Recipes:

NAME: Jennifer Erickson
CATEGORY: Beef
NUMBER: 101
RECIPE NAME: Steak Sandwiches

Ingredients:
1 round steak (cut 2-inches thick)
1 bottle Sherry wine
1 tsp. pepper
1 loaf French bread (sliced in half lengthwise)
1 stick butter
2 Tbsp. mustard
2 tsp. horseradish

Instructions:
Using a meat fork, poke holes in the steak on both sides. Place in a large bowl. Pour Sherry over steak and sprinkle with half of the pepper. Turn steak over and sprinkle other half with pepper. Cover and marinate overnight or 6-8 hours in refrigerator.

Get coals to a medium heat, (or gas grill on medium). When coals are ready, discard marinade and place steak on grill, turning often. Cook steak to an internal temperature of 130 degrees Fahrenheit. Place steak on a cutting board and let rest. Melt butter in a sauce pan. Stir in mustard and horseradish mix together well. Using a basting brush, brush butter mixture on loaf of bread. Thinly slice steak and put on bread. Wrap bread and steak with aluminum foil and place on grill to warm through, about 5 minutes on each side.


NAME: Dawn Richards 2nd Place
CATEGORY: Beef
NUMBER: 102
RECIPE NAME: Flat Iron Steak

Ingredients:
2 flat iron steaks
Marinade:
2 cloves garlic, minced
4 Tbsp. fresh parsley, minced
1/4 c. A-1 Steak sauce
2 tsp. Worcestershire sauce

Relish
1 sweet onion, chopped (Vidalia or Texas Sweet)
1 ear raw sweet corn
2 Tbsp. fresh parsley, chopped
2 Tbsp. A-1 sauce

Instructions:
Marinade/Steak Preparation:
Mix all ingredients. Take flat iron steaks and score crisscross marks on both sides of steaks about 1/8 inch deep. Add steak to marinade and let sit at room temperature for one hour.

Relish Preparation:
Cut corn off the cob, add diced onion, parsley and A1 sauce. Grill onion and sweet corn while steak is marinating.
Remove steak from marinade and pat dry. Grill steak to desired doneness. Let steak rest for five minutes. Serve with sweet corn relish.


NAME: Courtney Siefkas
CATEGORY: Beef
NUMBER: 103
RECIPE NAME: Siefkas Marinated Steaks

Ingredients:
Beef steak of your choice
1/4 c. Worcestershire sauce 1/2 c. olive oil
3 Tbsp. soy sauce 1 Tbsp. minced onion
1 Tbsp. garlic powder 1 Tbsp. garlic pepper
3 Tbsp. steak seasoning 1 Tbsp. rosemary

Instructions:
Mix all ingredients and pour over steak, let marinate for eight hours. Grill steak to your liking.


1st PlaceNAME: Robert Harms
CATEGORY: Beef
NUMBER: 104
RECIPE NAME: Harms Beef Tenderloin

Ingredients:
2 – 2 ½ lb. beef tenderloin

Marinade:
1 package Adolph’s meat tenderizer
1/3 c. Olive oil
1/3 c. lemon juice
1/3 c. Worcestershire sauce

Rub:
Onion powder Garlic powder
Lawry’s Seasoning Allspice
Cumin Lemon pepper
Pepper Salt
Italian seasoning

Instructions:
Rub meat the night before with dry rub. Before grilling, put marinade mix on beef for 1/2- hour.
Heat a clay flower pot on grill. Grill meat under clay pot to 125- 130 degrees Fahrenheit.


NAME: Ben Carson
CATEGORY: Beef
NUMBER: 105
RECIPE NAME: Poor Man’s Prime Rib

Ingredients:
2-1/2 to 3 lb. boneless bottom round rump roast
1 tsp. Lawry’s seasoning salt
1 tsp. garlic salt
1 tsp. pepper
1 tsp. Accent seasoning
1/2 c. A-1 sauce
1/2 c. Heinz 57 sauce
1/2 c. Worcestershire sauce
1/2 Tbsp. soy sauce

Instructions:
In a bowl mix A-1 and Heinz 57 sauces. Add remaining ingredients to wet mixture.
Place roast in a foil pan with mixture and rub it all over the roast. Cover and refrigerate for twenty-four hours.
Prepare charcoal grill and indirect cook until meat temperature gets to 190 degrees Fahrenheit.
Remove covered roast and let sit ten minutes. Slice and serve.


NAME: Scott Tibbals
CATEGORY: Beef
NUMBER: 106
RECIPE NAME: Beef Chuck Rub

Ingredients:
6 lbs. beef chuck
Dry rub
Au Jus sauce

Instructions:
Beef chuck roast rubbed overnight.
Smoke roast five hours
Put roast in pan with Au jus sauce covered for two more hours.


NAME: Helen Retleff
CATEGORY: Beef
NUMBER: 107
RECIPE NAME: Bacon Cheddar Jalapeno Burgers

Ingredients:
1 lb. ground beef
1 tsp. Lowry’s Season Salt
2 tsps. grilled jalapenos, cooled
1/4 tsp. celery salt
3 oz. cooked bacon chopped, cooled
1/2 tsp. sugar
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 c. shredded cheddar cheese
1/2 tsp. Accent seasoning
1 tsp. black pepper

Instructions:
Grill Jalapenos, cool and chop.
Chop and cook bacon, cool.
Mix ground beef and spices, add bacon, cheddar cheese and jalapenos.
Form 1/4 to 1/3 pound burger patties. Cook to desired doneness. Recommend 155 degrees Fahrenheit.


