FEATURES
• 24th All-American Cook-Off
• Herbst Brothers Earn Junior
  Bronze & Silver Awards
• On The Cover

Competitors participated in one of three product divisions: fresh meat, deli meat, or heat & serve, that were broken into divisions based on age. Overall winners were selected in each product division based on two categories, showmanship and recipe. In showmanship, teams are evaluated on dish presentation and creativity of a skit and costumes. In the recipe category, judges select winners based on the taste of the food, and ease of preparation.

The senior fresh meat team from Louisiana swept the competition and took the top award after first winning the overall senior fresh meat division, including both recipe and showmanship categories, with their recipe for “Crab-Stuffed Filet Mignon with Crab Sauce.” Team members include Allison Gravois, Vacherie; Ben Greene, Covington; Matthew Greene, Covington; Katie Hymel, Vacherie; Stephanie Hymel, Vacherie; and Kayla St. Blanc, Folsom. The Black Kettle Award is given to the highest scoring team among all age groups in memory of Paul St. Blanc, an avid supporter of the contest.

“We learned more about CAB and its role in the beef industry, and had a lot of fun doing it,” said Ben Greene, who helped write his team’s skit, a spoof on the television cooking show “Iron Chef America.” Greene said that the contest benefits the industry by having younger people learn about and promote CAB products.

Placing first in both the adult showmanship and recipe division, and earning the overall adult fresh meats division award was Missouri, with “Granny’s Beef Kabobs on Mini Pot-Passers.” The team consisted of Gary Naylor, Buffalo; Pam Naylor, Buffalo; Joann Pipkin, Republic; Tammy Pleimann, Jackson; and Payree Short, Ava.

The intermediate team from Ohio claimed overall fresh meat honors after winning the recipe category with “Granny’s Filet of Beef.” Team members include Krystin Bachman, Lancaster; Lauren Grimes, Hillsboro; Lindsey Grimes, Hillsboro; Bailey Harsh, Radnor; William Harsh, Radnor; and Tyler Wise, Tiffin. Each member received a paid registration to LEAD (Leaders Engaged in Angus Development) Conference from the Pat Grote Fund for their achievements.

Winning the intermediate showmanship category in the fresh meat division was Michigan. The team consisting of Justin Kennedy, Nashville; Chelsea Ruggles, Kingston; and Patricia Vaassen, Ann Arbor, prepared “Mel’s All-American CAB Burger.”

Michigan won first overall junior fresh meat division with their “Rodeo Roundups ‘Loose Meat’ CAB Sandwich.” Team members Dylan Kennedy, Nashville; Hailey McNees, Grand Junction; Randy McNees, North Branch; Dee Anne Merriman, Lowell; and Justin Ruggles, Kingston, claimed both recipe and showmanship categories.

In the deli meat division, Texas juniors won the overall award. Team members, whose “Ranch-Style Monte Cristo Sandwich” also earned junior recipe and showmanship honors, include Emory Geye, Rising Star; Tyler Bond-Jones, Bleiblerville; Clayton Stevenson, Brenham; Wade Wells, Hamilton; and Tylee Williams, Lockney.

Taking first place in the recipe, showmanship, and overall senior deli meat division was Kansas with “Southwest Beef Linguini.” Team members include Chelsea Dickinson, Glasco; Ben Gruver, Luray; David Lundgren and Kristen Lundgren, both of Ottawa; Courtney Rump, Galva; and Bailey Shaw, Erie.

In the intermediate deli division, Kansas took first place overall in addition to recipe and showmanship honors. The team of Meghan Blythe, White City; Megan Fink, Randolph; Mackenzie Flory, Baldwin City; Clinton Laflin, Olsburg; Hannah McCabe, Elk City; and Tanner Rayl, Hutchinson, prepared “CAB Salad Skewers.”

Taking home overall honors in the heat and serve category is the Missouri junior team with “Beefy Breakfast Burritos.” The team consisting of McKenzie Adam, Long Lane; Jacob Heimsoth, Lathrop; Caleb Sayre, Creighton; Chase Thummel, Sheridan; Sydney Thummel, Sheridan; and Samuel Wallace, Stotts City, won both recipe and showmanship categories.

