Anita Stewart, founder of Cuisine Canada, will be in Charlottetown August 15 to wave the flag for Canadian beef and, along with Premier Pat Binns, open the Celebrity Cook-Off. Eight Celebrity Teams will be barbequing beef at a Celebration of Beef event starting at 2 p.m. at the Culinary Institute of Canada, 4 Sydney Street.
Anita Stewart recently spearheaded the World's Longest Barbeque by sending a message to the members of Cuisine Canada urging them to host a beef BBQ party on August 2 at 6 p.m. in rolling time zones across Canada. Cuisine Canada is a national organization for professionals in the food industry with a mandate to actively promote our distinctly Canadian food culture.
On initiating this challenge Stewart says, "It was my dream to collectively link Canada from coast to coast to coast in one massive, delicious outdoor celebration in whole-hearted support of Canadian beef and Canadian agriculture. My dream came true when hundreds of responses poured in from across the nation about plans for barbeque parties. One response summed up the passion about beef ... ‘Can hardly wait ... There is nothing better (absolutely nothing) than Canadian beef on the BBQ.'"
Stewart will be firing up the grill along with seven other Celebrity Teams to show support for Canada's beef producers by grilling cuts that are in oversupply. While Canadians want to eat Grilling Steaks, they make up only 28 percent of the beef carcass. There is an additional 72 percent of other cuts available for preparation and these beef cuts are stocking up in excess supply. These are Marinating Steaks like Sirloin Tip, Inside Round, Eye of Round, Outside Round and Flank steak. Oven roasts cuts like Sirloin Tip, Tri-Tip, Rump, Inside Round, Outside Round, Eye of Round, Outside Round and Heel of Round are in oversupply, as well. An oversupply of these cuts is filling packers' storage coolers, preventing them from purchasing and processing more cattle. This is creating an even greater shortage of grilling steaks, and beef brokers have been forced to import grilling steaks from the U.S. to meet Canadian demand. The United States border will open September 1 to boxed beef. Until the cuts of beef normally exported start moving again, consumers can find good value in both Marinating Steaks and Oven Roasts.
To go on the grill, both Marinating Steaks and Oven Roasts can be tenderized by marinating with an acidic ingredient like the vinegar and beer in the recipe below. Other marinating ingredients are fruit juices, soy sauce, wine and yoghurt. The pre-packaged quick marinades work well to tenderize in under 30 minutes. They are available at meat counters across Prince Edward Island.
Best BBQ'd Beef Kabobs by Anita Stewart
Just thirty minutes transforms marinating and simmering steaks into delectable beef kabobs.
½ cup beer (local ale or lager, dark as possible)
4 garlic cloves, minced
1/4 cup ketchup
2 tbsp each cider vinegar, brown sugar and cornstarch
2 tbsp Dijon mustard
1 tbsp chili powder
1 ½ lb (750 g) Marinating Steak, cut 1-inch thick
Combine all ingredients (except beef) in large, sealable freezer bag.
Trim fat from steak; pierce beef with fork. Cut into 1-inch cubes. Add to bag and marinate for 30 minutes in the refrigerator. Discard marinade. Thread beef cubes and sweet pepper chunks alternately onto skewers. Grill using medium-high heat for 4-5 minutes per side or until browned, but pink, inside. Makes 6 servings.