The Big Texan 72 Oz. Steak challenge..... live stream

[CL82]

This thread is crazy. Hard to believe it’s already up to 50 pages. For what it’s worth, I kind of feel like we’ve reached heartbreak Hill. Watching the challenge has gone from being fun, to being an obligation. Still, it wouldn’t feel right to give up on it before there is a winner.

 

[mussels]

I'm in and out, but it's not a work day. It's actually sad, as it is day 1 of pool closing weekend. We just disassembled the gazebo and put away all the furniture. I will prepare the water and winterize the plumbing tomorrow. The cover goes on after soccer.

In deference to Bananarama, as cruel as it was, it was still a glorious summer...and now? It's over.

Got those Wayfarers on?

"Nobody on the road
Nobody on the beach
I feel it in the air
The summer's out of reach"

 

[mussels]

This thread is crazy. Hard to believe it’s already up to 50 pages. For what it’s worth, I kind of feel like we’ve reached heartbreak Hill. Watching the challenge has gone from being fun, to being an obligation. Still, it wouldn’t feel right to give up on it before there is a winner.

Yeah. A part of me hopes that some of the fascination will pass once we see someone get to the top of the mountain, but that other part of me watched the sheriff grill about 10 pounds of peppers, pour two pitchers of water into the motor oil vat, and put away tons of meat as I ate breakfast this morning. Was well before show time, so there's clearly something more going on here.

 

[storrsroars]

Since May, there have been gaps of 12 and 14 days between winners. We're now at 10 days, so one should be coming in the next week.

 

[TXHuskyFan]

I ate about 7.2 oz of filet, some asparagus and about a scoop of mashed potatoes tonight. It took about 40 minutes. I think it would take me a week to eat 72 oz.

 

[navery12]

This thread is crazy. Hard to believe it’s already up to 50 pages. For what it’s worth, I kind of feel like we’ve reached heartbreak Hill. Watching the challenge has gone from being fun, to being an obligation. Still, it wouldn’t feel right to give up on it before there is a winner.

I feel obligated to read every page. Got to 10/21 yesterday and got busy. Now it's up to 50

 

[Rocktheworld]

Just reading the play-by-play here, I appreciate that my exact set of technique, at least to start (let the steak rest, break it down with the utensils like crazy, take huge bites with minimal chewing, no liquids) was attributed to who, based on said technique, was thought to be an “engineer”. Thank you for that distant compliment. Yes, it was the potato that screwed him, and I have no idea what would have made him do that, given he seemed to clearly come in with a plan that should have made made him consider the starch effect.

HERE IS HOW (I think) YOU DO THIS

-you train for speed and learn your body’s response to large amounts of food, how your stomach responds to stretching
-24 hours before, you go crazy on a bunch of starchy stuff to give one last big stretch
-eat nothing afterwards
-get that steak on the dryer side, have them cook out all the juices (Someone said earlier ITT that you want every once off your plate you can have done before you have to eat it)
-put the lettuce under the hot steak to break it down and make it less fibrous, easier to pack in
-break it way way down
-huge bites, minimal chewing
-no drinking for as long as you possibly can
-a small bite of salad intermittently for some moisture from the lettuce
-kill the steak
-finish the salad
-twist, bounce, lean frequently to pack it down as you go
-then you eat the potato and wash it down with beer as fast as you can
-you might puke, as the beer and potato settle and expand. But at least that’s how you get it in.

 

[mauconnfan]

This is hilarious to read the play by play on this thread. I may have to check in on this sometime

 

[Mister P]

The play by play and commentary has been the Boneyards version of a closed captioned Mystery Science Theater show.

 

[storrsroars]

Pizza thread: 4719 posts over 3276 days. Average 1.44 posts/day.
Big Texan thread: 1242 posts over 5 days. Average 248.4 posts/day.

At the current trajectory, Big Texan will pass the Pizza thread a week from Monday, on 9/28.

 

[UCSouth]

This is hilarious to read the play by play on this thread. I may have to check in on this sometime

You really should because it's hilarious at times.

 

[arch]

Just reading the play-by-play here, I appreciate that my exact set of technique, at least to start (let the steak rest, break it down with the utensils like crazy, take huge bites with minimal chewing, no liquids) was attributed to who, based on said technique, was thought to be an “engineer”. Thank you for that distant compliment. Yes, it was the potato that screwed him, and I have no idea what would have made him do that, given he seemed to clearly come in with a plan that should have made made him consider the starch effect.

