Red Bluff Daily News

September 24, 2016

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In2010,Iwrotethefol- lowing: "Oh, what a night," the first Beef 'n Brew in downtown Red Bluff and the Cone Kimball Plaza was a success. "750 came out to enjoy Beef 'n Brew, visiting the 16 businesses on Main, Walnut and Oak between 5 and 7 p.m. fol- lowed by the dance at the Cone Kimball Plaza." In 2011 I wrote: "What a night. This year we had 800 tickets pre-sold. More than 1,200 tickets were turned in for a wristband." In 2012, there were 1,074 tickets sold pre-sale and a total of 1,751 tickets turned in for a wristband. That year a total, of 1,784 lbs of beef was consumed. This year more than 1,730 people attended the 7th annual Beef 'n Brew, with 2,600 lbs of beef used in appetizers and the tri tip wraps. There were 7 kegs of beer at Cone Kim- ball Plaza, and 60 craft beers in the downtown businesses. The average live weight of a steer or heifer is around 1,300 lbs. Average carcass weight after hide, head and internal organs removed is 806 lbs. On av- erage, 21 percent of each carcass is inedible bone, fat and connective tissue. A whole carcass will yield about 639 pounds of ed- ible beef product. From National Cattlemens Beef Association, April 2016. This would mean we served more than four steers in 2016. This year Vic Woolery grilled 500 lbs of tri tip for the tri tip wraps that were included with a cup of beer and the music of Northern Heat at Cone Kimball Plaza. Next year we will have two craft beer stations at the plaza. I wish the person who sliced the tri tip at the Chamber of Commerce dinner would take a les- son from Vic or Mike Col- lins on how to cut tri tip. It is to be cut across the grain, not lengthwise. My wrap was tender and deli- cious Saturday night. We had over 1,700 en- joy an evening in Red Bluff, when it didn't reach 100 degrees with an occa- sional light delta breeze. I accompanied the three judges of the beef appe- tizers — Julie Kelley, pres- ident of Tehama County Farm Bureau; Bob Wil- liams, Tehama County Su- pervisor and James Miller, Red Bluff Round-Up gen- eral manager — as they judged the 24 beef appe- tizers. The appetizers were judged on taste, appear- ance and presentation. Judges Choice was Apple- bee's Steak Wonton Ta- cos, using 25 lbs of sirloin steak. It was a delicious beef appetizer. A very close runner- up was Rolling Hills Ca- sino at the State Theatre with Divine Bovine Shep- herds Pie, using 250 lbs of braised top round, then shredded and served on top a puff pastry, with pesto mash, and fried leek on top. Rancher's Meat and Deli was third with Mar- inated Flanken Ribs with three different barbecue sauces. They were located on Walnut Street by US Bank and had grilled 300 pounds of flank steak and ribs. Peoples Choice for 7 years in a row was A & R Meats, outside of Wink Fashion & Salon, serving Tri Tip sandwiches using 200 lbs of tri tip. I overheard sev- eral mention they ap- preciated the $200 that each beef appetizer ven- dor had received to help with the cost of the beef. Thanks to beef spon- sors Golden State Farm Credit; Peacher Ag, Inc. Vina; Rolling Hills Casino; Suburban Propane; Ani- mal Health International; Corning Chevrolet; Corn- ing Ford; Rose Crain; El Rancho Capay Arena, Or- land; McGlynn & Clark, Attorneys-at-Law; CHB Certified Hereford Beef; Humboldt Auction Yard; Orland Livestock Com- mission; Shasta Livestock Auction Yard. Kent's Meats inside Red Bluff Interiors used 110 lbs of beef to make Sriracha Beef Sliders with cheddar cheese. Sub Culture used 50 lbs of beef chuck in their Shredded Beef Salsa Verde. Gold Exchange had the Main Street Band with their music on the street, and 2 Buds Barbecue was serving 20 lbs in chunks of beef rib-eye. More music was at Bob's Tire, and Cindy's Famous Meatballs were served us- ing 21 lbs of ground beef. There was music at Over- land Post, but no beef. Outside of Tips on the sidewalk, they were serv- ing Tri Tip Sliders with Parmesan and garlic aioli using 14 tri tips. Round- Up Saloon served 27 lbs of beef riblets inside the bar. Fringe Beauty Par- lor, across the street from State Theatre, used 30 lbs of smoked brisket as a beef pizza. Cook made Cow Chips, chocolate and wal- nut cookies using Kent's beef fat rendered with va- nilla bean & cream, driz- zled with caramel. Tehama Property Man- agement on Oak Street served 25 lbs of prime chuck roast as Korean Beef Skewers. Also new this year was Red Bluff Rotary with 30 lbs of carne asada made into their Famous Chili. Te- hama County Fairgrounds promoted their monster truck shows with Mini Monster Sliders using 150 lbs tri tip. Sugar Shack Café served Teriyaki Beef Shooters using 40 pounds of sirloin. Knicks Fam- ily Funzone served Mini Beef Burgers using 20 lbs ground beef. Darkside had 25 lbs of bagged beef jerky. Firehouse Pizza had 60 lbs of Angus ground beef made into meatballs with sauce. Bartel's Giant Burg- ers were serving of a Gi- ant Burger using 200 lbs of ground