Angus Juniors share the story of Certified Angus Beef® during cooking competition.
Michigan juniors won first place overall in the senior steak division at the All-American Certified Angus Beef® (CAB) Cook-Off at the 2014 National Junior Angus Show (NJAS), July 6-12 in Indianapolis, Ind. Pictured from left are Katie Reid and Rachel Reid, both of Eaton Rapids; and Kendra Merriman and DeeAnne Merriman, both of Lowell. They prepared “Tio’s Ultimate Fajitas” and also claimed first place in the recipe and showmanship catagories. The American Angus Auxiliary sponsored this event. Photo by American Angus Association.
Michigan juniors won first place overall in the intermediate roast division at the All-American Certified Angus Beef® (CAB) Cook-Off at the 2014 National Junior Angus Show (NJAS), July 6-12 in Indianapolis, Ind. Pictured from left are Austin Pillars, Martin; Kollin Johnson, Quincy; Katrena Klopfenstein, Galein; Bethany Maurer, Olivet; and Sterling Reichenbach, Bath. They prepared “Tri-tip Roast with Michigan Cherry Sauce” and also claimed first place in the recipe and showmanship catagories. The American Angus Auxiliary sponsored this event. Photo by American Angus Association.
Michigan juniors won third place overall in the junior steak division at the All-American Certified Angus Beef® (CAB) Cook-Off at the 2014 National Junior Angus Show (NJAS), July 6-12 in Indianapolis, Ind. Pictured from left are Jaycie Brown, Pinckney; Paige Zellmer, Nashville; Blake Pillars, Martin; Brady Zellmer, Nashville; and Kavina Johnson, Quincy. They prepared “CAB® Hoagies.” The American Angus Auxiliary sponsored this event. Photo by American Angus Association.
The contest, sponsored by the American Angus Auxiliary and Certified Angus Beef LLC (CAB), is one of the most popular events at the NJAS. Participants prepare a CAB recipe, and skit that promotes the product to consumers. Teams may consist of two to six juniors, and are divided by age and type of beef used in the recipe: steak, roast or ground beef.
“Year after year, we are always impressed by our Angus youth participating in the Cook-Off,” says Anne Lampe, co-chair of the competition. “The Angus breed and the CAB brand is fortunate to have such a strong future in the National Junior Angus Association members.”
As teams vie to present the best recipe and most entertaining skit, they test their beef industry knowledge outside of the showring. The competition was fierce this year with 32 teams, but light-hearted banter and loud laughter could be heard throughout the competition area.
“We are doing the CAB cook-off and you basically put a skit together with a bunch of kids from your state, and you use that to inform people about Certified Angus Beef®,” says Karisa Pfeiffer, Orlando, Okla.
In each age division — junior, ages 9-13; intermediate, ages 14-17; and senior, ages 18-21 — and beef category, teams are judged on their recipes and showmanship. Recipes are evaluated on taste and ease of preparation, while the showmanship criteria are presentation, costumes and creativity. Winners in each evaluation type, as well as an overall winner, are chosen.
The Black Kettle Award
Established in memory of Paul St. Blanc, a long-time friend and supporter of the Cook-Off, the Black Kettle Award is the highest prize a team can earn in the Cook-Off. It is presented to the highest placing team across all age and beef divisions.
This year, the Oklahoma junior team entered in the other beef category took home the Black Kettle Award. Winning team members are: Alyson Friesen, Arnett; Madelyn Gerken, Cashion; Victoria Gerken, Cashion; Charley Johnson, Orlando; and Sydney Johnson, Orlando. The team wowed the judges with their race car themed skit.
A list of award winning 2014 Cook-Off recipes follows.
Black Kettle Award Winner & Overall Gound Beef Recipe: Okahoma Junior Team
Team members: Alyson Friesen, Arnett; Madelyn Gerken, Cashion; Victoria Gerken, Cashion; Charley Johnson, Orlando; and Sydney Johnson, Orlando.
CAB Lettuce Wraps
Wraps Special Sauce
1 ½ pounds CAB ground beef, lean ¼ cup brown sugar
3 Tbs. chopped onions ¼ cup soy sauce
1 tsp. minced garlic 2 tsp. ginger
½ tsp. black pepper 2 tsp. water
1 cup water chestnuts, chopped 1 tsp. cornstarch
2/3 cup mushrooms (optional)
Chow mein noodles (optional)
1 head lettuce, romaine
To prepare wraps:
1. Brown ground beef with garlic, onion and black pepper until meat is no longer pink.
2. Add chopped water chestnuts and mushrooms (if using), and cook until water chestnuts are warm and mushrooms are tender.
3. Prepare the stir-fry sauce by mixing the soy sauce, brown sugar, water, cornstarch and ginger together in a small bowl.
4. Add the stir-fry sauce to the pan and sauté the mixture for a couple of minutes; then serve it in the lettuce “wrap” with chow mein noodles for extra crunch.
Overall Roast Division Recipe: Virginia Junior Team
Team members: Caleb and Chet Boden, Clear Brook; Gordon and Suter Clark, Gretna; Zach McCall, Greenville; and Mikayla St. Clair, Berryville.
Virginia Maple Tri-tip
4 lb. CAB tri-tip roast, trimmed
1 cup Virginia maple syrup
½ cup brown sugar
¼ cup kosher salt
¾ tsp. chipotle chili powder
¼ tsp. coriander
¼ tsp. paprika
Dash of ground ginger
Dash of garlic powder
To prepare:
1. Thoroughly mix dry ingredients together in a large bowl.
2. Trim any fat from the tri-tip
3. Butterfly the thicker end of the tri-tip to make the entire cut uniformly thick
4. Smother the tri-tip in the Virginia maple syrup and drain the excess
5. Cover the syrup-coated tri-tip with the previously mixed dry ingredients
6. Place the tri-tip in a bowl or bag to marinate (minimum 2 hours, preferably 12, up to 24)
7. Preheat the grill to 500 degrees F
8. Remove the tri-tip and remove excess (clumps of) rub
9. Sear both sides
10. Reduce heat to 250 degrees and cook internal temperature of 125 degrees
11. Remove from heat and let stand for 20 minutes
12. Cut the tri-tip in half (with the grain). Slice in ¼ – inch slices against the grain. Capture the juices that the cut releases for bonus au jus.
Overall Steak Division Recipe: Kansas Junior Team
Team members: Alexandria Cozzitorto, Lawrence; Kady Figge, Onaga; Eva Hinrichsen, Westmoreland; Clay Pelton, Paradise; and Kelsey Theis, Leavenworth.
King of the Cowboys Steak
4 CAB top sirloin steaks
¼ cup kosher salt
2 tsp. ground black pepper
1 tsp. paprika
2 tsp. onion salt
2 tsp. garlic powder
1 tsp. ground coffee
½ tsp. ground thyme
4 Tbs. unsalted butter
To prepare:
Mix dry ingredients together and rub over steak. Place on grill over medium heat. Grill 8 minutes or to medium rare (130-135 F). Remove from grill and place 1 tablespoon of butter on each steak. Enjoy!
Additional NJAS contest placings, awards and scholarships can be found on www.angus.org. Coverage is also available on the NJAA Facebook page, including videos, show results and photos. Backdrop and candid photos are available for purchase online.
Also, tune into a special NJAS episode of The Angus Report on Monday, July 21 at 7:30 a.m. (central) on RFD-TV.
