Jim(my husband, center), paying close attention to how it's done
My husband's employer was the high bidder in a local charity auction. The prize was a calf round-up and BBQ for ten people. Jim and I were fortunate to be two out of the ten last Saturday:)
The real deal
We are both city folk, born and raised in Los Angeles. I have been to a cattle round-up one other time, in Wyoming decades ago, and Jim worked on a cattle ranch one summer in Utah, also decades ago.
Cowboys at work
Though the ranch was only about five miles from our home, and we've lived here twenty one years, we've never been privy to a working cattle ranch in those twenty one years. It was an enjoyable experience.
Time for Jim to jump in
Jim was the only "civilian" that wanted to join in and try his hand at some cowboy shenanigans. All the guys were so helpful:)
Branding a calf
Cowboy Jim gets down to the nitty-gritty. Yee haw!
I must say, I cringed a little bit for the calves when they were branded, and a lot when they were castrated(I had to turn my head for that).
The "oysters" are on the right, in the BBQ "baskets".
The severed "parts" were referred to as "Rocky mountain oysters" on the BBQ. I didn't really care for them, but might have if they had been deep fried instead of grilled:)
Here's what we were all waiting for:)
I sure did love this top sirloin though! Just look at those beauties. Santa Maria Style BBQ is the BEST! I've definitely had plenty of it since I've been here on the central coast:) YUM! (Click on the pink link above to see the BBQ details and enjoy Santa Maria Style BBQ wherever you live!)
Jim may not be a cowboy, but he's become pretty proficient at the oak BBQ!
Thanks, Jeff, for inviting us!