Kristy Norman,

Megan Wheatley,

Jason Hanson,

Darren Plank,

Leah Stanley,

Cooper Hart,

Steve Quaife,

To view the most recent Mortgage Barometer report, click here.

Cooper Hart, Title Officer at Cowlitz County Title, works with Title Officers Jason Hanson, Darren Plank, and Leah Stanley, examining title to assist the Cowlitz County Title Escrow Department in closing sale and refinance transactions. Cooper and the title department team assist surveyors, appraisers, attorneys, REALTORS, homeowners, local business owners, land developers and local government and state agencies with their title needs. Cooper believes in a strong work ethic and has a great sense of humor. He has several FEMA certificates and a multitude of technical certifications, centered mostly in the power sports, heavy equipment, and power generation industries. The title industry has welcomed Cooper; he is proficient as an examiner with a rock solid team.

Cooper has local roots, growing up in Cowlitz County and graduating from Kelso High School. Cooper enjoys anything to do with motorcycles and spending time with his family. His love of BBQ has family enjoying time with Cooper too. Cooper’s favorite local restaurants are Plaza Jalisco and Cap’n Yoby’s Drive-In, both located in Kelso, WA, as well as Jay’s Jukebox Burgers on Commerce Avenue in Longview, WA. Cooper’s favorite place for a day trip is to the Long Beach Peninsula, and his favorite place to go on a vacation is to the island of Kauai, Hawaii. For your next title needs, contact Cooper at cooper@cowlitztitle.com 360-423-5330.  

1 cup soy sauce

1 cup beer (open a pint if you are thirsty)

1/2 cup Worcestershire sauce

1 tbsp garlic powder

2 tsp onion powder

2 tsp ground black pepper

4 pounds of chuck roast or top round

Place meat in the freezer for 1 hour. Remove meat from freezer and slice to 1/4 inch thick strips (cut against the grain for tender pieces & with the grain for chewy pieces).

Mix wet and dry ingredients above in a pitcher or bowl that you can pour from.

Place meat in a large ziplock style bag, and pour in marinade. Place in refrigerator overnight.

To cook, remove meat from marinade, drying the slices between paper towels. Place in smoker or pellet grill on smoke for 3.5 to 4 hours or until done. Place on cooling rack for 30 minutes. Eat some samples and place remaining in refrigerator in an air tight container.

Enjoy.

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