Ready, Set, Grill!

Jamie Wallace, Corner Post Special Contributor

Sept. 29, 2002 - Smells of marinated steaks and spice-flavored kabobs filled the air Sunday afternoon in the Animal Science Research Center parking lot as College of Agriculture, Food and Natural Resources students showcased their skills at Ag Week's first-ever beef cook-off competition.

The Great Grill Off, sponsored by MU's Collegiate CattleWomen's Association, was a result of the organization's members wanting to promote beef for college students and take an active role in Ag Week, according to Crystal Mathews, sophomore member.

Registration started at 11 a.m., with each team paying a $5 entrance fee. CAFNR students then began cooking, and the judges received each team's finished product between noon and 1 p.m.

Block and Bridle sponsored three teams, Mizzou Collegiate CattleWomen's Association sponsored one team and three individuals made up another team called The Beef Hut.

The Beef Hut grilling team was made up of two Ag Week Steering Committee members, Justin Roberts and Lorin Price. The third member was MU student Jake Davis, who supplied the home-grown beef from his family's commercial cattle farm in Seneca, Mo.

Their stand featured a large blue "The Beef Hut" sign, and they prepared a beef kabob sandwich with provolone cheese on a garlic toasted bun and rib sandwich.

The entry was composed entirely of food produced in Missouri. The meat was marinated last night in Riverboat Red wine from Les Bourgeois Vineyards in Rocheport, Mo. The barbeque sauce was from Silver Dollar City in Branson, Mo. The vegetables and potatoes were purchased at the farmers' market in Columbia and were grown in Brunswick, Mo.

Jason Carmack, animal sciences major and Block and Bridle's king candidate, controlled his team's grill. He supplied ribeyes and t-bones from his family's farm in Desoto, Mo.

The Mizzou Collegiate CattleWomen's queen candidate, Amanda Daggs, cooked her margarita steaks with the help of other members.


Story posted 10/01/02

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