NAME: Macy Grein
CATEGORY: Beef/Youth
NUMBER: 109/804
RECIPE NAME: Harley Steak

Ingredients:
Flat Iron steaks
1 Tbsp. Harley’s seasoning
Pinch Salt
Pinch Pepper

Instructions:
Turn grill on high
Rub seasoning on steaks
Place steaks on grill, cook to desired doneness


NAME: Janine Jensen
CATEGORY: Beef
NUMBER: 110
RECIPE NAME: JJ’S Steak & Bruschetta

Ingredients:
5-6 lb. sirloin roast
Garlic flavored olive oil
Kosher salt
Good Seasons Zesty Italian mix
Worcestershire sauce
1 can Coke
KC Masterpiece steakhouse marinade
(Bruschetta)
1 c. grape tomatoes -- chopped
Fresh basil to taste
2-3 clove garlic -- chopped
1 Tbsp. red onion – chopped
3 Tbsp. olive oil
Parmesan cheese
Salt
Pepper

Instructions:
Prep meat by lightly shaking on Worcestershire sauce. Rub meat with olive oil and sprinkle with kosher salt and Italian mix.

Soak wood chips, bring meat to room temperature while prepping smoker. Smoke at 300 degrees Fahrenheit for first 30 minutes. Reduce heat to 250 degrees Fahrenheit. Keep meat basted with Coke marinade mix. Remove at 135 degrees Fahrenheit, let rest as temperature will continue to rise. Slice meat thin, put on top of bruschetta toasted garlic bread.


NAME: Randy Stamper
CATEGORY: Combo/Specialty
NUMBER: 201
RECIPE NAME: Stuffed Bacon Burgers

Ingredients:
2 lbs. ground beef
1 small onion, chopped
6 slices bacon, chopped
5 slices Swiss cheese, quartered
1/2 pkg. dry onion mushroom soup mix
1/2 c. Baby Bella mushrooms, chopped

Instructions:
Put ground beef, onions, bacon and dry soup mix in bowl. Work together with gloved hands. Using 1/2 cup scoop, make 10 meatballs. On clean cutting board press ball into thin patty. Place 2 quartered pieces of Swiss cheese on patty and top with approximately 1-2 Tbsp. of mushrooms. Cover mushrooms with 2 more quartered pieces of cheese.
Take second meatball and form into another thin patty. Place second patty on top of first patty. Crimp edges to seal together. Repeat with remaining meatballs. Should make five stuffed burgers. Place on low to medium-low heat. Cook until done.


NAME: Brian Halstead
CATEGORY: Combo/Specialty
NUMBER: 202
RECIPE NAME: Beef Stuffed Pork Loin

Ingredients:
Pork loin
Beef Frank

Rub:
Salt
Black pepper
White pepper
Red pepper
Dried mustard
Meat tenderizer
Chili powder
Dried onion
Garlic powder
Paprika

Glaze:
One can peaches in heavy syrup
1/2 c. peach preserve

Instructions:
Take a smaller pork loin and trim off excess fat and skin. Stick knife through the center length way, insert baster tube to create a hole for hotdog. Remove baster and insert hotdog (hint: easier to use a frozen hotdog). Apply rub to outside of pork loin. Cover thoroughly. Preheat grill to 300 degrees Fahrenheit. Cook for approximately 1 hour 20 minutes or until internal temperature is 150 degrees Fahrenheit. Remove from heat and let rest for 10-15 minutes. Apply peach glaze and slice pork loin.


NAME: Lance Henrichs
CATEGORY: Combo/Specialty
NUMBER: 203
RECIPE NAME: BBQ Meatball Onion Bombs

Ingredients:
1 lb. ground beef/Italian sausage, mixed
2 yellow onions
1 lb. bacon
1/4 c. parsley, chopped
1/4 c. mushrooms, chopped
1/4 c. onion, chopped
1 Tbsp. ketchup or BBQ sauce instead
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1 Tbsp. brown sugar
1 Tbsp. pork rub
1/4 c. Panko bread crumbs

Instructions:
Cut tops and bottoms off onions, slice in half and peel apart. Keep biggest layer for “stuffing” but not tough outer layer. Set onion shells aside. Mix 1 lb. of beef/sausage mixture, diced onion, parsley and mushrooms as well as spices, condiments and bread crumbs; mix by hand.

Take a small handful of meat and place inside onion shell, press together to seal meat inside onion. Number will depend on size of onions. Wrap about three slices of bacon around each bomb, depending on size and secure with toothpicks. Place bombs in smoker at 225 degrees Fahrenheit for one hour. Raise temperature to 350 degrees Fahrenheit and cook 20-30 minutes more. Internal temperature should be 160-165 degrees Fahrenheit. The last 10 minutes or so, put BBQ sauce over bombs and let caramelize.


2nd PlaceNAME: Andy Wilson
CATEGORY: Combo/Specialty
NUMBER: 205
RECIPE NAME: Wilson Surprise

Ingredients:
2 lbs. ground beef
2 lbs. sausage
12 oz. steak of your choice – precooked
1-1/2 lbs. bacon
1 green pepper
1 onion
Swiss cheese

Instructions:
Preset cooker to 225 -250 degrees Fahrenheit. Mix ground beef and sausage together, pat flat until about half-inch thick. Put chopped pepper and onion in middle. Then put sliced pre-cooked steak on top of pepper and onion. Place cheese slices on top of steak. Gently fold ground beef mixture around fillings, close tightly. Make a bacon weave. Put weave on top of stuffed roll, grill until internal temperature is 155-160 degrees Fahrenheit. Remove and let rest 15 minutes. Serve


NAME: Julie Brownlee
CATEGORY: Combo/Specialty
NUMBER: 206
RECIPE NAME: Italian Meatballs

Ingredients:
1lb. ground beef
1lb. ground pork
1 package of Graziano’s meatball mix
2 eggs
1 Tbsp. olive oil
Tomato sauce with Italian seasoning or 1 can of spaghetti sauce.

Instructions:
Mix ingredients together gently- don’t overmix or meatballs will be tough. Place into well-greased Dutch oven. Cover with sauce and place Dutch oven on hot coals. Bake about 50 minutes.

Dutch oven coal pattern for 350 degrees Fahrenheit.


