Top 15 Show Essentials that often get forgotten- Don’t forget these!

As we pack and get ready to leave for the National Junior Shorthorn Show, we thought it would be a good idea to put together a list of items that often get forgotten. Below is the Top 15 items that we have forgotten and we don’t want you to make the same mistake!

  1. Show Stick
  • This may seem like a “no duh,” but we can’t name the amount of times that we had to borrow a show stick.
  1. Extra Socks and Shoes
  • You don’t want wet shoes all day after washing!
  1. Registration Papers & Health Papers
  1. Speakers/Headphones
  • Who doesn’t love some good tunes at a show?! But remember your surrounding and your audience, you’re a role model for your fellow members.
  1. Favorite Food/Snacks
  • Although fair and concession food is delicious, it can get tiring after a few days. Make sure to bring some of your favorite snacks! Below is a couple of our favorite food while attending shows!

Wyatt: crockpot cheesy potatoes, cake cookies, and hobo sandwiches

Faith: Chips, summer sausage & cheese, and sweet tea

Wade: crockpot breakfast burritos, peanut butter cornflake bars, and cinnamon rolls

  1. Lawn Chairs, Coolers, & Crockpots
  • Lawn chair for naps, cooler for drinks and food, and crockpots for cooking.
  1. Contest materials
  1. Boots
  • You don’t want to show in your barn shoes.
  1. Favorite Starched Show Jeans
  • You also don’t want to show in your barn jeans.
  1. Revive, Hocus Pocus, Tall Adhesive, & Paint
  • Although you can buy these at many shows, it’s easy to spend some big bucks if you forget these.
  1. Clippers
  • These are crucial in preparation for the showring.
  1. Extensions Cords
  • Clipper and blower cords are only so long….
  1. Wash Bucket, water hose, and foamer
  • You ever tried washing an animal without these? Good luck.
  1. Fans
  • Remember, “No Butt Fans in the Barn.” But they are allowed in tie outs
  1. Show Halters
  • It happens to everyone, double check before you leave!

We are 3 DAYS from Junior Nationals! We can’t wait to see you all in Tennessee!

Getting to Know the Interns- 20 Crazy Fun Facts

 

 

 

 

 

 

 

 

  1. What are you most looking forward to at Shorthorn Junior National?

Wyatt

I am most looking forward to taking pictures and getting to meet the youth of the Shorthorn breed.

Faith

I am most looking forward to visiting Tennessee again! I can’t wait to get to meet the junior members and to see some awesome cattle!

Wade

I’m most looking forward to watching junior nationals unfold from behind the scenes and all the hard work we are putting in at the office be used and put to good use.

 

  1. Dream vacation location?

Wyatt

Ireland

Faith

Athens, Greece, to hike around the ruins and see the houses there.

Wade

Some tropical private island, with clear water

 

  1. Biggest Pet peeve?

Wyatt

People who chew food with their mouths open.

Faith

Lying or not cleaning up after yourself.

Wade

Feet dragging, being left on read or not returning a call

 

  1. Top 5 Favorite Foods?

Wyatt

  1. Cottage cheese
  2. Little Debby Zebra Cakes
  3. Fried bologna sandwiches
  4. Texas roadhouse rolls
  5. Mac and cheese

Faith

  1. Tacos, tacos, tacos!
  2. Spaghetti and Meatballs
  3. Mac and Cheese
  4. Chips and Salsa (because this is definitely a meal)
  5. Summer Sausage and Cheese

Wade

  1. Mac n cheese
  2. Steak
  3. Popeyes chicken strips
  4. Jalapeno chips
  5. Vanilla wedding cake

 

  1. What would you rank 10/10?

Wyatt

Dillon’s Chinese Food

Faith

The twin’s music taste a 10/10 recommend

(unsweet tea a 10/10 NOTrecommend)

Wade

Hereford Junior Nationals and I bet Shorthorn Junior Nationals will be this year!

 

  1. If money was no object, what would you do all day?

 

Wyatt

Something creative. I really enjoy photography, graphic design, and making stuff.

Faith

I would probably spend all day behind the camera and in the pasture with cattle and horses. Minus, the time I would be vacationing in Europe and Asia.

Wade

Raise and show cattle

 

  1. Where do you see yourself in 5 years?

Wyatt

A career in the agricultural industry that incorporates my hobbies and passion.

