2011 Junior National Hereford Expo
Hereford Grill-off Recipe Winners

More than 640 youth and their families gathered at the 12th annual 2011 VitaFerm® Junior National Hereford Expo in Kansas City, Mo., July 10-16, to show and celebrate the Hereford breed. The Hereford Grill-off included participating states' assembling a team of six members and presenting a recipe to a panel of judges. The purpose of the Grill-off was to promote beef and its benefits to a healthy diet.

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Junior Division Champion

Grilloff Junior Division Champion

Pictured are the members of the champion junior team from the state of Kansas (front row, l to r): Marshall Fike, Westmoreland; Jordan Gatz, Leona; and Brianne Nelson, Fredonia. Back row (l to r) are: Ryan Moser, Westmoreland; Logan Marple, Westmoreland; and Justin Moser, Westmoreland.

Kansas Kabobs



  1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about ½ cup of this marinade for basting. Place meat in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate 8 hours, or overnight.
  2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
  3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
  4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

For more information on the Hereford Beef Grill-off, please contact the American Hereford Women or Amy Cowan, Junior Youth Activities Director at the American Hereford Association.


National Junior Hereford Association
Amy Cowan, Junior Youth Activities Director