The national beef checkoff, through its Northeast Beef Promotion Initiative (NEBPI) and in partnership with theSouth Dakota Beef Industry Council (SDBIC), braved torrential winds, rain and the summer heat in Washington, DC, this past weekend for the 23rd annual Safeway National Capital Barbecue Battle. As an official product sponsor of the two-day event, Checkoff Executive Chef Dave Zino held cooking demonstrations in the Safeway pavilion, while attendees were invited to visit the NEBPI booth for recipes, games and more information on the versatility of beef.
Over the course of the two-day festival, Chef Dave Zino shared recipes for a Three Way Marinated Flank Steak and Gazpacho Steak Salad during four cooking demonstrations under the Safeway tents.
Thousands of festival attendees also visited the NEBPI booth on Pennsylvania Ave for beef recipes and information on cooking with beef. While there, they were encouraged to use #DCLuvsBeef on social media to win an “I Love Beef” t-shirt, play beef cut identification games to win a flexible beef cutting board, and mix their own “Cutting Edge Beef Rub” with spices from 5280 Culinary LLC in Highlands Ranch, Colorado
CUTTING EDGE BEEF RUB
- 1 Tablespoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Dry Mustard
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon Chipotle Pepper
- To use as a marinade, combine dry rub with ½ cup of olive oil and 2 tablespoons of vinegar.
After an extremely wet Saturday, NEBPI mascot Miss Patty Melt celebrated the sun’s return on Sunday by greeting and entertaining the crowd.
For more information about upcoming NEBPI events, including Team Beef’s participation at the Marine Corps Marathon in October, visit the NEBPI website and Facebook page.
Source: Cattlemen’s Beef Board