Kentucky Beef Council

FOOD, FAMILY, AND FAIRS

Awww summer! How I love this season! This is the time of year when I can finally say I am comfortable with the weather. Of course, most would say it is just “too stinkin’ hot”! It is also the time of year when folks are enjoying family cookouts, reunions, and vacations. But perhaps the best part about this season are the fairs because it really just brings all the things that I love about the summer together – family time in the barn, long summer days, and good food! I am not just talking about the funnel cakes and lemonade shake-ups, although those are tasty treats. It’s the Cattlemen’s Association’s ribeyes or the smell of the juicy burgers coming from the concession stand. I have such fond memories of my time in 4-H and FFA and how our projects brought our family together all through the summer. Now, with a family of my own, I am experiencing it from the other side. I am now the parent who pretends to be the judge as my kiddos circle around me with their heifers or drive their pigs. I get to be a parent who pitches in while my kids learn the responsibility of caring for an animal and develop a work ethic that will hopefully carry on with them for the rest of their lives. And what is even more exciting is I get to see my kids develop friendships with amazing families in our county and across the Commonwealth. Of course, it is also fun to see former 4-Hers and FFAers who now have kids of their own showing. It’s no different with the Beef Checkoff. Summer is the pinnacle of grilling season when family, food and even fairs come together. KBC provides recipes and give-a-ways to Beef Cattle Associations who are showcasing their best beef recipes during county fairs, festivals, and even family cookouts. Burger Weeks tantalize tastebuds with delicious beef burgers in restaurants all over Lexington and Louisville. Restaurants lure diners in with summer steak specials while sharing their knowledge of beef from pasture to plate. Hometown butchers highlighting their meat case with strip steaks and gourmet

SBluegrass Hospitality Group Staff Training.

THometown Butcher Promotion

beef burgers on the front page of their circular. Instagrammers share timely beef grilling tips and entertaining tricks that will wow guests at the barbecue. While searching for great beef recipes online, folks can even put their ingredients right into their favorite online grocery basket for their next shopping trip. And even Kentucky Team Beef members are running while talking about how beef fuels their finish. Summer truly is beef’s time to shine!

BLUEGRASS HOSPITALITY GROUP STAFF TRAINING

KBC has been training Bluegrass Hospitality Group (BHG) (Malone’s, Drake’s, and Harry’s) staff for well over ten years! Twice a year, KBC staff present Beef University Bachelor’s Edition, where participants dive into beef’s taste verses flavor and all that effect it. Once a year, KBC offers a Beef U training that takes BHG waitstaff to UK’s campus to experience a beef carcass breakdown and a basics about beef presentation that culminates with a Chopped Cookoff beef style. This past June, KBC presented to 150 staff about beef from pasture to plate and answered numerous questions about animal care and sustainability as they prepared to open Malone’s, Harry’s, and Prime in Louisville’s Paddock Shopping Center.

SUMMER GRILLING E-COMMERCE CAMPAIGN

Kentucky, along with several other state beef councils and National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, teamed up with Target and Kroger to reach shoppers online through an e-commerce campaign. The state partners campaign runs through July with the goal of getting shoppers to purchase beef during the summer by showcasing relevant shoppable media and recipes at the right moments that enable shoppers to feel confident in their buying decisions and create grilling moments together. Ads were placed on Target. com, Target’s Pinterest page, as well as on-site ads for Kroger. Shoppers will be able to click the ads, find a recipe, and place their ingredients in their online basket.

KROGER’S HOMETOWN BUTCHER

In May, Kroger launched their Hometown Butcher program which is designed to showcase their talented meat leaders in their Butcher Shoppes. KBC has partnered with them to provide educational materials as well as handson training for their certification program. Additionally, KBC has teamed up with Kroger to promote the program on air. Recently, KBC appeared on WAVE 3 Listens in Louisville with Kroger Hometown Butcher, Keith Watts to talk beef before Fourth of July. KBC will continue to support this program as it expands in the Louisville Kroger division.

SMOKED TRI-TIP STREET TACOS

Smoked and roasted Tri-Tip is unexpected in a street taco. Try this flavorful version with your favorite toppings for a satisfying meal.

INGREDIENTS

1 beef Tri-Tip Roast (1 to 1-1/2 pounds) • 1 tablespoon olive oil • 1 large sweet onion, sliced • 2 large poblano chile peppers, trimmed, seeded, sliced thin • 4 teaspoons minced garlic • 1/2 to 1 teaspoon ancho chile powder • 2 tablespoons fresh lime juice (about one lime) • 12 small corn tortillas, warmed (6-inch diameter) Toppings: Salsa, chopped onion, chopped fresh cilantro, pico de gallo, crumbled queso fresco, sliced avocado, lime wedges (optional)

COOKING

1. Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions.

