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Non-Cattle Specific Topics
Recipes & Cooking
Anyone ever cooked a whole steer in the ground?
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<blockquote data-quote="Warren Allison" data-source="post: 1785563" data-attributes="member: 40587"><p>I thought of that too. Last year I did it 5 weeks after I got out of the hospital, and I was wiped out by the time I got home. Most of the moeny we make at our dve shoot, goes to the local FFA and $H, there, and we usually have as many as 40 kids there helping. We have a fish fry for lunch the day of the dove shoot. Then after the shoot, we have Brunswick stew, brisket, pork loin, Butts for pulled pork BB, and grilled chicken halves.. Plus all the sides to go with it. Brunswick stew is a 2 day affair. Friday night you boil the chickens( but we don't use chicken...we use quail, rabbit, duck, turkey and squirrle for the chicken.. Saturday at daylight we all get our hands in the pot and get all of the bones out, then you fire the pot back up and add the other ingredients, and stir it all day til supper time. We use venison sausage for the beef, and wild hog sausage for the pork If we did a whole beef on a spit, then we'd need about 10 more helpers. </p><p></p><p>You are right about old age creeping up on me, though. That El Paso run about got me. I just don;t want to give up anything I do now, though. Like Neil Young said: "<em>It's better to burn out that to fade away".</em></p></blockquote><p></p>
[QUOTE="Warren Allison, post: 1785563, member: 40587"] I thought of that too. Last year I did it 5 weeks after I got out of the hospital, and I was wiped out by the time I got home. Most of the moeny we make at our dve shoot, goes to the local FFA and $H, there, and we usually have as many as 40 kids there helping. We have a fish fry for lunch the day of the dove shoot. Then after the shoot, we have Brunswick stew, brisket, pork loin, Butts for pulled pork BB, and grilled chicken halves.. Plus all the sides to go with it. Brunswick stew is a 2 day affair. Friday night you boil the chickens( but we don't use chicken...we use quail, rabbit, duck, turkey and squirrle for the chicken.. Saturday at daylight we all get our hands in the pot and get all of the bones out, then you fire the pot back up and add the other ingredients, and stir it all day til supper time. We use venison sausage for the beef, and wild hog sausage for the pork If we did a whole beef on a spit, then we'd need about 10 more helpers. You are right about old age creeping up on me, though. That El Paso run about got me. I just don;t want to give up anything I do now, though. Like Neil Young said: "[I]It's better to burn out that to fade away".[/I] [/QUOTE]
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Anyone ever cooked a whole steer in the ground?
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