Issue link: https://www.epageflip.net/i/679857
Thisweekhasbeen rough on men operating heavy equipment. Crossing the Salt Creek Bridge over- flow and looking north you will see a caterpillar and disk buried in a sump. When the well was drilled, they dug a sump hole for the water and gravel that was pulled up in the test- ing of the well. When they removed the drilling equipment they covered the sump hole with dirt. In the heat and northwind the ground looked dry and the caterpillar opera- tor got too close to the wet ground. The other day a rancher on the west side of Red Bluff loaded a semi-truck with steers headed for a feed-lot and the driver didn't remember which way he had come to reach the corrals. The driver should have gone right, but went left and tried to backup and turn it around once he realized he went the wrong way. But he was really bad at backing up. The semi went off the road, rolling over. They had to cut the steers out the back and top of the semi with a chain-saw. The steers were banged up and cut up, but all alive. So was the driver. Rodeonews This weekend is the Jr. High California High School Rodeo State Finals in Plymouth, CA. Representing District 1 are Clay and Madison Ames, Cole and Miley Bun- ting, Kylie Daws, Shelby Dunning, Jacek Frost, Kate Grimsman, Cow- boy Hammons, Hunter Hughes, Keith Johnson, Kaylee King, Olivia Lar- gent, Clayton Moore, Hai- ley Myers, Raci Roque- more, Tyler Schorovsky, Reghan Shannon, Kyle Stewart, Addie Tilton, Ka- mish Wagner and Trent Watkins. The top 4 finishers in each event will compete in the National Jr High Ro- deo Finals in Lebanon, TN, June 19 to 25, 2016. District 1 Team for State Finals The District 1 Team for State Finals in Bishop, CA, June 11 to 18th will be led by their Queen, Ashtin Lopeman, Red Bluff. REINED COW HORSE: 1 -Clay Gorden, Bonanza, OR 29 pts; 2 — Tara Bur- rone, Fort Jones 26; 2 — Jacey Gorden, Bonanza, OR 26; 4- Kelsey Litz, Dor- ris 19; 5 — Dalton Cash, Grenada 18; Alternate — Gwen Johnson, Etna 7. TIE DOWN ROPING: 1 — Brushton Minton, Wit- ter Springs 192 pts; 2- Cody Stewart, Janesville 177; 3 — Corte Smith, Cres- cent Mills 152; 4 — Tan- ner Darst, Gerber 120; 5 — Caleb Heitman, Cotton- wood 112; Alternates: Steel Humphry, McArthur 107 and Tanner Meigs, Tay- lorsville 77. BAREBACK RIDING: 1st Cauy Pool, Klamath Falls, OR 150; 2 — Cort Ar- landson, ? 18; 3 — Blake Shepard, Montague 16. SADDLE BRONC — none BULL RIDING: 1 — Levi Gray, Dairy, OR 118; 2 — Kyle Eaton, Chico 76; 3 — Bodie Vaughan, Dorris 39. STEER WRESTLING: 1 — Brushton Minton, Wit- ter Springs 170 pts. TEAM ROPING — HEADER: 1 — Steel Humphry, McArthur 165; 2 — Kaycie Tidwell, Mon- tague 156; 3 — Bryor Min- ton, Witter Springs 115; 4 — Kolton King, Red Bluff 114; 5- Drew Tilton, Tay- lorsville and Bailey Bean, Gerber 112 pts. TEAM ROPING — HEELER: 1 — Cody Stew- art, Janesville 165; 2- Brushton Minton, Witter Springs 156; 3 — Tanner Darst, Gerber 115; 4 — Ca- leb Heitman, Cottonwood 114; 5 — Corte Smith, Cres- cent Mills 112; Alternate Bailey Small, ? 92 pts. BOYS CUTTING : 1 — Tanner Meigs, Taylors- ville 230.5; 2 — Clay Gor- den, Bonanza, OR 145.5; 3 — Jacey Gorden, Bonanza, Or 76; 4 — Brushton Min- ton, Witter Springs 30. GIRLS CUTTING: 1 — Jessica Alosi, Palo Cedro 226.5; 2 — Masey Min- ton, Witter Springs 178.5; 3 — Bailey Bean, Gerber 154; 4 — Haley Dancer, Al- turas 97. GOAT TYING: 1 — Masey Minton, Wit- ter Springs 206; 2 — Bai- ley Bean, Gerber 82.5; 3 — Shasta Banchio, Tay- lorsville 170; 4 — Emily Kramer, Bieber 133.5; 5 — Fallon Myers, Central Pt; OR 128; Alt: Kodi Myers, Central Pt; Or 101. BARREL RACING: 1 — Mikayla Moore, Red Bluff 143; 2 — Sabrina Cantu, Cottonwood 135; 3- Bai- ley Bean, Gerber 123; 4 — Mackenzie Moore, Red Bluff 