NAME: Trent McDonald
CATEGORY: Combo/Specialty
NUMBER: 207
RECIPE NAME: Bacon Wrapped Meatloaf

Ingredients:
Beef
Bacon
BBQ Sauce of your choice
Graham Cracker crumbs
Brown sugar

Instructions:
Roll beef in graham cracker crumbs and brown sugar. Wrap in bacon. Put in loaf pan. Smoke for four hours.


1st PlaceNAME: Shelana Laing
CATEGORY: Combo/Specialty
NUMBER: 208
RECIPE NAME: Bacon Wrapped Pork Tenderloin
With Balsamic Cherry Rhubarb Chutney

Ingredients:
Bacon wrapped pork tenderloin – purchased at local meat department pre-made or prepare yourself
Balsamic Cherry Rhubarb Chutney:
1 c. Sweet Vidalia onions, chopped
1c. rhubarb, chopped
1 c. cherries pitted, chopped
1/3 c. water
2 Tbsp. balsamic vinegar
Salt to taste
Pepper to taste

Instructions:
Sauté chopped sweet onion with water for ten minutes or until caramelized. Add rhubarb and cherries to onions with balsamic vinegar. Sauté for another five minutes and allow to cool. This can be done 1-3 days in advance. It is best to make the chutney at least one day in advance to give the flavors time to combine.

Preheat grill to about 325 degrees Fahrenheit for direct cooking. I used a charcoal grill and cooked on each side for six minutes and flipped on indirect heat. You can prepare on a gas grill or electric smoker, just adjust cooking times.

Remove tenderloin from grill, allow to sit for five minutes before serving.

I used Roland Balsamic Glaze to finish off the meat. You can buy this at your local grocery store. I squeezed a quarter size of glaze on top of the pork tenderloin, two table spoons of chutney on top of the glaze and then drizzled another tablespoon of glaze on top of the meat.
Yield: Makes about 4 tenderloins, serving 4-5 people.


NAME: Ashley Flatebo
CATEGORY: Combo/Specialty
NUMBER: 209
RECIPE NAME: Bacon Wrapped Chicken Breasts

Ingredients:
4-6 boneless chicken breasts
2 c. soy sauce
3 c. brown sugar
1/4 c. white sugar
1 lb. bacon

Instructions:
Wrap your chicken breasts in bacon. Combine soy sauce, brown sugar, and white sugar in a plastic container. Marinade bacon-wrapped chicken breasts in the sauce over night.

Put chicken breasts on indirect heat on grill. Use pecan wood chips for smoke flavor, cook at 250 degrees Fahrenheit until the internal chicken temperature is 160 degrees Fahrenheit. Remove from grill and let set for a few minutes. Enjoy.


1st PlaceNAME: Steve Heaberlin
CATEGORY: Lamb
NUMBER: 301
RECIPE NAME: Smoked Lamb Loin

Ingredients:
2 lamb loins
Butcher’s twine
Aluminum Foil
Marinade:
4 garlic cloves, minced
2 Tbsp. rosemary leaves, chopped
1 Tbsp. mint leaves, chopped
1/4 c. cherry balsamic vinegar
1/4 c. olive oil
3 Tbsp. pit barrel rub
Glaze:
4 Tbsp. Tart Cherry Apple and Rosemary glaze from Terrapin Farms
2 Tbsp. Lamb Sauce from The Shed

Instructions:
Bone out the loin from the lamb loins. Place the two loins together and tie with butcher’s string. Place tied loins in plastic bag and pour in marinade. Leave marinade for at least two and no more than four hours. Take loin out of marinade and wipe off excess. Apply dry pit barrel rub sparingly to lamb loin and place loin in smoker heated to 240 degrees Fahrenheit. Add Applewood for smoke flavor. Smoke loin until internal temperature is 130 degrees Fahrenheit. Brush the loin with glaze and continue smoking until temperature reaches 140 degrees Fahrenheit. Remove loin from smoker and let rest under foil tent for 15 minutes. Carve into serving size slices and enjoy.


2nd PlaceNAME: Nick Siedelman
CATEGORY: Lamb
NUMBER: 302
RECIPE NAME: Smoked Prim Lam Rib Chops

Ingredients:
Lamb chops – 2 packages
3 Tbsp. Kosher salt
1 Tbsp. garlic powder
1 Tbsp. rosemary leaves

Instructions:
Mix salt, garlic and rosemary together. Sprinkle mixture over chops evenly on both sides. Put in a container, and refrigerate overnight.

Smoke at 150 degrees Fahrenheit for fifteen minutes, then finish at 350 degrees Fahrenheit until medium rare, usually just a few minutes on each side.


1st PlaceChampionNAME: Neil Glaser
CATEGORY: Pork
NUMBER: 401
RECIPE NAME: Neil’s Stuffed Pork Loin

Ingredients:
3-4 lb. pork loin butterflied open
2 apples -- Granny Smith and another of your choice
1 box stove top stuffing (any is fine, I use one like cornbread)
1 lb. sausage – any is fine (I use breakfast sausage)
1-2 c. brown sugar
Salt to taste
Pepper to taste
Favorite Seasonings (I use Rosemary/Extra Virgin Olive Oil)
Butcher’s twine

Instructions:
Butterfly pork loin or have butcher do it at market.
Brown sausage and drain.
Core and cut apples into bite-size pieces
Sauté apples in brown sugar until soft.
Prepare stuffing per package instructions.
Combine stuffing, sausage, and apples put in center of pork loin.
Fold side of pork loin back over the stuffing. Tie pork loin with butcher’s twine. Season pork loin with favorite seasonings.

Prepare grill or smoker for indirect heating. Grill or smoke to an internal temperature of 150 degrees Fahrenheit.

Move to carving plate. Tent pork loin with aluminum foil.
Rest for 10 minutes. Cut off twine and cut in 3/4-inch slices.
Serve with vegetable side.


