January 13, 2015

Recipe: Beefy big-mouth bites

Students create winning recipe for new retail beef product

recipe photo 2

Jamie Campbell, Daniel Thornton, Chalsey Burt and Judson Smith’s new meat product, Beefy Big Mouth BBQ Bites, was the crowd favorite during the meat processing class food show. Their product is seasoned beef barbecue with cheese, tucked in a wonton wrapper and deep fried.

This is likely the most original recipe Ag Illustrated has ever featured. It is the brainchild of animal sciences senior Judson Smith and poultry science majors Chalsey Burt, Daniel Thornton and Jamie Campbell, who created the dish fall semester as a competitive team project in animal sciences associate professor Christy Bratcher’s meat processing class. Bratcher challenged teams to start from scratch and develop all aspects of a new retail food product, from concept to marketing. Smith’s team won the competition with its tasty Beefy Big-Mouth Barbecue Bites. Special thanks to Smith for scaling the mass-production recipe to manageable proportions for all to enjoy.

Beefy Big-Mouth Barbecue Bites

  • 2/3 pound shredded or diced smoked barbecue beef
  • 1/4 cup grated mild cheddar cheese
  • 3 tablespoons barbecue sauce
  • 1/3 teaspoon ground red pepper
  • 1 tablespoon Homemade Spice Mix (recipe follows)
  • 30 wonton wrappers
  • 1 tablespoon water
  • Vegetable oil for frying

Combine beef, cheese, barbecue sauce, ground red pepper and Spice Mix in a bowl and blend well. Place about 1 tablespoon beef mixture in the center of a wonton. Moisten the edges of the wonton and fold wrapper to form a triangle, sealing tightly. Fold corners to remove sharp points. Repeat process. Deep-fry in vegetable oil until golden brown. Serve immediately, or freeze. To reheat frozen bites, bake at 425 degrees for 10 minutes. Makes 30 bites.

Homemade Spice Mix: In a small bowl, combine 8 tablespoons brown sugar; 3 tablespoons salt; 1 tablespoon chili powder; ¾ teaspoon each black pepper and sage; ½ teaspoon each white pepper, cayenne pepper, garlic powder, onion powder and celery salt; and ¼ teaspoon each thyme, marjoram, rosemary and nutmeg. Store remaining spice mix for use in other recipes.

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