114; 5 — Nicole To- masello, Cottonwood 98; Alt — Cherie Leonard, Bieber 94. BREAKAWAY ROPING: 1 — Kristin Loverin, Cot- tonwood 150; 2 — Bai- ley Bean, Gerber 145; 3 — Shasta Banchio, Tay- lorsville 122; 4 — Kaycie Tidwell, Montague 116; 5 — Emily Kramer, Bieber 103; Alt — Gwen Johnson, Etna 88. POLE BENDING: 1 — Masey Minton, Wit- ter Springs 171; 2 — Kris- tin Loverin, Cottonwood 108; 3 — Erin Clendenen, Cottonwood 94; 4- Che- rie Leonard, Bieber 91; 5 — Shasta Banchio, Taylors- ville 84; Alt: Michell Wool- bert, Gerber 81. National Finals Rodeo will be July 17-23, 2016 in Gillette, WY. JeanBartonhasbeen writing her column in the Daily News since the early 1990s. She can be reached by e-mail at jbarton2013@ gmail.com. JEANBARTON Driverdifficulties and rodeo news CHARLESWILLARD—CONTRIBUTED Stuck in a sump. By Elizabeth Karmel The Associated Press I thought I knew how to make the perfect burger. Now I know better. I still stand by most of my principles — making your own blend of ground meat, a combination of ground sirloin and ground chuck; working and mixing the meat as little as possible — but I recently discovered a far better way to cook the burgers. I discovered it while attempting to grill tiny samples of a variety of ground beefs (I was search- ing for just the right blend and didn't want to make lots of full-size patties). As I pondered how I was going to grill tiny pat- ties without them falling through the grates, I con- sidered a cast-iron grill platter, a thick, flat sheet of cast iron. Bingo! We could grill the bite-sized burgers on the sizzle platter! I placed the platter on the grill grate and started grilling the bites. They were all delicious. But the most exciting part was the rich, brown crust they all devel- oped. The platter turned the gas grill into a flat grill, while the heat of the cast- iron surface deeply car- amelized everything it touched. Because the lid was down and there were other foods on the grill, the burgers still got that smoky outdoor grilled flavor, but with a griddle-style crust. It was the perfect cook- ing mashup of grill and griddle for my all-American cheeseburger topped with melted American cheese. Since that evening, it is the only way that I grill burgers — of any size! The recipe below is my favorite burger these days. I traded in my aged ched- dar cheese for old-fashioned American, which melts bet- ter and adds a layer of soft gooeyness on top of the crunchy caramelized crust of the burger. To me, this is the best condiment and I don't need anything else ex- cept maybe pickles, which I layer on the bottom bun so that the cheese and the top bun stick together and be- come one. Of course, you can add any of your favorite con- diments and toppings, but try this minimalist burger at least once. When you use the best quality beef and grill the burgers using the cast-iron sizzle platter, you hardly need anything be- sides the cheese and a soft potato bun to make it sum- mer's best burger. Grilled griddled cheeseburger Starttofinish: 20minutes Servings: 6 1pound ground beef chuck 1pound ground beef sirloin 1tablespoon Worcestershire sauce (optional) 1teaspoon Coleman's Mus- tard powder (optional) Kosher salt and ground black pepper Olive oil 6slices American cheese 6potato burger buns Dill pickle chips Being careful not to overwork the meat, in a large bowl mix together the chuck and sirloin with the Worcestershire sauce, mustard powder and gener- ous pinches each of salt and pepper. Gently shape the meat into 6burgers, each about 3/4 inch thick. Brush each patty on all sides with olive oil. Use your thumbs to make an indent at the center of each burger. Heat the grill to medium. Place a flat cast-iron griddle on the grates at the center of the