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.

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 summer, I competed at the Safeway Barbecue Battle in Washington D.C. in a "Build A Better Burger" contest against my fellow beef ambassadors. Although I didn't win, my family thinks this Spicy Inside Out Burger is a trophy winner.

Spicy Inside Out Burgers

Ingredients
8 burger patties (1 lb package of hamburger)
2 green chiles
1 red onion
4 cubes of pepper jack cheese (1 inch cubes)
4 pita breads
2 cups salsa
Chipotle mayo (optional)

Directions
Finely dice green chiles and onions, mixing them into the ground beef. Roll two patties around cube of pepper jack cheese. Grill until 160 degrees. Cheese may leak out of the patties. Meanwhile, toast the pita bread and add chipotle mayo. Top with salsa and other burger additions like lettuce, tomatoe, etc as desired. Serves 4.

Enjoy this new spin on an All-American classic! Ariba!

I have found the perfect way to celebrate this infamous day in history. Celebrate with a big juicy burger! Enjoy!

Red, White, and BBQ: Grilled All-American Burgers!

Serves 4, Cook Time: 20 minutes, Grill: 14 minutes

Ingredients
1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
1 teaspoon vinegar
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)

Directions
1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.

2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

3. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degree F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.

4. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.

It's summer time, and that can only mean one thing: grilling season. Impress your friends and family at your next barbecue, and dazzle them with color with this creatively simple recipe! Enjoy! For more exciting recipes, remember Beef It's What's For Dinner!

Beef-Stuffed Peppers

Ingredients:
1 pound ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Sauce:
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano

Instructions:
1. Heat oven to 350°F. Cut tops off bell peppers; remove seeds.
2. Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish.

3. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil. Bake in 350°F oven 1-1/2 hours to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.

Makes 4 servings.

Nutrition information per serving: 342 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 77 mg cholesterol; 739 mg sodium; 29 g carbohydrate; 3.7 g fiber; 25 g protein; 5.4 mg niacin; 0.6 mg vitamin B6; 2.1 mcg vitamin B12; 4.1 mg iron; 19.3 mcg selenium; 5.7 mg zinc.

My 15 year old sister Courtney is always on the go. As a sophomore in high school, she is busy with endless activities: basketball open gyms, volleyball camps, 4-H, Junior Leaders, FFA, FBLA, and working with her show calves Serena Jo, Shenoa, Spud, Tyra, and Troy.

To boost her energy, Courtney Sue LOVES to LIVEN up the GRILL with her summer favorite, Steak Sizzlers. So from her stomach to yours, ENJOY!

Steak Sizzlers

Beef:
2 pounds beef top sirloin steak, cut into 3/4 inch cubes

Marinade:
1 cup medium salsa picante
1-1/2 teaspoons lemon pepper
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 cup vegetable oil
Heavy wooden skewers, 4-inches long

Directions:
Mix marinade ingredients together in glass dish or large heavy plastic bag.
Marinate beef cubes for 1 to 3 hours or overnight in refrigerator.
Place one or two beef cubes on a heavy wooden skewer. Add onions, green peppers, pineapples, and tomatoes to the skewer as desired. Grill over medium coals for 5 to 7 minutes. Turn occasionally.
Makes 16 servings of 2 cubes each.

Sassy, Spicy, Scrumptious!

Brought to You By Life Script Healthy Appetite

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