In article ,
Jan Flora wrote:

In article
,
Bill Rose wrote:

In article ,
Omelet wrote:

Knowing goats, they'd eat soft hobbles... ;-)

OK. No more mister nice guy.
How about the fenceless dog collars? I hope your herd isn't too large. I
believe a wire is buried in the ground and if the collar wearer gets too
close to the charged wire, they get a jolt from the collar. If it is
adjustable, crank it up. If the sensitivity is adjustable, same thing.
Then we aren't just talking a stinking wire but an exclusion zone that
they won't be able to be in. If you set the charge too high, maybe Joan
Flora (?) in Alaska will have a recipe:-(

It may be too pricey but it may be worth looking into.

- Bill
Coloribus gustibus non disputatum (mostly)

Kill a goat. Dig a pit. Put 1/4 cord of good cooking-type
firewood in the pit. Let it burn down to coals. Wrap the
cut up goat chunks in wetted burlap sacking, after slathering
the BBQ sauce of your choice on the meat. Wrap baler twine
around the burlap. Lay the wrapped pieces of meat in the
pit. Cover pit with a piece of something -- we use plate steel.
Shovel dirt over the plate and around the edges. Let the
goat cook all night. Uncover, unwrap, eat.

That's how we BBQ beef here, but we generally use more wood
and a backhoe to dig the pit.

Jan
beef cattle rancher

Thanks Jan,
I knew you would have the appropriate recipe. What would you use for
garnish and side dishes?

I have almost the same recipe.

Chuckwagon Hoedown Bbq
Categories: Beef, Bbq, Jw, Canadian
Yield: 480 Servings

1 Steer

From the Northern Bounty cookbook, subtitled "A Celebration of
Canadian Cuisine", ISBN 0-394-22431-0.

First you need a backhoe to dig a hole big enough to accommodate
several cords of wood. Use hardwoods, apple is good and fenceposts
are acceptable, but do not use treated or creosoted wood. Once the
wood has burned down to a bed of coals several feet deep, about four
hours, prepare the beef: cut into large chunks of 15 pounds each,
wrap in butcher paper and then in wet burlap bags; tie securely. Toss
the packages directly onto the coals, quickly cover with a large
sheet of tin, and cover the tin with dirt. The secret is to keep out
oxygen so the coals do not burn quickly and burn the meat. The beef
is left to cook- allow 12 hours for this.

After the 12 hours are up uncover the bundles; they will not be
charred. Unwrap, slice and serve with baked beans, fresh bread,
salads, pickles and for dessert 60 assorted pies and 30 cakes.

--------------------------------------

Are your steers grass fed or feed lot? Local stores are getting more
requests for grass fed and local ranchers are getting higher prices.

I think the Bay Area may be the slow food capital of the world.

- Bill
Coloribus gustibus non disputatum.