In article ,
Bill Rose wrote:

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.


Are you in the Bay Area??? Lordy, I was born/raised there, but
left as soon as I came to my senses. That was about the same time
I got a drivers' license. Moved to the Mother Lode, then moved to
Alaska in 1989. My brothers are still in the Gray Area, but I won't
visit, unless there's a really hot ballgame coming up. (SF Giants.)
The only thing I miss is professional baseball and the live music.
(Bluegrass/Newgrass/Folk/Country. And the Dead. Used to go see
The Dead every New Years Eve.)

But I digress... Our cows are grassfed. They'd be "organic" except
we have to use commercial fertilizer on our hay meadows, so we are
legally allowed to call our animals "natural beef".

Our growing season is too short & cold to do organic fertilizer.
Other than that, we grow our own hay & grain. The cows eat green
grass in the summer and our hay/grain in the winter. No antibiotics
unless some bonehead steps on a nail and comes it holding a hoof up,
or something like that. Then the animal will get one shot of
Penicillin-G Procaine. Maybe two shots, if the animal isn't a bitch
to catch. (When they're well enough to run away from you, that's a
good sign.)

We don't feed our cows ground-up sheep parts, old phonebooks,
cardboard, chicken manure or any of those things that feedlot
cows in America eat. (Cows can digest cellulose. Old phone books &
cardboard are made of cellulose. Believe it or not, cows can digest
them and some people feed them to cows. I happen to like my cows.
I don't feed crap like that to them!)

Side dishes for a BBQ: what you said. Lots of potato salad; lots of
pies, cobblers, cakes; cornbread; homemade rolls; LOTS of baked beans;
coleslaws; pickled everything; etc.

Growing up in the Gray Area, I never went to a potluck. When I moved
to the country, I had to learn. Now when I make lasangne or a pie,
I always make two and stick one in the freezer. I have to attend a
potluck event at least once a month.

Jan in Alaska
Zone 3 -- my soil temp is up to 48F. *woohoo*!!

--
Bedouin proverb: If you have no troubles, buy a goat.