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As summer grilling season heats up, the country’s collective taste buds often turn to steak.
This year, world-class barbecue professionals from the Kansas City Barbeque Society will be challenged to create their best and most creative top sirloin dishes for fame and fortune in the Rancher’s Reserve Beef Cup, which will be featured at 10 select KCBS competitions across the nation.
As a KCBS fifth category competition, Rancher’s Reserve beef is giving barbecue competitors the opportunity to prove their beef mastery, using an up to 6-pound top sirloin cut purchased from a Safeway retailer.
“The world of competition barbecue is exploding in popularity, and Rancher's Reserve beef is excited to be partnering with some of the best culinary professionals that KCBS has to offer," said Jim Sheeran, Safeway’s VP of corporate meat merchandising. "We're looking forward to seeing the amazing recipes and dishes created using our versatile and flavorful top sirloin cut."
The Kansas City Barbeque Society is the world's largest organization of barbecue and grilling enthusiasts with more than 16,000 global members and 400 sanctioned contests from coast to coast throughout America.
To participate in the Rancher's Reserve Beef Cup, competition barbecue teams must first be enrolled in one of the 10 designated KCBS sanctioned regional events included in the Rancher's Reserve Beef Cup series, which began May 10 in Long Beach, Calif., at the West Coast BBQ Classic, and culminating in Las Vegas at the World Food Championships on Nov. 7. Up for grabs this year is a piece of the $21,000 total prize purse and serious Beef Cup bragging rights.
Rancher's Reserve Tender Beef is available exclusively at Safeway stores.
McCormick Flavor Forecast
Bold grill masters looking to elevate their game on the grates this summer might check out McCormick Grill Mates & Lawry’s Flavor Forecast 2013: Grilling Edition. This grilling report identifies the top tastes, trends and techniques that will be inspiring backyard cooks all season long. Smoke and spice pairings, grilled fruit drinks and DIY condiments are among the list of trends that will be sizzling on barbeques across the country.
“Now everyone can discover a few easy, new tricks to bring these tasty and trendy flavors to their outdoor meals,” said chef Mark Garcia of the McCormick Kitchens. “For example, grilling lemons before adding to lemonade imparts a smoky flavor to a classic summer beverage. And using pecan wood chips on the grill brings a sweet, nutty intensity to chicken, pork or vegetables and pairs beautifully with a molasses bacon seasoning.”
Following are the leading trends from Flavor Forecast 2013: Grilling Edition:
Seven flavors to watch:
- Sweet Tea
- Smoked Tomato
- Pecan Wood
- White Peach
DIY condiments: Personalized condiments are shaking up traditional burger, hot dog and sausage toppers. (Smoky Tomato Ketchup with Poblano Chile)
5-minute marinating: This hands-on method slashes prep time and delivers big flavor in less time than it takes to heat the grates. (Spicy Teriyaki-Marinated Flank Steak with Grilled Peaches)
Charred fruit drinks: Adding grilled fruits to classic summertime drinks like sangria, lemonade and iced tea imparts a unique sweet and smoky flavor. (Fresh Lemonade with Grilled Lemons and Watermelon)
Social s'mores: Taking inspiration from the nostalgic flame-roasted treat, this play on s'mores features a gooey Vanilla Marshmallow Crème that requires no toasting. (Chocolate Pretzel Social S’mores)
Smoke & spice pairings: Pairing the right spice blend and wood flavor with your favorite foods takes grilling to new heights. (Molasses-Bacon Pork Tenderloin with Smoked Tomatoes)
Breads on the grill: Breads of all shapes, sizes and origins offer new flavors and textures for grillers to explore. (Grilled Naan served with Arugula & Pine Nut Pesto)
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