OPINIONS
What’s on Your July 4th Grill?
We asked members and friends what they’ll serve this Independence Day.
Kevin Johnson, Merck Animal Health: July 4th will be Cowboy Ribeyes (bone-in) with East Texas sweet corn (on pit), tomatoes and cucumbers. July 5th will be chicken-fried squirrel in gravy. I have a new recipe and some squirrel in the freezer. It is the recipe that won the National Squirrel Cook Off in Arkansas. Kent Ferguson, USDA Natural Resources Conservation Service: I will be grilling brisket, baby back ribs, chicken, sausage, stuffed peppers and perhaps corn on the cob, and on occasion I have been known to make a big batch of hot wings as appetizers to graze on with a cool one as the grilling gets serious. James Holman: Ribeyes and jalapenos Eileen Tidwell: Fajitas! Curt Lancaster, Texas Farm Bureau: A nice steak with a baked potato, and probably while I’m at it some fajitas Kathy Cornett, McCormick Advertising: Beef kabobs and grilled corn on the cob Katrina Huffstutler, Cactus Flower Commu- nications: Grilled strip steaks and veggies and a jalapeno corn casserole. Dale Rollins, Texas AgriLife Extension Ser- vice: Probably hamburgers and Mikulik sausage, maybe some elk steaks. Nothing
Facebook Feedback Social media, Facebook, Twitter, Four- square, LinkedIn — there are so many ways to communicate electronically. We’re even jumping into the mix with The Cattleman NOW and The Cattle- man Plus, our smartphone and tablet apps. We’re using these new methods of communication to ask for your opinions on timely topics. Some, like this one, will be a bit light-hearted. Others may be more serious. Jump in when you see our monthly question on TSCRA’s Facebook page. Join the conversation in our community of cattle raisers.
92 The Cattleman July 2013
against a good steak though! Russell Graves, photographer: I will be grilling Angus burgers and Mexican fi sh tacos, which is grilled tilapia, cilantro butter, and chiltomate served on corn tortillas. And Shiner Bock. Fred Bryant, Caesar Kleberg Wildlife Research Institute: Fajitas, arroz and frijoles, like everyone else in South Texas Larry Gray, TSCRA executive director of law enforcement: We will smoke a brisket, [and have] pinto beans, potato salad and deviled eggs. Clay Murray, Spur Mercantile: Lime-onion-cumin-marinated fl ank steak sounds good. C. Beth Roberts, Lincoln Financial Advisors: I will be having brisket, po- tato salad, cucumber and onions. Adam Weiss, Madison Miles Media: Fourth of July at the Weiss party will be Fred Flintstone-size beef ribs — slow-cooked in the oven and fi nished off on the grill. Bonnie J. Warnock, Sul Ross State University: T-bone steak, baked pota- toes and salad
thecattlemanmagazine.com
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