South Dakota earned the overall senior heat and serve division honors. Team members include Sydney Geppert, Mitchell; Weston Geppert, Mitchell; Brian Graff, Rutland; Heidi Graff, Rutland; Andrew Rogen, Brandon; and Matthew Tollefson, Clark. Their “Barbecue Beef Pizza” also earned them first in the showmanship category.

Winning the senior recipe category is Oklahoma and their “Celebrity ‘Prime’ Rib with Chipotle Butter.” Team members include Brooklynn Bell, Delaware; Jordan Davis, Foss; Cali Emberson, Nowata; Colton Henricks, Anadarko; Kelsey Pfeiffer, Orlando; and Amanda Rauh, Thomas.
The intermediate team from Texas captured overall intermediate heat and serve honors after winning both recipe and showmanship categories. Team members Megan Ahearn, Wills Point; Brittany Blum, Howe; Gretchen Ettredge, Pilot Point; Katy Satree, Montague; and Mollie Lastovica, Fredericksburg, presented “Quesadilla Burgers.”

This year, the Friends of the Black Kettle provided custom-designed T-shirts for all participants. All recipe award winners received a gift bag complete with St. Blanc’s famous jambalaya recipe and hot sauce. All showmanship award winners received grill tongs provided by the Kentucky Angus Association. Anne Patton Schubert, contest co-chairman, says that the committee hopes to continue its work and support future contests. Additional awards were provided by the American Angus Auxiliary, Certified Angus Beef LLC, and Vernon Hathaway, Harker’s Distribution Inc., Le Mars, Iowa.

Overall & Fresh Meat Senior
Winning Recipe - Louisiana

Crab-Stuffed Filet Mignon with Crab Sauce

4 CAB® filet mignons, 6-7 oz. each
2 Tbs. olive oil
1 tsp. onion, minced
1 tsp. green onion, minced
1 tsp. celery, minced
1 tsp. green bell pepper, minced
1 tsp. garlic, minced
2 Tbs. shrimp stock
1 Tbs. bread crumbs
1 Tbs. Creole seasoning
1 1/2 cups lump crabmeat

Prepare crabmeat bordelaise sauce and cover to keep warm. Heat 1 Tbs. olive oil in a medium skillet over high heat. Add the onion, green onion, celery, bell peppers and garlic. Sauté for 1 minute. Add crabmeat, stock, bread crumbs and 1 tsp. Creole seasoning and cook for 2 minutes. Remove from heat and set aside to cool for at least 15 minutes. Makes 1 cup.

Using a small knife, cut a slit about 2 inches long and 2 inches deep into the side of each steak to make a pocket. Sprinkle the remaining 2 tsp. Creole seasoning over the meat, using 1/2 tsp. for each steak and inside its pocket. Use your hand to coat the meat thoroughly inside and out.

Stand the filets on their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4 cup of the cooled stuffing. Heat the remaining 1 Tbs. oil in a skillet over high heat. When the oil is hot, add the filets and sauté until rare, about 3 minutes on each side; or medium rare, about 4 minutes on each side. To serve, place filet on a dinner plate and cover with a generous amount of the crabmeat bordelaise sauce.

Crabmeat bordelaise sauce

1 Tbs. shallot, minced
4 turns freshly ground black pepper
1 Tbs. garlic, minced
2 cups beef glaze (thickened stock)
2 Tbs. unsalted butter, room temperature
1 Tbs. chopped green onions
1/2 lb. lump crabmeat
1 tsp. Creole seasoning

Combine the shallot, garlic and Creole seasoning in a small non-reactive saucepan and place over high heat. Cook for 30 seconds. Watch carefully so it doesn’t burn. Add crabmeat, salt and pepper and bring back to a boil. Stir in glaze and bring back to a boil. Reduce heat and simmer, skimming off fat and impurities for about 10 minutes. Turn heat up to high, skim remaining impurities from the top and cook for 1-2 minutes more. Whisk in the butter until thoroughly incorporated, about 30 seconds. Add green onions and remove from heat.