Faith

Working as a photographer and hopefully working as a videographer as well.

Wade

Settled down, and maybe have a herd of Hereford cattle.

 

  1. How many pillows do you sleep with?

Wyatt

4

Faith

Usually 10…. Yes, I do use them all.

Wade

7

 

  1. Top 3 Cattle breeds?

Wyatt

  1. Hereford
  2. Shorthorn
  3. Longhorn (I think they’re pretty cool)

Faith

  1. Angus (duh)
  2. Shorthorn
  3. Red Angus

Wade

  1. Hereford
  2. Angus
  3. Mini Herefords

 

  1. Favorite Drinks?

Wyatt

Dr. Pepper with blackberry and vanilla from Sonic. It tastes like the color purple! Weird but you need to try it!

Faith

Sweet Tea or Dr. Pepper (these are both drinks that Texans survive on)

Wade

Sonic Cherry Limeades

 

  1. What are you addicted too?

Wyatt

Sweets. I love vanilla wedding cake and can’t tell myself no.

Faith

Anything spicy (aka good Mexican food) and all things sweet tea.

Wade

Spending money.

 

  1. Is a hot dog a sandwich, and why?

Wyatt

I’m going to say yes because it’s between bread.

Faith

NO! A hot dog is a hot dog that is my reasoning.

Wade

A hot dog is its own “breed” of food.

 

  1. Least favorite food?

Wyatt

Celery or Brussel sprouts

Faith

Anything with veggies or fruit. Not a fan.

Wade

Brussels sprouts

 

  1. Favorite social media platform?

Wyatt

Instagram all the way. @wywyfromwheaton

Faith

I have tried to cut back on social media use so probably Facebook as of right now.

Wade

Instagram.

 

  1. Favorite Major Show

Wyatt

National Western Stock Show

Faith

Fort Worth hands down.

Wade

National Western Stock Show or Hereford Junior Nationals

 

  1. If peanut butter wasn’t called peanut butter, what would it be called?

Wyatt

Goober Goo

Faith

Peanutter! (this is my dog’s nick name so that’s why)

Wade

Creamy Peanuts

 

  1. What’s your university and what is an interesting fact?

Wyatt

Kansas State University. (Go cats!) Purple Pride blueberry ice cream is the official flavor for K-State and only the dairy manager at Call Hall knows the official recipe.

Faith

I recently graduated from West Texas A&M University! (Go Buffs)!!!!

An interesting fact about my college is that we are one of the few schools to still have a live mascot. Not to mention that our school administration building use to double as a basketball court and a swimming pool!

Wade

Fort Hays State University. FHSU was originally located on the grounds of Fort Hays, a frontier military outpost that was closed in 1889.

 

  1. What word can you never remember how to spell?

Wyatt

Karake, Karokee, Karoakee, KARAOKE

Faith

Tenesse, Tennesee, Tennessee- Ironic I know

Wade

Definately, Definitely

 

  1. Are you usually early or late?

Wyatt

Late. I don’t know what early means.

Faith

Late… If I tell you I’m leaving somewhere I am most likely sitting on my couch still on my phone fifteen minutes later.

Wade

Late.

 

  1. Favorite task about your internship so far?

Wyatt

My favorite task has been designing the exhibitor folder. It’s a lot of work but it’s so satisfying to see the final product.

Faith

My favorite task is probably getting to pack for nationals. I love getting ready for shows no matter where I am at or where I am going.

Wade

Organizing and packing all the awards. There are so many cool awards and the junior members are in for a real treat.

 

We hope you all enjoyed these fun facts and you learned a few new things about us! We’re super excited to meet you all at Junior Nationals while we are all Strumming a Shorthorn Tune! We are 11 days from NJSS!

Intern Update: Favorite Beef Recipes

Hey there!

Abbey and Taylor again. We are officially in the month of June and less than a month out from Junior Nationals.  We’re so excited to be there and get to meet all of you. Entering entries to the computer and contacting members for exhibitor packet information makes us feel like we almost know you a bit. (Does that sound creepy? It might be.)

Today instead of giving you an update on our lives as interns (because really the only update is that we are working hard to have everything ready for Junior Nationals), we are going to share our favorite beef recipes. We were inspired to write this post after finding some AJSA aprons in a very cold storage room that Abbey dubbed as the ‘meat locker’.