Preheat smoker to 225°F.

Cook’s Tip: Use hickory chips for a light smoke flavor. 2. Add beef Tri-Tip Roast to smoker according to manufacturer’s instructions. Set timer for 45 minutes depending on desired smoke flavor. 3. Meanwhile heat oil in large skillet over medium heat until hot. Add poblano peppers, onion and garlic; cook 8 minutes until softened, stirring occasionally. Add ancho powder and stir until combined. Cook 5 to 6 minutes until heated through. Season with salt and pepper, as desired, Remove from heat and stir in lime juice until combined. 4. When roast is done smoking, carefully remove it from smoker. Place roast on grid over medium heat on preheated gas grill or in 350°F oven until roast reaches 145°F doneness (medium rare), approximately 8 to 10 minutes. Remove roast and transfer to carving board; tent loosely with aluminum foil. Let stand 10 minutes. 5. Carve roast into thin slices. Place poblano mixture to tortillas; top with beef. Garnish tacos with toppings, as desired.

SMOKING BASICS

Large cuts such as Brisket, Roasts and Ribs are prime candidates for smoking, but even a Ground Beef burger can benefit from a hint of smoke. Whichever cuts you choose, always remember that time, patience and practice pay off — don’t be afraid to tweak your technique to suit your tools and tastes

PREP THE SMOKER

Whether you’re using a classic smoker, kamado (ceramic, typically egg-shaped) grill, traditional kettle grill or electric smoker, you’re still applying the same basic elements: indirect heat, wood smoke and time. Follow the guidelines for your type of smoker, and if your smoker’s heat source is directly below the meat, use a drip-pan to prevent flare-ups and avoid producing too much smoke, which can lead to bitter taste. Always work in an open, well-ventilated space.

WHAT WOOD YOU DO?

With smoking, the wood itself is an essential part of any recipe. Different hardwoods produce different results, from the deeper smoky flavor of mesquite to the mild sweetness of apple wood to the versatility of hickory. Some aficionados say it’s essential to soak hardwoods before smoking so they’ll burn longer, while others believe soaked wood won’t produce enough clean smoke. Likewise, wood may be smoked in logs, chunks, chips or pellets. Follow the guidelines for your recipe, but feel free to experiment.

BRING THE HEAT

Just as there are many options to consider with both smokers and hardwoods, the heat source is also an important factor. Serious ‘cuers swear by lump charcoal, which contains only burnt wood, burns hotter and longer, and produces a flavorful smoke. Briquettes are commonly used as well, and are particularly effective when employing the “snake” method, similar to a long-burning fuse. Other heat sources include propane gas and a simple flip of the switch, when using an electric smoker.

RUB IT UP

While most of the flavor will come from the smoke and beef, seasoning rubs can blend nicely with the natural flavor of the wood. Rubs can be wet or dry, spicy or sweet, bold or subtle, or just basic salt and pepper. Whichever you choose, keep in mind it’s called a rub for a reason: Don’t be afraid to get hands-on and work the rub into the surface of the meat to get the most flavor (and prevent it from falling off). Rubs can be applied just before you begin smoking or hours in advance and refrigerated until it’s time to get started.

LOW AND (REAL) SLOW

Although a flavorful touch of smoke can be achieved in an hour or less, larger and less tender cuts will generally need to be smoked up to 12 hours or more. Specific times and temps depend on the cut and intended results, so refer to your recipe.

WOOD TYPES FOR SMOKING

HICKORY

Provides a sweet, savory and hearty flavor to the beef. One of the more popular woods due to its strong flavor.

MESQUITE

Will give a very smoky flavor and is great for cooking smaller cuts during a shorter period of time.

OAK

APPLE

One of the more common woods used for smoking. Has a subtle flavor that is great for cooking larger cuts as it won’t be too overpowering.

Will provide a sweeter taste and mild fruitiness. Great for mixing in with another wood type or by itself.

PECAN

Provides a rich, sweet, nutty flavor to the beef. Great as a mix in since it can tend to be sweeter.

CHERRY

Offers a hint of fruitiness to the beef and is great used by itself or mixed with another wood.

MAPLE

Will give the meat a sweet, light and mild smokiness flavor. Great for mixing with other wood or by itself.