Fresh Meat Intermediate
Winning Recipe - Ohio

Granny’s Filet of Beef

5-lb. CAB® whole tenderloin
1 tsp. coarse black pepper
1 1/2 tsp. garlic salt
1 tsp. Canadian steak seasoning

Heat grill. While grill is heating, sprinkle black pepper and garlic salt over tenderloin. Top with layer of Canadian steak seasoning.

Grill whole tenderloin until it reaches medium-rare on a meat thermometer, approximately 1 -1 1/2 hours. Do not turn. Slice to desired thickness. Enjoy.

Fresh Meat Junior
Winning Recipe - Michigan

Rodeo Roundups “Loose Meat” CAB® Sandwich

2 lb. CAB® ground chuck
2 pkg. dry beefy mushroom-onion soup mix
1/2 cup water
1/2 lb. mozzarella or provolone cheese, thinly sliced
bread or rolls

Brown the ground chuck. Add the soup mix. Add water and stir. Simmer on low for approximately 15 minutes. Spoon portions of “loose meat” mixture onto plain or toasted bread and cover with sliced cheese. Add choice of toppings: sliced bell or jalapeño peppers; sautéed onions and mushrooms; pickles; raw onions; hot sauce.

Preparation time: 30 minutes.

Fresh Meat Adult
Winning Recipe - Missouri

Granny’s Beef Kabobs on Mini Pot-Passers

2 lb. CAB® boneless sirloin steak, cut into 1 1/2-in. cubes
1/2 cup soy sauce
1/4 cup olive oil
2 Tbs. wine vinegar
4 cloves garlic, minced
4 Tbs. brown sugar
fresh cracked black pepper
2 green peppers, chunked
2 red peppers, chunked
16-20 mushrooms
3 onions, quartered
2 zucchini, sliced in 1/2-in. chunks

Mix soy sauce, olive oil, wine vinegar, garlic, brown sugar and black pepper together. Pour into Ziploc® bag; add sirloin and marinate overnight or for at least 8 hours.

Reserve some marinade for basting.

Alternately thread kabobs with meat and vegetables. Grill 8-10 minutes or until desired doneness, turning once.

Deli Meat Junior
Winning Recipe - Texas

Ranch-Style Monte Cristo Sandwich

2 lb. CAB® deli-style roast beef, sliced
1 packet (1-oz.) Hidden Valley®
Ranch® salad dressing and seasoning mix
1/2 cup sour cream
4 large eggs
1 1/2 cups milk
2 12-in. French baguettes, halved lengthwise
1 medium tomato, sliced thin
1/2 of medium onion, thinly sliced and separated into rings
1 small avocado, diced
2 Tbs. mayonnaise
2-4 large romaine lettuce leaves, washed and dried

Reserve 1 tsp. of the seasoning mix. Mix remaining seasoning mix with sour cream. Whisk in eggs and milk. Divide bread halves between two 13 x 9-inch baking dishes, cut-side down. Pour egg mixture evenly over bread in each dish, dividing equally. Cover, refrigerate overnight.

Remove baking dish from refrigerator. Place bread on tray. Discard excess liquid from dishes. Wash and wipe out. Spray bottoms of pans with nonstick spray. Place bread cut side up in dish. Put into 350° F oven. Bake 35-40 minutes, or until tops are puffed and lightly golden.
Toss together onions and tomatoes with reserved seasoning mix. If desired, season with salt and pepper.

In small bowl, mash together avocado and mayonnaise, creating a chunky spread.
Once bread is removed from oven, place on large platter. Spread with some of the avocado mixture. Assemble sandwich as follows: Lettuce, roast beef, top with tomatoes and onions. Spread top half of bread with avocado mixture and top sandwich.

Serve warm.