grill. When the grill and griddle are hot, place the burgers on the griddle and cook, covered, until the meat is no longer pink, 8to 10min- utes, turning once halfway through grilling time. Top each burger with American cheese about 2minutes before you remove them from the grill. You want the cheese to be so but not too melted. Let the burgers rest 2to 3 minutes and serve on a po- tato bun with pickle chips. Nutrition information per serving: 550calories; 230 calories from fat (42percent of total calories); 26g fat (10g saturated; 1g trans fats); 115mg cholesterol; 900mg sodium; 38g carbo- hydrate; 2g fiber; 7g sugar; 40g protein. EDITOR'S NOTE: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer CarolinaCueToGo.com and author of three books, including "Taming the Flame." ON THE GRILL Anewtrickforgrillingtheperfectburger J.M. HIRSCH — THE ASSOCIATED PRESS Consider a cast-iron grill platter, a thick, flat sheet of cast iron, to grill up the perfect summer burger. By Kristin J. Bender The Associated Press SAN FRANCISCO At the Clift Hotel in San Fran- cisco, there are more than 370 rooms inside and hun- dreds of thousands of bees buzzing above in rooftop hives outside. Yes, honeybees. Aware of the well-publi- cized environmental threats to honeybees that have re- duced numbers worldwide, seven San Francisco hotels have built hives on their rooftops. The sustainabil- ity effort also benefits the hotels as the bees produce honey for cocktails, food and spa treatments. It's the latest in a series of environ- mental programs at hotels that includes low-flow toi- lets and aggressive recy- cling programs. "This is not about mak- ing money, it's really about raising awareness about sustainability," said Melissa Farrar, spokeswoman at the Fairmont in San Francisco. "There's not one solution so we wanted to do our part to help. It's part of the big- ger effort for helping the planet." Farrar said the four hives on the rooftop garden sup- port about 250,000 bees and produce about 1,000 pounds of honey each year. In this foodie city, the honey is used in such things as the Clift's The Peerless Purple drink with gin-infused lavender, honey syrup and lavender bitters, and their compressed wa- termelon salad with lav- ender-infused honey and goat cheese. Honey is used in beer at the Fairmont Ho- tel, and the jars of the prod- uct are sold in the gift shop. At the W, they make honey ice cream. The bee hives at hotels are not new, but the effort is growing every year. Fairmont's first beehives were built in 2008 at the company's hotels in Toronto and in Vancouver in an ef- fort to help combat Colony Collapse Disorder. Since then, dozens have been in- stalled at Fairmonts from Seattle to China and Africa. BEES Hotels build buzz for efforts with beehives RUNNINGS ROOFING and CONSTRUCTION SheetMetalRoofing ResidentialCommercial • Composition • Shingle • Single Ply Membrane ServingTehamaCounty 530-527-5789 530-209-5367 NoMoney Down! "NoJobTooSteep" " No Job Too Flat" FREE ESTIMATES CA.Lic#829089B&C39 We Do Alignments, Brakes, Shocks, Struts, Oil Changes, Suspension, Trailer Repairs, Batteries & Wipers 530 529-0797 1375MontgomeryRd. Red Bluff, CA STOVEJUNCTION The TheNorthState'spremiersupplierofstoves 22825 Antelope Blvd., Red Bluff 530-528-2221 • Fax 530-528-2229 www.thestovejunction.com Over 25 years of experience Tues-Sat9am-5pm• ClosedSun&Mon Now Carrying! GreenMountainGrills & Accessories Serving Butte, Glenn & Tehama Counties Smog Check (MOST CARS & PICK-UPS) 527-9841 • 195 S. Main St. starting at $ 29 95 + $ 8 25 certificate Shop Equipped With 4SmogMachines For Fast Service No appointment Needed FARM » redbluffdailynews.com Saturday, May 14, 2016 MORE AT FACEBOOK.COM/RBDAILYNEWS AND TWITTER.COM/REDBLUFFNEWS A5