NAME: Louis Guynn
CATEGORY: Pork
NUMBER: 402
RECIPE NAME: St. Louis Ribs

Ingredients:
St. Louis style ribs
Zesty Italian dressing (1 bottle for 2 ribs)
Smokey D’s rub
Fresh pineapple
Pineapple juice or apple juice

Sauce:
2 fresh tomatoes
3/4 c. ketchup
3 fresh green onions
1 c. brown sugar
1 c. vinegar
1 c. honey
3 Tbsp. butter
1 Tbsp. garlic salt
1 Tbsp. curry powder
1 Tbsp. paprika
1 tsp. cayenne pepper
2 tsp. lemon juice
1 Tbsp. Tellcherry pepper freshly ground

Instructions:
Remove membrane on ribs. Marinate ribs overnight. Coat both sides of racks with Smokey D’s rub. Smoke at 140-150 degrees Fahrenheit for 3-4 hours. Last 1/2- hour turn upside down and sauce bottom side only. Line cookie sheet with foil and lay fresh cut pineapple on sheet, set ribs on top. Add pineapple or apple juice and wrap lightly. Cook at 225 degrees Fahrenheit for another two hours. Internal temperature should be at least 180 degrees Fahrenheit. Open top of foil (top of ribs showing) and sauce top side and caramelize. After caramelized, reseal ribs up and let rest off heat.


NAME: Bert Houge
CATEGORY: Pork
NUMBER: 403
RECIPE NAME: BBQ Baby Back Ribs

Ingredients:
2 racks of loin back ribs
2 Tbsp. brown sugar
2 Tbsp. paprika
1 Tbsp. sugar
1 Tbsp. garlic salt
1 tsp. celery seed
2 tsp. cayenne pepper
2 tsp. lemon pepper
1/2 tsp. dry mustard

MOP:
2 c. apple juice
1 c. apple cider vinegar
1 c. water
1/2 c. minced onion

Instructions:
Remove silver skin from bone side of ribs. Pat excess blood from ribs.

Apply dry ingredients to ribs. Cook at 200 degrees Fahrenheit for three hours applying mop every 45 minutes. Tent ribs and cook for two hours at 250 degrees Fahrenheit. Remove ribs, add glaze or sauce and cook 30-60 minutes until done.


NAME: Kirk Bricker
CATEGORY: Pork
NUMBER: 404
RECIPE NAME: Bricker BBQ Ribs

Ingredients:
Baby Back Ribs Rib Rub:
8 parts brown sugar
3 parts kosher salt
1 part ground black pepper
1 part cumin
1 part chili powder
1 part garlic powder
1 part cayenne pepper (optional)
1 part onion powder

BBQ Sauce:
3 lbs. fresh peaches
5 c. brown sugar
4 c. apple cider vinegar
2 c. tomato paste
2 c. ketchup
1 c. prepared mustard
1 orange zest and juice
3 Tbsp. salt
1/4 c. orange juice concentrate
1 c. molasses
2 Tbsp. crushed red pepper
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. pepper
1 Tbsp. cayenne pepper
2 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. rosemary - chopped
1 Tbsp. thyme – chopped
1 Tbsp. oregano – chopped

Instructions: Rib Rub:
Mix all ingredients in a bowl. Take baby back ribs and pull off back membrane, add mustard to ribs and coat. Coat ribs with dry rub and wrap in plastic wrap. Place in fridge overnight.

BBQ Sauce:
In a blender or food processor, puree peaches until smooth. Pour into large soup kettle and add all other ingredients. Bring to a boil. Reduce heat; simmer, uncovered for two hours, stirring occasionally. Let cool and place into empty clean ketchup jugs and or salad dressing jugs. Keeps for two weeks in fridge.
Preheat smoker to 225 degrees Fahrenheit. Add applewood to smoker. Smoke ribs for three hours, basting with BBQ sauce three times and spritzing with apple juice. Remove ribs and wrap ribs with tin foil let sit for two hours. Place ribs back into smoker still at 225 degrees Fahrenheit for one more hour. Remove ribs and serve.


NAME: Robert Molkenthin
CATEGORY: Pork
NUMBER: 405
RECIPE NAME: Country Style Boneless Ribs

Ingredients:
Boneless pork ribs
Bacon

Instructions:
Wrap bacon around ribs. Place wrapped ribs on smoker at 200 degrees Fahrenheit for three to four hours.


NAME: Brian Morris
CATEGORY: Pork
NUMBER: 406
RECIPE NAME: Three Little Pigs in the Tropics

Ingredients:
8 oz. pork loin (butterflied)
2 Tbsp. Caribbean jerk
2 Tbsp. Honey Marinade
3 Tbsp. crushed pineapple
2 slices Prosciutto ham
3 Tbsp. grated pepper jack cheese
4-6 bacon slices
Raspberry Chipotle BBQ sauce
Mixed spices

Instructions:
Using a Weber grill, start about 4-5 lbs. charcoal. When ready, place half on each side of grill leaving an open space in the middle. The meat is cooked indirectly.

Pound out loin until about 3/16 inch thick. Marinate for eight hours. Layout loins, place two slices of Prosciutto ham on pork loin. Place on top of Prosciutto ham, cheese and pineapple in a row across length of meat. Roll up tightly. Place roll on top of one slice of bacon and bring ends of bacon over ends of roll. Tightly wrap the roll in bacon around the body of roll, not lengthwise. This will hold the ends together to help keep cheese and pineapple from coming out. Place on grill indirectly and turn once when bacon brown. Sprinkle with BBQ spices at about 135 degrees Fahrenheit. Cover with bbq sauce. Cook to 155 degrees Fahrenheit, about 1-1/2 hours and grill at 300 degrees Fahrenheit. Remove from grill, cutslices, and serve.