beef. Enjoy the Store was serving 900 Paradise Pep- per Sauce Meatballs. Daz- zling Décor and More had 25 lbs of tri tip, but I for- get how it was served. Palomino Room was serving Mini Beef Bris- ket using 340 lbs brisket. Scottys Landing had their Blue Bayou Beef Sand- wiches using 102 lbs of Prime Rib. As the judges sampled the many beef appetizers, many of the vendors men- tioned they had used more beef and had planned to make more appetizers this year since they ran out early last year. We thank Judge Rich- ard Schueler, retired, for the hours he spent check- ing IDs for us at the en- trance to Cone Kimball Plaza. Congratulations to Cathy Tobin and Travis Dolling for a successful event in downtown Red Bluff. Did you see the wonder- ful ads on Action News Now? Or hear the ads on The Blaze, Hit Country, 103.5 FM? And we appre- ciate the special edition of the Official Program from Red Bluff Daily News. Livestockauction The Tehama District Fair Jr. Livestock Auction Committee hosted a din- ner to say thank you to the prospective buyers at the 2016 Junior Livestock Auction on Saturday, Sept. 24th at 10 a.m. in Don Smith Pavilion. Champions will sell starting at 1 p.m. This sale has again designated "No live pickup of market beef, lambs, hogs, goats and poultry." The rabbit buyers can donate back to seller, or live pickup. Members of the sale committee are Mike Col- lins, president, with Keith Ellis, Marie Rohr, Brandon Ellis, Brian Birt, Lee Petty, David Ferreira, Doug Rohr, Les Shank, Charlie Mueller and Ty Byrd. Don't forget, 10 a.m. to- day is the sale at the Te- hama District Fairground. JEANBARTON Another successful Beef 'n Brew in the books The USDA's Natural Resources Conservation Service has extended the deadline for California landowners in 10 Central Valley counties to apply for the Regional Conser- vation Partnership Pro- gram — Rice Stewardship Partnership, sponsored by Ducks Unlimited, Inc. in partnership with USA Rice Federation. Other lo- cal partners include the California Rice Commis- sion, Northern California Water Association, and nu- merous regional water dis- tricts. The new cutoff date for RCPP — Rice Stewardship Partnership funding is Nov. 18. Funding through this signup is available to eligible California farmers in Tehama, Butte, Colusa, Glenn, Placer, Sacramento, San Joaquin, Sutter, Yolo and Yuba counties. The Rice Stewardship Partnership seeks to pro- vide financial and tech- nical assistance opportu- nities to rice farmers to help improve the efficiency of irrigation water use and minimize water qual- ity impacts in California's Central Valley, while also benefitting wildlife. "Interested rice pro- ducers are encouraged to visit their local NRCS of- fice as soon as possible," said Carlos Suarez, NRCS state conservationist for California. "This partner- ship between Ducks Un- limited and NRCS is pro- viding a great opportunity for rice producers to im- prove irrigation efficiency and water quality, as well as wildlife habitat, on their farms." Because rice is 100 per- cent irrigated and having adequate supplies of wa- ter is fundamental to pro- duction, the Rice Steward- ship Partnership's main priority is increased wa- ter quantity. The second- ary priority for the part- nership is improved water quality, specifically im- proving on-farm produc- tion that will maximize fertilizer uptake, mini- mize nutrient losses, and prevent pesticide losses on working rice fields. The improvement of water quantity and qual- ity will also help provide habitat and nourishment for approximately seven million ducks and geese migrating along the Pa- cific Flyway each year. Funding for this part- nership effort is being made available through NRCS' Environmental Quality Incentives Pro- gram (EQIP). EQIP appli- cations are accepted year- round, but interested pro- ducers need to be ready by Nov. 18 to be considered for this year's funding. To be ready for EQIP funding consideration, in- terested applicants will need to: submit the ap- plication form, meet pro- gram eligibility require- ments, develop a conser- vation plan and approve their EQIP schedule of op- erations. The time needed to complete a conservation plan and process eligibility can vary, from a few weeks to more than a month, de- pending on the complexity of the farming operation. Applicants are advised to contact NRCS at least 4-6 weeks prior to the funding cutoff date. For more information about the Rice Steward- ship Partnership RCPP, visit www.ca.nrcs.usda. gov or your local USDA Service Center. DUCKS UNLIMITED Deadline extended for conservation partnership CONTRIBUTEDPHOTO Applebee's Chef Tivonta Bradford and Cortnie Reinhardt prepare the Judges Choice trophy winning Sirloin Steak Wonton Tacos at the 7th annual Beef 'n Brew. RUNNINGS ROOFING and CONSTRUCTION SheetMetalRoofing ResidentialCommercial • Composition • Shingle • Single Ply Membrane ServingTehamaCounty 530-527-5789 530-209-5367 NoMoney Down! 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