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Photo by Cpl. Giovanni Lobello

Station Marine grills cooking contest

22 Dec 2005 | Cpl. Giovanni Lobello

A station service member won over the taste buds of the judges in the semifinal round of the Weber’s Command of the Grill competition during the station’s Ho, Ho, Ho Down at the station parade field Dec. 16.

By winning the competition, Pfc. Jaynine Goodroe, Marine Aircraft Group 13 Department of Safety and Standardization safety clerk, will be taking a trip to New York to participate in the Command of the Grill final round May 26, 2006.

Weber is holding the competition to raise money for the Wounded Warrior Project, Injured Marine Semper Fi fund, Fisher House and the Marine Corps law enforcement charities designed to benefit Marines and their families.

“The Weber Company wanted to find a way to give something back to the Marine Corps (which) is out there fighting overseas,” said George Rassas, Weber brand manager.

Weber held 11 previous semifinal round comptetitions starting  Oct. 14 at Marine Corps Base Camp Pendleton, Calif., and ending here Dec. 16.

The top three competitors from each of the 12 semifinal rounds will have their original recipes in a new fundraising recipe book, Weber’s Command of the Grill, which will be released at the finals competition. Goodroe and the other winners of the semifinals also will be flown to New York City to for the Command of the Grill finals. The winner of the finals will win a prize package worth more than $5,000 that includes a new luxury Weber gas grill and a grilling lesson with national grilling expert, Chef Jamie Puviance.

Before station personnel participated in the grilling competition, they had to submit an original recipe and a 50-word essay explaining why they should win.

“I saw the competition advertised by e-mail and I had some extra time to spare, so I decided to enter the competition,” said Staff Sgt. Charles Dine, Aircraft Rescue Fire Fighting section leader. “I haven’t had a grill since I came back from Okinawa, Japan, but grilling is my preferred method of cooking.”
Goodroe entered the competition  because she loves cooking, is very competitive and couldn’t turn down the chance to compete doing what she loves to do.

At the competition, contestants  were given a grill and all the utensils needed to cook their steak. The competitors had an hour to prepare their steak and present it to the judges. The judges then determined the winner by grading the competitors’ essay, appeal, presentation and tastes of the steak. After the scores were tallied up, Goodroe emerged victorious from the other seven competitors.

“I’m thrilled that I won,” said Goodroe. “I knew my steak was good, but there was a lot of competition and I really didn’t expect to win. I’ve never cooked steak before for others. Normally, I just cook for myself.”

By winning the station Command of the Grill competition, Goodroe will now have the opportunity to share her unique recipe in a bigger setting at the finals.

“I’m going to try a few more recipes before the competition and if I still feel confident with the one I used, then I’m going to stick with that one,” said Goodroe. “I’m also sure my command will be happy that I won them a grill and I’ll have their support when I  go to New York City for the finals.”

Goodroe used her Italian nationality as the inspiration for the type of steak she decided to cook for the competition.

The winning steak was called Zesty and Red Wine and Herb steak “Marine-ade” and includes Mccormick Montreal steak seasoning, Italain seasoning, Worchestershire sauce, garlic poweder, garlic salt, red wine, olive oil and lemon juice.
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Marine Corps Air Station Yuma