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

[jleves]

Slowing down for sure - going to the boot frequently - lots of talking. This boy is almost done.

 

[beerfan]

Too much liquid, this guy is going to hurl

 

[CL82]

 

[Deepster]

Heartbreak Hill is what? 30-35 minutes? How many challenges hit the skids around that point?

 

[jleves]

Good effort but this won't end well. Way too much talking and liquid - hasn't touched the sides. Going to the phone. I'm calling this just about done.

 

[beerfan]

His steak is very medium rare, I think a more medium-well is a better choice for chew-digestion

 

[beerfan]

Based on liquid consumption I am still betting on a hurl

 

[jleves]

And done it seems - you may see a hurl.

 

[FatHank]

Wait, is that a steak with a side of steak? I thought it was one plate. I'm out.

No sir. I missed it but I think she cut the steak in half (I believe the cut is filleted to be one slab) and used two plates. I can only assume here. Each person starts with one plate and the same amount of food. What they do with it is up to them I guess.

 

[FatHank]

View attachment 59156

Brett Farve!

 

[jleves]

Don't want to be the one the documents this, but for the record:

 

[FatHank]

Someone please put out an APB for some real contenders. Seems like we have some folks who come to sit at the table and walk away with leftovers they'll never finish in three days.

 

[FatHank]

Don't want to be the one the documents this, but for the record:

View attachment 59158

He could not put away a cube steak sandwich on a three day empty stomach!

 

[mussels]

Don't want to be the one the documents this, but for the record:

View attachment 59158

“Are you there?
Say a prayer, for the pretender
He started out so young and strong
Only to surrender”

 

[temery]

He's not even using utensils

View attachment 59156

 

[temery]

Can anyone explain how they are cooking the steaks? It's like everything I read not to do. They flip it several times, then drop the weight on it. I've always understood its best to put it on the grill and leave it alone. And the weight?

 

[CL82]

Can anyone explain how they are cooking the steaks? It's like everything I read not to do. They flip it several times, then drop the weight on it. I've always understood its best to put it on the grill and leave it alone. And the weight?

I’m not sure, but cross-contamination seems to be a key part of the process.

 

[Dove]

Can anyone explain how they are cooking the steaks? It's like everything I read not to do. They flip it several times, then drop the weight on it. I've always understood its best to put it on the grill and leave it alone. And the weight?

It's ground beef that we were told not to put weights on as the 'fat' is more easily squeezed out causing a dry burger. I don't see these weights as an issue.

And of they aren't big on getting a sear then I don't see the flipping as an issue, either. I think it helps them time the the cook. If they kept a steak idle for 4 minutes while they are multi-tasking then they might lose track as to how long the steaks are on. I know they have mastered the tong steak poke but still.

 

[CTMike]

Flipping and the weight helps them cook evenly. What I can't wrap my mind around is that there are often steaks that are literally on fire... how does that taste good?

 

[Deepster]

Can anyone explain how they are cooking the steaks? It's like everything I read not to do. They flip it several times, then drop the weight on it. I've always understood its best to put it on the grill and leave it alone. And the weight?

It'd take a lot of flipping to dry out a 5 lb steak. I'm sure it's to cook the thing through without scorching either side.

 

[temery]

Yes - they bailed with like 15 minutes left.

Likely needed the live video as an alibi. Steaks be damned, they had places to go, places to rob.

 

[mussels]

Flipping and the weight helps them cook evenly. What I can't wrap my mind around is that there are often steaks that are literally on fire... how does that taste good?

You have to put them out first.

 

[FatHank]

Tongs are the extensions of true grill masters' hands!

 

[Kolumbo]

We've gotta player but the placement is horrible.

 

[Chuck]

We've gotta player but the placement is horrible.

Couple observations on this guy: i) how long before he removes his jacket for the meat sweats? ii) I love how he dropped a crumb of potato on the table, but picked it up with his hand and ate it. This guys not looking for shortcuts! iii) gotta question the camera and/or human placement. Weak.