Page 24 - MAY 2020 Barbecue News Magazine

Minnesota in May has changed the date of the contest to August 29, 2020. Because of the unique circumstances we are calling the contest this year Minnesota in Mayaugust.
The MBS is selling tee shirts and several versions of sweat- shirts with the new Mayaugust logo. Please support the MBS by placing your order on
our website at https://mnbbq- society.com/2020-minnesota-
in-may-shirts/
All orders will be filled, in the event we are forced to cancel Mayaugust due to the pandemic we will ship all orders
As of now the Board is in con-
stant contact with the commit-
tee and is asking for your
understanding as we work
through the next steps. At this
time, we are getting updated
daily on what will be allowed
and not allowed. We hope to
have this all sorted out in the near future. We are working with all involved to come up with a plan if COVID-19 con- tinues to affect this year’s contest.
As of today, the contest is scheduled for August 29, 2020 at Isanti Fair Grounds. We will announce our plan for the contest in the near future as we finalize details. We ask that you bear with us as we work through these unique
Grilled Flank Steak with Chimichurri
– Submitted by Nate Berg of City Slickers BBQ
Ingredients:
2 Lbs. flank steak
1/3 cup fresh basil
1/3 cup fresh cilantro
1/3 cup fresh parsley
1 tablespoon red wine vinegar
1 lime, juiced
2 gloves garlic, minced
1/2 teaspoon crushed red pepper 1/4 cup extra virgin olive oil
Salt and pepper to taste
Directions:
Season flank steak liberally with salt and pepper or your fa-
times. Look for more updates from MBS as things become clearer for our contest. If you have any questions or con- cerns, please contact us at mninmay@gmail.com
The raffle has been moved to the new date of the contest. All tickets already purchased will still be valid and in the
drawing. Top prize in the draw- ing is a Traeger Pro 780 with front shelf, cover and two bags of pellets. There is also a Whitewater Drum Smoker, two Compart Family Farms Comp Packs, and a $200 Snake River Farms gift card and several other valuable prizes. Tickets are $10 each and the winner does not need to be present to win. To purchase tickets please email TheMBSnewsletter@gmail.com and we will contact you with details on how to safely and se- curely obtain tickets.
With everyone being asked to hunker down at home and cook for the family we asked several friends and members to offer recipe ideas that can help us offer some new dishes to our families. If you make any of these we would love to hear your feedback and see pictures of the finished prod- uct!
vorite BBQ seasoning. Chill and allow to marinate for at least 2 hours.
Prepare one side of the grill for high, direct heat with one part of the grill for lower, indirect heat.
Place the marinated steak on the hot side of the grill. Grill for 2 minutes, rotate and grill for another 2 minutes. Flip the steak and repeat. Move steak to the cooler side of the grill and continue to cook until desired doneness.
Remove the steak and place on a cutting board. Cover with foil and allow to rest for 10-15 minutes.
While steak is resting, prepare Chimichurri.
In a food processor, combine basil, cilantro, parsley, vine- gar, lime juice, garlic, red pepper flakes and olive oil. Pulse 4-5 times until all ingredients are combined and slightly chunky. Season with salt and pepper.
Slice steak against the grain into 1⁄4 inch slices. Pour chimichurri on top of the steak slices and serve.
BarbecueNews.com - 24
MAY 2020