Abbey’s recipe ­– There is this amazing little taco truck a couple towns over from where I went to high school in Colorado called Lucy’s Tacos. After trying many different items on their menu with at least 50 different options, I discovered their Carne Asada Fries.  When I moved 10 hours away to Oklahoma for college I had to find a way to keep these fries in my life, so I developed my own recipe.

AbCarne-asada-friesbey’s Carne Asada Fries

Prep time- 45 min. to an hour. (Most of this is down time letting the fries soak)

Cook Time-45 min. to an hour.

Total time- 1.5 to 2 hours.

Serving size – 4 people

Ingredients – Fries

  • 4 large russet potatoes
  • 2-3 tablespoon olive oil, or preferred cooking oil
  • Salt and pepper to taste (most days I like to add in a little garlic salt)

Ingredients – Toppings

  • Half pound to a pound of steak – depends on how much meat you want. I prefer a nice marble tri-tip steak for some extra flavor, but you can also use skirt steak of steak you want.
  • Weber Steak and Chop seasoning to taste
  • Shredded cheese – I like a three cheese Mexican blend, but from here on out the ingredients are all personal preference
  • Sour Cream
  • Avocado or guacamole
  • Salsa
  • Shredded lettuce

Instructions

  1. Cut the potatoes into sticks, about a quarter inch to half inch thick depending on how you like your fries. Then place the fries into a bowl of ice water and soak for 30 min. to an hour. This will help the fries to be nice and crunchy.
  2. Preheat oven to 425F
  3. After the fries have soaked, rinse and dry them thoroughly. Use 1 tablespoon of the oil to coat a baking sheet then toss the fries in the rest and season to taste. Spread the fries even over the baking sheet and cook at 425F for 45 min to an hour until nice and golden. Turn the fries about halfway through.
  4. After the fries are in the oven cut the steak into half inch cubes and coat the cubes in the Weber’s seasoning and let sit at room temperature until ready to cook.
  5. When the fries have about 15 min. left cook the meat in a skillet on medium0high heat. I like to use a well-seasoned cast-iron skillet or a griddle for a nice sear but any skillet will work. If needed add a little bit of olive oil to keep the meat from sticking and burning.
  6. When the fries are nice and golden turn the oven off and remove them. I like to layer on some cheese and place the fries back in the still warm oven to melt the cheese.
  7. Plate the fries and add toping as desired.
  8. Enjoy!

Unfortunately I don’t have a picture of my Carne Asada fries, but I have provided one I found from www.carlsbadcraving.com that is similar to what I based my recipe off.

stuffed peppers

Taylor’s Recipe:

As we all know, nothing beats Grandma’s cooking and I am pretty much certain my granny is the best cook of all! Growing up just a hop, skip, and a jump away from her house, I spent many days learning all the tricks to making the perfect dish. Moving 1,300 miles provided me with the chance to practice all that she taught me. Although, I will never be the cook she is, I think I have done a good job of perfecting a few recipes.  One of my all-time favorites to make is stuff bell peppers. Especially if they are fresh peppers straight out of Papa’s garden! With little preparation time, this is the perfect meal to toss in the oven on a busy night.

Prep time: 15-20 minutes

Cook time: 30-45 minutes

Total time:  45-65 minutes

Serving size: 6-8 peppers

Ingredients:

  • 6-8 bell peppers
  • 1 box New Orleans dirty rice
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • Salt & Pepper to taste
  • 1 can of tomato sauce (8 oz.)
  • Shredded Mozzarella cheese

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. Brown the ground beef in a large frying pan and add in the chopped onion, cooking until the vegetable is softened.
  3. Next, add salt and pepper to taste, and then add the can of tomato sauce.
  4. Stir in cooked rice and cook for another 5 minutes or until the rice is warm. (Meanwhile, cut the tops of the peppers off and spoon out the rubs and seeds. Rinse.)
  5. Lightly, sprinkle the inside of the pepper with salt and fill the peppers with the hot meat and rice mixture.
  6. In the bottom of a 3 quart baking dish, put a ¼ cup of water (so you can steam the peppers while they are cooking).
  7. Place peppers in baking dish and top with shredded cheese.
  8. Bake for 30-45 minutes at 350 degrees until the peppers are tender and the cheese is brown.
  9. Serve hot & enjoy!

apronsHope you have been practicing your beef cook-off recipes! It will be time to show those cooking skills off before you know it!

Shorthorn love,

Abbey & Taylor