NAME: Jason Kula
CATEGORY: Pork
NUMBER: 407
RECIPE NAME: “It’s Just BBQ” Meat and Candy Ribs

Ingredients:
6 racks baby back pork ribs, remove membrane
Honey
Butter
It’s Just Sauce
Dry Rub:
1 c. brown sugar
4 Tbsp. coarse black pepper
4 Tbsp. kosher salt
2 Tbsp. onion powder
2 Tbsp. granular garlic
2 Tbsp. curry powder
1/4 tsp. cayenne pepper
1 Tbsp. chipotle powder
1 Tbsp. Chinese five spice
1/2 c. raw sugar

Instructions:
Mix dry rub ingredients together and rub rack of ribs with mixture.

Smoke at 225 – 240 degrees Fahrenheit for two hours. Drizzle hone and butter on rack of ribs. Then wrap ribs with foil and cook for two more hours. Remove foil, return to smoker for 30 minutes and sauce with “It’s Just Sauce” BBQ sauce.


NAME: Tony Denato
CATEGORY: Pork
NUMBER: 408
RECIPE NAME: Breakfast Fatty

Ingredients:
Pork sausage
Honey Nut cream cheese
Bacon
Maple syrup

Instructions:
Lay out sausage flat. Spread with cream cheese. Wrap in bacon.
Smoke approximately four hours. Baste with maple syrup.


NAME: Josie Herwehe
CATEGORY: Pork/Youth
NUMBER: 409/801
RECIPE NAME: Stuffed Pork Loin

Ingredients:
Stuffing mix
Pork loin
Rub
Jelly of your choice
BBQ Sauce

Instructions:
Rub meat with dry rub, then butterfly loin. Spread jelly on inside of meat. Mix stuffing according to box instructions. Place stuffing on top of jelly in center, fold it and tie with butcher’s string. Place on smoker at 200 degrees Fahrenheit for 4-6 hours.


NAME: Jim Otis
CATEGORY: Pork
NUMBER: 410
RECIPE NAME: St Louis Ribs

Ingredients:
4 Slabs St. Louis ribs
Apple juice – spray bottle
16 oz. Blues Hog BBQ Sauce
6 oz. Blues Hog Tennessee Red BBQ Sauce
Butter
Honey
Brown sugar

Dry Rub:
2 lbs. brown sugar
5 oz. paprika
4 oz. chili powder
4 oz. salt
10 oz. sugar
5 oz. black pepper
4 oz. onion powder
3/4 oz. cayenne pepper

Instructions:
One hour before smoking, clean and trim ribs. Give a generous coating of dry rub. Smoke ribs at 225 degrees Fahrenheit on a pellet grill for three hours spraying with apple juice every so often. After three hours, coat ribs with a little butter, honey and brown sugar. When coated, wrap with foil and smoke for another two or more hours at 225 degrees Fahrenheit. After cutting ribs, coat with a lite brush of the mixed bbq sauces.


NAME: Mel Smith
CATEGORY: Pork
NUMBER: 411
RECIPE NAME: BBQ Ribs

Ingredients:
Rack(s) of loin back ribs,
Spicy yellow mustard
Slap Y’ Daddy BBQ rub
Apple Juice
White wine vinegar
Spray butter
Choke Cherry BBQ Sauce – (see below recipe)

Choke Cherry BBQ Sauce
1 c. ketchup
1 c. water
1/2 tsp. garlic powder
1 c. choke cherry jelly
1/3 c. apple cider vinegar
2 tsp. mustard powder
1 tsp onion powder
1/4 c. brown sugar

Instructions:
Add all ingredients for (Choke Cherry BBQ Sauce) in sauce pan, stir to dissolve, bring to a simmer. Continue to stir and simmer until all ingredients are dissolved. –Store refrigerated.

Peel membrane off back of the ribs and trim the rack. Put a thin layer of spicy mustard on both sides of the ribs. Add a good coating of the BBQ rub. Allow to sit for an hour or two at room temperature.

Put the ribs in the smoker for two hours at 225-250 degrees Fahrenheit. Mix 1-1/2 cups apple juice with 1 cup white wine vinegar. Store unused in the refrigerator. Spray both sides of the ribs with the apple juice mixture. Spray both sides of the ribs with the spray butter. Wrap ribs in aluminum foil and cook for another hour at 225-250 degrees Fahrenheit. Remove foil and coat ribs with BBQ sauce. At this time, if possible, turn off smoker and allow sauce to glaze on ribs for 30 minutes as the smoker cools.


NAME: Baylee Jensen
CATEGORY: Pork/Youth
NUMBER: 412/805
RECIPE NAME: Baylee’s Jalapeno Bacon Loin

Ingredients:
1 package Hormel jalapeno bacon
7 lb. pork loin
1 stick butter
1/4 tsp. garlic powder
Pork Rub:
4 Tbsp. kosher salt
2 Tbsp. white sugar
2 Tbsp. brown sugar
2 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. cumin
1 Tbsp. garlic
1/2 tsp. cayenne pepper

Instructions:
Night before prep as follows:
Melt butter with garlic powder, inject pork loin with mixture. Mix pork rub ingredients together and rub on pork loin. Wrap with bacon, season bacon with rub. Smoke 250 -300 degrees Fahrenheit for 2-1/2 – 3 hours to temperature of 145 degrees Fahrenheit. Remove from heat and let meat rest.


NAME: Scott Geiger
CATEGORY: Pork
NUMBER: 413
RECIPE NAME: Rocky Mountain Loin

Ingredients:
Pork loin
1/2 pkg. Rocky Mountain Seasoning
2 Tbsp. Applewood rub
2 Tbsp. jalapeno dust

Instructions:
Mix together dry ingredients and rub onto loin. Let set in refrigerator for two days marinating. Put loin on smoker/grill over indirect heat. Grill for four hours or until meat reaches 160 degrees Fahrenheit.


2nd PlaceNAME: Troy Anderson
CATEGORY: Pork
NUMBER: 414
RECIPE NAME: Smoked Ribs

Ingredients:
Plowboys Yardbird BBQ Rub Seasoning
Baby Back Ribs
Apple juice

Instructions:
Rub down ribs with seasoning the night before, make sure to coat heavy.

