CAB® Cook-off Cookbook | Rules & Regulations
Cooks of all ages should bring their chef’s hats, aprons, beef recipes and flair for preparation to the Certified Angus Beef® Cook-Off this summer. The event, sponsored jointly by the American Angus Auxiliary, National Jr. Angus Association, American Angus Association and Certified Angus Beef LLC, is held annually during the National Jr. Angus Show.
The Cook-Off is judged by a panel of judges. Winners in categories in showmanship and recipe as well as over-all excellence will be awarded special prizes. There will be a Certified Angus Beef® steaks division, Certified Angus Beef® roasts division, and other Certified Angus Beef® items (includes fresh ground beef, smoked sliced brisket, and shredded beef in natural juices) division. There will be divisions for junior teams (two to six members of a state junior association) and for adults (individuals or teams.)
The event is educational, competitive and fun! Among junior teams in particular, the Cook-Off has fostered a cooperative spirit. The Cook-Off is an excellent way to educate and entertain non-participants, while promoting our chief end product—Certified Angus Beef®.
2009 Cook-off Cookbook
The 26th Annual Cook-off.pdfIncludes these delicious recipes: Old-Fashioned Southern Beef Brisket with Browned Potatoes; Grandma Sylvia’s Barbecue Beef Sandwiches; Cola Roast; CAB® Holiday Brisket with Red Cabbage and Creamy Mustard Sauce; Absolutely Sensational Roast; Creole Roast Beef for Po’ Boys; College Boy Brisket; Southern Sweet Brisket; Roast Dip Sandwiches; Classic Coca-Cola® Barbecue Beef; Beef Honey Teriyaki Stir Fry; Lime-Grilled Steak and Shrimp Kabobs; CAB Steak Tacos with Corn Relish; Blackened Steak and Horseradish Cream; Grilled Steaks with Peppery Peach Salsa; Bleu Cheese Filets; CAB Tenderloin Steaks with Morel Mushroom Cream Sauce; Bluegrass Country Fried Steak; Louisiana “Sweet Southern” Filets; Southwestern Steak Sandwiches; Showdown Filets; Peppercorn Steaks with Mustard Sauce; Nothing Better Spicy Beef Filets; Kentucky Fried Steak; CAB® Steak with Grandma’s Peppercorn Gravy Sauce; Minnesota Grilled Ribeyes; The Honeymooners Night on the Town Filet; Ribeye Steaks with Cumin-Lime Butter; Sensational Sirloin Strips; Grilled Steaks Balsamico; Hunter’s Choice Casserole; Sante Fe Soup; Beef Ravioli; Beef Jambalaya; All For One Tortellini Bake; Ranch Chili; CAB® Roast Beef Pita; Beef Rouladen; Poor Man’s Philly; NOLA-style Muffuletta
2008 Cook-off Cookbook
2007 Cook-off Cookbook
Includes all competitions: Fresh Meat, Heat-and-Serve and Deli Meat. Thank you to all of our Friends of the Black Kettle!
2006 Cook-off Cookbook
Tigger’s Elegant CAB® Prime Rib Roast; Zesty Steak Empanada; Pit Crew Pasta; Texas Taco Soup; Beef Chuck Stew; Chipotle Steak; Western Way Ribeye; Peppered Ribeye Steaks; Supremette’s Strip Steak; Aunt Bee’s Filet of Beef; CAB Kabobs with Vegetables; Flat-Iron Steak Supreme; Savory Sirloin Strips; Pepperrock Stuffed Beef Filets; Las Vegas Strip Steak…
Beans for Real Cowboys; Keep on Truckin’ Quick-N-Easy Panini Sandwiches; “Priceless” Philly Beef ‘n’ Cheese Sandwich; Baked Beef Chimichangas; Cruella’s Wickedly Delicious Prim Rib Dinner with Blazin’ Sauce; Inside-Out Bacon Cheeseburgers; All-American CAB® Sports Dog; CAB Hot Beef Sandwich; Holiday CAB® Prime Rib with Mushroom Sauce; Quick & Easy Pulled Beef…
Beefy Pepper Cheese Rolls; Speedy Toasted CAB Sandwich; Western Wrap; Super-Quick Beef Taco Soup; CAB Deli Wrap; CAB Orange Barrel Hoagies; Nebraska Beef Taco Wraps; Beef Taco Wraps Oklahoma Style; Cajun Toast Beef with Pasta & Veggies…
CAB® Cook-off Winners
Read more about the CAB Cook-off winners in these Angus Journal articles highlighting the people behind the recipes.