The steaks were high for the SA team who took out first prize at Meatstock in Sydney over the weekend and are off to Texas for the World Championships.
Competing against 39 other teams, Smoke and Steel (Comprised of BBQ enthusiasts Jesse Donnarumma, Dane Cowan and Dan Hawkett) took out the top spot in the steak category.
The prize was $1000, a shiny trophy and an entry into the coveted Steak Cookoff Association (SCA) World Championship in Fort Worth, Texas to compete for $10,000 and the title of world’s best.
The SCA currently runs 166 sizzling events across the world, including US, Japan, Canada, Belgium, The Netherlands, UK, Germany and Australia.
Taking out first prize in NSW was a thrill for Jesse from Magill, who won’t reveal the team’s secret recipe, but is keen to cook for the title in Texas on October 6 this year.
“To be representing Adelaide on the world stage feels so surreal, I’m still in disbelief,” he said. “We’re really excited to check out the Texas barbecue scene in Austin, Adelaide’s sister city.”
Held at Sydney Showgrounds, Olympic Park on May 5 and 6, Meatstock was a huge weekend of bands, BBQ and boasting about cooking prowess, giving master barbecuers a chance to cook up a storm.
Steaks were supplied by Riverina and were two-inch Black Angus scotch fillets, which Smoke and Steel seared to perfection with their inimitable technique.
By SCA rules, teams are allowed to cook on any fire or heat source, their meat must be cooked medium, and is assessed on appearance, creativity, taste and execution.
‘A blind judging’ panel method determines the winner, which in this case was our very own, smokin’ hot South Aussie team who are ready to chuck another steak on the barbie and take on the world.