Deli Meat Intermediate
Winning Recipe - Kansas

CAB® Salad Skewers

1/4 lb. CAB® deli-style roast beef, sliced
1/4 lb. CAB® deli-style pastrami, sliced
4 slices provolone cheese
2 cups baby spinach leaves
12 cherry tomatoes

Honey mustard dipping sauce:

1/2 cup vinegar
1 cup mayonnaise
1 tsp. prepared yellow mustard
1 tsp. sugar
1 tsp. onion, chopped
1/2 cup honey
1 tsp. parsley, minced
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup vegetable oil

1. In small bowl, combine the vinegar, mayonnaise and mustard. Add sugar, onion, honey, parsley, salt and pepper.

2. Slowly pour oil into mixture while mixing briskly with a wire whisk.

3. Refrigerate until ready to serve.

To prepare:

1. Place the slices of pastrami on a work surface and top each with a slice of cheese and a slice of roast beef.

2. Roll up jelly-roll style and slice each roll into three equal pieces.

3. Alternately thread each skewer with two pieces each of the meat and cheese roll, spinach leaves and cherry tomatoes.

4. Serve immediately with honey-mustard dipping sauce; or chill until ready to serve.

Deli Meat Senior
Winning Recipe - Kansas

Southwest Beef Linguini

1 lb. CAB® deli-style roast beef
6 oz. linguini, cooked
1 Tbs. olive oil
2 tsp. chili powder
1/4 tsp. cumin
1 small onion, sliced into rings
1 green pepper, sliced
1/2 tsp. bottled minced garlic
1/2 cup pico de gallo

Cook linguini according to package directions and drain. Cut beef into strips. Put oil into large skillet or wok. Heat over medium heat, stir in chili powder, cumin and garlic and heat for 15 seconds. Add onions and stir for 1 minute. Add peppers and stir-fry for an additional 2 minutes until crisp-tender. Add beef and heat until warmed through. Add linguini and pico de gallo. Toss and cook until heated through.

Serves 4.

Heat and Serve Junior
Winning Recipe - Missouri

Beefy Breakfast Burritos

2-lb. pkg. CAB® heat-and-serve boneless shortribs
scrambled eggs
green or red peppers, chopped and sautéed until tender
onion, chopped and sautéed until tender
cooked tater tots, sliced
burrito-sized soft flour tortillas, warmed
cheese sauce
shredded cheese (Co-Jack, cheddar, etc.)
sour cream
pico de gallo, salsa or diced tomatoes

Flake or shred shortribs and warm in skillet over medium heat. Add any or all of the next four ingredients to your taste. Cook until hot over medium heat, stirring gently. Fill tortillas, roll up and top with cheese sauce and garnish as you would like with the next three ingredients.

The 2 pounds of meat will make enough burritos to serve approximately 8-10 people.

Heat and Serve Intermediate
Winning Recipe - Texas

Quesadilla Burgers

4 fully-cooked CAB® burger
patties
8 small flour tortillas
2 cups shredded cheddar cheese
2 cups shredded pepper-Jack
cheese
4 slices bacon, cooked and
crumbled
2 tomatoes, diced
1 medium onion, diced
2 cups shredded lettuce
jalapeños, chopped (optional)

Heat burger patties, season if desired. On each of 4 tortillas, place 1/4 cup shredded cheddar cheese and 1/4 cup shredded pepper-Jack cheese. Sprinkle each with a crumbled slice of bacon and 1/2 cup shredded lettuce. Place burger patty on each and top with tomatoes, onion, jalapeños (if desired), and remaining cheeses. Place remaining tortillas on top and grill over medium heat, turning once, until heated through and cheeses are melted. Cut in halves or quarters and serve warm.

Heat and Serve Senior
Winning Recipe - South Dakota

Barbecue Beef Pizza

1 container (18-oz.) CAB® shredded beef in barbecue sauce
4 individual (7 in.) pre-baked pizza crusts
1 cup cream cheese, softened
1 can (4-oz.) diced mild green chiles, drained
1/2 cup short thin red bell pepper strips
1 cup shredded Monterey Jack cheese

Heat oven to 400° F. Place pizza crusts on ungreased large baking sheet. Spread 2 Tbs. cream cheese on each crust. Spoon shredded barbecue beef evenly onto crusts. Top evenly with chilies, bell pepper and cheese. Bake in 400° oven 15-20 minutes or until topping is hot and bubbly. Cut each pizza into 4 wedges.