Smoke meat three hours at 200 degrees Fahrenheit. Then place in foil, add 1/4 c. apple juice and wrap. Put foil pack back in smoker for two to three hours, until done the way you like them.


NAME: Robert Pepin
CATEGORY: Poultry
NUMBER: 501
RECIPE NAME: Honey Lemon Herb Chicken

Ingredients:
6 chicken breasts

Marinade:
1 can frozen lemonade
1/4 c. Kosher salt
5-6 Tbsp. minced garlic
2 Tbsp. parsley flakes
2 Tbsp. basil leaves, dried
1 Tbsp. cracked black pepper

Glaze:
1/2 can frozen lemonade
1 c. honey
2 Tbsp. parsley flakes
2 Tbsp. dried basil leaves
1-1/2 Tbsp. cracked black pepper

Instructions:
Mix all marinade ingredients together. Place chicken breasts in gallon Ziploc. Pour marinade over chicken. Press excess air out and leave for at least 4 to 24 hours in refrigerator.
Mix all glaze ingredients in quart Ziploc and leave in refrigerator as well.

Grill over medium to medium low heat. Brown one side and then apply glaze. Keep glazing as you turn chicken. When done, take chicken off to rest and redistribute juices. Apply one last glaze. Eat and enjoy!


1st PlaceNAME: Jeff Whitson
CATEGORY: Poultry
NUMBER: 502
RECIPE NAME: Whitson’s Wings

Ingredients:
Chicken wings
3/4 lb. butter
1 bottle Frank’s Redhot Sauce
2 Tbsp. minced garlic

Instructions:
Melt butter in metal dish. Add wings, sauce and garlic. Baste wings. Smoke for one hour at 180 degrees Fahrenheit. Basting wings every 15 minutes until done.


2nd PlaceNAME: Mike Anderson
CATEGORY: Poultry
NUMBER: 503
RECIPE NAME: Sweet and Tangy Chicken

Ingredients:
8-10 chicken thighs, skinned
Applewood chips or Hickory wood chips

Basic Rub
2 Tbsp. sea salt
1/2 Tbsp. granulated garlic
1 Tbsp. granulated onion
1 tsp. ground thyme
1/2 tsp. paprika
1 tsp. black pepper
1/2 tsp. dry mustard

Sauce:
1 c. favorite barbecue sauce

Instructions:
Combine all ingredients in bowl. Rinse and pat chicken dry. Sprinkle rub on thighs and make sure surface of chicken is covered. Get grill ready with apple chips or small amount of hickory chips to enhance the flavors of the chicken. Grill thighs over direct heat for 10-15 minutes per side and to reach an internal temperature of 165 degrees Fahrenheit. The last 10 minutes of cooking time baste thighs in your favorite barbecue sauce.


NAME: Ryan Engelkes
CATEGORY: Poultry
NUMBER: 504
RECIPE NAME: Smoked Chicken Thighs

Ingredients:
12 Chicken thighs
Cabela’s Chicken Rub to taste
16 oz. bottle Italian dressing
2 sticks butter/margarine
Famous Dave’s BBQ Sauce to taste

Instructions:
Sprinkle chicken thighs with chicken rub and place in aluminum pan with the Italian dressing and butter/margarine. Cook 1 hour 45 minutes or until internal temperature reaches 160 degrees Fahrenheit.

Remove thighs from pan and place on the grill, brush with BBQ sauce.
Grill for 15 minutes.


NAME: Mike Hoy
CATEGORY: Poultry
NUMBER: 505
RECIPE NAME: Smoked Chicken Quarters

Ingredients:
Whole chicken hind quarters
Italian rub
Butter
BBQ sauce

Instructions:
Pat Italian rub over chicken quarters. Place in smoker one hour at 225 degrees Fahrenheit. Remove chicken quarters and place in aluminum foil pan with butter and return to smoker for one more hour at 225 degrees Fahrenheit. Remove chicken from pan, lightly coat with BBQ sauce, and return to smoker 30-45 minutes at 225 degrees Fahrenheit. Remove chicken at 170 degrees internal temperature. Rest and serve.


NAME: Dusty Wilson
CATEGORY: Poultry
NUMBER: 506
RECIPE NAME: Just Peachy Chicken

Ingredients:
8 chicken thighs
8 oz. peaches, frozen
6 Tbsp. peach preserves
6 Tbsp. cinnamon
Suckle Berry’s chicken rub

Instructions:
De-bone chicken thighs. Bring peaches, preserves, cinnamon to a boil. Simmer mixture ten minutes, let cool. Place rub on chicken and smoke at 300 degrees Fahrenheit for around an hour. Place peach sauce on chicken during the last five minutes cooking.


NAME: Kayla Siefkas
CATEGORY: Poultry/Youth
NUMBER: 507/802
RECIPE NAME: Cherry Pepsi Sittin’ Chicken

Ingredients:
Whole chicken
Carbonell extra virgin olive oil to rub one whole chicken
1 pkg. Knorr Rostip Chicken Seasoning Salt
1 can cherry Pepsi

Instructions:
Brush or rub olive oil evenly on whole chicken. Massage chicken salt into the chicken skin. Pour the Pepsi in a Sittin’ Chicken Steamer. Place in grill and cook for 70-80 minutes on low heat.


NAME: Jodi Grein
CATEGORY: Poultry
NUMBER: 508
RECIPE NAME: Thai Chicken

Ingredients:
Chicken hind quarters (thigh and leg)
1 c. soy sauce
1 c. teriyaki sauce
3/4 c. brown sugar
2 Tbsp. Thai basil, sliced thin
Sweet pepper
Celery
Salt
Pepper

Instructions:
Finely chop celery, sweet peppers and Thai basil. Mix soy sauce, teriyaki sauce and brown sugar with peppers and celery, add salt and pepper to taste. Set aside, stir occasionally.
Grill chicken until done reaching 160 degrees Fahrenheit.
Brush liberally with sauce, and serve


NAME: Pete McDermott
CATEGORY: Poultry
NUMBER: 509
RECIPE NAME: Smoked Chicken McDermott

Ingredients:
Whole chicken

Brine:
1 gallon of water (or enough to completely submerge your chicken
3/4 c. salt
1 c. sugar
1 Tbsp. pepper
1 Tbsp. cayenne pepper

Dry Rub:
1/4 c. olive oil
2 Tbsp. cayenne pepper
1/4 c. soy sauce
2 tsp. paprika
2 Tbsp. onion powder
2 tsp. garlic powder

Instructions:
Brine chicken for eight hours or longer in refrigerator.
Mix all dry rub ingredients in a bowl.

