Iowa State Fair Hot Beef Sundae
Ingredients:
1 package (17 ounce) fully-cooked Beef Tips and Gravy
1 package prepared refrigerated mashed potatoes (or instant potatoes) to serve 4
1 c. shredded cheddar cheese
4 cherry tomatoes
Instructions:
Heat Beef Tips and Gravy in microwave according to package directions (4 minutes). Prepare mashed potatoes according to package directions. To serve, place scoops of mashed potatoes in bowl. Top with Beef Tips and Gravy. Sprinkle with cheese, and top with cherry tomato. Enjoy!
Bob’s Smoked Chicken Breast
Bob Pepin, Iowa Farm Bureau Cookout Contest
Ingredients:
6 full bone-in chicken breasts
Brine
2 c. brown sugar
2 c. curing salt
1/4 c. minced fresh garlic
2 gal. apple juice
1/2 tbsp. each rosemary, thyme and sage
Instructions:
Mix all brine ingredients together in a large food safe container. Add chicken breasts to brine ingredients. Stir two to three times per day for at least two days up to five days. Smoke at 225 degrees Fahrenheit, for about 4 hours. Smoke until internal temperature reaches 165 degrees Fahrenheit.
Baby Back Pork Ribs
Shane Lindstrom, Iowa Farm Bureau Cookout Contest
Ingredients:
Rack of baby back ribs
Rib rub of your choice
1/2 to 3/4 stick of butter
1/4 to 1/2 c. brown sugar
1/4 to 1/2 c. brown sugar
1 c. apple juice
Honey
Instructions:
Remove membrane from back of ribs. Coat both sides generously with rib rub of choice. Place ribs on smoker grill at 250 degrees Fahrenheit for 2-1/2 to 3 hours, meat side up. Place two sheets of aluminum foil down on the smoker grill the length of ribs. Add brown sugar, slices of butter, honey and apple juice to the foil. Place meat side down on top of ingredients. Cook additional 2 to 3 hours.