KANSAS CITY, Mo. – Lisa Mizell, CEO of the Child Protection Center, and Ben Wood of City Barrel Brewing, are in the FOX4 kitchen with Abby Eden to talk about Cook for Courage and make some food!
Cook for Courage is CPC’s flagship event that features some of Kansas City’s top chefs in a “barbecue and brew cook-odd.” Celebrity judges like Mayor Quinton Lucas will choose the winner and proceeds from the event will benefit CPC programs.
- Vince Brink – Torn Tag
- Colby Garrelts – Rye
- Cherven Desauguste – MESOB
- Linda Duerr – Restaurant at 1900
- Anita Moore – Evening
- Vince Paredes – The Farm
- Ben Wood – City Barrel Brewery + Kitchen
- Scott & Kate Meinke – Heritage Bakery and Home
Tickets for Cook for Courage on May 15 are on sale now.
Salt water
Ingredients
- 60 g Insta Cure N°1
- 13g whole coriander seeds
- 10 g Yellow mustard seed, whole 10 g Black pepper, whole
- 4.5g whole fennel seeds
- 4.5g dill
- 3.2 g whole cinnamon
- 1 g Chilli flake
- 0.7 g of cloves
- 0.5 g fresh bay leaf, fresh
directions
- Mix all ingredients
- Cool the brine to less than 40°F / 4°C.
- Put the meat in brine for 7 days
Pastrami rubbing
Ingredients
- 75g brown sugar
- 75g Salt
- 72 g Black pepper
- 55g whole coriander seeds
- 10g garlic powder
- 10g juniper berries, whole
- 7.5g chilli flakes
directions
- After 7 days, grind the spices from above and dry the meat. Generously rub the meat with the mixture
- Then smoke the meat for 5 to 7 hours at 149 degrees
- Remove meat from smoker, cool, place in vacuum sealed bag and vacuum tongue for 12 hours at 76 degrees C/170 F