Remove chicken from brine and rub with dry rub. Place on smoker and cook at 226 degrees Fahrenheit approximately 3-1/2 to 4 hours, or until internal temperature reaches 166 degrees Fahrenheit. Smoke breast side up.


NAME: Tim, Julie, Hannah, & Haley Pollard
CATEGORY: Team
NUMBER: 601
RECIPE NAME: Pineapple Seasoned Pork Loin

Ingredients:
Pork Loin
2 c. Hy-Vee’s brown sugar seasoning
2 oz. garlic salt
5 lbs. sugar
2 lbs. brown sugar
4 -1/2 oz. Accent seasoning
4 pkgs. Sloppy Joe powder mix
3 oz. paprika
2 oz. black pepper
Aluminum Foil

Instructions:
Mix brown sugar seasoning with pineapple juice. Inject mixture into pork loin.

Then rub some brown sugar seasoning on outside of loin. Wrap in foil and refrigerate 24 hours.

Smoke for 3-4 hours at 225 degrees Fahrenheit until meat reaches 150 degrees Fahrenheit.


1st PlaceNAME: Roger Benton & Louis Nonoit
CATEGORY: Team
NUMBER: 602
RECIPE NAME: Roger & Lou’s BBQ

Ingredients:
1 Turkey, average 12 lbs.
BBQ sauce – Any kind of your liking

Instructions:
Wash and clean turkey. Inject turkey night before cooking with your favorite bbq sauce. Place turkey on smoker and smoke about 8 to 8- 1/2 hours. Mop with bbq sauce while smoking to keep it moist.

Try keeping smoker at 180 degrees Fahrenheit, while smoking using Applewood chips in smoke box.


2nd PlaceNAME: Michelle Bruce
CATEGORY: Turkey
NUMBER: 701
RECIPE NAME: Asian Turkey Burgers

Ingredients:
1-1/2 lb. ground turkey
Salt
1 medium onion diced 1/4 -inch thick
2 cloves garlic- finely chopped
1/4 c. soy sauce
1 Tbsp. Sambal Oelek (Asian chili paste) – optional but really adds flavor
1-inch fresh ginger peeled and grated
1 8-oz. can water chestnuts drained and coarsely chopped
1/2 bunch fresh cilantro leaves, finely chopped
Extra Virgin olive oil

Instructions:
Coat a large cast iron skillet on the grill with the olive oil. Add onions, season with salt and cook until onion are soft (7-8 minutes). Add garlic and cook for 1-2 minutes. Remove from grill and let cool.

In a large mixing bowl, combine turkey, soy sauce, Sambal Oelek, ginger water chestnuts, cilantro and the cooked onion and garlic. Add 1/2 cup of water. This will help the burgers stay nice and moist. Using your hands, squish everything together until well combined. Cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt, add more soy sauce or just a little sprinkle of salt.

Make into 4-6 patties
Place burgers on grill mat or a piece of tin foil. The burgers are so moist that the mixture will fall thru the grate. Cook burgers 5-6 minutes on each side, this will depend on the thickness of your burgers. Place cheese on the burger and let cook another minute. Toast buns on grill and top with your favorite fixings. These burgers can easily be made on the stove. Use the cast iron skillet used to cook your onion and just add a little more olive oil before cooking burgers.


1st PlaceNAME: Denny Hanson
CATEGORY: Turkey
NUMBER: 702
RECIPE NAME: Denny’s Turkey

Ingredients:
Turkey breast
Cajun seasoning (roasted garlic & herb)

Brine:
1 c. apple juice
1 Tbsp. salt
1 Tbsp. garlic powder
1 Tbsp. honey
1/4 Tbsp. brown sugar
1/2 Tbsp. soy sauce
1/2 Tbsp. fresh lemon juice

Instructions:
Brine for 24 hours. Pat dry, inject Cajun seasoning (roasted garlic and herb). Put in direct heat for three hours using only pecan wood for smoke.

Use 24 briquettes (lump coal) that are white and replenish every hour or so. If you don’t want it really dark, wrap turkey in cheese cloth around each breast. When probed turkey should be at 160 degrees Fahrenheit. Take off grill and let rest for twenty minutes. Enjoy


NAME: Gary Rysdam
CATEGORY: Turkey
NUMBER: 703
RECIPE NAME: Smoked Turkey Breast

Ingredients:
11-12 lb. turkey breast
Morton’s salt cure
Charcoal
Cherry wood for smoking

Instructions:
Thaw turkey breast. Rub Morton’s salt cure all over breast inside and out. Wrap breast in plastic trash bag removing as much air as possible. Place in bowl large enough to hold turkey, place in refrigerator. Turn once a day for four days. Rinse off salt and let turkey skin dry on a rack until no moisture is on skin.
Cook on indirect heat until it reaches a temperature of 170 degrees Fahrenheit. After the skin starts to brown, start adding wood to coals to smoke turkey, keep temperature at 200 to 250 degrees Fahrenheit. Let turkey rest for 15 minutes after removing from grill or smoker. Please don’t use oak or hickory wood, this will over power the meat. Applewood works fine also.


