams will only be cooking a single steak at a time, all they will need as a minimum is a single grill, or item to use as a grill and a work space. That may be a gazebo and table, or just a table to prepare on. You will obviously need whatever tools and utensils you will be using and provide whatever flavourings and seasonings you will be using.