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The Big Show / Re: jm vortec
« on: January 31, 2008, 04:52:36 PM »
JM Vortec is in my opinion tne best breeding bull available, but you have to watch out for horns if your breeding polled cattle.This is my daughter's Vortec heifer that she raised, born Nov. 2006

Hall of Fame / Re: building a new barn
« on: July 17, 2007, 04:46:02 PM »
By now you've read alot of diffrent ideas and looked at alot of pics of other peoples facilities. But only you really can make this decision. You know about the location and the drainage of the plot of land where you want to build. All you really need to keep show cattle is 3 major things. SHADE, WATER(with good pressure) and ELECTRICITY ( plan on running 20 fans and half a dozen blowers all at the same time, if you plan big you might have enough.) Other than those 3 things I'd have to say that I agree with a previos reply that I read "Don't skimp on the concrete" Good luck and I hope you will post pics of your barn during construction and after it is  finished

Hall of Fame / Re: building a new barn
« on: July 16, 2007, 06:26:23 PM »
It all depends on whether you are fancy functional or plain functional. If you are fancy go to Jac's Ranch in Bentonville, AR (very, very nice) If you are plain, like most of us are go see Wilson Cattle Co. in Cloverdale, IN

Both are big time angus outfits, both have really functional facilities. Just one is fancier than the other

The Big Show / Re: May need help at NAILE
« on: July 16, 2007, 06:10:35 PM »
There is hardly enough room for the shorthorns in the pavillion, let alone any extra breeds. The shorthorn show has been the largest show of all breeds for about the last 5 or 6 years. Plus shorthorns will be on early release.

The Big Show / Re: The Recipe Thread
« on: July 05, 2007, 11:12:09 AM »
Big Dan's BBQ Beef Brisket

1    5lb. beef brisket
1/2 tsp.nutmeg
1    tsp. dry mustard
1/8 tsp. garlic salt
1/8 tsp. pepper
1    cup catsup
1 1/2 cups water
1    tbsp. vinegar
1/2 cuo worcestershire sauce
2 tbsp. brown sugar

Rub brisket with spices on both sides. Place in roasting pan fat side up, cover bottom pan with water(just enough to cover the bottom)Bake at 350 degrees for 2 1/2 hours. after your brisket has roasted for 2 1/2 hours remove from oven and let it cool some. While it is cooling combine all liquid ingredients and brown sugar to make the sauce. Slice,cut or hack your brisket into 1/4 inch pieces. I find it best to cut across the grain. Pour out all the fatty water stuff that was left from the roasting, put the brisket back in the pan(I cut my brisket in the pan after I pour off the fatty water) cover with the sauce you mixed up, cover pan up again and continue roasting at 350 for 1 more hour. Makes about 20 servings. this recipe can easily be doubled for a 10 lb. brisket. cheap way to feed an army, but it can be kind of gassey

Here is another post. I know it is not showring but I still think it's a pretty cool pic. We were taking pictures of this Limmy bull and I could not resist snapping one of the wife (Katrina) trying to set him up.

My daughter Kelly at a county fair. Fun for her, lots of work for mom and dad.

Archived Classifieds / Re: Bull For Sale
« on: May 25, 2007, 10:53:51 AM »
He is sired by Armstrong Steadfast 2A038 a popular son of Byland Steadfast used heavily in the Shadybrook herd up in Canada and by progressive breeders who want to put maternal value back into their cattle.
On the bottom side He is out of Martindell Ruby 153 ( my daughter's 1st show heifer) She is a super milker! solid white daughter of NPS Spirit of Rose (Rose T90 son)
Lots of greats in this pedigree (Ruby's, Fancyflirt's, Rose T90, Agusta's) but no Doublestuff or Trump influence.

Archived Classifieds / Bull For Sale
« on: May 24, 2007, 03:28:37 PM »
Reg. Shorthorn Bull  born may 20, 2004.  outcross genict TH tested clean. Very gentle, shown by 11 year old girl. e-mail midsouth1@alltel.net or phone (859) 325-1555 Bull is located in central Kentucky

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