NAME: Molly Cummings
CATEGORY: Turkey
NUMBER: 704/803
RECIPE NAME: Perky Jerky Turkey

Ingredients:
4 lbs. turkey thighs
1/4 c. dark rum
4 tsp. ground allspice
2 Tbsp. water
2 tsp ground nutmeg
1/2 c. malt vinegar
2 tsp salt
10 green onions-chopped
4 tsp ground ginger
4 garlic cloves peeled and chopped
2 Tbsp. dried thyme
2 jalapenos with seeds chopped
4 tsp ground cinnamon
2 Tbsp. vegetable oil
2 tsp dark brown sugar
2 tsp ground black pepper
1 c. ketchup
3 Tbsp. soy sauce
1/2 c. lime juice

Instructions:
Boil rum and 2 Tbsp. water in small saucepan for 3 minutes. Transfer rum mixture to blender: add vinegar, onions, garlic, thyme, jalapenos, vegetable oil, allspice, ginger, cinnamon, nutmeg, salt pepper, brown sugar. Blend until almost smooth. Transfer 2 Tbsp. jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead: cover separately and refrigerate.)

Arrange turkey in large shallow pan. Pour lime juice over; turn to coat. Spoon jerk seasoning over turkey and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

Prepare barbeque (medium heat). Remove turkey from jerk seasoning marinade and grill. Place turkey, skin side down and turn after 10 minutes. Continue to cook until an internal temperature of 180 degrees Fahrenheit is reached.


NAME: Walt Graffam
CATEGORY: Turkey
NUMBER: 705
RECIPE NAME: Smoked Island Turkey Tenderloin

Ingredients:
Turkey Tenderloins
(Marinade) – Cranberry Juice
(Inject) – Creole Butter
(Rub) – Poultry Rub & Caribbean Jerk
(Glaze) – Jalapeno Cranberry Jam

Instructions:
Poke holes to penetrate meat. Marinade in cranberry juice. Place in refrigerator to 24 hours.

Inject with creole butter. Rub with poultry seasoning and Caribbean jerk seasoning.

Place turkey tenderloin into smoker at 175 to 225 degrees Fahrenheit for three hours reaching internal temperature of 180 degrees Fahrenheit. Approximately 45 minutes prior to completion, brush on BBQ sauce.


2nd PlaceNAME: Josie Herwehe
CATEGORY: Pork/Youth
NUMBER: 409/801
RECIPE NAME: Stuffed Pork Loin

Ingredients:
Stuffing mix
Pork loin
Rub
Jelly of your choice
BBQ Sauce

Instructions:
Rub meat with dry rub, then butterfly loin. Spread jelly on inside of meat. Mix stuffing according to box instructions. Place stuffing on top of jelly in center, fold it and tie with butcher’s string. Place on smoker at 200 degrees Fahrenheit for 4-6 hours.


NAME: Kayla Siefkas
CATEGORY: Poultry/Youth
NUMBER: 508/802
RECIPE NAME: Cherry Pepsi Sittin’ Chicken

Ingredients:
Whole chicken
Carbonell extra virgin olive oil to rub one whole chicken
1 pkg. Knorr Rostip Chicken Seasoning Salt
1 can cherry Pepsi

Instructions:
Brush or rub olive oil evenly on whole chicken. Massage chicken salt into the chicken skin. Pour the Pepsi in a Sittin’ Chicken Steamer. Place in grill and cook for 70-80 minutes on low heat.


NAME: Molly Cummings
CATEGORY: Turkey
NUMBER: 704/803
RECIPE NAME: Perky Jerky Turkey

Ingredients:
4 lbs. turkey thighs
1/4 c. dark rum
4 tsp. ground allspice
2 Tbsp. water
2 tsp ground nutmeg
1/2 c. malt vinegar
2 tsp salt
10 green onions-chopped
4 tsp ground ginger
4 garlic cloves peeled and chopped
2 Tbsp. dried thyme
2 jalapenos with seeds chopped
4 tsp ground cinnamon
2 Tbsp. vegetable oil
2 tsp dark brown sugar
2 tsp ground black pepper
1 c. ketchup
3 Tbsp. soy sauce
1/2 c. lime juice

Instructions:
Boil rum and 2 Tbsp. water in small saucepan for 3 minutes. Transfer rum mixture to blender: add vinegar, onions, garlic, thyme, jalapenos, vegetable oil, allspice, ginger, cinnamon, nutmeg, salt pepper, brown sugar. Blend until almost smooth. Transfer 2 Tbsp. jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead: cover separately and refrigerate.)

Arrange turkey in large shallow pan. Pour lime juice over; turn to coat. Spoon jerk seasoning over turkey and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

Prepare barbeque (medium heat). Remove turkey from jerk seasoning marinade and grill. Place turkey, skin side down and turn after 10 minutes. Continue to cook until an internal temperature of 180 degrees Fahrenheit is reached.


1st PlaceNAME: Macy Grein
CATEGORY: Beef/Youth
NUMBER: 109/804
RECIPE NAME: Harley Steak

Ingredients:
Flat Iron steaks
1 Tbsp. Harley’s seasoning
Pinch Salt
Pinch Pepper

Instructions:
Turn grill on high
Rub seasoning on steaks
Place steaks on grill, cook to desired doneness


NAME: Baylee Jensen
CATEGORY: Pork/Youth
NUMBER: 412/805
RECIPE NAME: Baylee’s Jalapeno Bacon Loin

Ingredients:
1 package Hormel jalapeno bacon
7 lb. pork loin
1 stick butter
1/4 tsp. garlic powder

Pork Rub:
4 Tbsp. kosher salt
2 Tbsp. white sugar
2 Tbsp. brown sugar
2 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. cumin
1 Tbsp. garlic
1/2 tsp. cayenne pepper

Instructions:
Night before prep as follows:
Melt butter with garlic powder, inject pork loin with mixture. Mix pork rub ingredients together and rub on pork loin. Wrap with bacon, season bacon with rub. Smoke 250 -300 degrees Fahrenheit for 2-1/2 – 3 hours to temperature of 145 degrees Fahrenheit. Remove from heat and let meat rest.