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Post by hsrose on May 5, 2017 21:52:31 GMT -6
I spent 3 years in Maryland a few years back and went to a couple of Bull & Oyster roasts. I'm thinking that I want to look into starting one as a yearly fundraiser out here in CA, something different as this is pretty much a Right Coast thing. There's a couple of other yearly fundraisers done by other organizations here at the school so I know the dinner thing can be done.
Has anyone put one of these on/know someone that has that can help fill in some details? I know the general structure/organization, that kind of thing, but I need to get into the details to see if this would really be viable.
Thanks
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Post by coachtua on May 9, 2017 21:50:59 GMT -6
Bull and oyster roast, you're not taking about the Rocky Mountain variety of oysters are you?...
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Post by rosey65 on May 10, 2017 7:32:02 GMT -6
we would do a tri-tip cookout when I was in HS
Tri-tip is one of the things I REALLY miss about CA
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Post by hsrose on May 10, 2017 8:07:00 GMT -6
Grew up on a ranch in CA. Ran about 100 head of black angus. Brandings would start about 7 in the morning. One guy would rope the back feet, another would get the front. Back the horses up to stretch the calf. One guy notches the ear (two notches on the left ear), one guy would brand the left hip, another would give the shot(s) of antibiotics. The last guy would cut the calf. Reach in, grab the sack like holding a pear in the palm of the hand. Take the sharp pocket knife, usually a Case or Buck, and make a vertical slit about 3-4" long. Reach in, lift 'em out, cut the cords. One of the youngsters would be on can detail so he'd be there with the Folgers coffee can. Guy would drop in the oysters, kid would run back. Take pine tar and seal the wound. Undo the ropes, calf is back on his way. Repeat until all the calves are branded. Start a 7, usually done by 9 or 10. Then it's time to eat.
Coffee can goes to the ladies in the house that are making breakfast for 30+. Eggs, bacon, pancakes, maybe some fruit chunks, and the oysters. Cut into strips, dipped in flour sometimes, and fried in bacon grease, served with the scrambled eggs.
If it was an afternoon/lunch branding then it was Santa Maria BBQ which was tri-tip, green salad, buttered french bread, and ranch beans. Again the oysters were fried and put out on a platter. Cold case of sodas for the children and women folk, beer in another, and usually somebody had a bottle or two of Calverts or Smirnoff. Sometimes some other foods were there, macaroni or potato salads, fruit salad, jello salads, whatever the ladies brought. The tri-tip was cut into chunks of meat about the size of a fist and cooked over the oak-fired BBQ that my dad had built out of angle iron and fire bricks. You weren't moving that thing. Salt and pepper were about the only spices. Beans were on the same fire.
But, no, a Bull and Oyster roast does not include the Mountain Oysters. It probably could given where I'm currently located, might be an interesting addition.
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Post by fkaboneyard on May 11, 2017 12:57:23 GMT -6
Sounds remarkably like my vasectomy. Damn HMO's!!
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Post by coachbdud on May 11, 2017 14:50:32 GMT -6
we would do a tri-tip cookout when I was in HS Tri-tip is one of the things I REALLY miss about CA other states dont have cows?
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Post by rosey65 on May 12, 2017 5:13:05 GMT -6
we would do a tri-tip cookout when I was in HS Tri-tip is one of the things I REALLY miss about CA other states dont have cows? not tri-tip. Ive been to several meat markets here in FL, asked for tri-tip. They bring a whole sirloin out, ask "you...want me to just slice this edge off?" while looking at my like im an alien. I have been able to get it a few times out here, but it's not the same. It's usually a scraggly strip of meat, pretty pathetic-looking on the grill.
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Post by coachwoodall on May 12, 2017 6:11:06 GMT -6
You can get something similar with eye of round or a flank steak, but usually there is less marbling which most desire for the 'juiciness' of a steak. We would either turn it into hamburger or spit it up into roasts, which mom liked to have for Sunday dinner. Those in the south usually get this cut into cube steak.
If i'm going to throw a hunk of beef on the fire for a slow roast, I go for the brisket. It's just has a lot more of the fat, plus I can saw off the burnt ends as it cooks to go along with my road sodas.
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