There were 11 entries in the Clarke County Farm Bureau annual cookout contest this year.
Unfortunately, not all entries could place in a way they could go on to the Iowa State Fair. There were new participants and seasoned participants.
Three teenagers worked together as a team and offered some new recipes that haven’t been done before. Their entry originally was called “Triple Threat Teasors,” three meat sandwiches. Unfortunately, the categories didn’t quite fit their work. So, they ended up just offering one for judging.
Following are the three recipes they worked from.
Brine for rabbit
Four C hot water, ½ C Kosher salt, two cinnamon sticks, one T crushed black peppercorns, ½ C brown sugar, one T ground ginger, two tsp chili powder, one tsp cloves, one bay leaves, four C ice water. Boil water, add salt to dissolve, add remaining ingredients and set overnight. Allow to come to room temperature then add ice water. Add meat until submerged and sit overnight.
Dry Rub: ½ C paprika, three T Cayenne, five T ground black pepper, six T garlic powder, three T onion powder, six T salt, 2½ T oregano and 2½ T dried thyme. Mix all ingredients. Take rabbit out of brine and pat dry. Rub dry rub onto meat and allow to sit. Grill.
Brine for pork
Three to four T salt, 12 oz dark beer, five T garlic powder, one cinnamon stick, two C cider vinegar, ½ C brown sugar, one bay leaf, two T peppercorns. Combine and dissolve on medium heat. Cool. Add meat and soak overnight. Grill.
Brine for chicken
Five T salt, ½ C lemon juice, three T garlic, three T orange juice, orange or lemon zest, water to cover chicken. Allow meat to marinate overnight. Grill
Give one or all of these a try. Thanks to Trinity Miler, Rileigh Hiatt, and Frank Thacker for their contribution to the cookout contest.