Back to this thread after a bit of a hiatus ...

Moving on from B.C. to Alberta, all the lists say it's most famous
for beef and steak. Duh! But eatthiscity.ca also suggests perogies,
bison, Caesars, ginger beef, (Chinese) green onion cakes, and Taber
corn. I say, "What about Saskatoon berries and Mundare sausage?"

So, to start this off ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Calgary Stampede Chuckwagon Hoedown Bbq
 Categories: Beef, Bbq, Jw, Canadian
      Yield: 480 Servings
 
      1    Steer

  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 and the chef and onlookers may pass the time with
  Canadian rye whisky [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.

  From the Northern Bounty cookbook, A Celebration of Canadian
  Cuisine

  JW

MMMMM
        

Cheers

Jim


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