HERE IS HOW (I think) YOU DO THIS

-you train for speed and learn your body’s response to large amounts of food, how your stomach responds to stretching
-24 hours before, you go crazy on a bunch of starchy stuff to give one last big stretch
-eat nothing afterwards
-get that steak on the dryer side, have them cook out all the juices (Someone said earlier ITT that you want every once off your plate you can have done before you have to eat it)
-put the lettuce under the hot steak to break it down and make it less fibrous, easier to pack in
-break it way way down
-huge bites, minimal chewing
-no drinking for as long as you possibly can
-a small bite of salad intermittently for some moisture from the lettuce
-kill the steak
-finish the salad
-twist, bounce, lean frequently to pack it down as you go
-then you eat the potato and wash it down with beer as fast as you can
-you might puke, as the beer and potato settle and expand. But at least that’s how you get it in.

Or, watch a couple of winners on utube and do what they do. Bonus, you may see “blond Sheriff”.

 

[lavuuk153]

Pizza thread: 4719 posts over 3276 days. Average 1.44 posts/day.
Big Texan thread: 1242 posts over 5 days. Average 248.4 posts/day.

At the current trajectory, Big Texan will pass the Pizza thread a week from Monday, on 9/28.

The brightest stars burn the quickest. I think this thread drops off a cliff after someone conquers the beast.

Also I just needed to get a post in this glorious bastard.

 

[John]

10am on a Sunday morning and Sheriff is getting ready to give a red meat Sermon to the unwashed masses.

 

[Rocktheworld]

10am on a Sunday morning and Sheriff is getting ready to give a red meat Sermon to the unwashed masses.

Central time bro she’s there at the crack of brunch lmao

Also @temery you think we could make a chat for this so we don’t waste our post count for the day on this lol

 

[8893]

10am on a Sunday morning and Sheriff is getting ready to give a red meat Sermon to the unwashed masses.

Sixth day in a row for her? Wow.

 

[huskymedic]

That’s a lot of “au jus”...

 

[TRest]

What's that glop she is stirring with a sauté pan and filling the holders with?

 

[87Xfer]

That’s a lot of “au jus”...

Sunday's probably a big prime rib day

 

[storrsroars]

Sixth day in a row for her? Wow.

Place must be owned by Chinese. Or Bezos.

 

[August_West]

Central time bro she’s there at the crack of brunch lmao

Also @temery you think we could make a chat for this so we don’t waste our post count for the day on this lol

No. You shouldn’t have post count in this thread we should ask him that. We are documenting big Texan history here. It needs to be in one place.


Also now that she’s going Sunday mornings too sheriff is mine. Sorry @superjohn

 

[Rocktheworld]

No. You shouldn’t have post count in this thread we should ask him that. We are documenting big Texan history here. It needs to be in one place.

This is absolutely true

 

[8893]

Also now that she’s going Sunday mornings too sheriff is mine. Sorry @superjohn

She may own the joint.

 

[August_West]

She may own the joint.

At minimum she owns our hearts

 

[storrsroars]

Looking at the steaks already on the grill before 10:30am, are the odds greater that they're for overnight shift workers, still drunk partiers, or just garden variety fat slobs?

There is no way I could deal with that first one up for breakfast. It's pretty big even for dinner.

 

[August_West]

Looking at the steaks already on the grill before 10:30am, are the odds greater that they're for overnight shift workers, still drunk partiers, or just garden variety fat slobs?

Yes

 

[August_West]

Little side bar update since I posted my brisket fat cutting yesterday. I just separated the point To cut for burnt ends the flat is wrapped and holding In a faux Cambro for a few hours before slicing . These burnt ends are about to get a ladle of rendered brisket fat and a little sauce and covered with foil for another hour or so on grill.

 

[jleves]

Sheriff isn't braided today. She may have had a long night and woke up late.

 

[TRest]

Looking at the steaks already on the grill before 10:30am, are the odds greater that they're for overnight shift workers, still drunk partiers, or just garden variety fat slobs?

There is no way I could deal with that first one up for breakfast. It's pretty big even for dinner.

The other day she flamed up a big 'un and plopped it into the oil container, I believe that's how they make the au jus there.

 

[TRest]

Sheriff isn't braided today. She may have had a long night and woke up late.

Extensions or real hair? It would take years to grow that thing out.