Chewing The Cud

Chef Richard Chamberlain, author of the New Healthy Beef Cookbook proves that grilling is easy, fun and trendy. Steal the show with my personal favorite...

Mojo Beef Kabobs
40 Minutes

Ingredients:
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt

Instructions:
1. Whisk Mojo Sauce ingredients in small bowl. Set aside.
2. Cut beef steak into 1-1/4 inch pieces; season with pepper.
3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
5. Serve kabobs drizzled with sauce.

Makes 4 servings.

Nutrition information per serving: 285 calories; 15 g fat (3 g saturated fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 31.9 mcg selenium; 5.1 mg zinc.

The deep red hair glistened in the sunlight as the doe-eyed heifer stared at me through the rustling grass of the pasture. I had been watching the Limousin heifer since she was born, knowing that she would be my next show heifer. I named her Regina George.

I waited patiently for weaning time, knowing that I would soon be able to bond with my Regina George. After sorting the calves into the barn, the air is filled with anticipation as we gently placed the halters on them for the first time. Quickly, they learned to trust us and we became friends.

My sisters and I worked from early November until late September on our show calves--leading, washing, combing, and nurturing them to ensure competitiveness in the show ring. The daily routine of preparing these calves woke us up early before dawn and kept us out late until the crickets started to chirp. It was in these long hours outside with the heifers that we were closest to nature, to the livestock, and to our family.

The flames dance as the burgers are pulled off the grill at a perfect 160 degrees. The crickets chirp and the laterns set aglow the mingling couples at the barbecue. The guests laugh and enjoy the evening, taking in the scenery as dusk paints a rainbow of colors across the sky. The mouth-watering smell of hamburgers, set atop a golden, toasted bun with garden fresh tomatoes, lettuce, and onions, attract the guests towards the picnic tables. Paired with a juicy slice of watermelon and a tall glass of iced tea, and soon the party silences as the hungry bunch digs into this classic summer meal.

This scene may seem like a utopia, and has some worried after a recent recall of beef. According to CNN, United Food Group LLC said it is voluntarily expanding a recall of possibly contaminated beef to include all fresh and frozen ground- beef products produced at its plant from April 6 through April 20. The Vernon, Calif., company said the recall involves some 5.3 million pounds that may have been contaminated with the E. coli O157:H7 bacteria.

So what is the beef industry doing about it?

Carol Abrahamzon and Anna Groseta share their love of beef brisket with these simple recipes!

Anna Groseta is a 4th generation cattle rancher from northern Arizona. Anna has been involved in agriculture her entire life, including serving the National Beef Ambassador Program and Arizona FFA. She will soon graduate from University of Arizona with a bachelor's degree in Agricultural Economics. She hopes to pursue a career working with consumer education or member relations in the beef industry. Here is Anna's take on beef brisket.

Easy Beef Brisket

Ingredients
1 beef brisket (not corned)
1 can of beer
1 can of salsa

Directions
Simply combine ingredients in a crockpot and cook for 4-5 hours. Enjoy!

Carol Abrahamzon, National Beef Ambassador Project Manager, raises Angus cattle at their ranch in Caledonia, Minnesota. Her three children have been very involved in the cattle operation and the beef ambassador program. Carol's husband, Bill, works as a hoof trimmer and runs the family farm. Carol travels across the country each year with her team of Beef Ambassadors to speak to consumers and producers about the Beef Checkoff Program and the cattle industry. Carol puts a different spin on the popular beef brisket!

Grilled Texas Beef Brisket

Ingredients
12 ounces beer
1/2 cup tomato juice
1/2 cup chopped onion
2 small cloves garlic, minced
3 tablespoons Worcestershire sauce
1/4 cup ketchup
2 tablespoons light brown sugar
2 teaspoons lemon juice
1 tablespoon paprika
2 teaspoons dry mustard
several dashes Tabasco or other hot pepper sauce
salt and pepper
4 cups hickory chips or mesquite
1 beef brisket, about 5 pounds

Directions
In a medium saucepan, combine beer, tomato juice, chopped onion, garlic, Worcestershire sauce, ketchup, brown sugar, lemon juice, paprika, mustard, hot pepper sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until reduced to about 1 1/2 cups. Soak wood chips in water about an hour before cooking time. In covered grill, arrange drip pan between coals. When coals are hot, drain chips and sprinkle chips over the coals. Place brisket on grill over drip pan. Brush with some of the homemade sauce. Cover and grill for 1 hour. Turn brisket, brushing both sides with more sauce. Cover and grill for about 1 hour longer, or until meat is well done. Add more coals and chips as needed. Brush with sauce frequently during last 15 to 20 minutes of cooking time. Bring any remaining sauce to a boil on the stove top and pass with the meat. Serves 8.

Carol addded, "When I went to visit my daughter in Kansas City, we realized we were in the heart of BBQ country and decided to try something exciting in the spirit of the region. We were novices at preparing beef brisket, but it turned out well and was so easy! We were satisfied and beaming with pride that we had successfully cooked our first brisket. So my message to you is to try grilling something new this season. Be adventurous and grill outside your “box”.

Thank you Carol and Anna for your beef brisket entries!

Last week I spent some time at the USDA AMS Meat Grading and Certification Training Program in Lakewood, CO. I learned about the USDA's value added service of meat grading and about the beef standards. It made me extremely excited to head back to school in the fall to exercise the skills I learned as I compete on the SDSU Meat Judging Team.

While in Colorado, I happened to find this vehicle touting anti-agriculture propaganda. After going to this website, it seems there is a growing wave of people determined to abolish animal agriculture and spread vegetarianism in this country. The disconnect between producer and consumer is a widening gap.

However, we have the power to close this gap if we allow our voices to be heard. We need to share our personal agriculture stories before the stories get told for us by people who don't know the truth. I wonder if the person who painted on this vehicle has ever even visited a farm. Consumers want the truth, and the truth is this: our food supply doesn't come from factories or from the grocery store. Our food supply comes from caring individuals who dedicate their lives to providing safe and wholesome products to feed the world. Know the truth, share the truth. Tell your agriculture story to a consumer today.