Alpha Gamma Rho team reigns supreme in CAFNR Week's Grill-Off
Story and photos by Samantha Rhoades, posted Oct. 2, 2009

Some may like their steak rare, but all the competitors at Collegiate Cattle Women’s Great Grill-Off were noted for a job, and a steak, well done.

The smell of grilling steaks and smoke, plus the sound of country music, filled the area outside of Trowbridge Livestock Center at 12 p.m. on Sept. 22. The event was judged by three beef enthusiasts: Dennis Fennewald, from the MU beef research center; Darla Eggers, CCW former advisor; and Jim Williams, MU animal science professor.

“I look for appeal and taste,” Williams said. “Is it something I am used to tasting? Is it too spicy or salty? As far as meat goes I look at how dry or juicy is it, and how tender.”

Great Grill-Off judges (from left) Jim Williams, animal science professor, Darla Eggers, executive director, Missouri Cattlemen's Foundation, and Dennis Fennewald, animal sciences instructor, sample entries in the grilling contest.

Six grilling teams participated in this year’s battle: Alpha Gamma Rho Teams 1 and 2, the Mizzou BBQ Team, Sigma Alpha, Independent Aggies and the Agricultural Education Society.

Teams prepare a recipe that is turned in prior to the competition. Then, after preparing the meal, they are judged in each food division and showmanship. The winning teams received cash prizes and a grill set donated by CCW.

Placings:

• Fresh-meats division
• First place:  Alpha Gamma Rho Team 2
• Second place:  Alpha Gamma Rho Team 1
• Third place:  Independent Aggies and Mizzou BBQ Team
• Side-dish division
• First place:  Alpha Gamma Rho Team 1
• Second place:  Sigma Alpha and Alpha Gamma Rho Team 2
• Burger division
• First place:  Agricultural Education Society
• Showmanship
• First place:  Alpha Gamma Rho Team 2

Williams sampled food from all six teams and said he was completely satisfied by what he ate.

“Oh I really enjoyed it, the food was delicious. I was very impressed,” Williams said. “It was stiff competition today, everyone had an excellent meal to prepare and offer and it was a very good presentation.”

Six teams particapted in the Great Grill-Off. The Showmanship category allowed contestants to put together an entire meal.

To win, Williams said the meal needed to make a good first impression, but that the taste was the real driving factor for receiving a high rating.

CCW member Rachel Bartholomew, a senior agricultural education major, said the Great Grill-Off has been going on for just under ten years, and was created in an effort to give competitors a chance to promote the beef industry, while showing off their culinary skills on the grill.

“Teams compete in a burger and/or all other meat division, which usually indicates a steak,” Bartholomew said. ” Last year, we added a side dish as well so they can present a full meal.”

New event participants like Keaton Kendrick, a junior agriculture systems management major and Independent Aggies member said time and preparation was key. His team marinated the steak all night and arrived early to begin cooking.

“This is something we like to do, and do often,” Kendrick said. “Usually we cook pork loin so when we switched to steak today we knew we had a challenge.” 

Matt Kahrs, a senior agricultural economics major, is a four-year veteran of the competition. He was a member of Alpha Gamma Rho Team 2. He said the team strategy was to get the side dishes done well, but to focus on the steak as the highlight of the meal. That strategy paid off with his team placing first in the coveted steak and showmanship divisions, and second in side-dish division cooking classics, such as corn and fries.

“I’ve always liked cooking,” Kahrs said.  “It’s definitely a passion of mine and I’ve done it for years since I was little. I thought this competition would be a great way to get involved.”

The Mizzou BBQ Team was also present and seen as stiff competition. They compete across Mid-Missouri, and are members of the Kansas City Barbeque Society. Their dish featured steak and sides including stuffed peppers wrapped in bacon. Members said simplicity is the key in their strategy, and that getting more experience on the grill, while impressing the judges, was their goal.

Bystanders and competitors agreed that the part of the competition they all wait for takes place after the winners are announced.

“The best part is when the judging is over and we all get to sample the great meals the competitors have prepared for us,” said Sasha Tindall, senior accountancy major and CCW member. “It’s good to see the teams come out, and also to get new teams involved.”

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