Country World Archives 2001-2008
M-m-m-m smells great! ... Steak cookoff - Texas style |
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By MINDY POEHL | Central Texas Edition |
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June 3, 2004 -- If you were not there - let your senses imagine. Drafts of smoke smelling of cooking beef filled the streets of downtown Hico. Along the old buildings and shops, the streets were lined with vendor and artisan booths selling items such as boots, paintings, wooden furniture and herbal remedies. Musical artists, like Tommy Alverson, Jerry Webb and Don Edwards performed on a large stage set up in the middle of the festivities. Groups of people sat around barbecue pits underneath tents, all wearing identical aprons that read "Texas Steak Cookoff, Beef Symposium and Tourist Trap." It was the First Annual Texas Steak Cookoff and it took place in the quaint Central Texas town of Hico on Saturday, May 22. The event brought thousands of guests to Hico, all who were anxious to fill up on ribeyes prepared by the cook of their choice. Securing a promotional grant from the Texas Department of Agriculture through its "Texas Yes!" program, admission was free and tickets for a steak dinner cost $12. Additional sponsors included Dr Pepper, the Texas Beef Council, H.E.B, Central Market, Dodge Trucks and Ben E. Keith Company. A portion of the proceeds will benefit Camp John Marc, a camp for chronically ill children, located in Bosque County. "All of the local people are helping and almost every business owner is involved," said Rod Townsend, school superintendent of Hico.
The cookoff consisted of a 16-ounce ribeye cookoff with two divisions of competition: professional chefs and "backyard experts." The professional chefs were judged by some of the finest culinary experts in this part of the country and included Pat Sharpe of Texas Monthly, Bud Kennedy and June Naylor of the Fort Worth-Star-Telegram, Nancy Nichols of D Magazine and publicists Cherri Oakley and Martha Tiller. Some of the 12 professional chefs included Grady Spears, Paul Lewis of the Palm, Al Biernat of Al Biernat's, chefs from Rough Creek Lodge, Mansour Gorji of the Canary Cafe, David McMillan from Nana's and Tim Love of Lonesome Dove Western Bistro. The professional chefs were invited to the cookoff and the winners will win bragging rights to cooking the best steak in Texas. The "backyard expert's" group, consisting of 31 contestants, was judged by a local celebrity judge panel. "We had a private selection of local celebrities," Townsend said. "These people are known for their impeccable taste." The backyard division had an unopened entry with an entry fee of $100. However, a first place prize of $2,500, a second place prize of $1,000 and a third place prize of $500 was awarded to the contestants. Once the top 12 best steaks were chosen, the 12 contestants each submitted one more steak to be judged. The Baker family traveled to Hico from Barnhart to compete in the backyard division. The family consists of three generations and includes Jimmy, Louise, Linda, JB, and Shala Baker. Alan Garner is a family friend who was along to help cook the steaks. "We're competitors. We like to cook steak, so we came down to cook it." Jimmy Baker, who would not reveal the secret recipe, said, "The family secret is all in the marinade." People from the Double Shoe Ranch in Hico also entered the cookoff. Three of the cooks were Bo Cope, Linda Cope and Danny Isaacs. "We cook for the Stock Show in Fort Worth, so we cook for consignors and cattle people." Linda Cope said. "A good steak takes experience and a good spice blend, which I'm not telling anyone what it is." Prepared to cook and serve 200 steaks, Linda said the event was great for Hico and for Texas. "We're looking forward to it next year. It's been a lot of fun," she said. Bo and Linda Cope won first place in the hors d'oeuvres category, earning them $200. Ted Cathey from Hamilton, and Jerry Hudson from Abbott, were eager to share their recipe, as Cathey held out his key ingredient, Worcestershire Sauce- with a grin on his face. "I just love to cook," Cathey said, as to why he entered the contest. "And we entered for the prize money," Hudson added. Their recipe is simple. It consists of seasoned salt, smoked salt, garlic, red pepper, and "today we used a smokey mesquite grilling sauce called Grill Creations by Lowry's. We also use Monterey mix by McCormick's," Cathey said. He also uses butter and Worcestershire Sauce every time he turns the steaks, which Cathey and Hudson think is the main key. The winners in the professional category were:
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