For Reference

Fair Pre-entry Form for Horses (PDF) due by 7/16/07 to Stephanie Imthurn.    FYI, pre-entry forms for all other livestock are also due 7/16/07.  See the Wb Co. Extension site linked below and click their publications link.

Award Sponsorship Form (PDF) If you're interested in helping sponsor awards for our County Fair Show.  Thanks!

Wabaunsee County Extension site (lots of forms, information, etc.)

Check list for food stands (Excel document)

Downey Ranch Brisket Recipe (makes about 40 sandwiches)

• 2 whole briskets, about 12 lbs each, USDA choice.  USDA select or unspecified grade is too dry.  Wal-Mart will usually have these in Cryo-vac packages.

• 1 bottle liquid smoke

• spice rub (use KC Masterpiece spice rub or make your own using garlic salt, onion salt, small amount of celery salt, black pepper, small amount of red pepper)

• 18 qt self contained roaster

12-14 hours before serving, remove briskets from wrapping.  Trim some of the real thick fat but don't remove it all.  It's key to a juicy brisket.  Liberally apply rub to all surfaces and set 2 briskets into an 18 qt roaster.  Pour liquid smoke over the 2 briskets.  No other liquid is necessary.  Set roaster at 225 and let cook 12-14 hours.

Remove briskets to a large cutting surface.  Trim external fat.  Find the seam between the 2 muscle layers and separate there.  Trim and scrape this seam fat.  Slice brisket thinly across grain.  Place back into roaster after skimming most of the fat from the roaster juices.

If you have the time, crank the roaster up to around 400 degrees.  Cook an hour or so and stir every 15 minutes.  This is not necessary, but does give the meat crispy, caramelized edges.