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Show MONDAY: TIME & TECHNOLOGY * TUESDAY: OUTDOORS & RECREATION THURSDAY HEALTH & SC IENCE The SalttLakeTribune tHurspay: break WEDNESDAY/September 24, 1997 * FRIDAY: HOME & FAMILY FOOD & GARDEN LANDERS * REVIEWS * COMICS * TV Beef Master Utahn‘steaks’ his claim to the National Beef Cook-Off title BY BRANDON GRIGGS THE SALT LAKE TRIBUNE Backyard barbecuers of Utah, THE WINNING RECIPE tip your tongs in respect: Thereis a new Grillmaster in town, and his name is Chris Freymuller. Freymuller’s Pacific Rim Glazed Flank Steak took top honors Saturday at the National Beef Cook-Off in Tampa, Fla., making him the first Utahn to win the grand prize in the contest's 23year history. An investment broker with A.G. Pacific Rim Glazed Flank Steak Edwards & Sonsin Salt Lake City, Freymuller bested 14 other finalists during a day-long competition at a Tampa hotel. His recipe calls for steeping flank steak in teriyaki marinade, sesameoil, garlic, yellow onion, rosemary, orange juice and honey, then grilling it and carving it into @ Total preparation and cooking time: 20 minutes @ Marinating time: 30 minutes 1 beefflank steak (about 1'/2-2 pounds) Orangeslices and rosemary sprigs thinslices. For marinade: 1 cup preparedteriyaki marinade ‘2 cup chopped onion ‘fs cup honey “It's goodall by itself, served in its own juices on a platter,” said the 44-year-old Salt Lake City man of his blue-ribboncreation. “It's one of the best dishes I make.” Freymuller has been cooking since he wasa teen-ager. He disdains food processors, choosingto chop his ingredients by hand. He andhis wife Madolin, a pediatrician, split cooking duties: She specializes in baking andstir-frying while he prefers outdoor grill- ing. Their 9-year-old daughter Lauren is the family's designated taster, because as Freymuller says,‘kids don’tlie.” After he and Madolin fine-tuned the recipe with various marinades, Freymuller won the Utah Beef Cook-Offat the 1996statefair. That led to his trip to Tampa, where he and the otherfinalists toured a beef ranch and werefeted ata dinner hosted by the American. National CattleWomen, the con- test's sponsor. Anchoring the menu: Steak, of course, ‘fs cup fresh orange juice 1 tablespoon choppedfresh rosemary 1 tablespoon dark sesameoil 1 large clove garlic, crushed alt Lake Tribune Chris Freymuller, here at his Salt Lake City home, won the National Beef Cook-Off in Florida on Saturday. Freymuller visited a Tampa supermarket to buy his ingredients, then cooked his steak on a gasgrill in the hotel atrium Saturday morning before a crowd of food critics, journalists and cattle industry folks. Ofthe 15 finalists, he was one of two men. Contest rules required him to follow strict guidelines: The recipe had to use eight ingredients or less and take less than 60 minutes to prepare. A judge watched his every move, ready to disqualify him for violations. He also facedstiff competition from seasoned contestants who enter dozens of recipe contests each year. “I was a little nervous,” said Freymuller, who never entered a cook-off before last year. “As manytimes as I've cookedthe recipe, anything could possibly have gone wrong.” At precisely 11 a.m., Freymuller wheeled his flank steak into a hotel elevator and whisked it up- stairs to a panel of judges, who tasted all 15 recipes anonymously in five hours. The winners were announced at a banquet Saturday night. “The flank steak was perfectly grilled and an appropriate choice for this type of recipe — teriyaki with a twist,” said head judge Holly Sheppard, food editor for Woman’s Day. ‘This recipe combines Pepper In medium shallow dish, combine marinade two American favorites — beef ingredients; whisk until blended. Remove and reserve “fa cup for basting. and the backyardgrill.” Freymuller beat out runners-up recipes for beef and chile pizza, With sharp knife, lightly score both sides of beef grilled Thai sirloin with lime sauce, Taiwan beef salad and a steak in a crisscross pattern. Place steak in remaining pesto beef sandwich. For his efforts he received $25,000 and a new refrigerator, stove and dishwasher. Nowhe is fielding invitations to appear on in refrigerator 30 minutes, turning once. marinadein dish, turning to coat. Cover and marinate “I’m proud of what I did. [hada great time,” he said of his contest Removesteak and discard marinade. Place steak on grid over medium, ash-coveredcoals. Grill uncovered, 17 to 21 minutes for medium rare to mediumdoneness,basting occasionally with reserved ‘/: cup marinadeandturning once Place remaining basting marinate in small got to enjoy cooking and eating. | liketogrill, and I like to barbecue. But I can’t stand baking.” Apple pie contest, anyone? saucepan: place ongrid ofgrill and bring to a boil Meanwhile, carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs. Makes4 to 6 servings. TV cooking shows. experience. “But you can't be doing this just for the money. You've THURSDAY IN DAYBREAK: TELEPHONE TRIAGE PRICES EFFECTIVE LOWEST FOOD PRICES | TUES, -MON. SEPTEMBER. 23, 14; 25,26, 27, 26,27 FOOD BARGAIN WAREHOUSE Bats PACK ASSORTED 907|,YELLOW Oven Ready Teriyaki MEAT LOAF FLANK STEAK $q19 Gourmet GARLIC BURGERS $4 ae 5 LB BOX Cooked, Sliced ROAST BEEF Teac $348. Boneless CHICKEN BREAST oa Cache Valley SLICED SWISS CHEESE 72 | 9/23 - 9/29 6245So. Bichon)Cis * 272-6469 577 8 |omo47 ns por coors END re BETTY CROCKER p| CAKE ‘ | sown FRYER 98 eycusthe Ib BD APPLES’. D YoourT”, BREASTS / ARE TOMATOES MIxX 8 piere) casaors17 ge427 ee FLOUR teen G8 GOLD MEDAL CuP_TOP oie soa DizdA(wentcrue aces "6 be N POPCORN DINNER FOR ONEY 239 for 2p I WKY CHARMS Bank | SHASTA © || f° e 30630.Samay9:00:00 | POOR COPY |
